THE RELATIONSHIPS BETWEEN SERVING TEMPERATURES AND MICROBIOLOGICAL QUALITY OF NORMAL AND DIETARY MEALS PRODUCED IN A UNIVERSITY HOSPITAL KITCHEN

Abstract

In this research, temperature levels and microbiological quality of served meals produced in Balcalı Hospital Kitchen from 2015 to 2017 years were evaluated. The temperatures of 7316 dishes (1812 normal and 5504 diet menus) were analyzed statistical. The recorded temperatures of hot served-normal menu dishes showed riskier holding temperatures (<55 °C) than dietary dishes (P <0.001). However, cold served dishes showed more safety holding temperatures (≤8 °C) than hot-served meals except for salads which were served immediately after preparation (P <0.001). Sauced and one-pot dishes were served at safer temperatures (≥63 °C) than pastries and pasta dishes due to their production methods (P <0.001). Microbiological analyses of the meals were found suitable for the legislation. E. coli, S. aureus and Salmonella spp. were not found in any samples. Finally, the temperature evaluation of prepared meals was considered a significant part of the HACCP system and a mandatory factor for guaranteeing food safety.

Keywords

• HACCP,microbiological quality,temperature,evaluation

ÜNİVERSİTE HASTANE MUTFAĞINDA ÜRETİLEN NORMAL VE DİYET ÖĞÜNLERİNİN SERVİS SICAKLIKLARI İLE MİKROBİYOLOJİK KALİTESİ ARASINDAKİ İLİŞKİLER

Abstract

Bu araştırmada, Balcalı Hastane Mutfağında 2015-2017 yılları arasında üretilen ve sunulan yemeklerin sıcaklık dereceleri ve mikrobiyolojik kaliteleri değerlendirildi. 7316 çeşit yemeğin (1812 normal ve 5504 diyet menüleri) sıcaklıkları istatistiksel olarak analiz edildi. Sıcak servis edilen-normal menü yemeklerinin kaydedilen sıcaklıklarının, diyet yemeklerinden daha riskli servis sıcaklığında (<55 °C) sunulduğubelirlendi (P <0.001). Bununla birlikte, soğuk servis edilen yemeklerin, hazırlandıktan hemen sonra servis edilen salatalar hariç, sıcak servis edilen öğünlerden daha güvenli servis sıcaklığında (≤8 °C) sunulduğusaptandı (P <0.001). Soslu ve tencere yemeklerinin, üretim yöntemlerinden dolayı, hamur işleri ve makarna yemeklerinden daha güvenli sıcaklıklarda (≥63 °C) servis edildiği belirlendi (P <0.001). Yemeklerin mikrobiyolojik analiz sonuçları mevzuata uygun bulundu. Örneklerin hiçbirinde E. coli, S. aureus ve Salmonella spp. tespit edilmedi. Sonuç olarak, hazırlanan yemeklerin sıcaklık değerlendirmesi, HACCP sisteminin önemli bir parçası ve gıda güvenliğini garanti altına almak için zorunlu bir faktör olarak değerlendirildi.

Keywords

• HACCP,Mikrobiyolojik Kalite,Sıcaklık,değerlendirme

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