The Survival Level of Microorganisms Contaminated on Pork Depending on the Time and Temperature of Heating, and Thickness of Pork

摘要

Effects of pork thickness (5 and 7 mm), heating temperature (190 and 220°C) and time (40-180 sec), and flipping interval (10 and 30 sec) during cooking against survival levels of general bacteria and pathogenic microorganisms in pork were investigated. Under same heating temperature and time, 10 sec interval of flipping was more effective in sterilizing bacteria than 30 sec interval. Bacteria was not detected in 5-mm thick pork cooked for 80 sec at 190°C with 10 sec flipping interval, and 120 sec heating at 190°C and 30 sec flipping interval. Bacteria were not detected in most 7-mm thick pork cooked for 100 sec at 190°C with 10 sec flipping interval, and 180 sec heating at 190°C and 30 sec interval. Bacteria were not detected in most 5- and 7-mm thick pork cooked for 80 sec at 220°C with 10 sec flipping interval, and 120 sec heating with 30 sec interval.