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What causes the growth of salmonella after the cooking process?


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Fara Dieba

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Posted 03 August 2020 - 05:56 AM

Hi,

 

Does anyone know what cause the growth of salmonella after cooking process?

 

Thank you.



EagleEye

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Posted 03 August 2020 - 06:38 AM

Hi there,

First of all, you may check whether you missed "proper" in your "cooking" process.
Secondly, did you transfer the food to another container that might have been contaminated?

Check out every other possible chances and eliminate each to find the actual one caused the incident.

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AndreaCurea

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Posted 03 August 2020 - 08:47 AM

It is important what type of food are you considering, temperature and time of cooking...

 

https://www.ncbi.nlm...les/PMC3827549/

- there are some interesting info about this subject



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kfromNE

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Posted 03 August 2020 - 12:04 PM

It may be due to re-contamination caused by environmental pathogens.



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SQFconsultant

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Posted 03 August 2020 - 12:33 PM

The pre-question is what is the item that is cooked, what is it cooked in (liquid, dry, etc), what kind of container, at what temperatures - lots more please is needed.


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The Food Scientist

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Posted 03 August 2020 - 03:31 PM

Either post kill re-contamination or internal cooking temperate/time was not achieved. 


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Charles.C

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Posted 03 August 2020 - 06:23 PM

Hi,

 

Does anyone know what cause the growth of salmonella after cooking process?

 

Thank you.

Growth occurs when a bacterium finds itself in an appropriate environment, eg with respect to nutrients, Aw, pH, temperature,salt,etc


Kind Regards,

 

Charles.C


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Fara Dieba

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Posted 05 August 2020 - 08:11 AM

Cooking chicken with core temperature 75°C - 85°C within 12 minutes , then we spread sauce onto whole surface of chicken fillet , put in blast freezer , packing and vacuum sealed.

1)Is there any possibility too much salmonella in raw material until it can't be kill during cooking process?

2)Is it because of handling or hygiene before cooking process start? like the workers not clean the place properly then they proceed with the spreading sauce process.

3)Can the time taken when spreading sauce affect the growth of salmonella with the room temperature within the range 15°C-20°C?



Charles.C

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Posted 05 August 2020 - 08:51 AM

Cooking chicken with core temperature 75°C - 85°C within 12 minutes , then we spread sauce onto whole surface of chicken fillet , put in blast freezer , packing and vacuum sealed.

1)Is there any possibility too much salmonella in raw material until it can't be kill during cooking process?

2)Is it because of handling or hygiene before cooking process start? like the workers not clean the place properly then they proceed with the spreading sauce process.

3)Can the time taken when spreading sauce affect the growth of salmonella with the room temperature within the range 15°C-20°C?

 

Micro status of chicken, eg how much Salmonella/Campylobacter in raw material ?

Calibration of thermometer ?

Shape/weight of chicken ? - if uniform/not large, above T/t should give > 6D reduction Salmonella in chicken.

 

Some other possibilities/factors which could cause Contamination / Growth Salmonella in end product are -

(a) Sauce contains Salmonella

(b) handling/contact environment hygiene after cooking.

© Excessive times for steps after cooking and up to frozen product, eg cooling, preparation, freezing, packing.


Kind Regards,

 

Charles.C





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