Food Hygiene

Hazard Analyses of Foods Prepared by Inhabitants Along the Peruvian Amazon River

Bryan FL et al., J Food Protection 51(4): 293-302 (1988)

 

Hazard analyses of food preparation practices were conducted in two household in Indiana (a settlement along the Peruvian Amazon River), in a household in a cluster of about a half dozen houses up river, and in three households in Belen (a district near Iquitos), Peru.  These analysis consisted of watching all steps of preparation, recording temperatures throughout these steps, and collecting samples of the food and testing for common foodborne pathogens and indicator organisms.   Foods prepared included rice, plantains, yuca, dry fish, freash fish, beef, and chicken.  During cooking, foods attained tempertures of at least 93.3 C; they usually boiled.  Such time-temperature exposure would kill vegetative forms of foodborne pathogens, but not their heat-resistent spores.  When cooked foods w3ere leftover, thy were kept either on tables or on the unheated stoves or grills on which they were cooked.  During this interval, at the prevailing ambient temperature and high humidity of the jungle region, conditions were such that considerable microbial growth could occur.  time of exposure, however, limited counts to 100,000 to 1,000,000 level.  In the evening, foods were only mildly reheated, if reheated at all, so temperatures were not attained in the center regions of the food that would killed microorganisms that had multiplied during the holding period.  Hence, the primary critical control point is holding between cooking and serving, cooking and reheating are critical control points also.

 

 

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Written by geraldmoy

February 3, 2012 at 3:07 pm