ペトリフィルム法によるポテトサラダの大量調理過程における衛生評価

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  • ペトリフィルムホウ ニ ヨル ポテト サラダ ノ タイリョウ チョウリ カテイ ニ オケル エイセイ ヒョウカ

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During practical training in food service, it is important for students of dietetics courses to learn the principles of Hazard Analysis and Critical Control Point （HACCP） and consider how to prevent food borne illness. Thus, microbial contamination was examined at several points in the cooking process of a potato salad during food service training in order to provide feedback in hygiene education for students. Samples were collected from fresh vegetables （cucumbers, onions, potatoes, mini-tomatoes, and butter lettuce） before and after washing as well as steamed vegetables （cucumbers, onions, potatoes）. Samples were also collected from salad dressing, freshly cooked potato salad, salad stored for 1 hour and preserved for 2 hours at 5 degree C. The microbiological contamination was determined from Aerobic plate count （APC） and Coliforms using the petrifilm plate method. The APC of the fresh vegetables before washing were 0.9 to 6.1 log CFU/g and the range for the Colifoms was 2.8 or less log CFU/g. The contamination levels of the vegetables were not significantly reduced by washing. Steaming was effective in the reduction of microbial contamination levels. The APC and Coliforms increased during storage of the potato salad prepared with raw vegetables （mini-tomatoes and butter lettuce）. These results indicate that raw vegetables should be effectively washed to reduce microbial contamination levels and attention paid to preparation time for salads.

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