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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(10): 39-49
DOI: https://doi.org/10.20546/ijcmas.2017.610.006


Effectiveness of Cooking Methods on Presence of Food Borne Pathogens in Chicken based Meat Products
Mahantesh F. Meti* and V. Appa Rao
Department of Livestock Products Technology (Meat Science), Madras Veterinary College, TANUVAS, Chennai 600 007, Tamil Nadu, India
*Corresponding author
Abstract:

The food borne diseases are often unnoticed and source of infection is always not confirmative. The consumption of street and fast food has been popularising in developing country like India. The present study was to taken up to assess the effect of different cooking procedures followed by street food vendors and fast food outlets in Chennai city, India. The food borne pathogens viz., Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter jejuni studied by artificially inoculating in chicken meat preparation at level of 100 cfu/g and 1000 cfu/g. The different chicken based meat preparation and cooking practice followed were viz. pan frying for chicken 65 and chilly chicken, oven cooking for tandoori chicken and electric grilling in grilled chicken. The core temperature of 82.8ËšC, 83.8ËšC, 74.3ËšC and 75.3ËšC was achieved in chicken 65, chilly chicken, tandoori chicken and grilled chicken, respectively. The different cooking methods resulted in complete elimination (absent in 25 g of product) of all food borne pathogens viz., Escherichia coli, Salmonella spp, Staphylococcus aureus and Campylobacter jejuni at both 100 cfu/g and 1000 cfu/g and reaching satisfactory core temperature of 720C in above. Thus, cooking procedures by street food vendors and fast food outlets in Indian condition often produce safe chicken products.


Keywords: Artificial contamination, Cooking effect, Core temperature, Fast food outlets, Street food vendors.
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How to cite this article:

Mahantesh F. Meti and Appa Rao, V. 2017. Effectiveness of Cooking Methods on Presence of Food Borne Pathogens in Chicken based Meat Products.Int.J.Curr.Microbiol.App.Sci. 6(10): 39-49. doi: https://doi.org/10.20546/ijcmas.2017.610.006