Supporting Documentation Materials

for HACCP Decisions

Prepared for the Food Safety and Inspection Service

U.S. Department of Agriculture

By Mary Kay Folk

and Lynn Knipe, Ph. D.

Department of Animal Sciences

and Food Science and Technology

The Ohio State University

## Table of Contents

> [page]{.underline}
>
> Introduction iii
>
> Glossary [1](#terms)
>
> Bacteria and Parasite [5](#section)
>
> Physical Hazards [8](#physicahazards)
>
> Beef and Pork Slaughter Process [10](#section-7)
>
> Poultry Slaughter [20](#section-12)
>
> Raw, Not-Ground Process [39](#section-18)
>
> Raw, Ground Process [47](#Ground)
>
> Fully Cooked, Not Shelf Stable Process
> [55](#fully-cooked-not-shelf-stable-process)
>
> Heat Treated, Not Fully Cooked [94](#heat-treated-not-fully-cooked)
>
> Not Heat Treated, Shelf Stable Process [96](#section-39)
>
> Heat Treated, Shelf Stable Process
> [103](#heat-treated-shelf-stable-process)
>
> Secondary Inhibitors, Not Shelf Stable Process [117](#section-53)
>
> Irradiation [120](#irradiation)
>
> Thermally Processed, Commercially Sterile [127](#thermally-processed)

## Introduction

> This material has been developed to aid you, the meat and poultry
> processor, in the scientific documentation of the HACCP decisions
> during hazard analysis, validation of plans, and corrective actions by
> giving examples of processing steps from scientific publications and
> regulatory documents. Organized by HACCP process category, this
> material will assist you after your specific hazards and critical
> control points of your process(es) have been identified. The table of
> contents on the previous page will direct you to the location of each
> process category. Be advised that not all possible hazards are covered
> in this manual, and many steps that are included in this information
> may not necessarily be hazards in your process.
>
> This manual includes published scientific research. The research that
> has been done does not necessarily comply with current regulations,
> nor are all of the parameters normal processing conditions. Some of
> the treatments discussed are not within the legal limits; other
> treatments may not be approved at any level. Some of the research in
> this manual shows that certain conditions are not effective in
> reducing or eliminating risk; other conditions may create a probable
> risk. This information is here not only to validate existing
> processes, but also to demonstrate the effectiveness, or lack thereof,
> of process steps that may be added to your process in the future.
>
> Much of the information included here focuses on biological hazards.
> Physical and chemical hazards are addressed, but only briefly. One
> topic of major interest in the food industry as a whole is allergens.
> Allergens are not a defined class of substances, but there are 8
> categories of foods that have been scientifically recognized and
> accepted by the United Nations Joint Food and Agriculture Organization
> (FAO) and the World Health Organization (WHO) Food Standards Programme
> in 1995. These categories are: Cereals containing Gluten; Crustacea;
> Eggs and egg products; Fish and Fish products; Peanuts; Milk and Milk
> products; Tree nuts; and Soybeans. Foods in these main categories
> affect people in two main ways. Food intolerances are a reaction to
> the chemical composition of the food itself. Food sensitivities are
> immune responses the body has to proteins in the food. Either manner
> that a person reacts to an allergen is highly individualistic, varying
> in degree, onset time, location of reaction and the amount of the food
> needed to trigger the response. Because of this concern, it is
> important that processors think "up front" about allergens and the
> possibility of cross-contact between products that may have allergens
> labeled and those that do not. It is also of utmost importance that
> all ingredients are correctly labeled on products, especially those
> ingredients that contain protein such as those listed in the 8
> categories above.
>
> The information from published articles has been compiled into the
> following tables for the easiest use. Once you find the correct
> process category, the table will help you find the specific step you
> wish to document. Again, there are many steps listed that may not
> apply to your process, and specific steps in your process may not be
> included. The first column, labeled "**Process Step**," in the table
> indicates the point or step of each process flow, in which scientific
> or regulatory documentation is available. Not all steps in a process
> will be found here, and individual processors may have other process
> steps in their HACCP plans; the processes listed here have been
> specifically addressed by scientific research. The second column
> identifies the "**Potential Hazards**" that have been addressed in
> published scientific literature for each process step. The third
> column, labeled "**Process Parameters**," describes the conditions
> that are applied in various scientific publications. This table is
> designed so that a processor can go to the processing point or step of
> interest, then move across to the potential hazards and process
> parameters that best match their particular process. The reference
> will only be valid if the steps you take match the criteria in this
> column. The column lists the specific product that was tested. If you
> are looking for turkey information, broiler information may not
> necessarily apply. If you are processing pork, beef information may
> not apply. Upon identifying one or more process parameters that are
> appropriate for the operation, the fourth column, labeled as
> "**Decision Criteria**," will describe the results of the research, or
> the regulatory requirements. In the fifth, or last column, labeled
> "**Scientific Documentation**," the actual source of the information
> described in the three columns to the left is listed.

+----------+-----------+----------+--------------------+--------------+
| **P      | **        | *        | **Decision**       | **Scientific |
| rocess** | Potential | *Process |                    | Doc          |
|          | Hazards** | Para     | **Criteria**       | umentation** |
| **Step** |           | meters** |                    |              |
+==========+===========+==========+====================+==============+
| # Thi    | This      | This     | This column        | This column  |
| s column | column    | column   | describes the      | describes    |
|  indicat | i         | d        | results of the     | the actual   |
| es the p | dentifies | escribes | research, or the   | source of    |
| oint or  | the       | the      | regulatory         | the          |
| step of  | potential | co       | requirements.      | information, |
| each pro | hazards   | nditions |                    | described in |
| cess flo | that have | used in  |                    | the three    |
| w, in wh | been      | the      |                    | columns to   |
| ich scie | addressed | research |                    | the left.    |
| ntific o | in        | that is  |                    | Where        |
| r regula | published | d        |                    | available, a |
| tory doc | s         | escribed |                    | website is   |
| umentati | cientific | in       |                    | given to     |
| on is av | li        | various  |                    | allow        |
| ailable. | terature, | sc       |                    | internet     |
|          | for each  | ientific |                    | access to    |
|          | process   | publi    |                    | p            |
|          | step.     | cations. |                    | ublications. |
+----------+-----------+----------+--------------------+--------------+

> Where available, a website is given to allow internet access to
> publications. If a website link is not provided, publications can be
> accessed from either the National Agricultural Library (Website:
> <http://www.nal.usda.gov/>, E-mail: <lending@nal.usda.gov> or phone:
> 301/504-5879) or through inter-library loan, at your local library.
> When requesting publications at either location, you will need to
> provide the information that is listed under the column "**Scientific
> Documentation**" (author, title, year, journal name, volume, page
> numbers, etc.).
>
> The following is an example of how one might use this manual:
>
> You need to validate or examine the decision you made to select the
> critical limit that you have chosen for the cooking step in a Fully
> Cooked, Not Shelf Stable HACCP plan. You would go to the Fully Cooked,
> Not Shelf Stable Process section (see page
> [55](#fully-cooked-not-shelf-stable-process)) and look for "cooking"
> in the far left column, **Process Step** (see page
> [68](#cookingexample)). Next, look at the second and third columns
> (**Potential Hazards** and **Process Parameters**) to find hazards and
> processing procedures that match what you are doing. Once you have
> found **Process Parameters** that fit your process, read the
> **Decision Criteria** in the next column to the right to find the
> results of published research that should help you in your decision.
> Finally, the **Scientific Documentation** column will give the
> information that you would need if you wanted to read the entire
> article. If the process parameters do not fully match your specific
> process, a further review of published research is necessary.
>
> This is a living document. New research is continually being published
> and other publications are always being brought to our attention.
> Though this compilation is extensive, it is not exhaustive. Our
> intentions are to update this manual regularly and the updated
> versions will be available at The Ohio State University Meat Science
> web page at: <http://www.ag.ohio-state.edu/~meatsci/HACCPsupport.html>

[]{#terms .anchor}

**Glossary**

**Aerobic** - Bacteria that require oxygen to grow or will grow in the
presence of oxygen.

**Anaerobic** -- Bacteria that do not utilize oxygen to grow, or will
not grow in the presence of oxygen.

**Bacteriocin** -- A substance that is produced by specific bacteria
that is toxic to closely related strains of the same specific bacteria
and either kills or slows the growth of those other specific bacteria.

**Coliform** -- Bacteria that most often inhabit the intestine of
animals, do not utilize oxygen, but can grow in its presence. Bacteria
that are classified as coliforms have the same shape, and many of the
same characteristics. These bacteria are used as indicators of sanitary
quality in many food products.

**Detection limit** -- The lowest threshold amount of bacteria that must
be present in a sample to be found. Detection level depends upon methods
used.

**Direct plating** -- The application of a sample, or dilution thereof,
to solid media usually containing agar and other material used to grow
and enumerate bacteria.

**D-value** -- The amount of time needed to destroy one log unit of a
specific bacteria at a specific temperature in a specific medium.

**Enrichment** -- Addition of nutrient rich broth so that certain
bacteria or type of bacteria increases in number to result in a
bacterial cell count that is higher than the detection limit. This is
used to detect only the presence or absence of the bacteria, not the
amount present.

**Enterobacteriaceae** -- Large group of bacteria that are closely
related and are commonly found in fecal material of warm blooded
animals. They include coliforms and pathogens such as Salmonellae.

**F-value** -- Measured in minutes, the D-value of a specific organism
at 250˚F (121˚C) multiplied by the desired log reduction.

**Germination** -- The process of a spore becoming a vegetative cell.

**Inhibition** -- The slowing or stopping of bacterial growth.

**Lag time** -- Time that bacteria take to become acclimated to a new
environment before starting to multiply. Bacteria divide and their
numbers grow exponentially, 1 becomes 2 becomes 4 becomes 8.

**Lethality** -- The effectiveness of a treatment to destroy or kill
bacteria.

**Log unit** -- A unit of 10^x^ used to count bacteria. The difference
between 10^6^ (1,000,000) and 10^7^ (10,000,000) is one log unit
(9,000,000), the difference between 10^6^ and 10^5^ (100,000) is also
one log unit (900,000).

**Mesophiles** -- Bacteria that have optimum growing temperatures
between 77ºF (25ºC) and 104ºF (40ºC).

**Microflora** -- Bacteria, molds and yeasts.

**Pathogen** -- Organisms that cause illness. These organisms include
bacteria, protazoa, or viruses.

**pH** - Level of acidity or alkalinity in a product. The pH scale
ranges from 1 to 14 with 7 considered neutral, 1 the most acidic and 14
the most alkaline. Fresh meat usually has a pH near 5.6.

**Psychrotrophs** - Bacteria that have optimum growing temperatures
between 68ºF (20ºC) and 86ºF (30ºC) but can grow at temperatures as low
as 32ºF (0ºC).

**Residue** -- Usually refers to the presences antibiotics or pesticides
that are still detectable in carcasses at slaughter.

**Shocked (heat shocked)** -- Occurs when a product is heated but the
temperature is not high enough to destroy the bacteria. This results in
bacteria that are injured for a while but in most cases can repair
itself and becomes more resistant to heat the next time the product is
heated. Heat shocked can also refer to the process by which a spore is
induced into germination. When a product is heated thoroughly the
vegetative cells are destroyed, but the spores are undamaged by the
heat. The spores then germinate into vegetative cells once the
temperature has decreased to an optimum level.

**Significant difference** -- Statistical difference in results due to
treatments.

**Spore** -- A highly resistant, dormant form that some bacteria can
change into. Spores are usually very resistant to heat, long periods of
dryness, and other adverse conditions that normal vegetative cells
cannot survive. Most must be heat shocked to germinate into normal,
vegitative cells. Most of the time spores have a toxin associated with
them, either within the spore covering, or released at the time of
germination or when becoming a spore (sporulation).

**Strain** -- A specific subset of bacteria. For example,
***Escherichia*** is the genus, ***coli*** is the specie and **O157:H7**
is the strain.

**Thermotolerant** -- Bacteria that can withstand higher than normal
temperatures.

**Toxin (enterotoxin, mycotoxin, neurotoxin)** -- A compound produced by
a bacterium or fungi (molds and yeasts) that can cause illness in other
living organisms. Specific examples include enterotoxins which affect
the intestine, mycotoxins are those toxins produced by fungi, and
neurotoxins attack the nervous system.

**Transdermal synergists** -- Compounds that work with other compounds
against bacteria when applied to the surface of a carcass.

**Treatment** -- The method of processing that is being tested. A good
research study will compare various treatments, such as levels of salt
in a product, to a control, in this example the control maybe no salt
added. All other conditions should remain the same for all samples
tested except the specific treatment.

**Vegetative cell** -- The normal bacteria cell. This is in contrast to
a spore. Vegetative cells are susceptible to destruction or damage from
heat, additives, and other factors that can damage and destroy them
relatively easily.

## 

## 

## 

## 

## 

## 

## Bacteria and Parasite 

***Aeromonas hydrophilia*** -- A pathogenic psychrotroph that produces
an enterotoxin.

***Bacillus cereus*** -- A spore-forming, pathogenic bacterium that
forms an enterotoxin. *B. cereus* is an aerobic spore-former, unlike the
common clostridium spore formers which are anaerobic.

***Campylobacter jejuni*** -- A common pathogenic bacterium that forms
an enterotoxin. It needs very low levels (about 5%) of oxygen and too
much will inhibit growth, and about 10% carbon dioxide is required for
growth. Campylobacter is the most common cause of food borne illness in
the United States, commonly associated with diarrheal illness.

***Clostridium botulinum*** -- A spore-forming, pathogenic bacterium
that forms a neurotoxin when in an anaerobic environment. *C. botulinum*
is a concern mainly in canned foods.

***Clostridium perfringens*** -- A spore-forming, pathogenic bacterium
that forms an enterotoxin in the spore coat. *C. perfringens* must be
ingested in large quantities while a vegetative cell and then will
sporulate in the intestine.

# 

# *Clostridium sporogenes --* A spore-forming, non-pathogenic bacterium that mimics other clostridium bacteria in growth conditions. *C. sporogenes* is often used in research where use of the pathogenic bacteria is infeasible. 

***Escherichia coli*** -- A common coliform bacterium. Generic *E. coli*
is used as an indicator bacterium for fecal contamination. The strains
O157:H7 and O128 are among the few strains of *E. coli* that have been
found to be pathogenic. These two strains have different growth
characteristics than generic *E. coli*, and must be detected using
different methods.

***Lactobacillus plantarum*** -- A non-pathogenic bacterium that is
commonly used in starter cultures. *L. plantarum* and many other
Lactobacillus species are noted for their production of lactic acid,
which lowers pH and gives distinctive flavors.

***Leuconostoc*** -- A non-pathogenic bacterium that is used in starter
cultures. *Leuconostoc* species produce lactic acid used to lower pH and
give distinctive flavors.

***Listeria monocytogenes***- A pathogenic bacterium that grows well in
many adverse conditions. *L. monocytogenes* is considered a
psychrotroph, and likes to grow in damp cool places such as drains and
on floors. *L.* *monocytogenes* is the only specie of *Listeria* that is
considered pathogenic. Presence of *L. monocytogenes* on carcasses is
usually attributed to contamination by fecal matter during slaughter.

***Pediococcus acidilactici*** -- A non-pathogenic bacterium that is
used in starter cultures. *P. acidilactici* produces lactic acid, which
lowers pH and produces distinctive flavors.

**Salmonellae, *Salmonella* spp., *S. seftenberg,* and *S.*
*typhimurium* --** A pathogenic bacterium that is a common cause of
gastrointestinal foodborne illness. Salmonellae grow rapidly in optimum
conditions and all of the numerous species are considered pathogenic.
Other notable Salmonella species are *S. typhi,* which causes Typhoid
fever, and *S. enteritidis,* a frequently occurring specie, second only
to *S. typhimurium.*

***Staphylococcus aureus*** -- A pathogenic bacterium that produces a
very heat stable enterotoxin known for producing severe abdominal
cramps, vomiting and diarrhea in humans.

***Trichinella spiralis*** -- A parasite (round worm) that lodges in
certain muscles while in the larva form. *T. spiralis* is of most
concern with pork, however it can be found in other game meats such as
bears, canines, and marine mammals, that consume meat.

***Yersinia enterocolitica*** -- A pathogenic bacterium that is commonly
found in the lymph system of the pig. *Y. entercolitica* is a
psychrotroph and produces an enterotoxin.

> []{#physicahazards .anchor}**Physical Hazards**
>
> This category crosses all process categories.
>
> It includes lead, other metals, glass, and any other physical hazards
> that may occur.

