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THE MICROBIOLOGICAL SAFETY OF SLOW COOKING IN ELECTRIC CASSEROLES
Author(s) -
PAGE E. ANNE
Publication year - 1978
Publication title -
journal of consumer studies and home economics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.775
H-Index - 71
eISSN - 1470-6431
pISSN - 0309-3891
DOI - 10.1111/j.1470-6431.1978.tb00309.x
Subject(s) - environmental science , toxicology , food science , environmental health , business , medicine , biology
Slow cooking is examined from the point of view of micro‐biological safety. Temperature penetration rates are examined and related to bacterial numbers found in various meats during and at the end of the cooking period. Possible hazards are pointed out, and preventive measures suggested.