Guide to the Salvage of Temperature-Abused Food Products in Military Commissaries
Abstract
A guide is proposed that would allows health personnel at military commissaries to select those foods that are salvageable from those that have to be rejected because of risk of foodborne illness as a consequence of refrigeration failure. The guide consists of three components. The first is the classification of the various chilled and frozen foods into three categories: 'MELT', 'SAFE', and 'RISK'. The second is the concept of temperature abuse tolerance (TAT) limits for RISK foods based on the lag times of three bacteria: Bacillus cereus, Staphylococcus aureus, and Salmonella. The third is the estimation of time interval and temperature to which RISK foods have been exposed. Thus, if the exposure of RISK foods to temperature abuse is within the TAT limits, then they are considered as salvageable. Keywords: Chilled foods, Frozen foods, Food deterioration, High temperature, Refrigeration systems, Quality assurance, Salvage, Failure, Spoil, Bacterial toxins.
Document Details
- Document Type
- Technical Report
- Publication Date
- Apr 01, 1988
- Accession Number
- ADA196662
Entities
People
- G. J. Silverman
- R. Sharp
- R. V. Lachica
Organizations
- United States Army Soldier Systems Center