Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Influence of Holding Methods and Times on Recovery of Salmonella Typhimurium in Simmered Pork and Ham at Cucumber Salad Served at Foodservice Institutions

급식소에서 제공되는 돼지고기 장조림과 햄ㆍ오이샐러드의 조리 후 보관방법 및 시간이 살모넬라(Salmonella typhimurium) 식중독균의 생존에 미치는 영향

  • 고성희 (성신여자대학교 식품영양학과) ;
  • 김지영 (우송대학교 응용식품영양학부)
  • Published : 2004.08.01
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Abstract

This study was performed to predict the multiplication growth patterns of Salmonella typhimurium according to the holding methods and times in cooked foods served at foodservice institutions. When simmered pork in soy sauce and ham and cucumber salad were inoculated with S. typhimurium (7.00 logCFU/g) and tested according to holding methods and times, room temperature holding showed a continuous increase in S. typhimurium count as time passed, whereas 80$^{\circ}C$ heating table sharply reduced the count to 4.00 (logCFU/g) after 2hrs of holding and to zero after 6hrs, which suggested that all S. typhimurium were destroyed. However, 5$^{\circ}C$ refrigerator holding showed a count increase, although it wasis still lower than that at room temperature and at 10$^{\circ}C$ cold table holding, which suggested that S. typhimurium is comparatively resistive to low temperature.

Keywords

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