Food Hygiene

Posts Tagged ‘Dominican Republic

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.



Critical Control Points of Street-vended Foods in the Dominican Republic

Bryan FL et al J Food Protection, 51(5):373-383 (1988)


Hazard analyses were conducted at four steet-vending stands in the Dominican Republic.  Temperatures of food were measured during cooking, displaying (holding), and reheating (when done).  Samples were taken at each step of the operation qand at 5 to 6 hour intervals during display.  Food usually attained temperatures that exceeded 90 C at the geometric center during cooking and reheating.  A three of the stands, food (e.g. fish, chicken, pork pieces_ were fried and held until sold.  Leftovers were held overnight at ambient temperatures in the home of the vendor or in locked compartment of the stand.  They were usually reheated early in the morning and displayed until sold.  During the interval for holding, aerobic mesophilic counts progressively increased with time from about 1,000 after cooking to between 1000,000 to 1,000,000,000/g.  The higher counts were usually associated with holding overnight.  Escherichia coli (in water, milk, and cheese samples), Bacillus cereus (in bean and rice samples) and Clostridium perfringens (in meat, chicken and bean samples) were isolated, but usually in numbers less that 1,000/g.  At the other stand, foods (e.g. beans, rice, meat and chicken) were cooked just before serving as complete meals.  There were no leftovers.  This operation was less hazardous, although there were many sanitary deficiencies.  Recommendations for prevention and control of microbial hazards (mainly reducing holding time, periodic reheating and requesting reheating just before purchasing) are given.  The need and suggestions of implementing education activities to alert and inform those concerned about hazards and preventive measures are presented