Critical control points for meat balls and kibbe preparations in a hospital kitchen

• Autor(a) principal: Pedroso,Débora Midori Myaki
• Data de Publicação: 1999
• Outros Autores: Iaria,Sebastião Timo, Gamba,Rosa Carvalho, Heidtmann,Sandra, Rall,Vera Lúcia Mores
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista de Microbiologia
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141999000400010
• topic: HACCP; microbiological quality of foods; meat; hospital kitchen

Hazards and critical control points (CCP) associated with meat balls and kibbe preparations in a hospital kitchen were determined using flow diagrams and microbiological testing of samples collected along the production line. Microbiological testing included counts of mesophilic and psicrothrophic microorganisms, yeasts and molds, total and fecal coliforms, C. perfringens, coagulase positive staphylococci, bacteria of the B. cereus group and detection of Salmonella. Time/temperature binomial was measured in all steps of preparation. A decision tree was used to help in the determination of CCPs. The detected hazards were: contamination of raw meat and vegetables, multiplication of the microorganisms during meat manipulation, poor hygiene of utensils and equipment, and survival of microorganisms to the cooking process. Cooking and hot-holding were considered CCPs. The results stress the importance of the implementation of a training program for nutricionists and foodhandlers and the monitoring of CCPs and other measures to prevent foodborne diseases.