DELICATESSEN AND Releated
FOODS Delicatessen foods, such as salads and sandwiches, are sometimes involved in food-poisoning outbreaks. These foods are often prepared
by hand, and this direct contact may lead to an
increased incidence of food-poisoning agents
such as Staphylococcus. Once organisms such
as these enter meat salads or sandwiches, they
may grow well because of the reduction in numbers of the normal food biota by the prior cooking of salad ingredients.
In a study of retail salads and sandwiches, 36%
of 53 salads were found to have total counts
>log 6.00/g, but only 16% of the 60 sandwiches
had counts as high.4 With respect to coliforms,
57% of sandwiches were found to harbor <log
2.00/g. S. aureus was present in 60% of sandwiches and 39% of salads.Yeasts and molds were
found in high numbers, with six samples containing >log 6.00/g.
In a study of 517 salads from around 170 establishments, 71-96% were found to have aerobic plate counts (APCs) <log 5.00g.33 Almost
all (96-100%) salads contained coagulasepositive S. aureus at levels <log 2.00/g. Salads
included chicken, egg, macaroni, and shrim
FOODS Delicatessen foods, such as salads and sandwiches, are sometimes involved in food-poisoning outbreaks. These foods are often prepared
by hand, and this direct contact may lead to an
increased incidence of food-poisoning agents
such as Staphylococcus. Once organisms such
as these enter meat salads or sandwiches, they
may grow well because of the reduction in numbers of the normal food biota by the prior cooking of salad ingredients.
In a study of retail salads and sandwiches, 36%
of 53 salads were found to have total counts
>log 6.00/g, but only 16% of the 60 sandwiches
had counts as high.4 With respect to coliforms,
57% of sandwiches were found to harbor <log
2.00/g. S. aureus was present in 60% of sandwiches and 39% of salads.Yeasts and molds were
found in high numbers, with six samples containing >log 6.00/g.
In a study of 517 salads from around 170 establishments, 71-96% were found to have aerobic plate counts (APCs) <log 5.00g.33 Almost
all (96-100%) salads contained coagulasepositive S. aureus at levels <log 2.00/g. Salads
included chicken, egg, macaroni, and shrim
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