+-------+----------+----------+---------------------+---------------+
| **Pr  | **P      | **P      | **Decision**        | **Scientific  |
| ocess | otential | rocess** |                     | Do            |
| S     | H        |          | **Criteria**        | cumentation** |
| tep** | azards** | **Para   |                     |               |
|       |          | meters** |                     |               |
+=======+==========+==========+=====================+===============+
| All   | P -- Any | Opp      | Monitoring          | FSIS          |
| pr    | foreign  | ortunity | equipment must be   | directive     |
| ocess | material | for any  | sensitive enough to | 7310.4        |
| steps |          | physical | detect              | Revision 2,   |
|       |          | conta    | contamination as    | 12/28/93      |
|       |          | mination | small as 1/32"      |               |
|       |          | to occur | (0.8mm). The        | This          |
|       |          |          | presence of any     | directive has |
|       |          |          | visible foreign     | been          |
|       |          |          | material needs to   | cancelled,    |
|       |          |          | be addressed.       | however, it   |
|       |          |          | Visual inspection   | provides a    |
|       |          |          | is a necessity when | basis for     |
|       |          |          | no other metal      | contamination |
|       |          |          | detection or x-ray  | monitoring.   |
|       |          |          | devices are         |               |
|       |          |          | employed. A visible |               |
|       |          |          | inspection is       |               |
|       |          |          | prudent in addition |               |
|       |          |          | to machines due to  |               |
|       |          |          | the nature of       |               |
|       |          |          | detection devices   |               |
|       |          |          | and the many types  |               |
|       |          |          | of materials that   |               |
|       |          |          | may cause a         |               |
|       |          |          | physical hazard.    |               |
+-------+----------+----------+---------------------+---------------+
|       | P and/or | Conta    | Though whole lead   | Burger, J.,   |
|       | C --     | mination | shots are removed   | R.A. Kenamer, |
|       | Lead     | of       | from the meat, a    | I.L. Brisbin  |
|       | hazard   | muscle   | trace amount of     | Jr., and M.   |
|       |          | tissue   | residue remains.    | Gochfeld.     |
|       |          | with     | However, the amount | 1997. Metal   |
|       |          | lead     | of lead residue is  | levels in     |
|       |          | shot     | not of health       | mourning      |
|       |          |          | concern unless      | doves from    |
|       |          |          | excessive amounts   | South         |
|       |          |          | of the contaminated | Carolina:     |
|       |          |          | product are eaten   | potential     |
|       |          |          | daily over a long   | hazards to    |
|       |          |          | period of time.     | doves and     |
|       |          |          |                     | hunters.      |
|       |          |          | Although scientific | Environmental |
|       |          |          | documentation is    | Resources. 75 |
|       |          |          | limited it is       | (2) 173-186.  |
|       |          |          | advised that        |               |
|       |          |          | processors are      | AND           |
|       |          |          | aware that lead     |               |
|       |          |          | toxicity is always  | Johansen, P., |
|       |          |          | a concern and       | G. Asmund,    |
|       |          |          | should be           | and F. Riget. |
|       |          |          | addressed.          | 2001. Lead    |
|       |          |          |                     | contamination |
|       |          |          |                     | of seabirds   |
|       |          |          |                     | harvested     |
|       |          |          |                     | with lead     |
|       |          |          |                     | shot --       |
|       |          |          |                     | implications  |
|       |          |          |                     | to human diet |
|       |          |          |                     | in Greenland. |
|       |          |          |                     | Environmental |
|       |          |          |                     | Pollution.    |
|       |          |          |                     | 112 (3)       |
|       |          |          |                     | 501-504.      |
+-------+----------+----------+---------------------+---------------+

