Roasting Time and Temperature Required to Kill Food Poisoning Microorganisms Introduced Experimentally Into Stuffing in Turkeys

Castellani, A; Clarke, Ruth R.; Gibson, Margaret; Meisner, D. F.

doi:10.1111/j.1365-2621.1953.tb17696.x

Cited by 27 publications

(11 citation statements)

References 3 publications

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“…The temperature required to kill pathogenic microorganisms in turkeys and in stuffing has been studied by Castellani et al (1953), Wilkinson et al (1965), Bryan et al (1968), Echner et al (1988), and Lee (1993). In all cases it was reported that reaching 7°C, destroyed low levels of pathogenic bacteria in turkeys and turkey rolls, and 74°C was needed to achieve total pathogen destruction at the center of stuffing.…”

Section: Preparation Of Turkeys For Cookingmentioning

confidence: 99%

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Chang

Carpenter

Toledo

1998

Journal of Food Science

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Time-temperature histories and cooking times were determined for turkeys baked at 162.8°C from 4.44°C to an endpoint of 82.2°C in the thigh joint or breast. Turkeys (128) in five weight classes from 5.9 to 10.8 kg (0.9 kg increments) were equally divided into fresh, frozen, stuffed, unstuffed, and cooked shielded or unsheilded groups. The slowest heating point was either the wing joint or stuffing geometric center. Cooking time for unsheilded turkeys was 155 min plus 11 min/kg, unstuffed, and 200 min plus 8.8 min/kg, stuffed. Median cooking loss was 23%. Shielding of breasts prolonged cooking time. The cooking endpoint of 82.2°C in the thigh joint provided adequate lethality against Salmonella in the slowest heating points of both stuffed and unstuffed birds.were below 71.1°C. Thus, Lee (1993) considered pop-up indicators to be unsatisfactory for establishing the cooking endpoint especially when birds weighed more than 8.54 kg.Our objectives were to: (1) Determine the heat lethality against Salmonella delivered to critical points (slowest heating) in whole baked turkeys by continuously monitoring temperature (2) Develop time guidelines for baking turkeys at 162.8°C oven temperature;(3) Determine if there is a reliable location for placement of a commercial pop-up timer on the breast, to ensure adequate heat lethality against Salmonella in all points. MATERIALS & METHODS Preparation of turkeys for cookingThree self-cleaning convection ovens (Model 130, Daycor, Pasadena. CA) were used. The ovens were operated in the bake function with the convection function disabled. Before the experiment, the oven temperature controllers were calibrated by setting them to 163.8°C and the ovens were heated continuously for 4 h. The oven temperature sensing element remained as provided by the manufacturer. The oven temperature indicator was calibrated against a mercury-in-glass thermometer in the oven. To dampen oven temperature oscillation as the heating element cycled, the thermometer bulb was inserted into a 3.2 cm dia by 10.2 cm aluminum cylinder. Temperature indicated by the thermometer was made to equal that displayed on the oven front panel at the set point by adjusting the calibration pads on the oven front panel. Measured average temperature was that displayed on the front panel ±0.5°C. A copper constantan thermocouple inserted in the geometric center of a 1.3 cm ∞ 2.5 cm ∞ 3.8 cm Teflon ® block attached

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Section: Preparation Of Turkeys For Cookingmentioning

confidence: 99%

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Chang

Carpenter

Toledo

1998

Journal of Food Science

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“…Coliforms and S. aureus were absent in all cooked chicken, indicating that temperature attained at the center was enough to destroy them. Castellani et al (1953) suggested that a temperature of 73.9C reached at the center of the stuffing during roasting of turkeys was sufficient to kill experimentally introduced organisms like Streptococci, Staphylococci and Salmonellae. Rogers and Gunderson (1958) observed that a center temperature of 71.…”

Section: Yeasts and Molds The Predictive Equation For Yeast And Moldmentioning

confidence: 99%

Tandoori Chicken: Processing Optimized by Response Surface Methodology

Nair¹,

Rao²,

Chand³

et al. 1995

Journal of Food Quality

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Processing of Tandoori Chicken, a marinated and oven baked traditional product, was optimized using response surface methodology. The central composite rotatable design used involved three factors: marination duration, oven temperature, and baking time, each factor had five levels that encompassed a suflciently wide range across the samples. Quadractic models were fitted to the measured responses of Warner-Bratzler shear, internal temperature, sensory properties, and microbiological parameters. Values for the three factors were optimized by minimizing W. B. Shear and maximizing sensory quality by using the flexible polyhedron search method. The optimal process was to bake chicken for 20 min at 280C after marinating for 120 min. The fitted models for each of the responses were calculated and graphed. Microbiological data provided extra strength in supporting the optimum conditions and in allaying apprehension about the safety of marinated products under ambient conditions.

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“…In roasting stuffed turkeys the internal final temperature of the center of the stuffing must reach 74° C for safety. 271 Castellani et al 272 evaluated final internal temperature for stuffed roasted turkeys. When roasted in an oven at 149° C the rates of heat penetration were about equal whether a moist or dry stuffing was used.…”

Section: Composition and Other Product Factorsmentioning

confidence: 99%

Heat transfer and temperature of foods during processing∗

Holmes

Woodburn

Davis

1981

C R C Critical Reviews in Food Science and Nutrition

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Safety and economics concerns have accentuated an interest in energy input and consumption in the foods industry. This review article focuses on reported temperatures and temperature histories in food preparation and processing. To assist in interpreting reported data, a basic understanding of heat transfer parameters used is given. The relationships between temperature and time histories and quality effects of physical and chemical changes in foods, the production of new compounds with possible health effects, and microbiological safety are summarized. Several areas of needed research are identified.

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Roasting Time and Temperature Required to Kill Food Poisoning Microorganisms Introduced Experimentally Into Stuffing in Turkeys

Cited by 27 publications

References 3 publications

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Temperature Histories at Critical Points and Recommended Cooking Time for Whole Turkeys Baked in a Conventional Oven

Tandoori Chicken: Processing Optimized by Response Surface Methodology

Heat transfer and temperature of foods during processing∗

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