Safe Cooking of Poultry

Dear All,

I came across this, IMO, fascinating document (2006) while searching for data on a related thread ( http://www.ifsqn.com...showtopic=10789 ). It very well illustrates the complexities in safely satisfying the topic’s objective for a typical consumer and provides an (I guess) quite up-to-date US opinion from a very well-respected source. The conclusions are probably not suitable from a processor’s HACCP viewpoint and I don’t know how other countries view these aspects for their consumers. My guess is that a range of different opinions exist. Any further input is welcome.

Safe_Cooking_of_Poultry.pdf   121.06KB   47 downloads

Rgds / Charles.C

Dear All,

After previous post, I did a bit more searching, particularly as a result of having difficulty in comprehending this statement in uploaded document -

The tables also note that the required lethality is achieved instantaneously for temperatures with a hold time of less than 10 s.

This is, I think, the critical practical justification for the single parameter (temperature) recommendation when cooking the relevant products. Unfortunately, I couldn’t see any data in upload to show the derivation of this result ( probably in another reference for the D/z raw data.). I’m still looking .

However, I did find another more current review (July 2008) on the same issue which sort of updates the previous upload (and also suggests to me that the subject is still 'hot") . This one is from GMA (Grocery Manufacturers Association) and seems to focus on microwave ovens (most popular / most sensitive / most complaints ???). Contains substantial technical discussion / consumer recommendations with some detailed examples of validation runs (including one “failure”). Was interested to note that L.monocytogenes now being used as a worst case scenario choice.

guidelines_for_validation_of_NRTE_product_cooking_instructions.pdf   581.65KB   56 downloads

Rgds / Charles.C