Sellars, David, and Heggie, Stuart (2005) A study of temperatures achieved during underground cooking of pork. Environmental Health, 5 (2). pp. 48-54.

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Abstract

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.

Item ID:	38280
Item Type:	Article (Research - C1)
ISSN:	1832-3367
Keywords:	underground cooking; kup muri; food safety; temperature control
Funders:	Queensland Health Food Safety Advisory Committee (QHFSAC)
Date Deposited:	17 Mar 2016 05:30
FoR Codes:	11 MEDICAL AND HEALTH SCIENCES > 1117 Public Health and Health Services > 111705 Environmental and Occupational Health and Safety @ 100%
SEO Codes:	94 LAW, POLITICS AND COMMUNITY SERVICES > 9402 Government and Politics > 940204 Public Services Policy Advice and Analysis @ 20% 92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920405 Environmental Health @ 40% 92 HEALTH > 9204 Public Health (excl. Specific Population Health) > 920406 Food Safety @ 40%
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