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The survival pattern of bacteria during heating and cooling of food prepared in bulk


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: http://repo.uum.edu.my/id/eprint/13339

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