A study of temperatures achieved during underground cooking of pork
Journal Publication ResearchOnline@JCUAbstract
The pilot study reported here was designed to identify potential food safety hazards associated with the underground cooking methods of food for sale in north Queensland by determining the time/temperature relationships of the cooked food. Four Indigenous communities participated in the project and are identified as Loc 1, Loc 2, Loc 3 and Loc 4. Four underground cooking events were monitored by the project officer utilising a data-logging thermometer. The project officer observed the process of setting up an underground cooking oven. The methods were as consistent as possible with respect to methodology recognising the variability of different methods of underground cooking due to the geographical and cultural uniqueness of the areas. Samples of food cooked underground were submitted for microbiological analysis. The pilot study found that the temperatures achieved during the underground cooking process are similar to those achieved in non-traditional methods of cooking. This type of study has not been conducted previously and there is little information on the effectiveness of the method. Results from the study reinforce that food-handling standards, both before and after the food has been cooked, must be maintained to ensure the integrity of the food. The conclusions from the study are that it is important for the users of this method of cooking to be well versed in the method so that the temperatures achieved in the food can be relied on as a pathogen reducing step.
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5
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1832-3367
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2
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7
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Australian Institute of Environmental Health
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