The effects of cook-chill system on the microbiological status of some Malaysian meals
1993
See, Chuan Seng | Abdul Salam Babji (Kebangsaan Malaysia Univ., Bangi, Selangor (Malaysia). Dept. of Food Science and Nutrition)
Malaysian meals containing beef, chicken, mutton, fish and prawn were sampled from the Malaysian Airline System (MAS) kitchen and from hawker stalls in Kajang and Kuala Lumpur. Cook-chill prepared foods were kept for 0,3 and 6 days at 31 deg. C to stimulate chill storage conditions. Microbiological analyses for Aerobic Plate Count (APC), coliforms, E. coli (MPN), Staphylococcus aureus, Salmonella sp. and Listeria monocytogenes were carried out on cook-chill foods and APC on hawker foods. This study showed that cook-chill foods stored up to 6 days at 31 deg C. had counts considered safe and acceptable for human consumption. Cook-chill food showed APC in the range of 100 - 1000000/g, whereas food cooked by hawkers showed counts of 1000000 - 100000000/g. Coliforms and E. coli were present in 7/8 and 3/8 samples respectively, the highest levels being 550/100g and 55/100g respectively in one sample of soya beef. Salmonella sp was not detected in any of the food tested. This study showed that the cook-chill system of food preparation at the MAS kitchen was able to maintain a desirable microbiological status and produce food safe for consumption
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