METHOD FOR DETERMINING SAFETY OF HEAT-COOKED FOOD SUBJECT TO STORAGE AT REFRIGERATION TEMPERATURE

摘要

PROBLEM TO BE SOLVED: To provide a method for easily and accurately determining in a short time the safety of heat-cooked foods subject to refrigeration temperature.;SOLUTION: The method comprises the following procedure: A heat-cooked food subject to storage under refrigeration is spiked with a nutrient promoting the proliferation of microbes breeding at a temperature range of as low as 0-10°C, packed in a container, and then placed in the measuring box of a heat-output measuring device. Under maintenance of the temperature of the measuring box at a given level within the range of 15-28°C, the heat-output of the food is measure with time. Based on the magnitude of the heat-output at a given point of time 12-20 h after placing the above container packed with the heat-cooked food in the measuring box, the safety of the heat-cooked food is determined.;COPYRIGHT: (C)2010,JPO&INPIT