A PHP Error was encountered

Severity: Warning

Message: file_get_contents(https://...@pubfacts.com&api_key=b8daa3ad693db53b1410957c26c9a51b4908&a=1): Failed to open stream: HTTP request failed! HTTP/1.1 429 Too Many Requests

Filename: helpers/my_audit_helper.php

Line Number: 176

Backtrace:

File: /var/www/html/application/helpers/my_audit_helper.php
Line: 176
Function: file_get_contents

File: /var/www/html/application/helpers/my_audit_helper.php
Line: 250
Function: simplexml_load_file_from_url

File: /var/www/html/application/helpers/my_audit_helper.php
Line: 3122
Function: getPubMedXML

File: /var/www/html/application/controllers/Detail.php
Line: 575
Function: pubMedSearch_Global

File: /var/www/html/application/controllers/Detail.php
Line: 489
Function: pubMedGetRelatedKeyword

File: /var/www/html/index.php
Line: 316
Function: require_once

Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls. | LitMetric

Microbiological Quality and Safety of Pizza Held Out of Temperature Control in University Dining Halls.

J Food Prot

Department of Food Science, New Brunswick, NJ 08901, USA. Electronic address:

Published: August 2023

Pizza is a popular food consumed around the world every day. Hot food temperatures were obtained from 19,754 nonpizza samples and 1,336 pizza temperatures were taken from dining facilities operated by Rutgers University between 2001 and 2020. These data showed that pizza was more frequently out of temperature control than many other foods. A total of 57 pizza samples that were out of temperature control were collected for further study. Pizza was tested for total aerobic plate count (TPC), Staphylococcus aureus, Bacillus cereus, Lactic acid bacteria, coliforms, and Escherichia coli. Water activity of pizza and surface pH of each individual pizza component (topping, cheese, bread) were measured. Predictions for the growth of four relevant pathogens were made for select pH and water activity values using ComBase. Rutgers University dining hall data show only about 60% of all foods that are pizza are held at the appropriate temperature. When pizza contained detectable microorganisms (∼70% of samples), average TPC ranged from 2.72 log CFU/g to 3.34 log CFU/g. Two pizza samples contained detectable S. aureus (∼50 CFU/g). Two other samples contained B. cereus (∼50 and 100 CFU/g). Five pizza samples contained coliforms (4-9 MPN/g), and no E. coli were detected. Correlation coefficients (R values) for TPC and pickup temperature are quite low (<0.06). Based on the pH and water activity measurements, most (but not all) of the pizza samples would be considered to potentially require time temperature control for safety. The modeling analysis shows that the organism most likely to pose a risk would be S. aureus, and the largest magnitude increase predicted is 0.89 log CFU at 30°C, pH 5.52, and water activity 0.963. The overall conclusion from this study is that while pizza represents a theoretical risk, the actual risk would likely only manifest for pizza samples that are held out of temperature control for time periods of more than eight hours.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.jfp.2023.100111DOI Listing

Publication Analysis

Top Keywords

pizza
12
temperature control
12
pizza samples
12
samples contained
12
pizza held
8
university dining
8
rutgers university
8
water activity
8
contained detectable
8
samples
6

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!