## 

## 

## 

## 

## 

## Slaughter Process

####### Includes: beef, and pork 

+-------+----------+----------+---------------------+---------------+
| **Pr  | **P      | **P      | **Decision**        | **Scientific  |
| ocess | otential | rocess** |                     | Do            |
| S     | H        |          | **Criteria**        | cumentation** |
| tep** | azards** | **Para   |                     |               |
|       |          | meters** |                     |               |
+=======+==========+==========+=====================+===============+
| #     | C --     | S        | There have been "no | Kindred T.    |
| Anima | An       | laughter | reports of          | P., and W.T.  |
| l Rec | tibiotic | of hogs  | residue-related     | Hubbert.      |
| eivin | and      | and      | human illness in    | 1993. Residue |
| g/ ho | p        | cattle   | the United States   | prevention    |
| lding | esticide |          | associated with     | strategies in |
|       | residues |          | consumption of      | the United    |
|       |          |          | commercially        | States.       |
|       |          |          | available meat or   | Journal of    |
|       |          |          | poultry."           | the American  |
|       |          |          |                     | Veterinary    |
|       |          |          | Monitoring for the  | Medicine      |
|       |          |          | presence of         | Association.  |
|       |          |          | violative chemical  | 202 (1)       |
|       |          |          | residues is done by | 46-49.        |
|       |          |          | USDA and the        |               |
|       |          |          | slaughter           |               |
|       |          |          | establishments.     |               |
|       |          |          | Industry            |               |
|       |          |          | educational         |               |
|       |          |          | programs such as    |               |
|       |          |          | the Pork Quality    |               |
|       |          |          | Assurance (PQA)     |               |
|       |          |          | Program (National   |               |
|       |          |          | Pork Producers      |               |
|       |          |          | Council, 1994) have |               |
|       |          |          | promoted residue    |               |
|       |          |          | prevention on the   |               |
|       |          |          | farm. In addition   |               |
|       |          |          | to the end producer |               |
|       |          |          | efforts to address  |               |
|       |          |          | residues, slaughter |               |
|       |          |          | establishments can  |               |
|       |          |          | request letters of  |               |
|       |          |          | guarantee and       |               |
|       |          |          | copies of relevant  |               |
|       |          |          | animal treatment    |               |
|       |          |          | records (Pork       |               |
|       |          |          | Slaughter model,    |               |
|       |          |          | Draft USDA FSIS     |               |
|       |          |          | April, 1997).       |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | There is a low risk | National      |
|       |          |          | of antibiotic and   | Residue       |
|       |          |          | pesticide residues  | Monitoring    |
|       |          |          | in meat.            | program,      |
|       |          |          |                     | 1999.         |
|       |          |          |                     |               |
|       |          |          |                     | To access on  |
|       |          |          |                     | the internet: |
|       |          |          |                     |               |
|       |          |          |                     | <http://www.  |
|       |          |          |                     | fsis.usda.gov |
|       |          |          |                     | /OPHS/red99/> |
+-------+----------+----------+---------------------+---------------+
| #     | B        | Co-      | Feed withdrawal and | Miller, M.F., |
| Anima | --Conta  | mingling | holding animals 2   | M.A. Carr,    |
| l Rec | mination | and      | to 6 hours prior to | D.B. Bawcom,  |
| eivin | with     | resting  | slaughter has been  | C.B. Ramsey,  |
| g/ ho | *Sal     | of       | shown to reduce the | and L.D.      |
| lding | monella* | animals  | incidence of        | Thompson.     |
|       | spp.,    | prior to | ruptured viscera    | 1997.         |
|       | *        | s        | and                 | Microbiology  |
|       | Listeria | laughter | c                   | of pork       |
|       | monocy   |          | ross-contamination. | carcasses     |
|       | togenes, |          |                     | from pigs     |
|       | Campyl   |          |                     | with          |
|       | obacter* |          |                     | differing     |
|       | spp.,    |          |                     | origins and   |
|       | *Clo     |          |                     | feed          |
|       | stridium |          |                     | withdrawal    |
|       | perf     |          |                     | times.        |
|       | ringens, |          |                     | Journal of    |
|       | and      |          |                     | Food          |
|       | Yersinia |          |                     | Protection.   |
|       | enteroc  |          |                     | 60 (3)        |
|       | olitica* |          |                     | 242-245.      |
+-------+----------+----------+---------------------+---------------+
|       | P --     | Slau     | There is a low      | National Beef |
|       | Foreign  | ghtering | incidence of        | Quality       |
|       | material | animals  | occurrence.         | Audits, 1991, |
|       |          | with the |                     | 1995, 2000.   |
|       |          | possible |                     |               |
|       |          | presence |                     |               |
|       |          | of       |                     |               |
|       |          | needles, |                     |               |
|       |          | buckshot |                     |               |
|       |          | etc.     |                     |               |
+-------+----------+----------+---------------------+---------------+
| # P   | B --     | Scalding | *E. coli*,          | Gill, C.O.,   |
| ork c | *Esch    | in water | *Salmonella* and    | and J.        |
| arcas | erichia. | at or    | *Campylobacter*     | Bryant. 1993. |
| s sca | Coli*,   | below    | were not killed     | The presence  |
| lding | *Sal     | 145°F    | with 122°F (50°C)   | of            |
|       | monella* | (63°C)   | water typical in a  | *Escherichia  |
|       | and      |          | scalding tank. The  | coli*,        |
|       | *Campyl  |          | carcasses must      | *Salmonella*  |
|       | obacter* |          | still be singed to  | and           |
|       | survival |          | kill the pathogens. | *C            |
|       |          |          |                     | ampylobacter* |
|       |          |          |                     | in pig        |
|       |          |          |                     | carcass       |
|       |          |          |                     | dehairing     |
|       |          |          |                     | equipment.    |
|       |          |          |                     | Food          |
|       |          |          |                     | Microbiology  |
|       |          |          |                     | 10 (4)        |
|       |          |          |                     | 337-344.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Scalding | *E. coli*,          |               |
|       |          | in water | *Salmonella* and    |               |
|       |          | to 145°F | *Campylobacter* are |               |
|       |          | (63°C)   | killed at 145°F     |               |
|       |          |          | (63°C).             |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Scald    | *Salmonella* spp.   | Kampelmacher, |
|       |          | water at | were only found     | E.H., P.A.M.  |
|       |          | less     | when scald water    | Guinee, K.    |
|       |          | than     | was less than 140°F | Hofstra, and  |
|       |          | 140°F    | (60°C).             | A. Van        |
|       |          | (60°C)   |                     | Keulen. 1961. |
|       |          |          |                     | Studies on    |
|       |          |          |                     | *Salmonella*  |
|       |          |          |                     | in slaughter  |
|       |          |          |                     | houses.       |
|       |          |          |                     | Zentralbl.    |
|       |          |          |                     | V             |
|       |          |          |                     | eterinaermed. |
|       |          |          |                     | Reihe.        |
|       |          |          |                     | 8:1025-1032.  |
+-------+----------+----------+---------------------+---------------+
| Beef  | B- Fecal | Post     | A pre-evisceration  | Dickson, J.S. |
| ca    | conta    | hide     | wash makes the      | 1995.         |
| rcass | mination | removal, | surface of the      | S             |
| pr    | with *E. | pre-evis | carcass less        | usceptibility |
| e-evi | coli*    | ceration | tactile, therefore  | of            |
| scer- | O157:H7, | wash of  | allowing any        | pr            |
| ation | and *S.  | beef     | ensuing             | eevisceration |
| and   | typh     | c        | contamination       | washed beef   |
| ev    | imurium* | arcasses | easier to remove.   | carcasses to  |
| iscer |          | with     | *E. coli* O157:H7,  | contamination |
| ation |          | d        | and *S.             | by            |
|       |          | istilled | typhimurium* count  | *Escherichia  |
|       |          | (not     | was 0.7 log units   | coli* O157:H7 |
|       |          | tap)     | less after washing. | and           |
|       |          | water    |                     | salmonellae.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 58 (10)       |
|       |          |          |                     | 1065-1068.    |
+-------+----------+----------+---------------------+---------------+
| Hide  | B- Fecal | Steam    | Fecal contamination | Castillo, A., |
| rem   | conta    | v        | will be removed by  | L.M. Lucia,   |
| oval/ | mination | acuuming | steam vacuuming     | K.J. Goodson, |
| ev    | with *E. | beef     | when accompanied by | J.W. Savell,  |
| iscer | coli*,   | c        | either or both of   | and G.R.      |
| ation | and      | arcasses | the hot water or    | Acuff. 1999.  |
|       | En       | at 162°F | lactic acid         | De            |
|       | terobact | (72°C),  | treatments. *E.     | contamination |
|       | eriaceae | followed | coli*,              | of beef       |
|       |          | by a hot | Enterobacteriaceae, | carcass       |
|       |          | water    | and total and       | surface       |
|       |          | spray of | thermotolerant      | tissue by     |
|       |          | 203°F    | coliforms were      | steam         |
|       |          | (95°C),  | consistently        | vacuuming     |
|       |          | at 24    | reduced to less     | alone and     |
|       |          | psi,     | than 1.0 log.       | combined with |
|       |          | and/or   |                     | hot water and |
|       |          | an 11    |                     | lactic acid   |
|       |          | second   |                     | sprays.       |
|       |          | spray of |                     | Journal of    |
|       |          | 2%       |                     | Food          |
|       |          | lactic   |                     | Protection.   |
|       |          | acid at  |                     | 62 (2)        |
|       |          | 131°F    |                     | 146-151.      |
|       |          | (55°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B- Fecal | Rinse    | After a known fecal | Hardin, M.D., |
|       | conta    | beef     | contamination,      | G.R. Acuff,   |
|       | mination | c        | washing with water  | L.M. Lucia,   |
|       | with *E. | arcasses | reduces the *E.     | J.S. Oman,    |
|       | coli*,   | with low | coli* O157:H7, and  | and J.W.      |
|       | and *S.  | pressure | *S. typhimurium* by | Savell. 1995. |
|       | typh     | (10      | 2.6-3.0 log units;  | Comparison of |
|       | imurium* | psi),    | however, it allows  | methods for   |
|       |          | followed | bacteria to be      | de            |
|       |          | by high  | spread to the area  | contamination |
|       |          | pressure | outside of the      | from beef     |
|       |          | (250     | visible             | carcass       |
|       |          | psi)     | contamination area. | surfaces.     |
|       |          | 95°F     |                     | Journal of    |
|       |          | (35°C)   |                     | Food          |
|       |          | water    |                     | Protection.   |
|       |          |          |                     | 58 (4)        |
|       |          |          |                     | 368-374.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Trimming | Trimming away       |               |
|       |          | visible  | contamination was   |               |
|       |          | conta    | equivalent to water |               |
|       |          | mination | washing in reducing |               |
|       |          | from     | visible             |               |
|       |          | beef     | contamination and   |               |
|       |          | c        | more consistent in  |               |
|       |          | arcasses | reducing *E. coli*  |               |
|       |          |          | O157:H7 to          |               |
|       |          |          | non-detectable      |               |
|       |          |          | levels than washing |               |
|       |          |          | with water.         |               |
|       |          |          | However,            |               |
|       |          |          | contamination was   |               |
|       |          |          | still detectable    |               |
|       |          |          | outside of the      |               |
|       |          |          | initial area that   |               |
|       |          |          | was visibly         |               |
|       |          |          | contaminated.       |               |
+-------+----------+----------+---------------------+---------------+
| Hide  | B- Fecal | Rinse    | The addition of the | Hardin, et    |
| rem   | conta    | beef     | 2% acetic acid      | al. 1995      |
| oval/ | mination | c        | treatment with the  | cont'         |
| ev    | with *E. | arcasses | water wash, reduced |               |
| iscer | coli*,   | with low | *E. coli*, and *S.  |               |
| ation | and *S.  | pressure | typhimurium* count  |               |
|       | typh     | (10 psi) | 2.4 to 5.1 log      |               |
|       | imurium* | followed | units inside the    |               |
|       |          | by high  | contaminated area   |               |
|       |          | pressure | and to \< 0.5 log   |               |
|       |          | (250     | units outside the   |               |
|       |          | psi)     | initial             |               |
|       |          | 95°F     | contamination area  |               |
|       |          | (35°C)   | to below detection  |               |
|       |          | water,   | level more          |               |
|       |          | then     | effectively than    |               |
|       |          | spraying | just the water      |               |
|       |          | the area | wash, or trimming.  |               |
|       |          | with a   |                     |               |
|       |          | fine     |                     |               |
|       |          | mist of  |                     |               |
|       |          | 131˚F    |                     |               |
|       |          | (55˚C)   |                     |               |
|       |          | 2%       |                     |               |
|       |          | acetic   |                     |               |
|       |          | acid for |                     |               |
|       |          | 11       |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Rinse    | The addition of the |               |
|       |          | beef     | 2% acetic acid      |               |
|       |          | c        | treatment with the  |               |
|       |          | arcasses | water wash, reduced |               |
|       |          | with low | *E. coli*, and *S.  |               |
|       |          | pressure | typhimurium* count  |               |
|       |          | (10 psi) | 3.0 to 5.0 log      |               |
|       |          | followed | units inside the    |               |
|       |          | by high  | contaminated area   |               |
|       |          | pressure | and to \< 0.5 log   |               |
|       |          | (250     | units outside the   |               |
|       |          | psi)     | initial             |               |
|       |          | 95°F     | contamination area  |               |
|       |          | (35°C)   | to below detection  |               |
|       |          | water,   | level more          |               |
|       |          | then     | effectively than    |               |
|       |          | spraying | just the water      |               |
|       |          | the area | wash, or trimming.  |               |
|       |          | with a   |                     |               |
|       |          | fine     |                     |               |
|       |          | mist of  |                     |               |
|       |          | 131˚F    |                     |               |
|       |          | (55˚C)   |                     |               |
|       |          | 2%       |                     |               |
|       |          | lactic   |                     |               |
|       |          | acid for |                     |               |
|       |          | 11       |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *S. | Spraying | The cold lactic     | Van Netten,   |
|       | typh     | pork     | acid treatment      | P., D.A.A.    |
|       | imurium* | c        | eliminated *S.      | Mossel, and   |
|       | conta    | arcasses | typhimurium* when   | J. Huis In't  |
|       | mination | with 2%  | contaminated with 1 | Veld. 1995.   |
|       |          | or       | log unit but was    | Lactic acid   |
|       |          | greater  | less than 50%       | de            |
|       |          | lactic   | successful in       | contamination |
|       |          | acid     | removing            | of fresh pork |
|       |          | solution | contamination when  | carcasses: a  |
|       |          | at 52˚F  | inoculated with 2   | pilot plant   |
|       |          | (11˚C)   | log units.          | study.        |
|       |          | for at   |                     | International |
|       |          | least 60 |                     | Journal of    |
|       |          | seconds. |                     | Food          |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 25 (1) 1-9.   |
+-------+----------+----------+---------------------+---------------+
| Hide  | B -- *S. | Spraying | The hot lactic acid | Van Netten et |
| rem   | typh     | pork     | treatment           | al. 1995      |
| oval/ | imurium* | c        | eliminated *S.      | cont'         |
| ev    | conta    | arcasses | typhimurium* when   |               |
| iscer | mination | with 2%  | contaminated with   |               |
| ation |          | or       | up to 2 log units.  |               |
|       |          | greater  |                     |               |
|       |          | lactic   |                     |               |
|       |          | acid     |                     |               |
|       |          | solution |                     |               |
|       |          | at 131˚F |                     |               |
|       |          | (55˚C)   |                     |               |
|       |          | for at   |                     |               |
|       |          | least 60 |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Spray    | No significant      | Fu, A.H.,     |
|       | Conta    | pork     | microbiological     | J.G.          |
|       | mination | c        | difference was made | Sebranek, and |
|       | with     | arcasses | with these          | E.A. Murano,  |
|       | *Sal     | with     | treatments on       | 1994.         |
|       | monella, | 1/5%     | *Salmonella,        | Microbial and |
|       | Ye       | acetic,  | Yersinia,* and      | Quality       |
|       | rsinia,* | citric,  | *Campylobacter*.    | Ch            |
|       | and      | or       |                     | aracteristics |
|       | *Campyl  | lactic   |                     | of Pork Cuts  |
|       | obacter* | acid     |                     | from          |
|       |          |          |                     | Carcasses     |
|       |          |          |                     | Treated with  |
|       |          |          |                     | Sanitizing    |
|       |          |          |                     | Sprays.       |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 59 (2)        |
|       |          |          |                     | 306-309.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Spray    | Incidence of        | Epling, L.K., |
|       | Conta    | pork     | *Salmonella* spp.   | J.A.          |
|       | mination | c        | and *Campylobacter* | Carpenter,    |
|       | with     | arcasses | spp. decreased 95   | and L.C.      |
|       | *Sal     | with 2%  | to 99% with this    | Blankenship.  |
|       | monella* | lactic   | treatment.          | 1993.         |
|       | spp.,    | acid     |                     | Prevalence of |
|       | and      | spray    |                     | *C            |
|       | *Campyl  | (20 psi, |                     | ampylobacter* |
|       | obacter* | ca. 150  |                     | spp. and      |
|       | spp.     | ml per   |                     | *Salmonella*  |
|       |          | half     |                     | spp. on pork  |
|       |          | carcass) |                     | carcasses and |
|       |          |          |                     | the reduction |
|       |          |          |                     | effected by   |
|       |          |          |                     | spraying with |
|       |          |          |                     | lactic acid.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 56 (6)        |
|       |          |          |                     | 536-537.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Spray    | There was a 0.8 log | Cacciarelli,  |
|       | aerobic  | pork     | decrease in the     | M.A. W.C.     |
|       | and      | c        | microflora present  | Stringer,     |
|       | a        | arcasses | one hour after      | M.E.          |
|       | naerobic | with     | treatment, and the  | Anderson, and |
|       | pathogen | 55˚F     | inhibition          | H.D. Naumann. |
|       | survival | (12.8˚C) | continued through   | 1983. Effects |
|       | and      | tap      | the 28^th^ day of   | of washing    |
|       | growth   | water    | storage when there  | and           |
|       |          | followed | was a 0.9 log       | sanitizing on |
|       |          | by 2%    | difference between  | the bacterial |
|       |          | acetic   | those loins sprayed | flora of      |
|       |          | acid     | with acetic acid    | va            |
|       |          | solution | and those not       | cuum-packaged |
|       |          | at 55˚F  | sprayed at all.     | pork loins.   |
|       |          | (12.8˚C) | Over all there was  | Journal of    |
|       |          | both at  | still a 4 log       | Food          |
|       |          | 200 psi  | growth over the 28  | Protection.   |
|       |          |          | days for all        | 46 (3) 231    |
|       |          |          | treatments.         | --234.        |
+-------+----------+----------+---------------------+---------------+
| Hide  | B --     | Spray    | A 0.6 log reduction | Cacciarelli   |
| rem   | aerobic  | pork     | was detected one    | et al. 1983   |
| oval/ | and      | c        | hour after          | cont'         |
| ev    | a        | arcasses | treatment, however  |               |
| iscer | naerobic | with     | by 21 days after    |               |
| ation | pathogen | 55˚F     | slaughter there was |               |
|       | survival | (12.8˚C) | no difference in    |               |
|       | and      | tap      | growth between      |               |
|       | growth   | water    | those sprayed with  |               |
|       |          | followed | sodium hypochlorite |               |
|       |          | by 200   | solution and those  |               |
|       |          | ppm      | that were not       |               |
|       |          | sodium   | sprayed at all      |               |
|       |          | hypo     | (approx. 6.9 log    |               |
|       |          | chlorite | count of            |               |
|       |          | solution | microorganisms).    |               |
|       |          | (        |                     |               |
|       |          | adjusted |                     |               |
|       |          | pH to    |                     |               |
|       |          | 6.0 with |                     |               |
|       |          | ph       |                     |               |
|       |          | osphoric |                     |               |
|       |          | acid) at |                     |               |
|       |          | 55˚F     |                     |               |
|       |          | (12.8˚C) |                     |               |
|       |          | both at  |                     |               |
|       |          | 200 psi. |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spray    | A 0.6 log reduction |               |
|       |          | pork     | was detected one    |               |
|       |          | c        | hour after          |               |
|       |          | arcasses | treatment, however  |               |
|       |          | with     | by 21 days after    |               |
|       |          | 55˚F     | slaughter there was |               |
|       |          | (12.8˚C) | no difference in    |               |
|       |          | tap      | growth between      |               |
|       |          | water at | those sprayed with  |               |
|       |          | 200 psi. | water and those     |               |
|       |          |          | that were not       |               |
|       |          |          | sprayed at all.     |               |
|       |          |          | (\~6.9 log count of |               |
|       |          |          | microorganisms).    |               |
+-------+----------+----------+---------------------+---------------+
| Deha  | B-       | No       | Carcass sides       | Newel, K.W.,  |
| iring | *Sal     | post-d   | should be washed    | and L.P.      |
|       | monella* | ehairing | with high-pressure  | Williams.     |
|       | conta    | rinse of | spray inside and    | 1971. The     |
|       | mination | pork     | out and immediately | control of    |
|       |          | c        | placed in chill     | *Salmonella*  |
|       |          | arcasses | room with minimal   | affecting     |
|       |          |          | handling and the    | swine and     |
|       |          |          | meat temperature    | man. Journal  |
|       |          |          | maintained at or    | of the        |
|       |          |          | below 45˚F (7.1˚C)  | American      |
|       |          |          | to reduce the       | Veterinary    |
|       |          |          | prevalence of       | Medical       |
|       |          |          | *Salmonella.*       | Association.  |
|       |          |          |                     | 158 (1)       |
|       |          |          |                     | 89-88.        |
+-------+----------+----------+---------------------+---------------+
|       |          | Post-d   |                     |               |
|       |          | ehairing |                     |               |
|       |          | rinse of |                     |               |
|       |          | pork     |                     |               |
|       |          | c        |                     |               |
|       |          | arcasses |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B-*E.    | Rinse    | This treatment      | Gill, C.O.,   |
|       | coli*    | polished | results in          | D.S.          |
|       | survival | pork     | approximately a 2   | McGinnis, J.  |
|       |          | c        | log reduction of    | Bryant, and   |
|       |          | arcasses | bacteria including  | B. Chabot.    |
|       |          | for 40   | *E. coli*.          | 1995.         |
|       |          | seconds  |                     | De            |
|       |          | with     |                     | contamination |
|       |          | water at |                     | of commercial |
|       |          | 140°F    |                     | polished pig  |
|       |          | (60°C)   |                     | carcasses     |
|       |          | or less  |                     | with hot      |
|       |          |          |                     | water. Food   |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 12 (2)        |
|       |          |          |                     | 143-149.      |
+-------+----------+----------+---------------------+---------------+
| Deha  | B- *E.   | Rinse    | Treatment resulted  | Gill, et al.  |
| iring | coli*    | polished | in a 4 to 8 log     | 1995 cont'    |
|       | survival | carcass  | reduction of        |               |
|       |          | for 40   | bacteria. (However, |               |
|       |          | seconds  | the carcass was     |               |
|       |          | with     | discolored).        |               |
|       |          | water at |                     |               |
|       |          | 167°F    |                     |               |
|       |          | (75°C)   |                     |               |
|       |          | to       |                     |               |
|       |          |          |                     |               |
|       |          | 194°F    |                     |               |
|       |          | (90°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Rinse    | Treatment resulted  |               |
|       |          | polished | in 1 to 3 log       |               |
|       |          | carcass  | reduction of *E.    |               |
|       |          | for 40   | coli.*              |               |
|       |          | seconds  |                     |               |
|       |          | with     |                     |               |
|       |          | water    |                     |               |
|       |          | 185°F    |                     |               |
|       |          | (85°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| Evi   | B-       | Ci       | Prevent *Yersinia   | Kapperud, G.  |
| scera | *        | rcumanal | enterocolitica*     | 1991.         |
| tion, | Yersinia | incision | contamination as    | *Yersinia     |
| head  | enteroc  | and      | the organism is     | en            |
| tri   | olitica* | removal  | able to grow in     | terocolitica* |
| mming | conta    | of       | refrigerated foods. | in food       |
|       | mination | int      |                     | hygiene.      |
|       |          | estines; |                     | International |
|       |          | excision |                     | Journal of    |
|       |          | of the   |                     | Food          |
|       |          | tongue,  |                     | Microbiology. |
|       |          | pharynx, |                     | 12 (1) 53-66. |
|       |          | and the  |                     |               |
|       |          | tonsils; |                     |               |
|       |          | incision |                     |               |
|       |          | of the   |                     |               |
|       |          | ma       |                     |               |
|       |          | ndibular |                     |               |
|       |          | lymph    |                     |               |
|       |          | nodes    |                     |               |
|       |          | and      |                     |               |
|       |          | deboning |                     |               |
|       |          | of head  |                     |               |
|       |          | meat     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *E. | Washing  | *E. coli*,          | Gill, C.O.,   |
|       | coli*,   | c        | coliforms and       | M. Badoni,    |
|       | c        | arcasses | aerobic bacteria    | and T. Jones. |
|       | oliforms | with     | deposited on        | 1996.         |
|       | and      | water at | surface during      | Hygienic      |
|       | aerobic  | 104°F    | skinning and        | effects of    |
|       | bacteria | (40°C)   | evisceration are    | trimming and  |
|       | conta    | and pH   | not reduced by      | washing       |
|       | mination | 7.5 and  | trimming, and       | operations in |
|       |          | trimming | washing.            | a             |
|       |          | after    |                     | beef-car      |
|       |          | skinning |                     | cass-dressing |
|       |          | and      |                     | process.      |
|       |          | evis     |                     | Journal of    |
|       |          | ceration |                     | Food          |
|       |          | of beef  |                     | Protection.   |
|       |          | c        |                     | 59 (6)        |
|       |          | arcasses |                     | 666-669.      |
+-------+----------+----------+---------------------+---------------+
| Final | B --     | Final    | Zero tolerance for  | FSIS          |
| Trim  | Fecal,   | trim of  | visible fecal, milk | Directive     |
|       | milk and | beef,    | and ingesta         | 6420.1        |
|       | ingesta  | pork and | contamination.      |               |
|       | conta    | lamb     |                     | To access on  |
|       | mination | c        |                     | the internet, |
|       | to       | arcasses |                     | go to:        |
|       | c        | before   |                     |               |
|       | arcasses | final    |                     | <http         |
|       |          | rinse    |                     | ://www.fsis.u |
|       |          |          |                     | sda.gov/OPPDE |
|       |          |          |                     | /rdad/FSISDir |
|       |          |          |                     | ectives/FSISD |
|       |          |          |                     | ir6420-1.pdf> |
+-------+----------+----------+---------------------+---------------+
| Pre-  | B-       | Hot      | Hot processed and   | Van Laack,    |
| Rigor | *Sal     | boned    | packaged meat       | R.L.J.M., J.L |
| (hot) | monella, | and      | supported survival  | Johnson,      |
| Deb   | Listeria | vacuum   | and growth (no log  | C.J.N.M. van  |
| oning | monocyt  | packaged | change to 2.5 log   | der Palen,    |
|       | ogenes,\ | (40-45   | units of growth) of | F.J.M.        |
|       | A        | minutes  | *Salmonella, L.     | Smulders, and |
|       | eromonas | post     | monocytogenes,\     | J.M.A.        |
|       | hydro    | mortem)  | Aeromonas           | Snijders.     |
|       | philia,* | and      | hydrophilia,* and   | 1993.         |
|       | and      | stored   | *Campylobacter*     | Survival of   |
|       | *Campyl  | at 34˚F  | despite immediate   | pathogenic    |
|       | obacter* | (1˚C)    | storage at          | bacteria on   |
|       | survival |          | refrigerated        | pork loins as |
|       | and/or   |          | temperatures. A     | influenced by |
|       | growth   |          | hazard is likely to | hot           |
|       |          |          | occur if fecal      | processing    |
|       |          |          | contamination is    | and           |
|       |          |          | not removed prior   | packaging.    |
|       |          |          | to storage.         | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 56 (10)       |
|       |          |          |                     | 847-851.      |
+-------+----------+----------+---------------------+---------------+
| Chi   | B -- *E. | Pass     | The entire carcass  | Gill, C.O.,   |
| lling | coli*    | pork     | (deep temperature)  | and T. Jones. |
|       | survival | c        | is reduced to below | 1992.         |
|       |          | arcasses | 45˚F (7˚C) during   | Assessment of |
|       |          | through  | the chilling        | the hygienic  |
|       |          | a        | process and a       | efficiencies  |
|       |          | freezing | bacterial hazard    | of two        |
|       |          | tunnel   | from *E. coli* is   | commercial    |
|       |          | at --    | not likely to       | processes for |
|       |          | 4˚F      | occur.              | cooling pig   |
|       |          | (-20˚C)  |                     | carcasses.    |
|       |          | for 45   |                     | Food          |
|       |          | to 60    |                     | Microbiology. |
|       |          | minutes  |                     | 9 (4)         |
|       |          | prior to |                     | 335-343.      |
|       |          | entering |                     |               |
|       |          | a        |                     |               |
|       |          | conv     |                     |               |
|       |          | entional |                     |               |
|       |          | chiller  |                     |               |
|       |          | (32 to   |                     |               |
|       |          | 36˚F (0  |                     |               |
|       |          | to 2˚C)) |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chi   | B -- *E. | Pork     | The surface of the  | Gill and      |
| lling | coli*    | c        | carcass is reduced  | Jones 1992    |
|       | survival | arcasses | to below 45˚F (7˚C) | cont'         |
|       |          | are      | during the chilling |               |
|       |          | imm      | process, however    |               |
|       |          | ediately | the internal        |               |
|       |          | placed   | temperature (deep   |               |
|       |          | into a   | temperature) is     |               |
|       |          | conv     | only reduced to     |               |
|       |          | entional | approximately 50˚F  |               |
|       |          | chiller  | (10˚C). Thus a      |               |
|       |          | at 30 to | bacterial hazard    |               |
|       |          | 36˚F (-1 | from *E. coli* is   |               |
|       |          | to 2˚C)  | likely to occur.    |               |
|       |          | then     |                     |               |
|       |          | sprayed  |                     |               |
|       |          | with     |                     |               |
|       |          | 41˚F     |                     |               |
|       |          | (5˚C)    |                     |               |
|       |          | water    |                     |               |
|       |          | for 20   |                     |               |
|       |          | seconds  |                     |               |
|       |          | over 10  |                     |               |
|       |          | minutes. |                     |               |
+-------+----------+----------+---------------------+---------------+

