Abstract
Stuffed chicken, pork chops and turkey patties were purchased from a supermarket, and held 1 to 4 days at 3°C., baked, and evaluated for coliform and total counts. Stuffed chickens were also frozen at −18°C. and cooked from frozen state or thawed by different methods and then cooked. Temperatures in stuffing lagged behind temperatures in all three meats from 10 min. in turkey patties to 40 min. in chicken. After cooking to an internal meat temperature of 85°C, all samples contained low bacterial counts and no coliforms survived the cooking.
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