Food safety assessment of frozen storage full liquid diet

• Main Authors: Hui-Hua Cheng, 鄭惠華
• Other Authors: 陳曉鈴
• Format: Others
• Language: zh-TW
• Published: 2014
• Online Access: http://ndltd.ncl.edu.tw/handle/78286660506904441797

碩士 === 中山醫學大學 === 營養學系碩士班 === 102 === Dysphagia is a common symptom in elderly people, and patients suffering from degenerative diseases such as stroke, dementia, Parkinson’s disease, and Alzheimer’s disease, and head and neck cancer. In these persons, food with a modified texture may facilitate safe oral intake. Full liquid diet is smooth liquids at room temperature. It contains fiber and variety of nutrients that can provide patient with chewing and swallowing difficult to get a balance diet. Southern National University Hospital, Department of Nutritional service provides inpatient and discharge patient a full liquid diet for nutrition therapy. However, most inpatients discontinue nutrition therapy when they discharge from our hospital, because the food is not convenient to take. Frozen full liquid diet could offer a convenient way to continue nutrition therapy and decrease malnutrition risk. Contamination of frozen full liquid diet may occur during thawing and reheating. The main aim of this study was to investigate the microbiological risk points of reheating the frozen liquid diet. Tested liquid diet were cooked, and stored at -18 °C for 7 and 14 days. Samples for microbiological analysis were collected from refrigerator thawing, microwave thawing, stove reheating, microwave reheating and post recook placed room temperature 1 hour. We determined the aerobic plate count, Coliform, E.coli, and Staphylococcus aureus. At thaw and reheat, the mean aerobic plate counts for all samples were <103 CFU/g. The mean coliform counts for all samples were <10 CFU/g. The E.coli and Staphylococcus aureus counts for all samples were not detected. The results of this study show that the microbial quality of the frozen storage on 14 days of full liquid diet analysed were within published guidelines for safety. The second aim of this study was to conduct a survey to understand the opinion of inpatients users towards the full liquid diet served to them and the willingness to use frozen full liquid diet. The current result showed that the inpatient users with chewing and swallowing dysfunction were 52.4% and 28.6%, respectively. Most (47.6%) of users get to know the full liquid diet product from the registered dietitian. Most (95.3%) of patients were satisfied with the palatability of the diet. Few (9.5%) of patients were discontent with the variety of recipe and food temperature. Overall satisfaction was 95.3%. More than 50% of patients were willing to purchase frozen full liquid diet. Our study suggested that the safe frozen storage period for the full liquid diet was at least 14 days. Either ways of reheating operation was microbiologically safe. In addition, more than half (57%) of inpatient users were willing to purchase frozen full liquid diet when they were discharged from the hospital. Therefore, frozen full liquid diet prepared from mixed food could be commercialized and to provide a convenient nutrition regimen for outpatients to reduce risk of malnutrition.