The present study was conducted to evaluated the heating temperature control at the reached temperature for ground chicken meats cooked by three different heating methods, i.e. combination (steam and bake), bake and boil. The evaluation verified whether the methods were equivalent to those outlined in the sanitary management manual of large scale cooking facilities. As a result thermolability bacteria in ground chicken meats were killed at temperatures above 70℃ in any of the heating methods except for some thermoduric bacteria. E. coli and coliforms were negative at temperatures reaching above 65℃. The present findings suggested that there was clarified dynamics of microorganisms in food due to heating. In addition, this study presented that there was potential of temperature control based reaching temperature on as a sanitation control. We concluded that the sanitation control by at the reached temperature was an effective method of heat control.
