The bacterial contamination of the side dishes and sauces studied at VNIHI is presented in table. 56 and 57. This type of product was made in a restaurant and in a kitchen factory.
With relatively low overall contamination of side dishes were a significant part of the spore-forming bacteria. In some garnishes storing samples at the end of the number of bacteria it was close to the original.
Bacterial contamination of side dishes
|Garnishes||Initial seeding to 1 g||Storage temperature, ° С||Obsemenennosty of 1 г after storage, days|
|Carrot stew||100||- 18.||24||38|
|buckwheat porridge||1610||- 18.||1530||—|
Sauces depending on the composition largely differ in bacterial contamination. This can be explained by different pH reaction environment. If sauces, which include tomato (low pH), were contaminated with the bacteria is relatively small, the sauces, manufactured CONSUMPTION
|Sauces||Initial seeding to 1 g||Dissemination at 1 g after 3 months. storage at-18 °|
|Vegetable with marinade||2750||78|
|sour cream||286 тыс.||106 тыс.|
|Egg-oil||18240 тыс.||689 тыс.|
The oil and melange (with a higher pH) were found to be very heavily seeded - up to tens of millions on 1. In the same strongly seeded sauces, coliform bacteria were also found that were absent in sauces that were not seeded. The number of bacteria in sauces during storage is reduced
sewed, but much contamination sauces it is still counted by hundreds of thousands a month 3 1 to city
Thus, frozen culinary products to a greater or lesser extent, are contaminated with bacteria. Freezing can not serve as an effective means of destroying microorganisms, shatters product.
The process of making food products consists of the following stages: preparation of raw materials, thermal treatment of the product (boiling, roasting, baking), cooling and layout into portions, freezing and storage prior to delivery to the consumer. Failure to observe the sanitary regime of production, conditions of technological processing and storage conditions of frozen food products at each stage of production can occur bacterial contamination of foods.
Since frozen culinary products are delivered to the consumer in ready-made form and subjected to only a short-term heat treatment (warming up), strict sanitary and technological requirements must be presented to all stages of manufacturing these products - from raw materials to finished products. Do not also violate the storage of these products in a frozen state, i.e., allow defrostation and repeated freezing.
Raw. One of the factors that determine the quality of frozen food products and the duration of storage, is the raw material. The greater the microbial contamination of the crude product, the more the microorganism will in the finished product.
Raw materials arriving at the manufacture of culinary products have a different seeding, depending on its pre-treatment. For example, if the sanitary requirements are not observed when cutting meat carcasses, then individual, heavily seeded carcasses can be a source of contamination for other carcasses. Infection of raw foods with bacteria can occur due to contact with contaminated surrounding objects, as well as from air. So, in 1 g of dust, which is covered with vegetables, can be contained from 5 million to 10 million bacteria. Therefore, insufficiently thorough washing of vegetables can affect the product made from them.
The total number of bacteria on 1 g raw vegetables varied: in green beans from the 11 thousand to 20 thousand in peas from 52 thousand to 110 thousand in the corn grains from 400 thousand to 500 thousand in lima bean from 290...... thousand. up to 390 thousand., in raw peeled potatoes from
12 thousand. Up to 21 thousand. In all of the vegetables, except beans were found coliform bacteria. Staphylococcus aureus was detected in all vegetables except corn kernels.
Some types of food products is only partly subjected to a heat treatment, such as raw frozen pies cooked with minced chicken or turkey. Contamination of this kind of food products ranged from tens of thousands to
several million bacteria per g 1 Although heat treatment and reduces the content of bacteria in the culinary product, but can be a much large amount of residual contamination of samples microflora.