## 

## 

## 

## 

## 

## Poultry Slaughter Process 

## 

+-------+----------+----------+---------------------+---------------+
| *     | **P      | **P      | **Decision**        | **Scientific  |
| *Proc | otential | rocess** |                     | Do            |
| ess** | H        |          | **Criteria**        | cumentation** |
|       | azards** | **Para   |                     |               |
|       |          | meters** |                     |               |
+=======+==========+==========+=====================+===============+
| Cl    | B --     | C        | Cloacal plugging    | Musgrove,     |
| oacal | *Campyl  | loacally | prior to            | M.T., J.A.    |
| plu   | obacter* | plugging | electrocution       | Cason, D.L.   |
| gging | spp.     | chickens | resulted in 2.5 to  | Fletcher,     |
|       | conta    | prior to | 3 log units less    | N.J. Stern,   |
|       | mination | elect    | *Campylobacter*     | N.A. Cox,     |
|       |          | rocution | spp.                | J.S. Bailey.  |
|       |          |          |                     | 1997. Effect  |
|       |          |          |                     | of cloacal    |
|       |          |          |                     | plugging on   |
|       |          |          |                     | microbial     |
|       |          |          |                     | recovery from |
|       |          |          |                     | partially     |
|       |          |          |                     | processed     |
|       |          |          |                     | broilers.     |
|       |          |          |                     | Poultry       |
|       |          |          |                     | Science. 76   |
|       |          |          |                     | (3) 530-533.  |
+-------+----------+----------+---------------------+---------------+
| Sca   | B --     | Scalding | *Salmonella         | Kim, J.W.,    |
| lding | *Sa      | chicken  | typhimurium*        | M.F. Slavik,  |
|       | lmonella | c        | attached to chicken | C.L. Griffis, |
|       | typh     | arcasses | skin after scalding | and J.T.      |
|       | imurium* | 1 to 2   | at 140˚F (60˚C) for | Walker. 1993. |
|       | at       | minutes  | 1 to 2 minutes were | Attachment of |
|       | tachment | at 126˚F | 1.1 to 1.3 log      | *Salmonella   |
|       | to skin  | (52˚C),  | units higher than   | typhimurium*  |
|       |          | 133˚F    | scalding at 126˚F   | to skins of   |
|       |          | (56˚C),  | (52˚C), or 133˚F    | chicken       |
|       |          | or 140˚F | (56˚C).             | scalded at    |
|       |          | (60˚C)   |                     | various       |
|       |          |          |                     | temperatures. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 56 (8)        |
|       |          |          |                     | 661-665.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     |          | *Salmonella         | Slavik, M.F., |
|       | *Sa      |          | typhimurium*        | J.W. Kim, and |
|       | lmonella |          | attached to chicken | J.T. Walker.  |
|       | typh     |          | skin after scalding | 1995.         |
|       | imurium* |          | at 140˚F (60˚C) for | Reduction of  |
|       | and      |          | 1 to 2 minutes were | *Salmonella*  |
|       | *Campy   |          | 0.3 to 0.5 log      | and           |
|       | lobacter |          | units higher than   | *C            |
|       | jejuni*  |          | scalding at 126˚F   | ampylobacter* |
|       | at       |          | (52˚C), or 133˚F    | on chicken    |
|       | tachment |          | (56˚C),             | carcasses by  |
|       | to skin  |          | *Campylobacter      | changing      |
|       |          |          | jejuni* recovered   | scalding      |
|       |          |          | from the 140˚F      | temperature.  |
|       |          |          | (60˚C) scalded      | Journal of    |
|       |          |          | carcasses were 0.7  | Food          |
|       |          |          | log more than those | Protection.   |
|       |          |          | scalded at 126˚F    | 58 (6)        |
|       |          |          | (52˚C), or 133˚F    | 689-691.      |
|       |          |          | (56˚C).             |               |
+-------+----------+----------+---------------------+---------------+
| Sca   | B --     | Scald    | When scalding at    | Yang, H., Y.  |
| lding | *Sa      | chicken  | 122˚F (50˚C), there | Li, M.G.      |
|       | lmonella | c        | was no log change   | Johnson.      |
|       | typh     | arcasses | in *S.              | 2001.         |
|       | imurium* | 5        | typhimurium*, and a | Survival and  |
|       | and      | minutes  | 1.5 log decrease in | death of      |
|       | *Campy   | at 122˚F | *C. jejuni*. At     | *Salmonella*  |
|       | lobacter | (50˚C),  | 131˚F (55˚C), *S.   | typhimurium   |
|       | jejuni*  | 131˚F    | typhimurium* was    | and           |
|       | at       | (55˚C),  | reduced 1 log unit, | *             |
|       | tachment | or 140˚F | and *C. jejuni* was | Campylobacter |
|       | to skin  | (60˚C)   | reduced 3 log       | jejuni* in    |
|       |          |          | units. At 140˚F     | processing    |
|       |          |          | (60˚C), both *S.    | water and on  |
|       |          |          | typhimurium* and    | chicken skin  |
|       |          |          | *C. jejuni* were    | during        |
|       |          |          | reduced 2 log       | poultry       |
|       |          |          | units.              | scalding and  |
|       |          |          |                     | chilling.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 64 (6)        |
|       |          |          |                     | 770-776.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Effec    | Positive incidence  | Izat, A.L.,   |
|       | Sal      | tiveness | of salmonellae is   | M. Colberg,   |
|       | monellae | of scald | reduced from 67%    | M.H. Adams,   |
|       | conta    | water    | positive samples to | M.A. Reiber,  |
|       | mination | a        | 8% positive samples | and P.W.      |
|       |          | dditives | with 0.5% and 1%    | Waldroup.     |
|       |          | at 129   | H~2~O~2~. 1% lactic | 1989.         |
|       |          | to 133˚F | or acetic acids,    | Production    |
|       |          | (54 to   | NaOH (ph=10.5) and  | and           |
|       |          | 56˚C)    | 100 ppm Chlorine    | processing    |
|       |          | for 2    | had little to no    | studies to    |
|       |          | minutes  | effect on percent   | reduce the    |
|       |          |          | positive samples.   | incidence of  |
|       |          |          |                     | salmonellae   |
|       |          |          |                     | on commercial |
|       |          |          |                     | broilers.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 52 (9)        |
|       |          |          |                     | 670-673.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Scalding | *Salmonella         | Tamblyn,      |
|       |          | broiler  | typhimurium* was    | K.C., and     |
|       |          | c        | reduced less than   | D.E. Conner.  |
|       |          | arcasses | 1.2 log units with  | 1997.         |
|       |          | for 2    | 0.5% and 1% and was | Bactericidal  |
|       |          | minutes  | reduced 1.5 to 2    | activity of   |
|       |          | at 122˚F | log units with 2%   | organic acids |
|       |          | (50˚C),  | to 6% acid.         | against       |
|       |          | with     |                     | *Salmonella   |
|       |          | addition |                     | typhimurium*  |
|       |          | to scald |                     | attached to   |
|       |          | water of |                     | broiler       |
|       |          | 0.5% to  |                     | chicken skin. |
|       |          | 6%       |                     | Journal of    |
|       |          | acetic   |                     | Food          |
|       |          | acid     |                     | Protection.   |
|       |          |          |                     | 60 (6)        |
|       |          |          |                     | 629-633.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Scalding | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than 1 |               |
|       |          | arcasses | log unit with 0.5%  |               |
|       |          | for 2    | and was reduced 1.5 |               |
|       |          | minutes  | to 2 log units with |               |
|       |          | at 122˚F | 1% to 6% acid.      |               |
|       |          | (50˚C),  |                     |               |
|       |          | with     |                     |               |
|       |          | addition |                     |               |
|       |          | to scald |                     |               |
|       |          | water of |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | citric   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Sca   | B --     | Scalding | *Salmonella         | Tamblyn and   |
| lding | Sal      | broiler  | typhimurium* was    | Conner 1997   |
|       | monellae | c        | reduced less than 1 | cont'         |
|       | conta    | arcasses | log unit with 0.5%  |               |
|       | mination | for 2    | and was reduced 1.5 |               |
|       |          | minutes  | to 3 log units with |               |
|       |          | at 122˚F | 1% to 6% acid.      |               |
|       |          | (50˚C),  |                     |               |
|       |          | with     |                     |               |
|       |          | addition |                     |               |
|       |          | to scald |                     |               |
|       |          | water of |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | lactic   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Scalding | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than 1 |               |
|       |          | arcasses | log unit with 0.5%  |               |
|       |          | for 2    | and was reduced 1   |               |
|       |          | minutes  | to 2 log units with |               |
|       |          | at 122˚F | 1% to 6% acid.      |               |
|       |          | (50˚C),  |                     |               |
|       |          | with     |                     |               |
|       |          | addition |                     |               |
|       |          | to scald |                     |               |
|       |          | water of |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6% malic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Scalding | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than 1 |               |
|       |          | arcasses | log unit with 0.5%  |               |
|       |          | for 2    | and 1% and was      |               |
|       |          | minutes  | reduced 1 to 2 log  |               |
|       |          | at 122˚F | units with 2% to 6% |               |
|       |          | (50˚C),  | acid.               |               |
|       |          | with     |                     |               |
|       |          | addition |                     |               |
|       |          | to scald |                     |               |
|       |          | water of |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | mandelic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Scalding | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than   |               |
|       |          | arcasses | 1.3 log units with  |               |
|       |          | for 2    | up to 6% acid.      |               |
|       |          | minutes  |                     |               |
|       |          | at 122˚F |                     |               |
|       |          | (50˚C),  |                     |               |
|       |          | with     |                     |               |
|       |          | addition |                     |               |
|       |          | to scald |                     |               |
|       |          | water of |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | p        |                     |               |
|       |          | ropionic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Sca   | B --     | Scalding | *Salmonella         | Tamblyn and   |
| lding | Sal      | broiler  | typhimurium* was    | Conner 1997   |
|       | monellae | c        | reduced 0.5 to 1.5  | cont'         |
|       | conta    | arcasses | log units with 0.5% |               |
|       | mination | for 2    | to 2% and was       |               |
|       |          | minutes  | reduced 1 to 2 log  |               |
|       |          | at 122˚F | units with 4% and   |               |
|       |          | (50˚C),  | 6% acid.            |               |
|       |          | with     |                     |               |
|       |          | addition |                     |               |
|       |          | to scald |                     |               |
|       |          | water of |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | tartaric |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Scald    | *Salmonella         | Tamblyn,      |
|       |          | broiler  | typhimurium* showed | K.C., and     |
|       |          | c        | less than 1.5 log   | D.E. Conner.  |
|       |          | arcasses | reduction with all  | 1997.         |
|       |          | for 2    | scald water         | Bactericidal  |
|       |          | minutes  | treatments that     | activity of   |
|       |          | at 122˚F | contained acids and | organic acids |
|       |          | (50˚C),  | synergists, except  | in            |
|       |          | with     | for 0.5% citric     | combination   |
|       |          | addition | acid, with 100 ppm  | with          |
|       |          | to scald | sorbitan            | transdermal   |
|       |          | water of | monolaurate; malic  | compounds     |
|       |          | 0.5% or  | acid (both          | against       |
|       |          | 1%       | concentrations)     | *Salmonella   |
|       |          | acetic,  | with 125 ppm sodium | typhimurium*  |
|       |          | citric,  | lauryl sulfate      | attached to   |
|       |          | lactic,  | showed a 2 log      | broiler skin. |
|       |          | malic or | reduction and       | Food          |
|       |          | tartaric | tartaric acid (both | Microbiology. |
|       |          | acids,   | concentrations)     | 14 (5)        |
|       |          | plus,    | with 100 ppm        | 477-484.      |
|       |          | tra      | sorbitan            |               |
|       |          | nsdermal | monolaurate showed  |               |
|       |          | sy       | a 2.75 log          |               |
|       |          | nergists | decrease.           |               |
|       |          | of 2%    |                     |               |
|       |          | ethanol, |                     |               |
|       |          | 125 ppm  |                     |               |
|       |          | sodium   |                     |               |
|       |          | lauryl   |                     |               |
|       |          | sulfate, |                     |               |
|       |          | 15%      |                     |               |
|       |          | dimethyl |                     |               |
|       |          | su       |                     |               |
|       |          | lfoxide, |                     |               |
|       |          | or 100   |                     |               |
|       |          | ppm      |                     |               |
|       |          | sorbitan |                     |               |
|       |          | mon      |                     |               |
|       |          | olaurate |                     |               |
+-------+----------+----------+---------------------+---------------+
| De    | B --     | Defe     | There was no        | Clouser,      |
| feath | *Sal     | athering | significant         | C.S., S.J.    |
| ering | monella* | turkey   | difference in       | Knabel, M.G.  |
|       | cross    | c        | positive samples of | Mast, and S.  |
|       | conta    | arcasses | *Salmonella*        | Doores. 1995. |
|       | mination | conven   | between the three   | Effect of     |
|       |          | tionally | types of            | type of       |
|       |          | (scalded | defeathering.       | defeathering  |
|       |          | in a     |                     | system on     |
|       |          | triple   |                     | *Salmonella*  |
|       |          | pass     |                     | cross-        |
|       |          | tank for |                     | contamination |
|       |          | 1.3      |                     | during        |
|       |          | minutes  |                     | commercial    |
|       |          | at       |                     | processing.   |
|       |          | 137.5˚F  |                     | Poultry       |
|       |          | (5       |                     | Science. 74   |
|       |          | 8.6˚C)), |                     | (4) 732-741.  |
|       |          | Kosher   |                     |               |
|       |          | (cold    |                     |               |
|       |          | scalded  |                     |               |
|       |          | 1 minute |                     |               |
|       |          | at 45˚F  |                     |               |
|       |          | (7˚C)),  |                     |               |
|       |          | or steam |                     |               |
|       |          | sprayed  |                     |               |
|       |          | for 1.6  |                     |               |
|       |          | minutes  |                     |               |
|       |          | with a   |                     |               |
|       |          | com      |                     |               |
|       |          | bination |                     |               |
|       |          | of 140˚F |                     |               |
|       |          | (60˚C)   |                     |               |
|       |          | water    |                     |               |
|       |          | and      |                     |               |
|       |          | steam.   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Defe     | There was no        | Clouser,      |
|       | *Sal     | athering | significant         | C.S., S.      |
|       | monella* | turkey   | difference between  | Doores, M.G.  |
|       | and      | c        | Kosher picking and  | Mast, and     |
|       | *        | arcasses | the steam spray     | S.J. Knabel.  |
|       | Listeria | conven   | method, however     | 1995. The     |
|       | monocy   | tionally | incidence of        | role of       |
|       | togenes* | (scalded | *Salmonella*        | defeathering  |
|       | cross    | in a     | increased 50% with  | in the        |
|       | conta    | triple   | conventional        | contamination |
|       | mination | pass     | picking. There was  | of turkey     |
|       |          | tank for | no *Listeria        | skin by       |
|       |          | 1.3      | monocytogenes*      | *Salmonella*  |
|       |          | minutes  | detected associated | species and   |
|       |          | at       | with the picking    | *Listeria     |
|       |          | 137.5˚F  | process, however    | mo            |
|       |          | (5       | there was a         | nocytogenes*. |
|       |          | 8.6˚C)), | significant         | Poultry       |
|       |          | Kosher   | increase in         | Science. 74   |
|       |          | (cold    | positive samples    | (4) 723-731.  |
|       |          | scalded  | from those Kosher   |               |
|       |          | 1 minute | picked in the       |               |
|       |          | at 45˚F  | chilling process.   |               |
|       |          | (7˚C)),  |                     |               |
|       |          | or steam |                     |               |
|       |          | sprayed  |                     |               |
|       |          | for 1.6  |                     |               |
|       |          | minutes  |                     |               |
|       |          | with a   |                     |               |
|       |          | com      |                     |               |
|       |          | bination |                     |               |
|       |          | of 140˚F |                     |               |
|       |          | (60˚C)   |                     |               |
|       |          | water    |                     |               |
|       |          | and      |                     |               |
|       |          | steam.   |                     |               |
+-------+----------+----------+---------------------+---------------+
| P     | B --     | Spray    | Spray washing after | Lillard,      |
| re-ev | *Sal     | washing  | defeathering but    | H.S., D.      |
| iscer | monella, | defe     | before evisceration | Hamm, J.E.    |
| ation | Staphylo | athered, | had no significant  | Thompson.     |
| wash  | coccus,* | unevi    | effect on the       | 1984. Effect  |
|       | and      | scerated | incidence of        | of reduced    |
|       | *Clos    | chicken  | *Salmonella,        | processing on |
|       | tridium* | c        | Staphylococcus,*    | recovery of   |
|       | spp.     | arcasses | and *Clostridium*   | foodborne     |
|       | conta    | with tap | spp.                | pathogens     |
|       | mination | water at |                     | from          |
|       |          | 50 psi   |                     | hot-boned     |
|       |          | for 2.5  |                     | broiler meat  |
|       |          | minutes  |                     | and skin.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 47 (3)        |
|       |          |          |                     | 209-212.      |
+-------+----------+----------+---------------------+---------------+
| Vi    | Cro      | Wash     | The risk of         | Thayer, S.G., |
| scera | ss-conta | a        | cross-contamination | and J.L.      |
| re    | mination | utomatic | is eliminated with  | Walsh. 1993.  |
| moval | by       | viscera  | this wash process   | Evaluation of |
|       | a        | removal  | between each        | cross-        |
|       | utomatic | e        | carcass.            | contamination |
|       | viscera  | quipment |                     | on automatic  |
|       | removal  | probe    |                     | viscera       |
|       | e        | with     |                     | removal       |
|       | quipment | plastic  |                     | equipment.    |
|       |          | bristled |                     | Poultry       |
|       |          | brush    |                     | Science. 72   |
|       |          | rotating |                     | (4) 741-746.  |
|       |          | at 1700  |                     |               |
|       |          | rpm and  |                     |               |
|       |          | sprayed  |                     |               |
|       |          | rinsed   |                     |               |
|       |          | with     |                     |               |
|       |          | chl      |                     |               |
|       |          | orinated |                     |               |
|       |          | water    |                     |               |
+-------+----------+----------+---------------------+---------------+
| House | B --     | Final    | Zero tolerance for  | Directive     |
| i     | Pathogen | trim of  | visible fecal       | 6150.1, for   |
| nspec | conta    | c        | contamination.      | internet      |
| tion/ | mination | arcasses |                     | access, go    |
| trim  | from     | before   |                     | to:           |
|       | feces    | final    |                     |               |
|       |          | rinse    |                     | <http         |
|       |          |          |                     | ://www.fsis.u |
|       |          |          |                     | sda.gov/OPPDE |
|       |          |          |                     | /rdad/FSISDir |
|       |          |          |                     | ectives/FSISD |
|       |          |          |                     | ir6150-1.pdf> |
|       |          |          |                     |               |
|       |          |          |                     | MPI           |
|       |          |          |                     | Regulations,  |
|       |          |          |                     | Sec.          |
|       |          |          |                     | 381.65(e),    |
|       |          |          |                     | for internet  |
|       |          |          |                     | access, go    |
|       |          |          |                     | to:           |
|       |          |          |                     |               |
|       |          |          |                     | <http://www   |
|       |          |          |                     | .access.gpo.g |
|       |          |          |                     | ov/nara/cfr/w |
|       |          |          |                     | aisidx_99/9cf |
|       |          |          |                     | r381_99.html> |
+-------+----------+----------+---------------------+---------------+
| Re    | B --     | Repr     | No overall log      | Blankenship,  |
| proce | Conta    | ocessing | difference was      | L.C., J.S.    |
| ssing | mination | prior to | found between       | Bailey, N.A.  |
|       | from *E. | chilling | initially processed | Cox, M.T.     |
|       | coli*    | a        | and reprocessed     | Musgrove,     |
|       | and      | ccording | chickens before     | M.E. Berrang, |
|       | *Sal     | to USDA  | chilling carcasses. | R.L. Wilson,  |
|       | monella* | reg      |                     | M.J. Rose,    |
|       |          | ulations |                     | and S.K. Dua. |
