TY - JOUR
AU - F L Bryan and E G Kilpatrick
AB -  FOOD SERVICE RESTAURANT Frank L. Bryan, Ph.D., M.P.H., and Edward G. Kilpatrick, B.S. Introduction ROAST BEEF has been the vehicle of several outbreaks of (C. perfringens) foodborne illness.1-'2 Raw meat may be contaminated, before it enters a kitchen, with heat-restant spores that can survive cooking; or contamination can occur in the kitchen, after cooking.'3 The roasts that were incriminated in outbreaks had been, after cooking, held at room temperatures, held in warming devices, or refrigerated in large masses for several hours. Roast beef sandwiches are popular items for sale in fast food service restaurants throughout the country, and if precautions are not taken, foodborne dease outbreaks will ensue. Thus, to determine potential opportunities for contamination, survival, and incubation of C. perfringens and Salmonella in a typical commercial roast beef sandwich operation, a time-temperature evaluation was made of the thawing, cooking, hot holding, serving, chilling, and reheating processes; and a bacteriological survey SEPTEMBER, 19971 was made of raw and cooked roasts and the kitchen environment. Methods and Materials Three vits, for a three-day period each, were made to a roast beef sandwich restaurant. During each vit, samples were taken of raw and cooked meat, swabs were taken of equipment, 
TI - Clostridium perfringens related to roast beef cooking, storage, and contamination in a fast food service restaurant.
JF - American Journal of Public Health
DA - 1971-09-01
UR - https://www.deepdyve.com/lp/american-public-health-association/clostridium-perfringens-related-to-roast-beef-cooking-storage-and-pz5fI4fM7n
VL - 61
IS - 9
DP - DeepDyve
ER -