TIME AND TEMPERATURE, MICROBIOLOGICAL AND SENSORY QUALITY OF MEAT LOAF IN A COMMISSARY FOODSERVICE SYSTEM TRANSPORTING HEATED FOOD

A commissary foodservice system transporting heated food to service locations was examined to determine time and temperature conditions and microbiological and sensory quality of meat loaf. Phases in flow where wide ranges in time were found included baking, 51‐72 mm; heating for assembly, 30‐105 min; baking to heating for assembly 20‐66 hr; and transportation, 12‐83 min; for internal temperature, in heating for assembly, 49‐99°C; assembly, 54‐99°C and service, 49‐74°C. Mean scores for sensory characteristics were 6.2‐7.2 (g‐point scale). Total plate counts indicated that microbial quality of the raw meat was good (less than 120,000 microorganism s/g). After cooking, storage, and assembly, meat contained Bacillus sp., Clostridium sporogeneq C. perfringens, Staphy Iococcus aureus, S. epidermidis, Cladosporium sp., and Penicillium sp., Although the numbers of these microorganisms were below those levels considered to be dangerous to the health of consumers, nevertheless, these results, coupled with findings of variable time and temperature, point to the potential for public health hazards if food is mishandled in systems of this type. Copyright © 1979, Wiley Blackwell. All rights reserved