THERMAL RESISTANCE OF FOOD POISONING ORGANISMS IN POULTRY STUFFING1

Abstract

Thermal death times of food poisoning types of organisms as represented by Salmonella enteritidis, Micrococcus pyogenes var. aureus, and Streptococcus faecalis in poultry stufing were investigated. The thermal destruction characteristics of these organisms are described in terms of z and F140 values. Streptococcus faecalis was considerably more heat resistant than the other two organisms studies. The data obtained indicate that roasting procedures for stuffed poultry, based on the attainment of a center stuffing temperature of 165°F., should be adequate to destroy such organisms if present in the stuffing.