Food Hygiene

Critical control points for foods prepared in households in which babies had salmonellosis

Michanie S Bryan FL Alvarez P Olivo AB.  Int J Food Microbiol. 5:337-354 (1987)

 

Sixteen babies undergoing reehydration therapy were examined for enteric pathogens.  Salmonella agona was isolated from four, Samonella enteritidis from two, Shiegella boydii from one: neither Campylobacter nor Yersinia were recovered from any of the babies.  Three househoolds in which Samonella group B (S. aghona) was isolated from the babies were selected for hazard analysis of food preparation practices.  In one house, S. agona was recovered from the feces of the mother and gransmother of the baby and from a kitchen knife, a blender, malagueta (spice) used to flavor milk, a mop and flies.  All foods were cooked to 100 C and many were eaten a short time afterwards.  Some foods were held at ambient room temperature until the arrival of an absent family member or kept overnight.  During the holding interval, large numbers of microorganism accumulated in the foods, often exceeding 10, 000,000/gh. Bacillus cereus was recovered from 7 of 16 samples of cooked foods.  The sample of  “moro” (rice and beans mixture) had a count of 1,500,000/g.  Staphyl9ococcus aureus was isloated for 11 smaples; a sample of milk had a count of great than 100,000/g.  Critical control points for milk formula were heating, holding after heating, cleaning and disinfecting bottles, nipples and pans used to store milk, and utensils used to dispense the milk.

 

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