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A comparison of temperatures reached after cooking stuffed chickens: Implications for preventing food poisoning
Author(s) -
Beddows Carole L.
Publication year - 1983
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740341017
Subject(s) - cooker , food science , bacteria , thermometer , food poisoning , cooked meat , chemistry , biology , ecology , genetics , physics , quantum mechanics
Abstract Methods of cooking were investigated to determine their ability to heat stuffing in the cavity of chickens: considerations are made as to whether such methods fulfil the requirements for adequate cooking, sufficient to destroy food poisoning bacteria and their toxins. Freedom from such bacteria cannot be assured if stuffed chickens are cooked in a pressure cooker or by microwaves. The cooking time recommended for an electric fry‐pan should be increased. Stuffed chickens cooked in an oven incorporating a meat thermometer or in a slow cooker were heated sufficiently to destroy bacteria. Furthermore, slow cooking is expected to make preformed staphylococcal toxin harmless.