Characterization and control of microbial contaminations in cold dishes

 

Jiangnan Guo*, Yunsheng Jiang, Xi Liu, Jingjing Zhu and Yang Yuan

 

Research Article | Published April 2014

International Journal of Biotechnology and Food Science, Vol. 2(3), pp. 53-60

 

 

School of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China.

 

*Corresponding author. E-mail: jysqd62@163.com

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This paper investigates cold dishes microbial contamination and the quality of health changes in food production and cold storage process. Bacteria reproduce rapidly in cold dish and its hygiene has become a long time question. Detection of bacterial colony for gold hook cucumber of various major raw material and finished products was carried out. Hot boiling water was used to wash the main raw materials, statistical reduction in strains rate was observed. Flora analysis was made, and the shelf life drawn up. The total number of colonies in gold hook cucumber was 7.6 × 104 CFU/g, and cucumber occupied 83%, while dried shrimp meat occupied 17%; after blanching, the total number of colonies in the improved formulation was 2.8 × 104 CFU/g, the sterilization rate reached 63%, and the efficacy was obvious. In conclusion, cold dish kitchen production by microbial pollution is very serious, using hot boiling water to wash the main raw materials can help control the bacterial count in some degree, then prolong the shelf life and reduce the risk of food poisoning, which do a lot of benefit to the catering industry the food safety management.

 

Keywords: Gold hook cucumber cold dish, storage period, bacterial colony, food safety.

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Citation: Guo J, Jiang Y, Liu X, Zhu J, Yuan Y (2014). Characterization and control of microbial contaminations in cold dishes. Int. J. Biotechnol. Food Sci. 2(3): 53-60.

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