Hostname: page-component-848d4c4894-89wxm Total loading time: 0 Render date: 2024-07-07T14:13:05.083Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Rights & Permissions [Opens in a new window]

Summary

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

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

REFERENCES

Barber, M. & Kuter, S. W. A. (1951). Identification of Staphylococcus pyogenes by the phosphataso reaction. Journal of Pathology and Bacteriology 63, 65.CrossRefGoogle ScholarPubMed
Bryan, F. L. & Kilpatrick, E. G. (1971). Clostridium perfringens related to roast boof cooking, storage and contamination in a fast food service restaurant. American Journal of Public Health 61, 1869.CrossRefGoogle Scholar
Cruickshank, R. (1965). Medical Microbiology, 11th Ed., p. 755. Edinburgh: E. and S. Livingstone.Google Scholar
Dische, F. E. & Elek, S. D. (1957). Experimental food poisoning by Clostridium welchii. Lancet ii, 71.CrossRefGoogle Scholar
Gilbert, R. J., Kendall, M. & Hobbs, B. C. (1969). Media for the isolation and enumeration of coagulase-positivo staphylococci from foods. Isolation Methods for Microbiologists. Technical Series 3, p. 9. Ed. Shapton, D. A. & Gould, G. W.. London: Academic Press.Google Scholar
Hall, H. E., Anqelotti, R., Lewis, K. H. & Foter, M. J. (1963). Characteristics of Clostridium perfringens strains associated with food and food-borne disease. Journal of Bacteriology 85, 1094.Google Scholar
Hobbs, B. C., Kendall, M. & Gilbert, R. J. (1968). Uso of phenolphthalein diphosphato agar with polymyxin as a solectivo medium for tho isolation and enumeration of coagulasopositivo staphylococci from foods. Applied Microbiology 16, 535.CrossRefGoogle Scholar
Hobbs, B. C., Smith, M. E.Oakely, C. L., Warraok, C. L., Crotckshank, G. H. &, J. C. (1953). Clostridium welchii food poisoning. Journal of Hygiene 51, 75.Google Scholar
Knox, R. & Macdonald, E. K. (1943). Outbreaks of food poisoning in certain Leicester institutions. Medical Officer 69, 21.Google Scholar
Sutton, R. G. A. (1969). The pathogonesis and pidemiology of Clostridium welchii food poisoning. Ph.D. Thesis. University of London.Google Scholar
Sutton, R. G. A. & Hobbs, B. C. (1908). Food poisoning caused by hoat sonsitivo Clostridium welchii. A report of five recent outbreaks. Journal of Hygiene 66, 135.Google Scholar
Sylvester, P. K. & Green, J. (1961). The effect of diferent types of cooking on artifically infected moat. Medical Officer 105, 231.Google Scholar
Taylor, C. E. D. & Coetzee, E. F. C. (1966). Range of hoat rosistanco of Cl. welchii associated with suspected food poisoning. Monthly Bulletin of the Ministry of Health and the Public Health Laboratory Service 25, 142.Google Scholar
Woodburn, M. & Kim, Chung H. (1966). Survival of Clostridium perfringens during baking and holding of turkey stuffing. Applied Microbiology 14, 914.Google Scholar