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

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...

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Main Authors: Arnieyantie, A. H., Noryati, I., Norfezah, M.N., Anderson, N.
Format: Conference or Workshop Item
Language:English
Published: 2014
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Online Access:http://repo.uum.edu.my/13339/1/56.pdf
http://repo.uum.edu.my/13339/
http://www.thic-uum.com/
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spelling my.uum.repo.133392015-03-08T07:04:03Z http://repo.uum.edu.my/13339/ The survival pattern of bacteria during heating and cooling of food prepared in bulk Arnieyantie, A. H. Noryati, I. Norfezah, M.N. Anderson, N. TP Chemical technology 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. 2014-11-05 Conference or Workshop Item PeerReviewed application/pdf en http://repo.uum.edu.my/13339/1/56.pdf 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. http://www.thic-uum.com/
institution Universiti Utara Malaysia
building UUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Utara Malaysia
content_source UUM Institutionali Repository
url_provider http://repo.uum.edu.my/
language English
topic TP Chemical technology
spellingShingle TP Chemical technology
Arnieyantie, A. H.
Noryati, I.
Norfezah, M.N.
Anderson, N.
The survival pattern of bacteria during heating and cooling of food prepared in bulk
description 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.
format Conference or Workshop Item
author Arnieyantie, A. H.
Noryati, I.
Norfezah, M.N.
Anderson, N.
author_facet Arnieyantie, A. H.
Noryati, I.
Norfezah, M.N.
Anderson, N.
author_sort Arnieyantie, A. H.
title The survival pattern of bacteria during heating and cooling of food prepared in bulk
title_short The survival pattern of bacteria during heating and cooling of food prepared in bulk
title_full The survival pattern of bacteria during heating and cooling of food prepared in bulk
title_fullStr The survival pattern of bacteria during heating and cooling of food prepared in bulk
title_full_unstemmed The survival pattern of bacteria during heating and cooling of food prepared in bulk
title_sort survival pattern of bacteria during heating and cooling of food prepared in bulk
publishDate 2014
url http://repo.uum.edu.my/13339/1/56.pdf
http://repo.uum.edu.my/13339/
http://www.thic-uum.com/
_version_ 1644281156818960384
score 13.18916