title: The cooling profile of hot-cooked mussels stored in domestic insulated coolers amongst food vendors in Prince Edward Island, Canada.
abstract: It is common during outdoor events on Prince Edward Island, Canada for vendors to store hot-cooked mussels in domestic coolers. Provincial legislation states that hot product should be maintained at a minimum of 60 °C. A study was conducted to ascertain how long mussels could be stored before the temperature decreased to less than 60 °C. Hot, cooked mussels were placed into coolers and the temperature measured every 10 min for 4 h. It was found that when the cooler was unopened, the mean temperature dropped to less than 60 °C in 56 min. For coolers opened every 10 min, the mean temperature decreased to less than 60 °C in 38 min. For coolers opened every 10 min with mussels removed, the mean temperature decreased to less than 60 °C in 52 min. It was concluded that mussels should not be stored for more than 30 min and temperature should be regularly monitored.
authors.affiliation: a School of Occupational and Public Health , Ryerson University , Toronto , Canada.
authors.forename: Richard James
authors.initials: RJ
authors.lastname: Meldrum
authors.forename: Peter
authors.initials: P
authors.lastname: Millar
authors.forename: Peter
authors.initials: P
authors.lastname: Strahlendorf
mesh_terms: D000818:Animals; D049872:Bivalvia; D059022:Food Safety; D061353:Food Storage; D006358:Hot Temperature; D011325:Prince Edward Island; D013997:Time Factors