Observations on the Microbiology of Cooked Chicken Carcasses

摘要

Summary.The residual microbial flora and the flora developing during storage at 1–3° and at 16°, of chicken carcasses cooked in a circulating moist air oven operated at 85°, have been studied. All parts of the carcasses reached and maintained 85° for at least 50 min, and the residual flora consisted largely of spore forming bacteria. The predominant residual species wereBacillus subtilisandClostridium bifermentans.Non‐sporing bacteria were not detected after cooking nor after storage at 1–3° for up to 7 days. Storage at 16° for 3 days markedly increased the number of non‐sporing organisms although off‐odours typical of spoilage were not apparent until at least 10 days.Staphylococcus aureusandSalmonellaspp. were not detected after cooking and storage andCl. welchiiwas rarely isolated. It is concluded that poultry cooked by this method present a minimal risk of food‐borne infection or intoxication by these organisms if contamination after cooking is avoided, the carcasses are cooled rapidly toc, 3° and stored at this tem