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Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria

Published online by Cambridge University Press:  19 October 2009

Diane Roberts
Diane Roberts
Affiliation:
Food Hygiene Laboratory, Central Public Health Laboratory, Colindale Avenue, London, NW9 5HT
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Summary

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A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined.

Fully and partially thawed chickens, inoculated with salmonellas, Clostridium welchii and Slaphylococcus aureus were cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions.

Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas and Staph. aureus but Cl. welchii could survive. Salmonellas could also survive if the chickens were not fully thawed before cooking.

Incorrect storage after cooking was shown to encourage the growth of pathogens.

The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% contained Cl. welchii and 63% Staph. aureus.

Type
Research Article
Information
Journal of Hygiene , Volume 70 , Issue 3 , September 1972 , pp. 565 - 588
Copyright
Copyright © Cambridge University Press 1972

References

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