Microbiological Aspects of Certain Military Feeding Systems1

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Abstract
There are various types of feeding systems within the military services. This paper considers the microbiological safety of those systems involved in feeding the military consumer in garrison, missile sites, and in the field with and without an organized kitchen. Since food readily supports growth of infectious and toxigenic microorganisms, comprehensive food service sanitation guidelines are provided which emphasize proper food preparation, storage, and serving. When such guidelines are not enforced by adequate and effective supervision, a combination of abuses may occur and present a potential microbial health hazard. Proper control of the microbiological quality of foods becomes even more important with centralized preparation. In a central preparation operation food is prepared for use at some future time. Therefore, if food is mishandled and growth conditions are presented to contaminating microorganisms, there is adequate time for multiplication. This could result in widespread food poisoning since foods prepared in a central preparation facility reach more consumers than with the usual kitchen operation. The importance of proper sanitation in the field feeding system cannot be overemphasized. In the field facilities are limited. However, every precaution must be taken to see that food is properly prepared, transported, and served and that the mess gear is sanitized. For field conditions where kitchens are not available, stable foods have been developed. Precooked dehydrated foods (food packet, long range patrol), thermally processed foods (meal, ready-to-eat, individual), and eventually radiation sterilized meats provide the consumer in the field with highly acceptable items which are microbiologically stable.

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