基于美国的餐馆中的子做法-一项调查调查
Razieh Sadat Mirmahdi1, Razieh Farzad1, Andrew J MacIntosh1
1Food Science and Human Nutrition Department, University of Florida, Gainesville, Florida, United States of America.
PloS one
|July 16, 2025
概括
餐厅的煮方法各不相同,许多餐厅不使用温度计. 煮熟的准备过程中的这种不一致性可能会导致持续的食物传播疾病的爆发.
科学领域:
- 食品安全 食品安全
- 微生物学 微生物学
- 公共卫生 公共卫生
背景情况:
- 尽管制定了指导方针,但煮熟的的消费仍然与食物传播疾病的爆发有关.
- 餐厅做法的变化可能会危及的安全性.
研究的目的:
- 调查和记录美国餐馆当前的子做法.
- 确定可能导致相关疫情的潜在风险因素.
主要方法:
- 调查对美国6个州的105家餐厅进行了调查.
- 通过电话采访和在线问卷收集的数据涵盖了方法,时间,温度和温度计的使用.
- 标准工业分类 (SIC) 代码用于餐厅的识别.
主要成果:
- (46%), (36%),蒸 (30%) 和烤 (23%) 是最常见的方法.
- 观察到时间和温度的显著变化,,烤或蒸的时间和温度之间没有相关性.
- 大多数餐厅 (57%) 不使用温度计来验证内部温度.
结论:
- 美国餐馆当前的子做法非常多变,往往缺乏标准化的温度控制.
- 缺乏温度计的使用和不一致的参数凸显了改善食品安全协议的需要.
- 建议进行定量微生物风险评估,以评估常见的煮方法的安全性,并为更新的指南提供信息.
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