Date of Award
Eva J. McCreary,
Fresh whole roasting chickens were inoculated with a culture containing 2 .5 x 105 Salmonella typhimurium. Water or tomato sauce was added, and the chickens were cooked for six hours at the low temperature setting of the slow cooker . The pH of the sauce or broth was determined before and after cooking. At the end of the cooking period , samples were taken to determine whether any organisms survived the cooking process .
The slow cooker was effective in destroying the Salmonella typhimurium on the chickens . None were detected at the end of the cooking period .
Tests to determine the survival time of the organism on the chickens showed that the Salmonellae were destroyed at ·a lower temperature in the chickens wit h tomato sauce than in the chickens cooked with water. The low pH of the tomato sauce apparently aided in destruct ion of the organism .
Adkins, Cheryl L., "THE SURVIVAL OF Salmonella typhimurium IN WHOLE CHICKENS COOKED IN SLOW COOKER" (1981). Theses, Dissertations & Honors Papers. 363.