Microbiological evaluation of food items. For patients undergoing gastrointestinal decontamination and protected isolation

Abstract

In an attempt to expand and improve the semi-sterile "cooked food diet" usually administered to patients undergoing gastrointestinal decontamination or protected isolation, the authors have evaluated the microbiologic content of 236 commercially available food items. The items tested were selected by patients for their ease of preparation, ready availability, and palatability. Approximately 66 percent of the food items met the criteria of microbiologic acceptability (less than 500 Bacillus species per gram or cubic centimeter) with only a minimal burden to the dietary staff, thus providing palatable alternatives for patients undergoing protected isolation.