Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts.

@article{Steele2001CoolingRE,
  title={Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts.},
  author={F M Steele and Kenneth H. Wright},
  journal={Poultry science},
  year={2001},
  volume={80 6},
  pages={813-6}
}
The potential for Clostridium perfringens spores to germinate and grow in cooked, ready-to-eat turkey products was evaluated to determine a safe cooling rate within the critical temperatures of 48.9 C (120 F) through 12.8 C (55 F). Raw turkey deli breast roasts were inoculated with a cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and NCTC 10388) and cooked in a steam oven to an internal temperature of 72 C. The sample roasts were then cooled through the critical cooling range at rates… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 11 extracted citations

Blast-cooling of beef-in-sauce catering meals : numerical results based on a dynamic zero-order model

José A. Rabia, Evelyne Derens-Bertheaub, Elisabeth Morellic, Isabelle Trezzani-Harbelotd
2014
View 1 Excerpt

Similar Papers

Loading similar papers…