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

Roberts, D

Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria. [electronic resource] - The Journal of hygiene Sep 1972 - 565-88 p. digital

Publication Type: Journal Article

0022-1724

10.1017/s0022172400063154 doi


Animals
Botulism--prevention & control
Chickens
Clostridium perfringens--growth & development
Cooking
Food Microbiology
Food Preservation
Foodborne Diseases--prevention & control
Freezing
Hot Temperature
Intestines--microbiology
Poultry Products
Refrigeration
Salmonella--growth & development
Salmonella Food Poisoning--prevention & control
Salmonella typhimurium--growth & development
Staphylococcal Food Poisoning--prevention & control
Staphylococcus--growth & development
Temperature
Time Factors
Water