|       |          |          |                     | 1993. Broiler |
|       |          |          |                     | carcass       |
|       |          |          |                     | reprocessing, |
|       |          |          |                     | a further     |
|       |          |          |                     | evaluation.   |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 56 (11)       |
|       |          |          |                     | 983-985.      |
+-------+----------+----------+---------------------+---------------+
| Dip/  | B --     | Spray    | There was less than | Li, Y., M.F.  |
| Rinse | *Sal     | chicken  | 0.25 log reduction  | Slavik, J.T.  |
|       | monella* | c        | of *S. typhimurium* | Walker, H.    |
|       | conta    | arcasses | when sprayed up to  | Xiong. 1997.  |
|       | mination | with     | 90 seconds and up   | Pre-chill     |
|       |          | 0.85%    | to 827 kPa          | spray of      |
|       |          | NaCl at  | pressure.           | chicken       |
|       |          | 207,     |                     | carcasses to  |
|       |          | 345, or  |                     | reduce        |
|       |          | 827 kPa  |                     | *Salmonella   |
|       |          | water    |                     | typhimurium*. |
|       |          | for 30   |                     | Journal of    |
|       |          | or 90    |                     | Food Science. |
|       |          | seconds  |                     | 62 (3)        |
|       |          |          |                     | 605-607.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Spray    | When sprayed for 30 |               |
|       |          | chicken  | seconds (any        |               |
|       |          | c        | pressure) there was |               |
|       |          | arcasses | less than 1 log     |               |
|       |          | with 5%  | reduction of *S.    |               |
|       |          | t        | typhimurium*. When  |               |
|       |          | risodium | sprayed for 90      |               |
|       |          | p        | seconds there was   |               |
|       |          | hosphate | approximately 1.5   |               |
|       |          | (TSP) at | log reduction of    |               |
|       |          | 207,     | *S. typhimurium.*   |               |
|       |          | 345, or  |                     |               |
|       |          | 827 kPa  |                     |               |
|       |          | water    |                     |               |
|       |          | for 30   |                     |               |
|       |          | or 90    |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spray    | When sprayed for 30 |               |
|       |          | chicken  | seconds (any        |               |
|       |          | c        | pressure) there was |               |
|       |          | arcasses | 1.5 to 2 log        |               |
|       |          | with 10% | reduction of *S.    |               |
|       |          | t        | typhimurium*. When  |               |
|       |          | risodium | sprayed for 90      |               |
|       |          | p        | seconds there was   |               |
|       |          | hosphate | 1.5 to 4 log        |               |
|       |          | (TSP) at | reduction of *S.    |               |
|       |          | 207,     | typhimurium.*       |               |
|       |          | 345, or  |                     |               |
|       |          | 827 kPa  |                     |               |
|       |          | water    |                     |               |
|       |          | for 30   |                     |               |
|       |          | or 90    |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
| Dip/  | B --     | Spray    | When sprayed for 30 | Li et al.     |
| Rinse | *Sal     | chicken  | seconds (any        | 1997 cont'    |
|       | monella* | c        | pressure) there was |               |
|       | conta    | arcasses | less than 1 log     |               |
|       | mination | with 5%  | reduction of *S.    |               |
|       |          | sodium   | typhimurium*. When  |               |
|       |          | b        | sprayed for 90      |               |
|       |          | isulfate | seconds there was   |               |
|       |          | (SBS) at | approximately 1.25  |               |
|       |          | 207,     | log reduction of    |               |
|       |          | 345, or  | *S. typhimurium.*   |               |
|       |          | 827 kPa  |                     |               |
|       |          | water    |                     |               |
|       |          | for 30   |                     |               |
|       |          | or 90    |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spray    | When sprayed for 30 |               |
|       |          | chicken  | seconds (any        |               |
|       |          | c        | pressure) there was |               |
|       |          | arcasses | 1.2 to 1.5 log      |               |
|       |          | with 10% | reduction of *S.    |               |
|       |          | sodium   | typhimurium*. When  |               |
|       |          | b        | sprayed for 90      |               |
|       |          | isulfate | seconds there was   |               |
|       |          | (SBS) at | 2.3 to 2.6 log      |               |
|       |          | 207,     | reduction of *S.    |               |
|       |          | 345, or  | typhimurium.*       |               |
|       |          | 827 kPa  |                     |               |
|       |          | water    |                     |               |
|       |          | for 30   |                     |               |
|       |          | or 90    |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spray    | When sprayed for 30 |               |
|       |          | chicken  | seconds (any        |               |
|       |          | c        | pressure) there was |               |
|       |          | arcasses | less than 1 log     |               |
|       |          | with 1%  | reduction of *S.    |               |
|       |          | cetylpy  | typhimurium*. When  |               |
|       |          | ridinium | sprayed for 90      |               |
|       |          | chloride | seconds there was   |               |
|       |          | (CPC) at | less than 1.5 log   |               |
|       |          | 207,     | reduction of *S.    |               |
|       |          | 345, or  | typhimurium.*       |               |
|       |          | 827 kPa  |                     |               |
|       |          | water    |                     |               |
|       |          | for 30   |                     |               |
|       |          | or 90    |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spray    | When sprayed for 30 |               |
|       |          | chicken  | seconds (any        |               |
|       |          | c        | pressure) there was |               |
|       |          | arcasses | less than 1 log     |               |
|       |          | with 1%  | reduction of *S.    |               |
|       |          | lactic   | typhimurium*.       |               |
|       |          | acids at |                     |               |
|       |          | 207,     |                     |               |
|       |          | 345, or  |                     |               |
|       |          | 827 kPa  |                     |               |
|       |          | water    |                     |               |
|       |          | for 30   |                     |               |
|       |          | seconds  |                     |               |
+-------+----------+----------+---------------------+---------------+
| Dip/  | B --     | Dip      | Both control (no    | Kim, J.W.,    |
| Rinse | *Sal     | chicken  | TSP) and 10% TSP    | M.F. Slavik,  |
|       | monella* | c        | dip (at both        | M.D. Pharr,   |
|       | conta    | arcasses | temperatures)       | D.P. Raben,   |
|       | mination | in 10%   | decreased the       | C.M.          |
|       |          | solution | incidence of        | Lobsinger,    |
|       |          | of       | *Salmonella*        | and S. Tsai.  |
|       |          | t        | 1.6-1.8 log units   | 1994.         |
|       |          | risodium | (27-46%). Overall   | Reduction of  |
|       |          | p        | the 122˚F (50˚C)    | *Salmonella*  |
|       |          | hosphate | dip showed a        | on post-chill |
|       |          | (TSP),   | greater log         | chicken       |
|       |          | at 50˚F  | reduction by 0.4    | carcasses by  |
|       |          | (10˚C),  | units than at 50˚F  | trisodium     |
|       |          | or 122˚F | (10˚C).             | phosphate     |
|       |          | (50˚C)   |                     | (Na~3~PO~4~)  |
|       |          | for 15   |                     | treatment.    |
|       |          | seconds  |                     | Journal of    |
|       |          |          |                     | Food Safety.  |
|       |          |          |                     | 14 (1) 9-17.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Dip      | Salmonellae         | Izat, A.L.,   |
|       |          | broiler  | incidence decreased | M. Colberg,   |
|       |          | c        | from 100% to 0%     | M.H. Adams,   |
|       |          | arcasses | positive samples    | M.A. Reiber,  |
|       |          | in 2%    | when carcasses were | and P.W.      |
|       |          | lactic   | dipped in 2% lactic | Waldroup.     |
|       |          | acid,    | acid at 99˚F        | 1989.         |
|       |          | 99˚F     | (37˚C). 40˚F (4˚C)  | Production    |
|       |          | (37˚C)   | dips and less than  | and           |
|       |          | for 2    | 2 minutes in the    | processing    |
|       |          | minutes  | 99˚F (37˚C) dip had | studies to    |
|       |          |          | little to no effect | reduce the    |
|       |          |          | on the incidence of | incidence of  |
|       |          |          | salmonellae.        | salmonellae   |
|       |          |          |                     | on commercial |
|       |          |          |                     | broilers.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 52 (9)        |
|       |          |          |                     | 670-673.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | There was little to | Tamblyn,      |
|       |          | broiler  | no effect of the    | K.C., and     |
|       |          | c        | acid dips at any    | D.E. Conner.  |
|       |          | arcasses | concentration on    | 1997.         |
|       |          | for 15   | *Salmonella         | Bactericidal  |
|       |          | seconds  | typhimurium.*       | activity of   |
|       |          | at 73˚F  |                     | organic acids |
|       |          | (23˚C),  |                     | against       |
|       |          | into dip |                     | *Salmonella   |
|       |          | water    |                     | typhimurium*  |
|       |          | co       |                     | attached to   |
|       |          | ntaining |                     | broiler       |
|       |          | 0.5% to  |                     | chicken skin. |
|       |          | 6%       |                     | Journal of    |
|       |          | acetic   |                     | Food          |
|       |          | acid     |                     | Protection.   |
|       |          |          |                     | 60 (6)        |
|       |          |          |                     | 629-633.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | There was little to |               |
|       |          | broiler  | no effect of the    |               |
|       |          | c        | acid dips at any    |               |
|       |          | arcasses | concentration on    |               |
|       |          | for 15   | *Salmonella         |               |
|       |          | seconds  | typhimurium.*       |               |
|       |          | at 73˚F  |                     |               |
|       |          | (23˚C),  |                     |               |
|       |          | into dip |                     |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | citric   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Dip/  | B --     | Dipping  | There was less than | Tamblyn and   |
| Rinse | *Sal     | broiler  | 0.5 log reduction   | Connor 1997   |
|       | monella* | c        | with up to 4% acid. | cont'         |
|       | conta    | arcasses | 6% acid showed a    |               |
|       | mination | for 15   | 0.75 to 1.2 log     |               |
|       |          | seconds  | reduction.          |               |
|       |          | at 73˚F  |                     |               |
|       |          | (23˚C),  |                     |               |
|       |          | into dip |                     |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | lactic   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | There was little to |               |
|       |          | broiler  | no effect of the    |               |
|       |          | c        | acid dips at any    |               |
|       |          | arcasses | concentration on    |               |
|       |          | for 15   | *Salmonella         |               |
|       |          | seconds  | typhimurium.*       |               |
|       |          | at 73˚F  |                     |               |
|       |          | (23˚C),  |                     |               |
|       |          | into dip |                     |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6% malic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | 4% acid or less     |               |
|       |          | broiler  | showed less than 1  |               |
|       |          | c        | log reduction. 6%   |               |
|       |          | arcasses | acid showed a 0.75  |               |
|       |          | for 15   | to 2 log reduction. |               |
|       |          | seconds  |                     |               |
|       |          | at 73˚F  |                     |               |
|       |          | (23˚C),  |                     |               |
|       |          | into dip |                     |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | mandelic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | There was little to |               |
|       |          | broiler  | no effect of the    |               |
|       |          | c        | acid dips on        |               |
|       |          | arcasses | *Salmonella         |               |
|       |          | for 15   | typhimurium* up to  |               |
|       |          | seconds  | 4%. At 6% there was |               |
|       |          | at 73˚F  | a 0.5 to 1.65 log   |               |
|       |          | (23˚C),  | reduction.          |               |
|       |          | into dip |                     |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | p        |                     |               |
|       |          | ropionic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Dip/  | B --     | Dipping  | There was little to | Tamblyn and   |
| Rinse | *Sal     | broiler  | no effect of the    | Connor 1997   |
|       | monella* | c        | acid dips at any    | cont'         |
|       | conta    | arcasses | concentration on    |               |
|       | mination | for 15   | *Salmonella         |               |
|       |          | seconds  | typhimurium.*       |               |
|       |          | at 73˚F  |                     |               |
|       |          | (23˚C),  |                     |               |
|       |          | into dip |                     |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | tartaric |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | *Salmonella         | Tamblyn,      |
|       |          | broiler  | typhimurium* showed | K.C., and     |
|       |          | c        | less than 0.5 log   | D.E. Conner.  |
|       |          | arcasses | reduction with all  | 1997.         |
|       |          | for 15   | acid and synergists | Bactericidal  |
|       |          | seconds  | except 1% acetic    | activity of   |
|       |          | at 73˚F  | acid with 125 ppm   | organic acids |
|       |          | (23˚C),  | sodium lauryl       | in            |
|       |          | into dip | sulfate, which      | combination   |
|       |          | water    | showed between 0.5  | with          |
|       |          | co       | and 1 log           | transdermal   |
|       |          | ntaining | reduction.          | compounds     |
|       |          | 0.5% or  |                     | against       |
|       |          | 1%       |                     | *Salmonella   |
|       |          | acetic,  |                     | typhimurium*  |
|       |          | citric,  |                     | attached to   |
|       |          | lactic,  |                     | broiler skin. |
|       |          | malic or |                     | Food          |
|       |          | tartaric |                     | Microbiology. |
|       |          | acids    |                     | 14 (5)        |
|       |          | plus     |                     | 477-484.      |
|       |          | tra      |                     |               |
|       |          | nsdermal |                     |               |
|       |          | sy       |                     |               |
|       |          | nergists |                     |               |
|       |          | of 2%    |                     |               |
|       |          | ethanol, |                     |               |
|       |          | 125 ppm  |                     |               |
|       |          | sodium   |                     |               |
|       |          | lauryl   |                     |               |
|       |          | sulfate, |                     |               |
|       |          | 15%      |                     |               |
|       |          | dimethyl |                     |               |
|       |          | su       |                     |               |
|       |          | lfoxide, |                     |               |
|       |          | or 100   |                     |               |
|       |          | ppm      |                     |               |
|       |          | sorbitan |                     |               |
|       |          | mon      |                     |               |
|       |          | olaurate |                     |               |
+-------+----------+----------+---------------------+---------------+
| Dip   | B --     | Rinse    | No positive samples | Villarreal,   |
| and   | *Sal     | turkey   | of *Salmonella* (65 | M.E., R.C.    |
| Chill | monella* | c        | to 75% positive pre | Baker, and    |
|       | conta    | arcasses | rinse).             | J.M.          |
|       | mination | in 200   |                     | Regenstein.   |
|       |          | ppm      |                     | 1990. The     |
|       |          | chlorine |                     | incidence of  |
|       |          | for 10   |                     | *Salmonella*  |
|       |          | seconds  |                     | on poultry    |
|       |          | then     |                     | carcasses     |
|       |          | chilled  |                     | following the |
|       |          | for 4    |                     | use of slow   |
|       |          | hours in |                     | release       |
|       |          | 0.5%     |                     | chlorine      |
|       |          | Slow     |                     | dioxide       |
|       |          | release  |                     | (Alcide).     |
|       |          | chlorine |                     | Journal of    |
|       |          | dioxide  |                     | Food          |
|       |          | (SRCD)   |                     | Protection.   |
|       |          |          |                     | 53 (6)        |
|       |          |          |                     | 465-467.      |
+-------+----------+----------+---------------------+---------------+
| Dip   | B --     | Dip      | No positive samples | Villarreak et |
| and   | *Sal     | turkey   | of *Salmonella* (65 | al. 1990      |
| Chill | monella* | c        | to 75% positive pre | cont'         |
|       | conta    | arcasses | rinse).             |               |
|       | mination | in 4.5%  |                     |               |
|       |          | SRCD for |                     |               |
|       |          | 20       |                     |               |
|       |          | seconds, |                     |               |
|       |          | pre      |                     |               |
|       |          | chill    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Dip      | No positive samples |               |
|       |          | turkey   | of *Salmonella* (65 |               |
|       |          | c        | to 75% positive pre |               |
|       |          | arcasses | rinse).             |               |
|       |          | in 4.5%  |                     |               |
|       |          | SRCD for |                     |               |
|       |          | 20       |                     |               |
|       |          | seconds  |                     |               |
|       |          | and      |                     |               |
|       |          | chilled  |                     |               |
|       |          | for 4    |                     |               |
|       |          | hours in |                     |               |
|       |          | 0.5%     |                     |               |
|       |          | SRCD     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Dip      | 0 to 10% positive   |               |
|       |          | turkey   | *Salmonella*        |               |
|       |          | c        | samples (65 to 75%  |               |
|       |          | arcasses | positive pre        |               |
|       |          | in 4.5%  | rinse).             |               |
|       |          | SRCD for |                     |               |
|       |          | 20       |                     |               |
|       |          | seconds  |                     |               |
|       |          | and      |                     |               |
|       |          | chilled  |                     |               |
|       |          | for 4    |                     |               |
|       |          | hours in |                     |               |
|       |          | iced     |                     |               |
|       |          | water    |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chill | B --     | Chilling | Poultry carcasses   | MPI           |
| carc  | Pathogen | poultry  | shall be chilled to | Regulations,  |
| asses | growth   | c        | 40˚F (4˚C) or lower | Sec.          |
|       |          | arcasses | within the          | 381.66(b)(2)  |
|       |          | after    | following specified |               |
|       |          | s        | times:              | Access on     |
|       |          | laughter |                     | internet at:  |
|       |          |          | Time Weight         |               |
|       |          |          |                     | <http://www   |
|       |          |          | ([                  | .access.gpo.g |
|       |          |          | hours)]{.underline} | ov/nara/cfr/w |
|       |          |          | [of                 | aisidx_99/9cf |
|       |          |          | c                   | r381_99.html> |
|       |          |          | arcass]{.underline} |               |
|       |          |          |                     |               |
|       |          |          | > 4 \< 4 pounds     |               |
|       |          |          | >                   |               |
|       |          |          | > 6 4-8 pounds      |               |
|       |          |          |                     |               |
|       |          |          | 8 \> 8 pounds       |               |
+-------+----------+----------+---------------------+---------------+
| Chill | B --     | Treat    | *Campylobacter      | Li, Y., J.T.  |
| carc  | Growth   | chill    | jejuni* decreased 2 | Walker, M.F.  |
| asses | of       | water    | to 3 log units in   | Slavik, and   |
|       | *Campy   | co       | 20 minutes.         | H. Wang.      |
|       | lobacter | ntaining |                     | 1995.         |
|       | jejuni*  | 0.1%     |                     | Electrical    |
|       | in chill | NaCl (pH |                     | treatment of  |
|       | water    | 7) with  |                     | poultry       |
|       |          | 10       |                     | chiller water |
|       |          | mA/cm^2^ |                     | to destroy    |
|       |          | and 1    |                     | *             |
|       |          | kHz      |                     | Campylobacter |
|       |          | pulsed   |                     | jejuni*.      |
|       |          | el       |                     | Journal of    |
|       |          | ectrical |                     | Food          |
|       |          | current  |                     | Protection.   |
|       |          |          |                     | 58 (12)       |
|       |          |          |                     | 1330-1334.    |
+-------+----------+----------+---------------------+---------------+
|       |          | Treat    | *Campylobacter      |               |
|       |          | chill    | jejuni* decreased 2 |               |
|       |          | water    | to 4 log units in   |               |
|       |          | co       | 20 minutes.         |               |
|       |          | ntaining |                     |               |
|       |          | 0.2%     |                     |               |
|       |          | NaCl (pH |                     |               |
|       |          | 7) with  |                     |               |
|       |          | 10       |                     |               |
