Thick Foods Raw protein items, more than 2 inches thick and at least 1 inch from center to surface. Examples of this type of food include prime rib of beef, turkey, whole poached salmon and a basket of crab. As a rule, the thicker the food, the lower the cooking temperature, because there is enough time for the food to brown. Turkey and roast beef, more than 18 lb. These long-time cooking temperatures are enough to ensure the destruction of the vegetative cells.
Spores survive most cooking processes.
Large roasts and turkeys are often not served immediately. If they are held for more than 4 hours below 130F prior to serving, the spores of the pathogen Clostridium perfringens will have a chance to germinate and multiply, and can cause diarrhea about 8 hours after the food is ingested. If the food is held for more than 4 hours above 130F, the quality deteriorates. Leftovers of thick foods such as large roasts are difficult to cool and reheat later. Slice large cuts of cooked leftover meat less than 2 inches thick or 1-inch cubes, and chill the meat to 45F in less than 15 hours.