Arnieyantie, A. H. and Noryati, I. and Norfezah, M.N. and Anderson, N. (2014) The survival pattern of bacteria during heating and cooling of food prepared in bulk. In: 2nd Tourism and Hospitality International Conference (THIC 2014), 5-6 November 2014, Langkawi, Malaysia.

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Abstract

The survival pattern of bacteria during heating and cooling at ambient temperature of ~10kg dalca has been studied in order to gain the proper time and temperature of cooking food prepared in bulk. ~10kg “dalca" was cooked using gas stove for 120min and cooling in pot at ambient temperature for 6 hours (360min).Time/temperature profile was recorded using data logger placed at the center of ~10kg dalca.Survival curve was plotted against time/temperature during heating and cooling. Increased in heating time and temperature resulted in increased numbers of bacteria destruction and E.coli spiked.Higher TPC count( 5.4 Log CFU/g) after internal temperature reached 76°C shows that insufficient heating hence further heating time is needed to ensure safety of the food (less then 5 Log CFU/g) which only can be achieved after the internal temperature reached 92°C.The 6 Log reduction or 6D destruction of E.coli is achieved after internal temperature reached 66.6°C.Increased in TPC count was shown after 2 hours cooling at ambient temperature indicated the germination of bacteria.

Item Type:	Conference or Workshop Item (Paper)
Additional Information:	ISBN:978-983-2078-83-8 Organized by: School of Tourism, Hospitality and Environmental Management, Universiti Utara Malaysia
Uncontrolled Keywords:	Food poisoning, bulk food, time/temperature profile, survival pattern
Subjects:	T Technology > TP Chemical technology
Divisions:	College of Law, Government and International Studies
Depositing User:	Mrs. Norazmilah Yaakub
Date Deposited:	08 Mar 2015 07:04
Last Modified:	08 Mar 2015 07:04
URI:	https://repo.uum.edu.my/id/eprint/13339

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