|       |          | mA/cm^2^ |                     |               |
|       |          | and 1    |                     |               |
|       |          | kHz      |                     |               |
|       |          | pulsed   |                     |               |
|       |          | el       |                     |               |
|       |          | ectrical |                     |               |
|       |          | current  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Treat    | *Campylobacter      |               |
|       |          | chill    | jejuni* decreased 3 |               |
|       |          | water    | log units in 15     |               |
|       |          | co       | minutes.            |               |
|       |          | ntaining |                     |               |
|       |          | 0.3%     |                     |               |
|       |          | NaCl (pH |                     |               |
|       |          | 7) with  |                     |               |
|       |          | 10       |                     |               |
|       |          | mA/cm^2^ |                     |               |
|       |          | and 1    |                     |               |
|       |          | kHz      |                     |               |
|       |          | pulsed   |                     |               |
|       |          | el       |                     |               |
|       |          | ectrical |                     |               |
|       |          | current  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Treat    | *Campylobacter      |               |
|       |          | chill    | jejuni* decreased 1 |               |
|       |          | water    | log unit in 20      |               |
|       |          | co       | minutes.            |               |
|       |          | ntaining |                     |               |
|       |          | 0.1%     |                     |               |
|       |          | t        |                     |               |
|       |          | risodium |                     |               |
|       |          | p        |                     |               |
|       |          | hosphate |                     |               |
|       |          | (pH 11   |                     |               |
|       |          | to 12)   |                     |               |
|       |          | with     |                     |               |
|       |          | 10       |                     |               |
|       |          | mA/cm^2^ |                     |               |
|       |          | and 1    |                     |               |
|       |          | kHz      |                     |               |
|       |          | pulsed   |                     |               |
|       |          | el       |                     |               |
|       |          | ectrical |                     |               |
|       |          | current  |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chill | B --     | Treat    | *Campylobacter      | Li et al.     |
| carc  | Growth   | chill    | jejuni* decreased 2 | 1995 cont'    |
| asses | of       | water    | to 4 log units in   |               |
|       | *Campy   | co       | 20 minutes.         |               |
|       | lobacter | ntaining |                     |               |
|       | jejuni*  | 0.2%     |                     |               |
|       | in chill | t        |                     |               |
|       | water    | risodium |                     |               |
|       |          | p        |                     |               |
|       |          | hosphate |                     |               |
|       |          | (pH 11   |                     |               |
|       |          | to 12)   |                     |               |
|       |          | with     |                     |               |
|       |          | 10       |                     |               |
|       |          | mA/cm^2^ |                     |               |
|       |          | and 1    |                     |               |
|       |          | kHz      |                     |               |
|       |          | pulsed   |                     |               |
|       |          | el       |                     |               |
|       |          | ectrical |                     |               |
|       |          | current  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Treat    | *Campylobacter      |               |
|       |          | chill    | jejuni* decreased 1 |               |
|       |          | water    | to 3 log units in 3 |               |
|       |          | co       | minutes.            |               |
|       |          | ntaining |                     |               |
|       |          | 0.3%     |                     |               |
|       |          | t        |                     |               |
|       |          | risodium |                     |               |
|       |          | p        |                     |               |
|       |          | hosphate |                     |               |
|       |          | (pH 11   |                     |               |
|       |          | to 12)   |                     |               |
|       |          | with     |                     |               |
|       |          | 10       |                     |               |
|       |          | mA/cm^2^ |                     |               |
|       |          | and 1    |                     |               |
|       |          | kHz      |                     |               |
|       |          | pulsed   |                     |               |
|       |          | el       |                     |               |
|       |          | ectrical |                     |               |
|       |          | current  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Chill    | The amount of       | Yang, H., Y.  |
|       | Survival | chicken  | chlorine did not    | Li, M.G.      |
|       | of       | c        | change the log      | Johnson.      |
|       | *Sa      | arcasses | count of *S.        | 2001.         |
|       | lmonella | in water | typhimurium* or *C. | Survival and  |
|       | typhi    | co       | jejuni* in chiller  | death of      |
|       | murium,* | ntaining | water tested fresh  | *Salmonella*  |
|       | and      | up to 50 | to 8 hours.         | typhimurium   |
|       | *Campy   | ppm      |                     | and           |
|       | lobacter | chlorine |                     | *             |
|       | jejuni*  |          |                     | Campylobacter |
|       |          |          |                     | jejuni* in    |
|       |          |          |                     | processing    |
|       |          |          |                     | water and on  |
|       |          |          |                     | chicken skin  |
|       |          |          |                     | during        |
|       |          |          |                     | poultry       |
|       |          |          |                     | scalding and  |
|       |          |          |                     | chilling.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 64 (6)        |
|       |          |          |                     | 770-776.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Times,   | Insert poultry      | ARS           |
|       | *Sal     | meat pH, | temperature, pH and | *Salmonella*  |
|       | monella* | and      | % sodium chloride   | growth model: |
|       | growth   | temp     | into model to       |               |
|       |          | eratures | determine           | <h            |
|       |          | to reach | *Salmonella*        | ttp://www.ars |
|       |          | level of | growth.             | errc.gov/mfs/ |
|       |          | food     |                     | PATHOGEN.HTM> |
|       |          | safety   |                     |               |
|       |          | concern  |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chill | B --     | Chilling | Use of 0.6% acetic  | Dickens, J.   |
| carc  | *Sal     | broiler  | acid, when combined | A. and A. D.  |
| asses | monella* | c        | with air or paddle  | Whittemore.   |
|       | conta    | arcasses | agitation, reduced  | 1995. The     |
|       | mination | with     | *Salmonella*        | effects of    |
|       |          | addition | incidence by 30%,   | Extended      |
|       |          | of 0.6%  | and reduced         | Chilling      |
|       |          | acetic   | Enterobacteriaceae  | Times with    |
|       |          | acid to  | by 1 log or less.   | Acetic Acid   |
|       |          | chill    |                     | on the        |
|       |          | water    |                     | Temperature   |
|       |          |          |                     | and           |
|       |          |          |                     | Mi            |
|       |          |          |                     | crobiological |
|       |          |          |                     | Quality of    |
|       |          |          |                     | Processed     |
|       |          |          |                     | Poultry       |
|       |          |          |                     | Carcasses.    |
|       |          |          |                     | Poultry Sci.  |
|       |          |          |                     | 74:1044-1048. |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | Salmonellae         | Izat, A.L.,   |
|       |          | broiler  | incidence is        | M. Colberg,   |
|       |          | c        | reduced 50 to 66%   | M.H. Adams,   |
|       |          | arcasses | with the addition   | M.A. Reiber,  |
|       |          | for 1    | of any one of these | and P.W.      |
|       |          | hour at  | additives to the    | Waldroup.     |
|       |          | 34 to    | chill water.        | 1989.         |
|       |          | 35˚F     |                     | Production    |
|       |          | (1.1 to  |                     | and           |
|       |          | 1.7˚C),  |                     | processing    |
|       |          | in chill |                     | studies to    |
|       |          | water    |                     | reduce the    |
|       |          | co       |                     | incidence of  |
|       |          | ntaining |                     | salmonellae   |
|       |          | 0.5% to  |                     | on commercial |
|       |          | 1%       |                     | broilers.     |
|       |          | H        |                     | Journal of    |
|       |          | ~2~O~2~, |                     | Food          |
|       |          | 1%       |                     | Protection.   |
|       |          | lactic   |                     | 52 (9)        |
|       |          | acid, or |                     | 670-673.      |
|       |          | 100 ppm  |                     |               |
|       |          | Chlorine |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | *Salmonella         | Tamblyn,      |
|       |          | broiler  | typhimurium* was    | K.C., and     |
|       |          | c        | reduced less than   | D.E. Conner.  |
|       |          | arcasses | 0.7 log units with  | 1997.         |
|       |          | for 1    | up to 6% acetic     | Bactericidal  |
|       |          | hour at  | acid.               | activity of   |
|       |          | 32˚F     |                     | organic acids |
|       |          | (0˚C),   |                     | against       |
|       |          | in chill |                     | *Salmonella   |
|       |          | water    |                     | typhimurium*  |
|       |          | co       |                     | attached to   |
|       |          | ntaining |                     | broiler       |
|       |          | 0.5% to  |                     | chicken skin. |
|       |          | 6%       |                     | Journal of    |
|       |          | acetic   |                     | Food          |
|       |          | acid     |                     | Protection.   |
|       |          |          |                     | 60 (6)        |
|       |          |          |                     | 629-633.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than   |               |
|       |          | arcasses | 0.5 log reduction   |               |
|       |          | for 1    | at 0.5% to 2%       |               |
|       |          | hour at  | citric acid. At 4%  |               |
|       |          | 32˚F     | citric acid the     |               |
|       |          | (0˚C),   | reduction was 1 to  |               |
|       |          | in chill | 2 log units and at  |               |
|       |          | water    | 6% the reduction    |               |
|       |          | co       | was 1.5 to 2 log    |               |
|       |          | ntaining | units.              |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | citric   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chill | B --     | Chilling | *Salmonella         | Tamblyn and   |
| carc  | *Sal     | broiler  | typhimurium* was    | Connor 1997   |
| asses | monella* | c        | reduced less than 1 | cont'         |
|       | conta    | arcasses | log reduction at    |               |
|       | mination | for 1    | 0.5% to 2% lactic   |               |
|       |          | hour at  | acid. At 4% lactic  |               |
|       |          | 32˚F     | acid the reduction  |               |
|       |          | (0˚C),   | was 0.75 to 1.5 log |               |
|       |          | in chill | units and at 6% the |               |
|       |          | water    | reduction was 2 to  |               |
|       |          | co       | 2.25 log units.     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | lactic   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than   |               |
|       |          | arcasses | 0.5 log reduction   |               |
|       |          | for 1    | at 0.5% and 1%      |               |
|       |          | hour at  | malic acid. At 2%   |               |
|       |          | 32˚F     | the reduction was   |               |
|       |          | (0˚C),   | 1.5 log units, at   |               |
|       |          | in chill | 4% and 6% malic     |               |
|       |          | water    | acid the reduction  |               |
|       |          | co       | was 2 to 2.75 log   |               |
|       |          | ntaining | units.              |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6% malic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than   |               |
|       |          | arcasses | 0.5 log reduction   |               |
|       |          | for 1    | at 0.5% to 2%       |               |
|       |          | hour at  | mandelic acid. At   |               |
|       |          | 32˚F     | 4% and 6% acid the  |               |
|       |          | (0˚C),   | reduction was 2 log |               |
|       |          | in chill | units.              |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | mandelic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than 1 |               |
|       |          | arcasses | log reduction at    |               |
|       |          | for 1    | 0.5% and 1%         |               |
|       |          | hour at  | propionic acid. At  |               |
|       |          | 32˚F     | 2% acid the         |               |
|       |          | (0˚C),   | reduction was 1 to  |               |
|       |          | in chill | 1.5 log units, at   |               |
|       |          | water    | 4% acid the         |               |
|       |          | co       | reduction was 1 to  |               |
|       |          | ntaining | 2.25 log units and  |               |
|       |          | 0.5% to  | at 6% the reduction |               |
|       |          | 6%       | was 1.75 to 2.25    |               |
|       |          | p        | log units.          |               |
|       |          | ropionic |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilling | *Salmonella         |               |
|       |          | broiler  | typhimurium* was    |               |
|       |          | c        | reduced less than   |               |
|       |          | arcasses | 0.5 log reduction   |               |
|       |          | for 1    | at 0.5% to 4%       |               |
|       |          | hour at  | tartaric acid. At   |               |
|       |          | 32˚F     | 6% acid the         |               |
|       |          | (0˚C),   | reduction was 1.5   |               |
|       |          | in chill | log units.          |               |
|       |          | water    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 0.5% to  |                     |               |
|       |          | 6%       |                     |               |
|       |          | tartaric |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chill | B --     | Chilling | *Salmonella         | Tamblyn,      |
| carc  | *Sal     | broiler  | typhimurium* showed | K.C., and     |
| asses | monella* | c        | less than 0.5 log   | D.E. Conner.  |
|       | conta    | arcasses | reduction with all  | 1997.         |
|       | mination | for 1    | acid and synergists | Bactericidal  |
|       |          | hour at  | except 1% lactic or | activity of   |
|       |          | 32˚F     | 1% acetic acid with | organic acids |
|       |          | (0˚C),   | 125 ppm sodium      | in            |
|       |          | in chill | lauryl sulfate, and | combination   |
|       |          | water    | 1% malic acid       | with          |
|       |          | co       | showed between 0.5  | transdermal   |
|       |          | ntaining | and 1 log           | compounds     |
|       |          | 0.5% or  | reduction.          | against       |
|       |          | 1%       |                     | *Salmonella   |
|       |          | acetic,  |                     | typhimurium*  |
|       |          | citric,  |                     | attached to   |
|       |          | lactic,  |                     | broiler skin. |
|       |          | malic or |                     | Food          |
|       |          | tartaric |                     | Microbiology. |
|       |          | acids    |                     | 14 (5)        |
|       |          | plus     |                     | 477-484.      |
|       |          | tra      |                     |               |
|       |          | nsdermal |                     |               |
|       |          | sy       |                     |               |
|       |          | nergists |                     |               |
|       |          | of 2%    |                     |               |
|       |          | ethanol, |                     |               |
|       |          | 125 ppm  |                     |               |
|       |          | sodium   |                     |               |
|       |          | lauryl   |                     |               |
|       |          | sulfate, |                     |               |
|       |          | 15%      |                     |               |
|       |          | dimethyl |                     |               |
|       |          | su       |                     |               |
|       |          | lfoxide, |                     |               |
|       |          | or 100   |                     |               |
|       |          | ppm      |                     |               |
|       |          | sorbitan |                     |               |
|       |          | mon      |                     |               |
|       |          | olaurate |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Fresh    | There is no         | Thompson,     |
|       |          | water    | significant effect  | J.E., J.S.    |
|       |          | input at | detected when using | Bailey, N.A.  |
|       |          | a rate   | a higher rate of    | Cox, D.A.     |
|       |          | of 0.25  | fresh water input.  | Posey, and    |
|       |          | to 0.5   | There was less      | M.O. Carson.  |
|       |          | gallons  | cross-contamination | 1979.         |
|       |          | per      | detected with the   | *Salmonella*  |
|       |          | carcass  | use of 50 ppm       | on broiler    |
|       |          | with 0   | chlorine than with  | carcasses as  |
|       |          | to 50    | no chlorine, but    | affected by   |
|       |          | ppm      | the cross           | fresh water   |
|       |          | chlorine | contamination was   | input rate    |
|       |          |          | not eliminated.     | and           |
|       |          |          | Chlorine decreases  | chlorination  |
|       |          |          | rapidly in the      | of chiller    |
|       |          |          | chilling water      | water.        |
|       |          |          | because of          | Journal of    |
|       |          |          | interaction with    | Food          |
|       |          |          | organic matter.     | Protection.   |
|       |          |          |                     | 42 (12)       |
|       |          |          |                     | 954-955.      |
+-------+----------+----------+---------------------+---------------+
| Post  | B --     | Dipping  | Salmonellae         | Izat, A.L.,   |
| Chill | Sal      | broiler  | incidences          | M. Colberg,   |
| Dip/  | monellae | c        | decreased with      | M.H. Adams,   |
| Spray | conta    | arcasses | these additives in  | M.A. Reiber,  |
|       | mination | at 40˚F  | the dips from 100%  | and P.W.      |
|       |          | (4˚C)    | positive samples to | Waldroup.     |
|       |          | for 1 to | 33 to 17% positive  | 1989.         |
|       |          | 10       | samples.            | Production    |
|       |          | minutes  |                     | and           |
|       |          | in 1%    |                     | processing    |
|       |          | lactic   |                     | studies to    |
|       |          | acid,    |                     | reduce the    |
|       |          | 0.5% or  |                     | incidence of  |
|       |          | 1%       |                     | salmonellae   |
|       |          | H~2~O~2~ |                     | on commercial |
|       |          |          |                     | broilers.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 52 (9)        |
|       |          |          |                     | 670-673.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Dipping  | This treatment had  |               |
|       |          | broiler  | little to no effect |               |
|       |          | c        | on the incidences   |               |
|       |          | arcasses | of positive         |               |
|       |          | at 40˚F  | salmonellae         |               |
|       |          | (4˚C)    | samples.            |               |
|       |          | for 30   |                     |               |
|       |          | seconds  |                     |               |
|       |          | in 20%   |                     |               |
|       |          | Ethanol  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spraying |                     |               |
|       |          | chilled  |                     |               |
|       |          | broiler  |                     |               |
|       |          | c        |                     |               |
|       |          | arcasses |                     |               |
|       |          | for 2    |                     |               |
|       |          | minutes  |                     |               |
|       |          | with 2%  |                     |               |
|       |          | or 5%    |                     |               |
|       |          | lactic   |                     |               |
|       |          | acid     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Spraying | No significant      | Kotula, A.W., |
|       |          | chilled  | change was detected | G.J. Banwart, |
|       |          | broiler  | in log counts of    | and J.A.      |
|       |          | c        | psychrophiles or    | Kinner. 1967. |
|       |          | arcasses | total aerobes or    | Effect of     |
|       |          | with     | the number of       | postchill     |
|       |          | water    | positive samples of | washing on    |
|       |          | co       | salmonellae between | bacterial     |
|       |          | ntaining | 0 and 50 ppm        | counts of     |
|       |          | up to 50 | chlorine.           | broiler       |
|       |          | ppm      |                     | chickens.     |
|       |          | chlorine |                     | Poultry       |
|       |          |          |                     | Science. 45   |
|       |          |          |                     | (5)           |
|       |          |          |                     | 1210-1216.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Dip      | There was no        | Slavik, M.F., |
|       | *Campyl  | chilled  | immediate effect    | J.W. Kim,     |
|       | obacter* | c        | however, after 1 to | M.D. Pharr,   |
|       | spp.     | arcasses | 6 days there was a  | D.P. Raben,   |
|       | conta    | for 15   | 1.2 to 1.5 log      | S. Tsai, and  |
|       | mination | seconds  | decrease (64%) in   | C.M.          |
|       |          | in 122˚F | the positive        | Lobsinger.    |
|       |          | (50˚C)   | incidence of        | 1994. Effect  |
|       |          | 10%      | *Campylobacter*     | of trisodium  |
|       |          | t        | spp.                | phosphate on  |
|       |          | risodium |                     | *C            |
|       |          | p        |                     | ampylobacter* |
|       |          | hosphate |                     | attached to   |
|       |          |          |                     | post-chill    |
|       |          |          |                     | chicken       |
|       |          |          |                     | carcasses.    |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (4)        |
|       |          |          |                     | 324-326.      |
+-------+----------+----------+---------------------+---------------+

