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Microbial Spoilage of Mexican-Style Sauces
F A Draughon1, M Elahi1, I E McCARTY1
1University of Tennessee, Department of Food Technology and Science, Knoxville, Tennessee 37916.
Journal of Food Protection
|March 7, 2019
Summary
Restaurant-prepared Mexican sauces spoiled due to high microbial counts from spices. Treating spices, refrigerating promptly, and improving sanitation prevented spoilage.
Area of Science:
- Food Microbiology
- Food Safety
- Restaurant Operations
Background:
- Mexican-style sauces prepared in-house by restaurants are susceptible to spoilage.
- Understanding the microbial causes of spoilage is crucial for improving food safety and product quality.
Purpose of the Study:
- To identify the causes of spoilage in restaurant-prepared enchilada, hot taco, and mild taco sauces.
- To recommend handling and sanitation improvements to prevent sauce spoilage.
Main Methods:
- Determined the microbial profile of spoiled sauces.
- Quantified bacterial counts in spices and sauces.
- Evaluated the impact of ethylene oxide-treated spices, refrigeration, and sanitation on microbial counts and spoilage.
Main Results:
- Spoiled sauces exhibited high bacterial counts (up to log 6.6 per gram).
- Spices were a significant source of bacteria (log 4.1 to log 7.7 per gram).
- Enchilada and hot sauces, with more spices, spoiled faster than mild taco sauce.
Conclusions:
- High microbial load from spices contributes to rapid spoilage of in-house prepared Mexican sauces.
- Implementing ethylene oxide-treated spices, prompt refrigeration, and thorough sanitation significantly reduces bacterial counts and eliminates spoilage.
- Improved handling practices are essential for maintaining the quality and safety of restaurant-prepared sauces.
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