Thawing B Thaw whole When thawed at room temperature, i.e. Jiménez, S.M., M.E. Salmonella – growth chickens at 71.6°F 71.6°F (22°C), showed no Pirovani, M.S. Salsi, M.C. Salmonella (22°C) for 14 increases as the internal temperature Tiburzi, and O.P. Snyder. hours or less to reached 40°F (4.4°C) in less than 14 2000. The Effect of internal Different Thawing Methods temperature of on the Growth of Bacteria in 40°F (4.4°C). Chicken. Dairy, Food, and Environmental Sanitation. Thaw whole At refrigerated temperatures , i.e. 20 (9) 678 683. chickens at 38.3°F to 45°F (3.5°C to 7.2°C), – refrigerated did not increase; however, Salmonella temperatures, i.e. spoilage bacteria did have time to 38.3°F to 45°F increase in the 33 needed to reach (3.5°C to 7.2°C), 40°F (4.4°C). for 33 hours to internal temperature of 40°F (4.4°C). Thaw whole In potable, flowing water at 70°F chickens in (21°C), chicken thawed to 40°F flowing, potable (4.4°C) in 5 hours and there was no water at 70°F increase in Salmonella. (21°C) for 5 hours to internal temperature of 40°F (4.4°C).
Thawing B – Salmonella growth Thaw whole chickens at 71.6°F (22°C) for 14 hours or less to internal temperature of 40°F (4.4°C). When thawed at room temperature, i.e. 71.6°F (22°C), Salmonella showed no increases as the internal temperature reached 40°F (4.4°C) in less than 14 Jiménez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. The Effect of Different Thawing Methods on the Growth of Bacteria in Chicken. Dairy, Food, and Environmental Sanitation. 20 (9) 678 – 683. Thaw whole chickens at refrigerated temperatures, i.e. 38.3°F to 45°F (3.5°C to 7.2°C), for 33 hours to internal temperature of 40°F (4.4°C). At refrigerated temperatures , i.e. 38.3°F to 45°F (3.5°C to 7.2°C), Salmonella did not increase; however, spoilage bacteria did have time to increase in the 33 needed to reach 40°F (4.4°C). Thaw whole chickens in flowing, potable water at 70°F (21°C) for 5 hours to internal temperature of 40°F (4.4°C). In potable, flowing water at 70°F (21°C), chicken thawed to 40°F (4.4°C) in 5 hours and there was no increase in Salmonella.
SDupdate10-9-2014.docx