{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T21:09:32Z","timestamp":1760044172290},"reference-count":20,"publisher":"Cambridge University Press (CUP)","issue":"3","license":[{"start":{"date-parts":[[2009,10,19]],"date-time":"2009-10-19T00:00:00Z","timestamp":1255910400000},"content-version":"unspecified","delay-in-days":13562,"URL":"https:\/\/www.cambridge.org\/core\/terms"}],"content-domain":{"domain":["journals.cambridge.org"],"crossmark-restriction":true},"short-container-title":["J. Hyg."],"published-print":{"date-parts":[[1972,9]]},"abstract":"<jats:title>SUMMARY<\/jats:title><jats:p>A comparison was made of four methods of thawing frozen chickens and an average thaw time for each method was determined.<\/jats:p><jats:p>Fully and partially thawed chickens, inoculated with salmonellas,<jats:italic>Clostridium welchii<\/jats:italic>and<jats:italic>Slaphylococcus aureus<\/jats:italic>were cooked in a spit-roasting oven at different temperatures for different lengths of time. The chickens were examined freshly cooked and after storage under various conditions.<\/jats:p><jats:p>Spit roasting fully thawed chickens until the outer skin was golden brown was sufficient heat-treatment to kill salmonellas and<jats:italic>Staph. aureus<\/jats:italic>but<jats:italic>Cl. welchii<\/jats:italic>could survive. Salmonellas could also survive if the chickens were not fully thawed before cooking.<\/jats:p><jats:p>Incorrect storage after cooking was shown to encourage the growth of pathogens.<\/jats:p><jats:p>The incidence of intestinal pathogens in frozen dressed chickens and environmental hazards in spit-roasting establishments were also studied. Of raw chickens examined 35% contained salmonellas (9 serotypes), 63% contained<jats:italic>Cl. welchii<\/jats:italic>and 63%<jats:italic>Staph. aureus<\/jats:italic>.<\/jats:p>","DOI":"10.1017\/s0022172400063154","type":"journal-article","created":{"date-parts":[[2009,10,19]],"date-time":"2009-10-19T13:03:31Z","timestamp":1255957411000},"page":"565-588","update-policy":"http:\/\/dx.doi.org\/10.1017\/policypage","source":"Crossref","is-referenced-by-count":26,"title":["Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria"],"prefix":"10.1017","volume":"70","author":[{"given":"Diane","family":"Roberts","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"56","published-online":{"date-parts":[[2009,10,19]]},"reference":[{"key":"S0022172400063154_ref019","doi-asserted-by":"publisher","DOI":"10.1136\/vr.87.6.158"},{"key":"S0022172400063154_ref018","doi-asserted-by":"publisher","DOI":"10.1017\/S0022172400041000"},{"key":"S0022172400063154_ref016","first-page":"80","article-title":"A bactoriological survey of chicken eviscerating plants","volume":"23","author":"Surkiewicz","year":"1969","journal-title":"Food Technology"},{"key":"S0022172400063154_ref014","first-page":"7","article-title":"Salmonella findings in poultry as related to conditions prevailing during transportation from tho farm to tho processing plant","volume":"27","author":"Seliqmann","year":"1970","journal-title":"Refuah Veterinarith"},{"key":"S0022172400063154_ref013","first-page":"158","article-title":"A note on the preparation of tetrathionate broth","volume":"5","author":"Rolfe","year":"1946","journal-title":"Monthly Bulletin of the Ministry of Health and the Emergency Public Health Laboratory Service"},{"key":"S0022172400063154_ref009","first-page":"1413","article-title":"A study of the dissemination of salmonellosis in a commercial broiler chicken operation","volume":"30","author":"Morris","year":"1969","journal-title":"American Journal of Veterinary Research"},{"key":"S0022172400063154_ref008","first-page":"84","article-title":"Time-temperature patterns during deep fat frying: of chicken parts and their relation to the survival of Salmonella","volume":"24","author":"Mabee","year":"1970","journal-title":"Food Technology"},{"key":"S0022172400063154_ref007","first-page":"1310","article-title":"Thawing turkeys at ambient air temperature","volume":"22","author":"Klose","year":"1969","journal-title":"Food Technology"},{"key":"S0022172400063154_ref006","doi-asserted-by":"publisher","DOI":"10.1111\/j.1751-0813.1971.tb02029.x"},{"key":"S0022172400063154_ref005","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1951.tb17355.x"},{"key":"S0022172400063154_ref004","first-page":"05","volume-title":"Poultry Disease and World Economy","author":"Hobbs","year":"1971"},{"key":"S0022172400063154_ref002","first-page":"119","volume-title":"Hygiene and Food Production","author":"Crabb","year":"1971"},{"key":"S0022172400063154_ref001","first-page":"219","volume-title":"Bulletin of the International Institute of Refrigeration","author":"Barnes","year":"1965"},{"key":"S0022172400063154_ref010","doi-asserted-by":"crossref","DOI":"10.1128\/AEM.19.5.795-799.1970","article-title":"Salmonella contamination in a poultry-processing plant","volume":"19","author":"Morris","year":"1970","journal-title":"Applied Microbiology"},{"key":"S0022172400063154_ref017","unstructured":"Sutton R. G. A. (1969). The pathogenesis and opidemiology of Clostridium welchii food poisoning. Ph.D. Thesis, University of London."},{"key":"S0022172400063154_ref012","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.4.5634.804"},{"key":"S0022172400063154_ref003","doi-asserted-by":"publisher","DOI":"10.1017\/S0022172400039000"},{"key":"S0022172400063154_ref015","doi-asserted-by":"publisher","DOI":"10.1136\/bmj.4.5634.801"},{"key":"S0022172400063154_ref011","first-page":"22","article-title":"The incidence of salmonellae and pathogenic staphylococci in slaughtered poultry and in processing plants","volume":"46","author":"Pascucci","year":"1970","journal-title":"Nuova Veterinaria"},{"key":"S0022172400063154_ref020","doi-asserted-by":"publisher","DOI":"10.1056\/NEJM196606302742601"}],"container-title":["Journal of Hygiene"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.cambridge.org\/core\/services\/aop-cambridge-core\/content\/view\/S0022172400063154","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2020,5,23]],"date-time":"2020-05-23T03:47:50Z","timestamp":1590205670000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.cambridge.org\/core\/product\/identifier\/S0022172400063154\/type\/journal_article"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[1972,9]]},"references-count":20,"journal-issue":{"issue":"3","published-print":{"date-parts":[[1972,9]]}},"alternative-id":["S0022172400063154"],"URL":"https:\/\/doi.org\/10.1017\/s0022172400063154","relation":{},"ISSN":["0022-1724"],"issn-type":[{"value":"0022-1724","type":"print"}],"subject":[],"published":{"date-parts":[[1972,9]]},"assertion":[{"value":"Copyright \u00a9 Cambridge University Press 1972","name":"license","label":"License","group":{"name":"copyright_and_licensing","label":"Copyright and Licensing"}}]}}