Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria

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Abstract
SUMMARY: A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined.Fully and partially thawed chickens, inoculated with salmonellas,Clostridium welchiiandSlaphylococcus aureuswere cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions.Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas andStaph. aureusbutCl. welchiicould survive. Salmonellas could also survive if the chickens were not fully thawed before cooking.Incorrect storage after cooking was shown to encourage the growth of pathogens.The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% containedCl. welchiiand 63%Staph. aureus.