Journal of Nutrition & Food Sciences
Open Access

Food safety assessment of frozen storage full liquid diet

17^th Global Dieticians and Nutritionists Annual Meeting

October 02-03, 2017 Kuala Lumpur, Malaysia

Hui-Hua Cheng

National Cheng Kung University Hospital, Taiwan

Posters & Accepted Abstracts: J Nutr Food Sci

Abstract :

Background: Dysphagia is a common symptom in elderly people and patients suffering from degenerative diseases such as stroke, dementia, Parkinsonâ�?�?s disease and Alzheimerâ�?�?s disease and head and neck cancer. In these persons, food with a modified texture may facilitate safe oral intake. Full liquid diet is smooth liquids at room temperature. It contains fiber and variety of nutrients that can provide sufficient nutrition. Aim: Assessing frozen storage full liquid diet. Methods: Tested liquid diet were cooked and stored at -18 �?°C for 7 and 14 days. Samples for microbiological analysis were collected from refrigerator thawing, microwave thawing, stove reheating, microwave reheating and after recooking 1 hour. We determined the aerobic plate count, coliform, E. coli and Staphylococcus aureus. Results: At thaw and reheat, the mean aerobic plate counts for all samples were <103 CFU/g. The mean coliform counts for all samples were <10 CFU/g. The E. coli and Staphylococcus aureus counts for all samples were not detected. Conclusion: The microbial quality of the frozen storage full liquid diet after 14 days is safe.

Biography :

Hui-Hua Cheng has completed her Master of Science degree from Chung Shan Medical University. She is currently a Dietician at National Cheng Kung University Hospital, Taiwan.