## 

## 

## 

## 

## 

## 

## Raw, Not-Ground Process

####### Includes: beef, pork, lamb, and poultry 

####### 

+-------+----------+----------+---------------------+---------------+
| *     | **P      | **P      | **Decision**        | **Scientific  |
| *Proc | otential | rocess** |                     | Do            |
| ess** | H        |          | **Criteria**        | cumentation** |
|       | azards** | **Para   |                     |               |
|       |          | meters** |                     |               |
+=======+==========+==========+=====================+===============+
| St    | B --     | Storage  | Minimum growth      | Troller, J.A. |
| orage | *Staphy  | at 50˚F  | temperature is 50˚F | 1976.         |
|       | lococcus | (10˚C)   | (10˚C).             | S             |
|       | aureus*  | or lower |                     | taphylococcal |
|       | growth   |          |                     | growth and    |
|       |          |          |                     | enterotoxin   |
|       |          |          |                     | production    |
|       |          |          |                     | factors for   |
|       |          |          |                     | control.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Milk and Food |
|       |          |          |                     | Technology.   |
|       |          |          |                     | 39: 499-503.  |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | Minimum toxin       | Pereira,      |
|       | *Staphy  | at 50˚F  | production          | J.L., S.P.    |
|       | lococcus | (10˚C)   | temperature is a    | Salsberg, and |
|       | aureus*  | or lower | few degrees above   | M.S.          |
|       | toxin    |          | the minimum growth  | Bergdoll.     |
|       | pr       |          | temperature.        | 1982. Effect  |
|       | oduction |          |                     | of            |
|       |          |          |                     | temperature,  |
|       |          |          |                     | pH and sodium |
|       |          |          |                     | chloride      |
|       |          |          |                     | c             |
|       |          |          |                     | oncentrations |
|       |          |          |                     | on production |
|       |          |          |                     | of            |
|       |          |          |                     | s             |
|       |          |          |                     | taphylococcal |
|       |          |          |                     | enterotoxins  |
|       |          |          |                     | A and B.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 45:           |
|       |          |          |                     | 1306-1309.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | *Y. enterocolitica* | Hanna, M.O.,  |
|       | *        | of       | can increase in     | D.L. Zink,    |
|       | Yersinia | vacuum   | numbers at 45˚F     | Z.L.          |
|       | enteroc  | packed   | (7˚).               | Carpenter,    |
|       | olitica* | beef or  |                     | and C.        |
|       | growth   | lamb at  |                     | Vanderzant.   |
|       |          | 45˚F     |                     | 1976.         |
|       |          | (7˚C)    |                     | *Yersinia     |
|       |          |          |                     | enteroc       |
|       |          |          |                     | olitica*-like |
|       |          |          |                     | organisms     |
|       |          |          |                     | from vacuum   |
|       |          |          |                     | packaged beef |
|       |          |          |                     | and lamb.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 41:           |
|       |          |          |                     | 1254-1256.    |
+-------+----------+----------+---------------------+---------------+
|       |          | Storage  |                     | Hanna, M.O.,  |
|       |          | of beef  |                     | J.C. Stewart, |
|       |          | or pork  |                     | D.L. Zink,    |
|       |          | (in a    |                     | Z.L.          |
|       |          | jar, but |                     | Carpenter, C. |
|       |          | not      |                     | Vanderzant.   |
|       |          | r        |                     | 1977.         |
|       |          | etorted) |                     | Development   |
|       |          | at 45˚F  |                     | of *Yersinia  |
|       |          | (7˚)     |                     | en            |
|       |          |          |                     | terocolitica* |
|       |          |          |                     | on raw and    |
|       |          |          |                     | cooked beef   |
|       |          |          |                     | and pork at   |
|       |          |          |                     | different     |
|       |          |          |                     | temperatures. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 42:           |
|       |          |          |                     | 1180-1184.    |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | Storage  | *Y. enterocolitica* | Food Safety   |
| orage | *        | of raw   | showed a 4 log      | and           |
|       | Yersinia | pork at  | increase at 44.5˚F  | Inspection    |
|       | enteroc  | 44.5˚F   | (6.9˚C) in 10 days. | Service.      |
|       | olitica* | (6.9˚C)  |                     | Facts. 1989.  |
|       | growth   | for 10   |                     | Preventable   |
|       |          | days     |                     | foodborne     |
|       |          |          |                     | illness. May. |
|       |          |          |                     | 5-14.         |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | *Listeria           | Palumbo, S.A. |
|       | *        | of raw   | monocytogenes* is   | 1986. Is      |
|       | Listeria | lamb at  | capable of growth   | refrigeration |
|       | monocy   | 38˚F     | at these            | enough to     |
|       | togenes* | (4˚) to  | temperatures.       | restrain      |
|       | growth   | 42˚F     |                     | foodborne     |
|       |          | (6˚)     |                     | pathogens?    |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 49(12)        |
|       |          |          |                     | 1003-1009.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | Lowest growth temp  | Angelotti,    |
|       | *Sal     | at 44˚F  | reported in a food  | R., M.J.      |
|       | monella* | (6.7˚C)  | was 44˚F (6.7˚C).   | Foter, and    |
|       | growth   | or lower |                     | K.H. Lewis,   |
|       |          |          |                     | 1961.         |
|       |          |          |                     | Tim           |
|       |          |          |                     | e-temperature |
|       |          |          |                     | effects on    |
|       |          |          |                     | *Salmonella*  |
|       |          |          |                     | and           |
|       |          |          |                     | *S            |
|       |          |          |                     | taphylococci* |
|       |          |          |                     | in foods. 1.  |
|       |          |          |                     | Behavior in   |
|       |          |          |                     | refrigerated  |
|       |          |          |                     | foods.        |
|       |          |          |                     | American      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Public        |
|       |          |          |                     | Health. 51:   |
|       |          |          |                     | 76-88.        |
+-------+----------+----------+---------------------+---------------+
|       |          | Storage  | Lowest temperature  | Matches,      |
|       |          | at       | for *Salmonella*    | J.R., and J.  |
|       |          | 41.5˚F   | growth:             | Liston. 1968. |
|       |          | (5.3˚C)  |                     | Low           |
|       |          | or       | 41.5˚F (5.3˚C) *S.  | temperature   |
|       |          |          | Heildelberg*        | growth of     |
|       |          | 43.2˚F   |                     | *Salmonella*. |
|       |          | (6.2˚C)  | 43.2˚F (6.2˚C) *S.  | Journal of    |
|       |          | or lower | typhimurium*        | Food Science. |
|       |          |          |                     | 33: 641-645.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Pork     | No change in        | Epling, L.K., |
|       |          | carcass  | *Salmonella*        | J.A.          |
|       |          | storage  | prevalence after 24 | Carpenter,    |
|       |          | at 40˚F  | hours at 40˚F       | and L.C.      |
|       |          | (4˚C)    | (4˚C).              | Blankenship.  |
|       |          |          |                     | 1993.         |
|       |          |          |                     | Prevalence of |
|       |          |          |                     | *C            |
|       |          |          |                     | ampylobacter* |
|       |          |          |                     | spp. and      |
|       |          |          |                     | *Salmonella*  |
|       |          |          |                     | spp. on pork  |
|       |          |          |                     | carcasses and |
|       |          |          |                     | the reduction |
|       |          |          |                     | effected by   |
|       |          |          |                     | spraying with |
|       |          |          |                     | lactic acid.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 56 (6)        |
|       |          |          |                     | 536-537.      |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | Store    | FDA Food Code       | 2001 FDA Food |
| orage | Pathogen | raw meat | states: Red meat,   | Code,         |
|       | growth   | at 41˚F  | which is a          | 3-501.16 page |
|       |          | (5˚C) or | potentially         | 63.           |
|       |          | below    | hazardous food,     |               |
|       |          |          | must be stored at   | Access on     |
|       |          |          | 41˚F (5˚C) or       | internet at:  |
|       |          |          | below.              |               |
|       |          |          |                     | <http://      |
|       |          |          |                     | www.cfsan.fda |
|       |          |          |                     | .gov/~dms/fc0 |
|       |          |          |                     | 1-3.html#3-5> |
+-------+----------+----------+---------------------+---------------+
| Cu    | B-       | Cutting  | The lymph nodes     | Wood, R.L.,   |
| tting | *Sa      | pork     | harbor *Salmonella  | and R. Rose.  |
|       | lmonella | carcass  | typhimurium*, and   | 1989.         |
|       | typh     | cuts     | could be a          | Distribution  |
|       | imurium* | which    | potential           | of persistent |
|       | conta    | contain  | biological hazard   | *Salmonella   |
|       | mination | lymph    | if not removed or   | typhimurium*  |
|       | from     | nodes    | if cut into (or     | infection in  |
|       | lymph    | such as, | incised) during     | internal      |
|       | nodes in | ham,     | slaughter or        | organs of     |
|       | pork     | s        | processing. Care    | swine.        |
|       | c        | houlder, | should be taken not | American      |
|       | arcasses | etc.     | to cut into them.   | Journal of    |
|       | and      |          | Corrective action   | Veterinary    |
|       | primal   |          | should be           | Research. 50  |
|       | cuts     |          | implemented if they | (7)           |
|       |          |          | are.                | 1015-1021.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cutting  | Laboratory          | C             |
|       | *Clost   | into     | experience has      | orrespondence |
|       | ridium,* | pork     | shown no pathogenic | with George   |
|       | *B       | c        | vegetative cells    | Beran, D.V.M, |
|       | acilli*, | arcasses | and only            | Ph.D.,        |
|       | and      | which    | Clostridial and     | Distinguished |
|       | other    | contain  | Bacillial spores,   | Professor;    |
|       | pa       | a        | of which both       | Microbiology, |
|       | thogenic | bscesses | remained as spores  | Immunology,   |
|       | conta    |          | in the anaerobic    | Veterinary    |
|       | mination |          | condition of the    | Preventative  |
|       | in       |          | abscess.            | Medicine;     |
|       | a        |          |                     | Iowa State    |
|       | bscesses |          |                     | University.   |
+-------+----------+----------+---------------------+---------------+
| Pr    | B --     | Cutting  | If poultry          | MPI           |
| ocess | Pathogen | and      | carcasses exceed    | Regulations,  |
| po    | growth   | trimming | 55˚F (13˚C) during  | Sec. 381.66   |
| ultry | during   | poultry  | processing, they    | (b)(2)        |
| carc  | pr       | meat     | must be chilled to  |               |
| asses | ocessing |          | \<40˚F (4˚C) in 2   | Access on     |
|       |          |          | hours.              | internet at:  |
|       |          |          |                     |               |
|       |          |          |                     | <http://www   |
|       |          |          |                     | .access.gpo.g |
|       |          |          |                     | ov/nara/cfr/w |
|       |          |          |                     | aisidx_99/9cf |
|       |          |          |                     | r381_99.html> |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | Hot      | Hot processed and   | Van Laack,    |
| aging | Fecal    | boned    | packaged meat       | R.L.J.M., J.L |
|       | conta    | and      | supported survival  | Johnson,      |
|       | mination | vacuum   | and growth of       | C.J.N.M. van  |
|       | pathogen | p        | pathogenic fecal    | der Palen,    |
|       | survival | ackaged, | bacteria despite    | F.J.M.        |
|       | i        | stored   | immediate storage   | Smulders, and |
|       | ncluding | at 34˚F  | at refrigerated     | J.M.A.        |
|       | but not  | (1˚C)    | temperatures. A     | Snijders.     |
|       | limited  |          | hazard is likely to | 1993.         |
|       | to       |          | occur if fecal      | Survival of   |
|       | *Campylo |          | contamination is    | pathogenic    |
|       | bacter*, |          | not removed prior   | bacteria on   |
|       | and *L.  |          | to storage.         | pork loins as |
|       | monocy   |          |                     | influenced by |
|       | togenes* |          |                     | hot           |
|       |          |          |                     | processing    |
|       |          |          |                     | and           |
|       |          |          |                     | packaging.    |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 56 (10)       |
|       |          |          |                     | 847-851.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilled  | There was no        |               |
|       |          | and      | appreciable effect  |               |
|       |          | vacuum   | of packaging on the |               |
|       |          | p        | growth or survival  |               |
|       |          | ackaged, | of pathogenic       |               |
|       |          | stored   | bacteria with       |               |
|       |          | at 34˚F  | vacuum packaging. A |               |
|       |          | (1˚C)    | hazard is likely to |               |
|       |          |          | occur if fecal      |               |
|       |          |          | contamination is    |               |
|       |          |          | not removed prior   |               |
|       |          |          | to storage.         |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chilled  | *Campylobacter*,    |               |
|       |          | and left | *L. monocytogenes*  |               |
|       |          | unp      | and other pathogens |               |
|       |          | ackaged, | will continue to    |               |
|       |          | stored   | survive and grow    |               |
|       |          | at 34˚F  | even at             |               |
|       |          | (1˚C)    | refrigerated        |               |
|       |          |          | temperatures. A     |               |
|       |          |          | hazard is likely to |               |
|       |          |          | occur if fecal      |               |
|       |          |          | contamination is    |               |
|       |          |          | not removed prior   |               |
|       |          |          | to storage.         |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Vacuum   | *L. monocytogenes*  | Grau, F.H.,   |
|       | Growth   | packaged | showed no log       | and P.B.      |
|       | of       | beef     | change on lean meat | Vanderlinde.  |
|       | *        | strip    | and showed a 2 log  | 1990. Growth  |
|       | Listeria | loin pH  | increase on fat     | of *Listeria  |
|       | monocy   | 5.5-5.7  | after 76 days.      | m             |
|       | togenes* | stored   |                     | onocytogenes* |
|       |          | at 32˚F  |                     | on            |
|       |          | (5.3˚C)  |                     | va            |
|       |          |          |                     | cuum-packaged |
|       |          |          |                     | beef. Journal |
|       |          |          |                     | of Food       |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 53 (9)        |
|       |          |          |                     | 739-741.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum   | *L. monocytogenes*  |               |
|       |          | packaged | showed a 2.5 log    |               |
|       |          | beef     | growth on lean meat |               |
|       |          | strip    | and showed a 4 log  |               |
|       |          | loin pH  | increase on fat     |               |
|       |          | 5.5-5.7  | after 30 days.      |               |
|       |          | stored   |                     |               |
|       |          | at       |                     |               |
|       |          | 41.5˚F   |                     |               |
|       |          | (0˚C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B-       | Pork     | *Salmonella*        | Saide, J.J.,  |
| aging | *Sal     | loins    | prevalence reduced  | C.L. Knipe,   |
|       | monella* | vacuum   | from 0.7% to zero   | E.A. Murano,  |
|       | growth   | packaged | after 36 days of    | and G.E.      |
|       |          | and      | storage at 36˚F     | Beran. 1995.  |
|       |          | stored   | (2˚C).              | Contamination |
|       |          | at 36˚F  |                     | of pork       |
|       |          | (2˚C)    |                     | carcasses     |
|       |          |          |                     | during        |
|       |          |          |                     | slaughter,    |
|       |          |          |                     | fabrication   |
|       |          |          |                     | and chilled   |
|       |          |          |                     | storage.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 58 (9)        |
|       |          |          |                     | 993-997.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Poultry  | ... Eviscerated     | FSIS poultry  |
|       | Pathogen | internal | poultry to be       | processing    |
|       | growth   | tem      | shipped from the    | regulation:   |
|       |          | perature | establishment in    | 381.66(b)     |
|       |          | ma       | packaged form shall |               |
|       |          | intained | be maintained at    | Access on the |
|       |          | at 40˚F  | 40˚F (4˚C) or less, | internet at:  |
|       |          | (4˚C)    | except that during  |               |
|       |          | during   | further processing  | <http://www   |
|       |          | storage  | and packaging       | .access.gpo.g |
|       |          | and at   | operations, the     | ov/nara/cfr/w |
|       |          | 55˚F     | internal            | aisidx_99/9cf |
|       |          | (12.8˚C) | temperature may     | r381_99.html> |
|       |          | during   | rise to a maximum   |               |
|       |          | pr       | of 55˚F (12.8˚C).   |               |
|       |          | ocessing | Provided that       |               |
|       |          |          | immediately after   |               |
|       |          |          | packaging, the      |               |
|       |          |          | poultry is placed   |               |
|       |          |          | under refrigeration |               |
|       |          |          | at a temperature    |               |
|       |          |          | that will promptly  |               |
|       |          |          | lower the internal  |               |
|       |          |          | temperature of the  |               |
|       |          |          | product to 40˚F     |               |
|       |          |          | (4˚C) or less, or   |               |
|       |          |          | the poultry is      |               |
|       |          |          | placed in a         |               |
|       |          |          | freezer...          |               |
+-------+----------+----------+---------------------+---------------+
| Acid  | B -- *E. | Spray    | This spray          | Kotula, K.L., |
| s     | coli*,   | beef     | treatment inhibits  | and R.        |
| prays | *L.      | with     | the growth of       | Thelappurate. |
| and   | monocy   | 36°F     | bacteria on raw     | 1994.         |
| dips  | togenes, | (2°C)    | meat up to 9 days   | Mi            |
|       | Yersinia | 1.2%     | when stored at 36°F | crobiological |
|       | enteroc  | acetic   | (2°C) (1.7 log      | and sensory   |
|       | olitica, | or       | units less than     | attributes of |
|       | A        | lactic   | without the         | retail cuts   |
|       | eromonas | acid for | treatment).         | of beef       |
|       | hydro    | 120      |                     | treated with  |
|       | philia,* | seconds  |                     | acetic and    |
|       | and      |          |                     | lactic acid   |
|       | other    |          |                     | solutions.    |
|       | *Ent     |          |                     | Journal of    |
|       | erobacte |          |                     | food          |
|       | riaceae* |          |                     | Protection.   |
|       | in       |          |                     | 57 (8) 665 -- |
|       | hibition |          |                     | 670.          |
+-------+----------+----------+---------------------+---------------+
| Acid  | B -- *E. | Dip pork | A bacterial hazard  | Mendonca,     |
| s     | coli*,   | for 2    | is reduced by 2.0   | A.F., R.A.    |
| prays | *L.      | minutes  | log units when the  | Molins, A.A.  |
| and   | monocy   | into a   | whole muscle        | Kraft, and    |
| dips  | togenes, | 3%       | product is dipped,  | H.W. Walker.  |
|       | Yersinia | acetic   | vacuum packed and   | 1989.         |
|       | enteroc  | acid     | stored at 36 --     | Mic           |
|       | olitica, | with 2%  | 40°F (2-4°C).       | robiological, |
|       | A        | salt or  |                     | chemical and  |
|       | eromonas | 3%       |                     | physical      |
|       | hydro    | sodium   |                     | changes in    |
|       | philia,* | a        |                     | fresh,        |
|       | and      | scorbate |                     | va            |
|       | other    | solution |                     | cuum-packaged |
|       | *Ent     |          |                     | pork treated  |
|       | erobacte |          |                     | with organic  |
|       | riaceae* |          |                     | acids and     |
|       | in       |          |                     | salts.        |
|       | hibition |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 54 (1) 18-21. |
+-------+----------+----------+---------------------+---------------+
|       |          | Dip pork | After 4 days up to  | Greer, G.G.,  |
|       |          | for 15   | 15 days of storage  | and B.D.      |
|       |          | seconds  | at 40˚F (4˚C) the   | Dilts, 1995.  |
|       |          | into a   | level of *Yersinia  | Lactic-acid   |
|       |          | 3%       | enterocolitica,*    | inhibition of |
|       |          | lactic   | and *Aeromonas      | the growth of |
|       |          | acid     | hydrophilia* was    | spoilage      |
|       |          | solution | reduced 2-3.5 log   | bacteria and  |
|       |          | at 131˚F | units to            | cold tolerant |
|       |          | (55˚C)   | undetectable        | pathogens on  |
|       |          | and      | levels. *L.         | pork.         |
|       |          | store at | monocytogenes* was  | International |
|       |          | 40˚F     | reduced about 2 log | Journal of    |
|       |          | (4˚C)    | units and remained  | Food          |
|       |          | for at   | at about 4 log      | Microbiology. |
|       |          | least 4  | units for the       | 25 (2) 141 -- |
|       |          | days     | duration.           | 151.          |
+-------+----------+----------+---------------------+---------------+
|       | B -- *E. | Dipped   | All treatments      | Mustapha, A., |
|       | coli*    | beef     | lowered *E. coli*   | T.            |
|       | O157:H7  | rounds   | O157:H7 less than   | Ariyapitipun, |
|       | survival | in 2%    | 1.5 log units.      | and A.D.      |
|       | and      | low      | There was no        | Clarke. 2002. |
|       | growth   | m        | significant         | Survival of   |
|       |          | olecular | difference between  | Escherichia   |
|       |          | weight   | treatments and      | Coli O157:H7  |
|       |          | po       | nisin made no       | on            |
|       |          | lylactic | contribution to the | va            |
|       |          | acid, or | antimicrobial       | cuum-packaged |
|       |          | 2%       | effect of the       | raw beef      |
|       |          | lactic   | treatments.         | treated with  |
|       |          | acid     |                     | polylactic    |
|       |          | with or  |                     | acid, lactic  |
|       |          | without  |                     | acid and      |
|       |          | 400      |                     | nisin.        |
|       |          | IU/ml    |                     | Journal of    |
|       |          | nisin    |                     | Food Science. |
|       |          | then     |                     | 67 (1)        |
|       |          | vacuum   |                     | 262-267.      |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 28   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+

