Effect of Cooking on Bacteriological Populations of "Soul Foods"

Effect of typical cooking procedures on viable bacteria present in "soul foods" was determined. Time and temperature used were those determined to give a satisfactory product. Except for an aerobic plate count of 60 CFU/g in puddings (liver) and 10 CFU/g in jaws and neckbones, survival of vegetative bacterial cells in the cooked foods was nil.