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Vegetative cells of Clostridium perfringens were completely destroyed and the number of viable spores was reduced by procedures used to process precooked chicken thighs and breasts. A mixed inoculum of vegetative cells of C. perfringens CDC strains 7947 and 7948 was killed in thighs and breasts cooked in water at 82 C for 20 min and at 93 C for 15 min. Heat-sensitive spores of C. perfringens strain 7947 were reduced to low levels after 43 min at 82 C and completely eliminated after 38 min at 93 C. Heat-resistant spores of C. perfringens strain 7948 were not reduced when water-cooked at 82 C for 50 min nor completely destroyed after 45 min at 93 C. C. perfringens 7948 spores survived during frozen storage of inoculated thighs which were cooked at 82 C for 20 min (40–50%) and at 93 C for 45 min (23–30%). Numbers of spores were further reduced after reheating frozen pieces at 192 C for 30 min. Thighs were coated with inoculated batter and breading and flash fried at 192 C for 30, 45, or 60 sec resulting in destruction of more than 99% of vegetative cells and more than 90% of heat-resistant spores.

Survival of Clostridium perfringens During Preparation of Precooked Chicken Parts