Page 51 - FoodFocusThailand No.176 November 2020
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STRONG QC & QA



                  rotate during cooking to ensure even cooking.   เอกสารอ้างอิง/References
                     - Reheat sauce, soup, and gravies up to   สำำ�นัักง�นัสำ�ธ�รณสำุขจัังหวััดพิิจัิตร. ม.ป.ป. โรคหูดับ โรคติดต่อสำเตรฟโตคอกคัสำ ซููอิสำ (Streptococcus suis). แหล่่งที่่�ม�:
                  boiling.                               http://www.ppho.go.th/webppho/newsletter/news_20170515172238.pdf, 25 กันัย�ยนั 2563.
                     4. Chill foods in refrigeration   สำำ�นัักระบ�ดวัิที่ย� กรมควับคุมโรค กระที่รวังสำ�ธ�รณสำุข. 2551. ร�ยง�นัก�รสำอบสำวันัโรคอ�ห�รเป็นัพิิษประจัำ�ปี 2551.
                     -  Use  an  appliance  thermometer  to
                  ensure that refrigeration temperature is     นันัที่บุร่.
                                                       สำำ�นัักโรคติดต่ออุบัติใหม่ กรมควับคุมโรค กระที่รวังสำ�ธ�รณสำุข. ม.ป.ป. โรคติดเชื้้�อสำตร็พิโตค็อกคัสำ ซููอิสำ (Streptococcus
                  maintained at 40 ำF (4.4 ำC) or below while
                  freezer temperature is maintained at 0 ำF     suis). แหล่่งที่่�ม�: https://www.pidst.or.th/A233.html, 25 กันัย�ยนั  2563.
                                                       Ananchaipattana, C., Y. Hosotani, S. Kawasaki, S. Pongsawat, B. Md. Latiful, S. Isobe and Y.Inatsu. 2012.
                  (-17.8 ำC) or below.                   Prevalence of foodborne pathogens in retailed foods in Thailand.Foodborne Pathogens and Diseases.
                     - Store meat, poultry, eggs, seafood, and     9: 835-840.
                  other perishable foods in a refrigeration or a   Argudin, A.A., M.C. Mendoza and M.R. Rodicio. 2010. Food poisoning and Staphylococcus aureus enterotoxins.
                  freezer within 2 hours after purchasing or     Toxins. 2: 1751-1773.
                  cooking. If the temperature outside exceeds   Food and Drug Administration. 2012. Bad Bug Book: Handbook of Pathogenic Microorganisms and Natural
                  90 ำF (32.2 ำC) those foods need to place in a     Toxins. (2  Edition). The United States Food and Drug Administration, Silver Spring, MD.
                                                              nd
                  refrigeration or a freezer within 1 hour.  Food and Drug Administration. 2017. Safe Food Handling. Available Source: https://www.fda.gov/food/buy-store-
                     - Never thaw frozen foods at room     serve-safe-food/safe-food-handling, September 24, 2020.
                  temperature. Defrosting should be performed   Hughes, J.M., M.E. Wilson, H.F.L. Wertheim, H.D.T. Nghia, W. Taylor and C. Schultsz. 2009. Streptococcus
                  in a refrigeration, in cold water, and in a     suis: An emerging human pathogen. Clinical Infectious Diseases. 48: 617-625.
                  microwave oven. Foods that are thawed in   Jones, M. and S.M. Karst. 2013. Noroviruses, pp. 261-277. In J.G. Morris, Jr. and M.E. Potter, eds. Foodborne
                                                                           th
                  cold water and a microwave oven should be     Infections and Intoxications. (4  Edition). Academic Press, San Diego, C.A.
                  cooked immediately.                  McCarthy K., R. Guntapong, A. Thattiyaphong, P. Wangroongsarb, A.J. Hall, S.J. Olsen and T.H. Holtz. 2013.
                                                         Outbreak of norovirus gastroenteritis infection, Thailand. The Southeast Asian Journal of Tropical Medicine
                     - Always marinate foods in a refrigerator.    and Public Health. 44: 409-416.
                     - Divide large amounts leftover foods in   Ray, B. and A. Bhunia. 2014. Foodborne bacterial infections, pp. 337-369. In B. Ray and A. Bhunia, eds.
                  store in a shallow container in order to rapidly     Fundamental Food Microbiology. (5  Edition), CRC Press, Boca Raton, FL.
                                                                              th
                  lower temperature in a refrigerator.   Tauxe, R.V. 2002. Emerging foodborne pathogens. International Journal of Food Microbiology.78: 31-41.
                                                       World Health Organization. 2020. Food Safety. Available Source: https://www.who.int/news-room/fact-sheets/
                                                         detail/food-safety, September 24, 2020.
















































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