Food safety in NASA nutrition programs
Heidelbaugh, N.D.; Smith, M.C.; Rambaut, P.C.
Journal of the American Veterinary Medical Association 163(9): 1065-1070
1973
ISSN/ISBN: 0003-1488 PMID: 4747904 Document Number: 59283
The Skylab launched in May 1973 carried food for 3 men for about 170 days. The foods took 9 months to prepare, so they were stored on average about 18 months before use. Proximate composition and content of 11 minerals and 12 vitamins were estimated and kept constant between servings of the same food. Count of total aerobic bacteria is given for 25 dried foods and 11 dried drinks, with 7 frozen, 12 canned and 12 miscellaneous foods; the highest was 9800/g in a dried soup. Food in Skylab could be warmed to a maximum of 69 deg C, because it would have boiled at 72 deg , and that took 2 h. Those ideal conditions for growth of microorganisms were taken into account when the limits were set at: total aerobic bacteria 10 000/g, Escherichia coli none in 1 g, coagulase-positive Staphylococcus spp. none in 5 g, Salmonella spp. none in 25 g, Clostridium perfringens 100/g and yeasts and moulds 100/g. Identical foods kept at the same unusually high temperatures as occurred in Skylab lost nutrients slightly, mainly ascorbic and pantothenic acids and thiamin; some foods lost quality a little. Minimum water content for multiplication of different organisms is noted. Packing and stowing of food containers and hygienic precautions taken during their preparation are described.It was concluded that there was a need for professional leadership in food control programmes for all parts of society and it has been recommended that veterinarians specially trained in public health and food technology or food microbiology should take that responsibility (Committee on Veterinary Medical Research and Education, National Research Council, New Horizons for Veterinary Medicine. Washington, USA, 1972. National Academy of Sciences).