Thaw whole At refrigerated temperatures , i.e. Environmental Sanitation. chickens at 38.3°F to 45°F (3.5°C to 7.2°C), 20 (9) 678 683. – 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 hours needed to (3.5°C to 7.2°C), reach 40°F (4.4°C). for 33 hours to internal temperature of 40°F (4.4°C). Thawing B Thaw whole In potable, flowing water at 70°F Jiménez, S.M., M.E. Salmonella – growth chickens in (21°C), chicken thawed to 40°F Pirovani, M.S. Salsi, M.C. flowing, potable (4.4°C) in 5 hours and there was no Tiburzi, and O.P. Snyder. water at 70°F increase in 2000. (Continued) salmonella. (21°C) for 5 hours to internal temperature of 40°F (4.4°C).
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 hours needed to reach 40°F (4.4°C). Thawing B – Salmonella growth 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. Jiménez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. (Continued)
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