The effect of two methods of cooking and cooling onClostridium welchiiand other bacteria in meat

Abstract

SUMMARY: A comparison was made of beef cooked in conventional and moist air (Rapidaire) ovens. In both large (ca.4·5 kg.) and small (ca.2·7 kg.) joints, spores ofClostridium welchiisurvived after cooking but vegetative cells,Escherichia coli, andStaphylococcus aureus, did not, regardless of the type of oven usedCooling at room temperature after cooking permitted growth ofCl. welchii. Although some multiplication also occurred in the centre of large roasts cooled under refrigeration, the viable counts were considered too low to constitute a potential health risk