Food Hygiene

Hazards and Critical Control Points of Vending Operations at a Railway Station and Bus Station in Pakistan

Bryan FL et al. J Food Protection 55(7):534-541 (1992)

Hazard analyses (which included watching operations, measuring temperatures of food throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted on vending operations at a railway and bus station in a large city in Pakistan.  Commonly prepared foods which were surveyed included: rice, pulses, chick peas, ground meat and potato mixtures, meat stew, and okra.  Temperatures were measured and samples were collected from a variety of other foods.  Large numbers (10,000 – 10,000,000) of Clostridium perfringens were isolated from samples of pulses, ground meat dishes, and chick peas collected during display, 3 to 10 hours after cooking.  Aerobic colony counts were also high in these and other foods that held for several hours, unless hot, at temperatures above 55 C throughout the holding periods or periodic reheating practiced (which was done by a few vendors).  Cooking was usually thorough, but spores survived which germinated during the display period. High temperature holding or periodic reheating maintained safe foods, and hence, are critical control points for these operations.  Education about these matter 9ought t9o be directed at health and transportation authorities, vendors, and the public.

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Written by geraldmoy

February 3, 2012 at 5:14 pm