[]{#Ground .anchor}

Raw, Ground Process

######## Includes: beef, pork, lamb and poultry 

######## 

+-------+----------+----------+---------------------+---------------+
| *     | **P      | **P      | **Decision**        | **Scientific  |
| *Proc | otential | rocess** |                     | Do            |
| ess** | H        |          | **Criteria**        | cumentation** |
|       | azards** | **Para   |                     |               |
|       |          | meters** |                     |               |
+=======+==========+==========+=====================+===============+
| Cu    | B-       | Cutting, | The lymph nodes     | Wood, R.L.,   |
| tting | *Sa      | trimming | harbor *Salmonella  | and R. Rose.  |
|       | lmonella | and      | typhimurium*, and   | 1989.         |
|       | typh     | grinding | could be a          | Distribution  |
|       | imurium* | pork     | potential           | of persistent |
|       | conta    | carcass  | biological hazard   | *Salmonella   |
|       | mination | cuts     | if not removed or   | typhimurium*  |
|       | from     | which    | if cut into (or     | infection in  |
|       | lymph    | contain  | incised) during     | internal      |
|       | nodes in | lymph    | slaughter or        | organs of     |
|       | pork     | nodes    | processing. Care    | swine.        |
|       | c        | such as, | should be taken not | American      |
|       | arcasses | ham,     | to cut into them.   | Journal of    |
|       | and      | s        | Corrective action   | Veterinary    |
|       | primal   | houlder, | should be           | Research. 50  |
|       | cuts     | etc.     | implemented if they | (7)           |
|       |          |          | are.                | 1015-1021.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cutting  | Laboratory          | C             |
|       | *Clost   | into     | experience has      | orrespondence |
|       | ridium,* | pork     | shown no pathogenic | with George   |
|       | *B       | c        | vegetative cells    | Beran, D.V.M, |
|       | acilli*, | arcasses | and only            | Ph.D.,        |
|       | and      | which    | Clostridial and     | Distinguished |
|       | other    | contain  | Bacillial spores,   | Professor;    |
|       | pa       | a        | of which both       | Microbiology, |
|       | thogenic | bscesses | remained as spores  | Immunology,   |
|       | conta    |          | in the anaerobic    | Veterinary    |
|       | mination |          | condition of the    | Preventative  |
|       | in       |          | abscess.            | Medicine;     |
|       | a        |          |                     | Iowa State    |
|       | bscesses |          |                     | University.   |
+-------+----------+----------+---------------------+---------------+
| Ni    | C and B  | Addition | "\[If\] using       | Borchert,     |
| trite | --E      | of       | sodium nitrite      | L.L., and R.  |
| add   | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
| ition | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          |               |
|       |          |          | concentration)      | For internet  |
|       |          |          |                     | access, go    |
|       |          |          |                     | to:           |
|       |          |          |                     |               |
|       |          |          |                     | <http://www   |
|       |          |          |                     | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
| Ni    | C and B  | Addition | Sodium nitrite can  | CFR 318.7I    |
| trite | --E      | of       | be added up to 200  |               |
| add   | xcessive | sodium   | parts per million   | To access on  |
| ition | nitrite  | nitrite  | (or an equivalent   | the internet: |
|       | level in |          | of potassium        |               |
|       | product  |          | nitrite) in the     | <             |
|       |          |          | final product       | http://www.ac |
|       |          |          | except in bacon     | cess.gpo.gov/ |
|       |          |          | where it can be     | nara/cfr/wais |
|       |          |          | added up to 120 ppm | idx_99/9cfrv2 |
|       |          |          | ingoing.            | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
| Phos  | B --     | Addition | There is minimal or | Flores, L.M., |
| phate | Growth   | of 0.5%  | no effect of the    | S.S. Sumner,  |
| add   | of *L.   | p        | phosphate addition  | D.L. Peters,  |
| ition | monocy   | hosphate | on the growth of    | and R.        |
|       | togenes, | blend to | *L. monocytogenes,  | Mandigo.      |
|       | S.       | ground   | S. typhimurium,*    | 1996.         |
|       | typhi    | beef or  | and *E. coli*       | Evaluation of |
|       | murium,* | pork     | O157:H7.            | a phosphate   |
|       | and *E.  |          |                     | to control    |
|       | coli*    |          |                     | pathogen      |
|       | O157:H7  |          |                     | growth in     |
|       |          |          |                     | fresh and     |
|       |          |          |                     | processed     |
|       |          |          |                     | meat          |
|       |          |          |                     | products.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 59 (4)        |
|       |          |          |                     | 356-359.      |
+-------+----------+----------+---------------------+---------------+
| Pr    | B --     | Cutting, | If poultry          | MPI           |
| ocess | Pathogen | trimming | carcasses exceed    | Regulations,  |
| po    | growth   | and      | 55˚F (13˚C) during  | Sec. 381.66   |
| ultry | during   | grinding | processing, they    | (b)(2)        |
| carc  | pr       | poultry  | must be chilled to  |               |
| asses | ocessing | meat     | \<40˚F (4˚C) in 2   | Access on     |
|       |          |          | hours.              | internet at:  |
|       |          |          |                     |               |
|       |          |          |                     | <http://www   |
|       |          |          |                     | .access.gpo.g |
|       |          |          |                     | ov/nara/cfr/w |
|       |          |          |                     | aisidx_99/9cf |
|       |          |          |                     | r381_99.html> |
+-------+----------+----------+---------------------+---------------+
| St    | B -- *S. | Times    | You enter the time  | Poultry Food  |
| orage | typ      | and      | and temperatures    | Access Risk   |
|       | himirum* | temp     | between 46˚F (8˚C)  | Model (FARM), |
|       | growth   | eratures | and 118˚F (48˚C).   | on ARS        |
|       |          | to reach | This spreadsheet    | Website:      |
|       |          | level of | will provide you    |               |
|       |          | food     | with lag time       | [http://www.  |
|       |          | safety   | growth rate and     | arserrc.gov/m |
|       |          | concern  | overall log growth  | fs/Pfarmrsk.h |
|       |          |          | for the parameters  | tm#pre](http: |
|       |          |          | set.                | //www.arserrc |
|       |          |          |                     | .gov/mfs/PFar |
|       |          |          |                     | mrsk.htm#pre) |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | pH of    | A hazard is likely  | Glass, K.A.,  |
| orage | *        | uncooked | if contaminated     | and M.P.      |
|       | Listeria | b        | (6.1x10^2^          | Doyle. 1989.  |
|       | monocy   | ratwurst | inoculation ) with  | Fate of       |
|       | togenes* | 5        | *Listeria           | *Listeria     |
|       | conta    | .35-6.45 | monocytogenes*. It  | m             |
|       | mination | stored   | will continue to    | onocytogenes* |
|       | and      | at 40˚F  | grow (4 log         | in processed  |
|       | growth   | (4.4˚C)  | increase over 6     | meat products |
|       |          |          | weeks) and create a | during        |
|       |          |          | biological risk.    | refrigerated  |
|       |          |          |                     | storage.      |
|       |          |          |                     | Applied and   |
|       |          |          |                     | Environmental |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 55 (6)        |
|       |          |          |                     | 1565-1569.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | Minimum             | Troller, J.A. |
|       | *Staphy  | at 50˚F  | *Staphylococcus     | 1976.         |
|       | lococcus | (10˚C)   | aureus* growth      | S             |
|       | aureus*  | or lower | temperature is 50˚F | taphylococcal |
|       | growth   |          | (10˚C).             | growth and    |
|       |          |          |                     | enterotoxin   |
|       |          |          |                     | production    |
|       |          |          |                     | factors for   |
|       |          |          |                     | control.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Milk and Food |
|       |          |          |                     | Technology.   |
|       |          |          |                     | 39: 499-503.  |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | Minimum toxin       | Pereira,      |
|       | *Staphy  | at 50˚F  | production          | J.L., S.P.    |
|       | lococcus | (10˚C)   | temperature is a    | Salsberg, and |
|       | aureus*  | or lower | few degrees above   | M.S.          |
|       | toxin    |          | the minimum growth  | Bergdoll.     |
|       | pr       |          | temperature.        | 1982. Effect  |
|       | oduction |          |                     | of            |
|       |          |          |                     | temperature,  |
|       |          |          |                     | pH and sodium |
|       |          |          |                     | chloride      |
|       |          |          |                     | c             |
|       |          |          |                     | oncentrations |
|       |          |          |                     | on production |
|       |          |          |                     | of            |
|       |          |          |                     | s             |
|       |          |          |                     | taphylococcal |
|       |          |          |                     | enterotoxins  |
|       |          |          |                     | A and B.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 45:           |
|       |          |          |                     | 1306-1309.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | *Y. enterocolitica* | Food Safety   |
|       | *        | of raw   | showed a 4 log      | and           |
|       | Yersinia | pork at  | increase at 44.5˚F  | Inspection    |
|       | enteroc  | 44.5˚F   | (6.9˚C) in 10 days. | Service.      |
|       | olitica* | (6.9˚C)  |                     | Facts. 1989.  |
|       | growth   | for 10   |                     | Preventable   |
|       |          | days     |                     | foodborne     |
|       |          |          |                     | illness. May. |
|       |          |          |                     | 5-14.         |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | Storage  | Lowest *Salmonella* | Angelotti,    |
| orage | *Sal     | at 44˚F  | growth temperature  | R., M.J.      |
|       | monella* | (6.7˚C)  | reported in a food  | Foter, and    |
|       | growth   | or lower | was 44˚F (6.7˚C).   | K.H. Lewis,   |
|       |          |          |                     | 1961.         |
|       |          |          |                     | Tim           |
|       |          |          |                     | e-temperature |
|       |          |          |                     | effects on    |
|       |          |          |                     | *Salmonella*  |
|       |          |          |                     | and           |
|       |          |          |                     | *S            |
|       |          |          |                     | taphylococci* |
|       |          |          |                     | in foods. 1.  |
|       |          |          |                     | Behavior in   |
|       |          |          |                     | refrigerated  |
|       |          |          |                     | foods.        |
|       |          |          |                     | American      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Public        |
|       |          |          |                     | Health. 51:   |
|       |          |          |                     | 76-88.        |
+-------+----------+----------+---------------------+---------------+
|       |          | Storage  | Lowest temperature  | Matches,      |
|       |          | at       | for growth:         | J.R., and J.  |
|       |          | 41.5˚F   |                     | