Acuff G R, Vanderzant C, Hanna M O, Ehlers J G, Gardner F A
Department of Animal Science and Department of Poultry Science, Texas Agricultural Experiment Station, Texas A&M University, College Station, TX 77843.
J Food Prot. 1986 Aug;49(8):627-631. doi: 10.4315/0362-028X-49.8.627.
Various cooking procedures (roasting, braising, stewing and microwave cooking) applied to turkey thighs, and washing procedures for contaminated utensils (knives and cutting boards) and food handlers' hands were evaluated for their effectiveness in removing Campylobacter jejuni . Roasting, braising and stewing were effective in destruction of C. jejuni on contaminated turkey thighs even when the meat was undercooked, reaching an internal temperature of 55°C. Destruction of C. jejuni by microwave cooking was assured more fully if a meat thermometer was used to check the internal temperature of the sample rather than by visual evaluation. Washing of utensils with water and detergent, either by hand or in a dishwasher, removed C. jejuni except from wooden cutting boards washed by hand. Minimal hand washing procedures may not assure complete removal of C. jejuni from contaminated hands.
对火鸡大腿应用的各种烹饪程序（烘烤、炖、焖和微波烹饪），以及对受污染器具（刀和砧板）和食品处理人员手部的清洗程序，评估了它们去除空肠弯曲菌的效果。即使肉未煮熟，内部温度达到55°C，烘烤、炖和焖对受污染火鸡大腿上的空肠弯曲菌仍有有效的杀灭作用。如果使用肉类温度计检查样品的内部温度而不是通过视觉评估，微波烹饪能更充分地确保空肠弯曲菌被消灭。无论是手洗还是用洗碗机用水和洗涤剂清洗器具，除了手洗的木制砧板外，都能去除空肠弯曲菌。最少的手部清洗程序可能无法确保从污染的手上完全去除空肠弯曲菌。
