Heating Patterns of Products in Crockery Cookers

Abstract

Heating characteristics at various positions inside two crockery cookers were determined when cookers contained starch gel, beef stew, baked beans (normal amount and overload), or meat loaf (normal amount and overload). Data on heating patterns were compared to growth limits for Clostridium perfringens and Staphylococcus aureus. Temperatures in the warmest areas of cookers were in the range for growth of S. aureus for about 0.4 h and in coolest area for about 3.9 h. The average time products were in the range for growth of C. perfringens and S. aureus was 1.75 and 1.5 h, respectively. All products, except when cookers were overloaded, were in the range for growth of indicated bacteria for less than or about 2 h. The time difference between when warmest and coolest areas reached 50 C in cooker I ranged from 0.5 to 2.6 h and in cooker II from 0.5 to 3.4 h. Results suggest that growth of the two organisms may occur in certain areas within these cookers if they are overloaded but not when the devices are used according to the manufacturer's directions.