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The effect of two methods of cooking and cooling on Clostridium welchii and other bacteria in meat

Published online by Cambridge University Press:  19 October 2009

R. G. A. Sutton ,
Margaret Kendall  and
Betty C. Hobbs
R. G. A. Sutton
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale AvenueLondonNW9 5HT
Margaret Kendall
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale AvenueLondonNW9 5HT
Betty C. Hobbs
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale AvenueLondonNW9 5HT
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Summary

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A comparison was made of beef cooked in conventional and moist air (Rapidaire) ovens. In both large (ca. 4·5 kg.) and small (ca. 2·7 kg.) joints, spores of Clostridium welchii survived after cooking but vegetative cells, Escherichia coli, and Staphylococcus aureus, did not, regardless of the type of oven used

Cooling at room temperature after cooking permitted growth of Cl. welchii. Although some multiplication also occurred in the centre of large roasts cooled under refrigeration, the viable counts were considered too low to constitute a potential health risk

Type
Research Article
Information
Journal of Hygiene , Volume 70 , Issue 3 , September 1972 , pp. 415 - 424
Copyright
Copyright © Cambridge University Press 1972

References

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