Journal of Foodservice最新文献_第10页

Journal of Foodservice Pub Date : 2007-09-24 DOI: 10.1111/j.1745-4506.2007.00060.x

Maritza B. Leon, Julie A. Albrecht

{"title":"Comparison of adenosine triphosphate (ATP) bioluminescence and aerobic plate counts (APC) on plastic cutting boards*","authors":"Maritza B. Leon, Julie A. Albrecht","doi":"10.1111/j.1745-4506.2007.00060.x","DOIUrl":"10.1111/j.1745-4506.2007.00060.x","url":null,"abstract":"The objective of this study was to compare the adenosine triphosphate (ATP) bioluminescence method with aerobic plate count (APC). Three plastic cutting boards (30 × 35 cm) divided into 42 equal areas of 5 × 5 cm were used as food-contact surfaces. A culture of Lactobacillus rhamnosus ATCC 7469 with a starting concentration of 109 colony-forming units (cfu/mL) was used as a source of cells and ATP. The culture was diluted in phosphate buffer saline to obtain four more initial target concentrations 107, 105, 103 and 101 cfu/mL. After inoculation of the boards, recovery of microorganism was achieved by swabbing the surface with sterile cotton-tipped swabs for the APC assay, and PocketSwab Plus (Charm Sciences Inc., Lawrence, MA) for the bioluminescence test. Recovery after 15 min of inoculation gave average bioluminescence readings of 1.08 log10, 2.99 log10, 4.97 log10 and 5.84 log10 relative light units that corresponded to average recovered APC readings of 3.71 × 103, 5.39 × 105, 7.44 × 107 and 9.30 × 109 cfu on a 25-cm2 surface area. Controls taken prior to the inoculation of the boards gave estimated average APC readings of <10 cfu and bioluminescence readings equal to zero. The correlation coefficient, r = 0.98, suggested a strong relationship between the two methods. A linear regression analysis showed a positive linear relationship between the two methods in the range of 103–107 cfu. A sensitive ratio test with a value of 1.016 gave an indication that ATP is as good as APC in evaluating sanitation on plastic cutting boards.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 4","pages":"145-152"},"PeriodicalIF":0.0,"publicationDate":"2007-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00060.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75537427","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: 36

The Meal Composition Approach – a new way of optimising the quality of foodservice products 膳食组成方法-优化食品服务产品质量的新方法

Journal of Foodservice Pub Date : 2007-09-24 DOI: 10.1111/j.1745-4506.2007.00058.x

Johanne Olsen, Margit Aaslyng

引用次数: 4

Evaluation of three commonly used cleaning methods for reducing bacterial numbers on hot drinks vending machine mixing bowls artificially contaminated with Bacillus cereus and Staphylococcus aureus 对人工污染蜡样芽孢杆菌和金黄色葡萄球菌的热饮自动售货机混合碗进行三种常用清洁方法的评价

Journal of Foodservice Pub Date : 2007-09-24 DOI: 10.1111/j.1745-4506.2007.00061.x

Andrew Hall, Mike Saltmarsh, Louise Fielding, Adrian Peters

{"title":"Evaluation of three commonly used cleaning methods for reducing bacterial numbers on hot drinks vending machine mixing bowls artificially contaminated with Bacillus cereus and Staphylococcus aureus","authors":"Andrew Hall, Mike Saltmarsh, Louise Fielding, Adrian Peters","doi":"10.1111/j.1745-4506.2007.00061.x","DOIUrl":"10.1111/j.1745-4506.2007.00061.x","url":null,"abstract":"During normal operation, mixing bowls in hot drinks vending machines become soiled with drink powders and water, increasing the risk of microbial growth and survival of microorganisms. The efficacy of three different cleaning protocols against artificially contaminated mixing bowls was investigated. Mixing bowls were soiled using hot chocolate powder and a suspension of either Staphylococcus aureus or vegetative Bacillus cereus giving a final bacterial load of 106 cfu/cm2, and were cleaned using detergent, detergent/sanitiser and dishwasher-based cleaning protocols. Traditional microbiological methods were used to measure the effect of cleaning. All three cleaning protocols gave a significant (P ≤ 0.05) reduction in bacterial numbers, each achieving approximately a 3-log reduction. No significant or operational differences were observed between the three methods, although the detergent/sanitiser protocol achieved the greatest log reduction. This study demonstrates that a simple, detergent-based cleaning protocol is sufficient to achieve a 3-log reduction in bacterial load of artificially soiled mixing bowls.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 4","pages":"153-160"},"PeriodicalIF":0.0,"publicationDate":"2007-09-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00061.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85116748","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: 3

Handbook of Meat, Poultry and Seafood Quality 肉类、家禽和海鲜品质手册

Journal of Foodservice Pub Date : 2007-09-24 DOI: 10.1111/j.1745-4506.2007.00057.x

Joachim Schafheitle MPhil, John S. A. Edwards PhD, Dr Honoris Causa

引用次数: 88

Illuminating the (non-)meaning of food: organization, power and responsibilities in public elderly care – a Swedish perspective 照亮(非)意义的食物:组织，权力和责任在公共养老-瑞典的观点

Journal of Foodservice Pub Date : 2007-07-05 DOI: 10.1111/j.1745-4506.2007.00056.x

Ylva Mattsson Sydner, Christina Fjellström

引用次数: 16

The nutritional value and health issues of in-flight meals offered by Greek airlines – a preliminary study 希腊航空公司提供的飞机餐的营养价值和健康问题——初步研究

Journal of Foodservice Pub Date : 2007-07-05 DOI: 10.1111/j.1745-4506.2007.00054.x

Maria G. Grammatikopoulou, Athanasios Zakas, Sousana K. Papadopoulou, Angeliki Panayiotoglou

{"title":"The nutritional value and health issues of in-flight meals offered by Greek airlines – a preliminary study","authors":"Maria G. Grammatikopoulou, Athanasios Zakas, Sousana K. Papadopoulou, Angeliki Panayiotoglou","doi":"10.1111/j.1745-4506.2007.00054.x","DOIUrl":"10.1111/j.1745-4506.2007.00054.x","url":null,"abstract":"Recent data suggest that frequent flying may contribute to the prevalence of obesity. Frequent flyers are prone to excessive energy consumption and decreased physical activity. The aim of the present study was to determine the nutritional value of in-flight meals. On 12 flights of two major Greek airlines, meals were collected in-flight and weighed on the ground. Flight duration and destination, as well as passenger class, were recorded. Meals were analyzed using United States Department of Agriculture Food Search for Windows SR18. Analysis showed that menus were high in energy, fat and sodium, with international meals having the highest energy and fat content of all. The two airline companies provided meals with different energy and mineral content, as well as the majority of the vitamins examined. Passengers should aim to consume only half of the meals offered, in order to keep their energy balance. Menus of high nutritional value and low energy content might not necessarily be expensive for airlines, but would certainly provide a strong feeling of care and support for individual passengers and their health.","PeriodicalId":100783,"journal":{"name":"Journal of Foodservice","volume":"18 3","pages":"87-92"},"PeriodicalIF":0.0,"publicationDate":"2007-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1111/j.1745-4506.2007.00054.x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86088943","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: 11