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Volume 7, Issue 6 (Suppl)
J Nutr Food Sci
ISSN: 2155-9600 JNFS, an open access journal
Nutritionists 2017
October 02-03, 2017
October 02-03, 2017 Kuala Lumpur, Malaysia
17
th
Global Dieticians and
Nutritionists Annual Meeting
Food safety assessment of frozen storage full liquid diet
Hui-Hua Cheng
National Cheng Kung University Hospital, Taiwan
Background:
Dysphagia is a common symptom in elderly people and patients suffering from degenerative diseases such as
stroke, dementia, Parkinson’s disease and Alzheimer’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.
lavender.27@yahoo.com.twHui-Hua Cheng, J Nutr Food Sci 2017, 7:6 (Suppl)
DOI: 10.4172/2155-9600-C1-051