Food Service Technology最新文献_第3页

Inactivation of refrigerator biofilm bacteria for application in the food service environment 冰箱生物膜细菌灭活在食品服务环境中的应用

Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00022.x

Barry Michaels,, Troy Ayers,, Marlene Celis, Vidhya Gangar

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引用次数: 22

About the editors 关于编辑

Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00008-2.x

引用次数: 0

The Cambridge World History of Food 剑桥世界食物史

Food Service Technology Pub Date : 2008-06-28 DOI: 10.1046/j.1471-5740.2001.00006.x

Kenneth F. Kiple, Kriemhild Coneè Ornelas

引用次数: 265

Effects of various hand hygiene regimes on removal and/or destruction of Escherichia coli on hands 不同的手卫生制度对去除和/或杀灭手上的大肠杆菌的影响

Food Service Technology Pub Date : 2005-12-06 DOI: 10.1111/j.1471-5740.2005.00114.x

Monique Courtenay, Lina Ramirez, Beth Cox, Inyee Han, Xiuping Jiang, Paul Dawson

{"title":"Effects of various hand hygiene regimes on removal and/or destruction of Escherichia coli on hands","authors":"Monique Courtenay, Lina Ramirez, Beth Cox, Inyee Han, Xiuping Jiang, Paul Dawson","doi":"10.1111/j.1471-5740.2005.00114.x","DOIUrl":"10.1111/j.1471-5740.2005.00114.x","url":null,"abstract":"Various hand hygiene techniques have been recommended by sanitarians. In the USA, the National Restaurant Association (NRA) ServSafe® program guidelines include a recommended hand washing regime. The ServSafe regime was compared to rinsing with warm and cool water and no washing/rinsing for bare hands and gloves after exposure to ground beef (approximately 106 cells/g) or liquid solution (approximately 106 cells/mL) contaminated with an ampicillin-resistant Escherichia coli JM 109 strain. The efficacy of alcohol-based hand sanitizers to replace hand washing was also evaluated. ServSafe, warm water rinse and cool water rinse reduced E. coli cells on hands by 98.0, 64.4 and 42.8% log10 cfu/mL, resulting in <1, 1.4, and 2,1 log10 cfu/mL E. coli on hands, respectively, from 3.6 log10 cfu/mL on unwashed hands. When vinyl food service gloves were worn during the hand washing treatments, gloves retained more bacteria than when only hands were rinsed or washed. From 2.9 to 3.4 log10 cfu/mL remained on hands when ethanol-based sanitizers were used instead of hand washing. Of all hand washing treatments tested in these experiments, the US NRA recommended method was most effective (P < 0.05) in removing E. coli from hands and the levels remaining after this method were below the threshold of detection (<10 cfu/hand).","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"5 2-4","pages":"77-84"},"PeriodicalIF":0.0,"publicationDate":"2005-12-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1471-5740.2005.00114.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89434501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 22

Publisher's announcement 发行人的声明

Food Service Technology Pub Date : 2005-12-06 DOI: 10.1111/j.1471-5740.2005.00117.x

引用次数: 0

Overweight, obesity and the food service industry 超重，肥胖和食品服务行业

Food Service Technology Pub Date : 2005-12-06 DOI: 10.1111/j.1471-5740.2005.00115.x

John S. A. Edwards, Katja Engström, Heather J. Hartwell

引用次数: 17

Food safety research underpinning food service systems – a review 支持食品服务系统的食品安全研究综述

Food Service Technology Pub Date : 2005-12-06 DOI: 10.1111/j.1471-5740.2005.00113.x

Svetlana Rodgers

引用次数: 10

Twenty-year trends of workplace lunches in Finland 芬兰20年来的工作午餐趋势

Food Service Technology Pub Date : 2005-12-06 DOI: 10.1111/j.1471-5740.2005.00112.x

Susanna Raulio, Eva Roos, Ossi Rahkonen, Ritva Prättälä

引用次数: 12

The effects washing carrots in solutions of hydrogen peroxide on the microbial and carotenoid quality of juice and salads 用双氧水清洗胡萝卜对果汁和沙拉中微生物和类胡萝卜素品质的影响

Food Service Technology Pub Date : 2005-03-23 DOI: 10.1111/j.1471-5740.2005.00106.x

Ewa Hajduk, Krzysztof Surówka

{"title":"The effects washing carrots in solutions of hydrogen peroxide on the microbial and carotenoid quality of juice and salads","authors":"Ewa Hajduk, Krzysztof Surówka","doi":"10.1111/j.1471-5740.2005.00106.x","DOIUrl":"10.1111/j.1471-5740.2005.00106.x","url":null,"abstract":"This study assesses the microbial and carotenoid quality of juice and salad obtained from carrots washed in water with the addition of hydrogen peroxide (H2O2) in various concentrations, and for various lengths of treatment. The carrots were dipped in 1, 5 and 10% solutions of H2O2 for 1 or 2 min, and quality assessments made on the basis of the degree of microbial contamination, by determining total bacteria count and the most probable count of coliforms. Changes in the content of caroteinoid pigments, that is, α-carotene, β-carotene and lutein, were determined by the HPLC method as well as retinol equivalents. From the results obtained, it was deduced that the washing of carrots in 5 and 10% solutions of H2O2 for 2 min had the strongest antimicrobial effect, because it resulted in a reduction of microbial contamination by two logarithmic cycles. The same solutions produced a limited decrease in α-carotene and β-carotene content and the retinol equivalent in carrot juice, but they had no effect on the level of these constituents in salads.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"5 1","pages":"1-6"},"PeriodicalIF":0.0,"publicationDate":"2005-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1471-5740.2005.00106.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88046651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

An integrated sensory study of selected chilled lasagne ready meals 选定的冷冻千层面即食食品的综合感官研究

Food Service Technology Pub Date : 2005-03-23 DOI: 10.1111/j.1471-5740.2005.00111.x

Heather Ann Farley, Zandra Reed

{"title":"An integrated sensory study of selected chilled lasagne ready meals","authors":"Heather Ann Farley, Zandra Reed","doi":"10.1111/j.1471-5740.2005.00111.x","DOIUrl":"10.1111/j.1471-5740.2005.00111.x","url":null,"abstract":"The research combined quantitative descriptive analysis (QDA) trained panel (n = 10) and consumer acceptance testing (n = 106) to better identify the sensory characteristics that were particularly influential in determining consumer choice of a range of eight chilled lasagne products. Significant differences were found between the samples, with potential for further sensory improvement. Three distinctive consumer segments were established, each with particular demographic characteristics and associated product preferences. External preference mapping confirmed that attributes pertaining to the quality of the meat sauce element, vegetable inclusion and cheese flavour had the greatest influence on consumer preferences. While not without some limitations, the study confirmed that an integrated research approach offered a more detailed explanation of consumer acceptance of chilled ready meals, to assist in better identifying and optimizing product development opportunities in the marketplace. There is scope for further study of more complex food products (such as ready meals) than has been the case in the past.","PeriodicalId":100547,"journal":{"name":"Food Service Technology","volume":"5 1","pages":"35-45"},"PeriodicalIF":0.0,"publicationDate":"2005-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1471-5740.2005.00111.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79371466","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7