National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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