Summary of Food Microbiological Data from the Central Food Preparation System Evaluation, Fort Lee 1976-1978.
Abstract
A food quality control laboratory was established to assess the wholesomeness of food items prepared under the Fort Lee, Virginia, Central Food Preparation System (CFPS). The CFPS was a concept of centralized preparation, storage, and delivery of foods to unit dining facilities. Unit level food service provided final preparation and serving of these foods. More than 4000 food samples were obtained at predetermined critical control points during production and delivered to the laboratory. Analyses were conducted in accordance with normal laboratory procedures to determine aerobic plate, coliform, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Salmonella, and yeast and mold counts. No Salmonellae were isolated. Of the samples tested, 1.5% contained more than 100/g S. aureus and 4.9% contained more than 100/g C. perfringens. One hundred and sixty eight samples were E. coli positive. The laboratory identified many lots of food for further testing and for review of production procedures. Three potentially serious public health hazards were found and corrective actions were taken to preclude their recurrence.
Document Details
- Document Type
- Technical Report
- Publication Date
- Aug 01, 1979
- Accession Number
- ADA074931
Entities
People
- Avalon L. Dungan
- Harvel F. Alishouse
- John T. Fruin