Food Hygiene

Hazards and Critical Control Points of Food Preparation and Storage in Homes in a Village and Town in Pakistan

Bryan FL et al J Food Protection, 55(9):714-721


Hazard analyse were conducted in 13 homes in each of a village and a town in Pakistan.  Pulses, lentils, chick peas, potatoes, rice, and combinations of them, curd, and weaning preparations were commonly prepared in both locations, and meat dishes were prepared in the town.  Food foos were left, usually at room ambient temperatue, overnight in 9over 50% of the homes.  Samples of foods cooked in the m9oring and eaten at noon usualoly had mesophilic aerobic colony counts less that 10,000 CFU/g, but those left overnight usually ranged between 1,000,000 to 1,000,000,000 CFU/g.  Coliform bacteria were isolated from 77% of samples; many of the counts exceeded 100,000/g.  Greater thant 10,000/g Staphylococci aureus were isolat4ed from curd and buffalo milk, w;;hich had been previously heated.  Clostridium perfingens were isolated from 18% of sample; once from pulses left overight in quantities exceeding 10,000,000/g.  Only three samples contained Bacillus cereus.  Salmonella was not recovered from any of 28 samples.  Hazaards w4ere primarily associated with holding the foos after prepaation.  Critical Control P9oints are cooking, manipulation of foods after cooking, holding cooked foods, and reheating.




Written by geraldmoy

February 3, 2012 at 2:32 pm