Hazards and Critical Control Points of Food Preparation and Storage in Homes in a Village and a Town in Pakistan.

Hazard analyses were conducted in 13 homes in each of a village and a town in Pakistan. Pulses, lentils, chick peas, potatoes, rice, and combinations of them, curd, and weaning preparations were commonly prepared in both locations, and meat dishes were prepared in the town. Cooked foods were left, usually at room ambient temperature, overnight in over 50% of the homes.

Hazards and Critical Control Points of Street-Vending Operations in a Mountain Resort Town in Pakistan.

Hazard analyses (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted of vending operations of chicken, rice, pulse patties, and ice cream in a resort town in Pakistan. Salmonellae were isolated from ground meat, chicken flesh (from all operations surveyed), cutting boards, egg shells (eggs used in pulse patties), and buffalo milk (used for milk shakes). Greater than 10 coliform bacteria were isolated from raw milk, ice-cream mixes and products, and pulse-patty mix.

Hazards and Critical Control Points of Street-Vended , a Regionally Popular Food in Pakistan.

A hazard analysis (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) was conducted of a street vendor's operation. is a popular dish in certain areas of Pakistan. It consists of sliced cooked potatoes, fried graham and pulse dough, and chick peas or red beans garnished with (a fermented milk) and a fruit syrup.

Risks of Salmonellosis and Staphylococcal Food Poisoning From Pakistani Milk-based Confectioneries.

Hazards of milk-based products were conducted in three confectionery manufacturing shops in a city in Pakistan. The incoming (a heat-concentrated milk product having a water activity of approximately 0.97) was initially contaminated with staphylococci and contained enterotoxin.

Hazards and Critical Control Points of Vending Operations at a Railway Station and a Bus Station in Pakistan.

Hazard analyses (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) were conducted of vending operations at a railway and a bus station in a large city in Pakistan. Commonly prepared foods which were surveyed included: rice, pulses, chick peas, ground meat and potato mixtures, meat stew, and okra. Temperatures were measured and samples were collected from a variety of other foods.