Effects of Water and Microwave Energy Precooking on Microbiological Quality of Chicken Parts

Hot water precooked chicken parts were consistently lower in bacterial count than the microwave energy cooked samples. The surviving bacteria on the hot water cooked samples belonged to either the genus Micrococcus or the genus Staphylococcus. All colonies were nonpigmented. However, in addition to those bacteria found on the water cooked samples, pigmented staphylococcus and occasionally Gram positive rods were present on the microwave energy cooked samples. Precooking chicken parts in hot 3% polyphosphates solution resulted in an almost sterile product. Polyphosphates were more effective in controlling the growth of micrococcus and staphylococcus, which were the principle microbial flora found on the surface of fresh dressed chicken.