GROWTH OF FOOD POISONING BACTERIA ON BARBECUED CHICKEN

1 July 1968

journal article
Published by International Association for Food Protection in Journal of Milk and Food Technology

Vol. 31 (7) , 198-201
https://doi.org/10.4315/0022-2747-31.7.198

Abstract

Staphylococcus aureus, Salmonella typhimurium, and Clostridium perfringens have been associated with food poisoning following consumption of barbecued chicken. These species grew readily in barbecued chicken incubated at about 40 C and increased approximately 100,000-fold within 8 hr.

Keywords

BARBECUED CHICKEN
POISONING BACTERIA
FOOD POISONING
GROWTH OF FOOD

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