TIME AND TEMPERATURE, MICROBIOLOGICAL, AND SENSORY ASSESSMENIT OF ROAST BEEF IN A HOSPITAL FOODSERVICE SYSTEM

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Abstract
Time and temperature, microbiological and sensory assessments were made of roast beef in a “Ready‐Prepared” type foodservice system to determine critical points in operation. Time from the end of roasting to heating for service was about 45 hr. This included 3.5 hr holding at room temperature and two periods where after 15‐20 hr refrigerator storage, mean temperatures were 8.2 and 7.6°C respectively. After microwave heating at service, temperatures ranged from 43–93°C. Total plate counts indicated < 200 microorganisms per g before and after roasting but a 3–11 fold increase occurred from roasting Co heating for service. Unusually large numbers of Staphylococcus epidermidis were found in cooked meat due to contamination introduced during the slicing operation and the time of storage at temperatures which would permit active growth of this organism. Also, cooked meat was found to contain Bacillus sp., Clostridium sporogenes, C. perfringens, S. aureus, as well as small numbers of Penicillium sp. Overall an scores for sensory characteristics ranged from 6.6‐7.5 (g‐point scale). Data indicated that prevention of microbial contamination and control of internal temperatures during storage, holding, and heating for service are critical in this system of operation.