Time-Temperature Survey at a Restaurant that Specializes in Barbecued Food

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Abstract
Temperatures of cuts of beef and pork, beef ribs, chicken, and brunswick stew were recorded during routine operations at a restaurant that specializes in barbecued food. Although surface temperatures reached 74 C (165 F) during barbecuing, internal temperatures did not. Internal temperatures, however, eventually reached 66 C (150 F) and remained above 60 C (140 F) for an hour or more. The meats cooled very slowly and were within a temperature range that would be conducive to bacterial growth on the surfaces as well as in the interiors for several hours. Temperatures attained during reheating and hot-holding of chilled barbecued meat sometimes failed to rise high enough to be lethal to vegetative foodborne bacteria. Measures to prevent foodborne diseases being caused by these products must stress rapid cooling of cooked meats.

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