Microbial Hazards of Street-Vended Grilled Chicken Intestine
Microbial hazards associated with street-vended grilled chicken intestine (isaw) were studied. Grilling of isaw effected ≥89.00% decrease in the total microbial load of the sample. Cooked isaw contained about 105-106 cfu/g aerobic plate counts and 103-104 MPN/g coliform counts. Salmonella per 25 g s...
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University of the Philippines
1998-12-01
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Online Access: | http://journals.upd.edu.ph/index.php/sciencediliman/article/view/248 |
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doaj-c539e979e2fa4df6a65b517d3c3545412020-11-24T20:46:15ZengUniversity of the PhilippinesScience Diliman0115-78092012-08181998-12-01102111Microbial Hazards of Street-Vended Grilled Chicken IntestineMa. Patricia AzanzaArlyn GedariaMicrobial hazards associated with street-vended grilled chicken intestine (isaw) were studied. Grilling of isaw effected ≥89.00% decrease in the total microbial load of the sample. Cooked isaw contained about 105-106 cfu/g aerobic plate counts and 103-104 MPN/g coliform counts. Salmonella per 25 g sample was isolated from cooked isaw samples. Grilling eliminated Staphylococcus aureus and Listeria monocytogenes cells initially present in pre-cooked samples. Different sauces of isaw showed increasing numbers of total aerobic microorganisms and coliform during vending operations. The total plate counts and coliform counts of the sour sauce, which ranged from 103-105 cfu/g and 101 MPN/g, respectively, were observed to be lower than those found in the sweet sauce. Sources of microbial contaminants of grilled chicken isaw included the natural flora of the raw materials, contaminations from food-contact surfaces, bamboo skewers, and the hands of the food handlers. Among the critical control points identified in the street-vending operation of chicken isaw were the control of time and temperature during cooking and hold-on periods during vending operations.http://journals.upd.edu.ph/index.php/sciencediliman/article/view/248microbial hazardsstreetfoodHACCP |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ma. Patricia Azanza Arlyn Gedaria |
spellingShingle |
Ma. Patricia Azanza Arlyn Gedaria Microbial Hazards of Street-Vended Grilled Chicken Intestine Science Diliman microbial hazards streetfood HACCP |
author_facet |
Ma. Patricia Azanza Arlyn Gedaria |
author_sort |
Ma. Patricia Azanza |
title |
Microbial Hazards of Street-Vended Grilled Chicken Intestine |
title_short |
Microbial Hazards of Street-Vended Grilled Chicken Intestine |
title_full |
Microbial Hazards of Street-Vended Grilled Chicken Intestine |
title_fullStr |
Microbial Hazards of Street-Vended Grilled Chicken Intestine |
title_full_unstemmed |
Microbial Hazards of Street-Vended Grilled Chicken Intestine |
title_sort |
microbial hazards of street-vended grilled chicken intestine |
publisher |
University of the Philippines |
series |
Science Diliman |
issn |
0115-7809 2012-0818 |
publishDate |
1998-12-01 |
description |
Microbial hazards associated with street-vended grilled chicken intestine (isaw) were studied. Grilling of isaw effected ≥89.00% decrease in the total microbial load of the sample. Cooked isaw contained about 105-106 cfu/g aerobic plate counts and 103-104 MPN/g coliform counts. Salmonella per 25 g sample was isolated from cooked isaw samples. Grilling eliminated Staphylococcus aureus and Listeria monocytogenes cells initially present in pre-cooked samples. Different sauces of isaw showed increasing numbers of total aerobic microorganisms and coliform during vending operations. The total plate counts and coliform counts of the sour sauce, which ranged from 103-105 cfu/g and 101 MPN/g, respectively, were observed to be lower than those found in the sweet sauce. Sources of microbial contaminants of grilled chicken isaw included the natural flora of the raw materials, contaminations from food-contact surfaces, bamboo skewers, and the hands of the food handlers. Among the critical control points identified in the street-vending operation of chicken isaw were the control of time and temperature during cooking and hold-on periods during vending operations. |
topic |
microbial hazards streetfood HACCP |
url |
http://journals.upd.edu.ph/index.php/sciencediliman/article/view/248 |
work_keys_str_mv |
AT mapatriciaazanza microbialhazardsofstreetvendedgrilledchickenintestine AT arlyngedaria microbialhazardsofstreetvendedgrilledchickenintestine |
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