Impact of temperature sampling strategy on the risk of Clostridium growth: Application to rapid cooling of food in institutional food service facilities |
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| Affiliation: | 1. ANSES French Agency for Food, Environmental and Occupational Health & Safety, 23 Avenue du Général de Gaulle, 94706 Maisons-Alfort, France;2. AgroParisTech/INRA, UMR MIA 518, 16 rue Claude Bernard, 75231 Paris, France;3. AgroParisTech ENGREF, 19 Avenue du Maine, 75732 Paris, France;1. IRTIC-Universidad de Valencia, Catedrático José Beltrán, 2, 46980-Paterna (Valencia), Spain;2. Departamento de Informática-Universidad de Valencia, Avda. Universidad, s/n, 46100-Burjassot (Valencia), Spain;1. Institute of Food Engineering for Development (IUIAD), Food Technology Department (DTA), Universitat Politècnica de València, Camino de Vera 14, P.O. Box 46022, Valencia, Spain;2. Biotechnology Department, Centro Avanzado de Microbiología de Alimentos Universitat Politècnica de València, Camino de Vera 14, P.O. Box 46022, Valencia, Spain;3. Centre for Public Health Research (CSISP-FISABIO), Avenida Catalunya 21, P.O. Box 46020, Valencia, Spain;1. Department of Natural Resources and Environmental Sciences, Institute for Multidisciplinary Research, Kneza Višeslava 1, University of Belgrade, 11000 Belgrade, Serbia;2. Center for Genotoxicology and Ecogenotoxicology, Chair of Microbiology, Faculty of Biology, Studenski Trg 16, University of Belgrade, 11000 Belgrade, Serbia;3. Institute for Biological Research Siniša Stanković, Despota Stefana 142, University of Belgrade, 11000 Belgrade, Serbia;4. Department of Mineralogy, Crystallography, Petrology and Geochemistry, Faculty of Mining and Geology, University of Belgrade, Djušina 7, 11000 Belgrade, Serbia |
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| Abstract: | In French institutional food services, cooked food must be cooled within 2 h of cooking and the temperature of the cooked food must then be lower than 10 °C to avoid significant growth of Clostridium perfringens. However, food placed on trolleys and put in a rapid cooling unit (a blast-chiller) shows great variation in temperature. What criterion should then be used to decide when the trolley can be removed from the blast-chiller? We studied four different strategies of when to remove the trolley by fitting 217 time–temperature profiles collected in a central hospital kitchen to mixed-effect models. We modelled the temperatures between and within containers holding meals on trolleys. We compared the strategies as to the probability that C. perfringens can proliferate to at least 1 log CFU g−1. For each strategy, this probability was plotted against the probability of the trolley leaving the blast-chiller. The probability of leaving the blast-chiller varied, depending on the number of measurements taken on the trolley and on the points where temperature was measured. The best strategy depends on the risk of C. perfringens growth exceeding 1 log10 CFU g−1 the food service operator accepts and the temperature monitoring protocol that is implemented. |
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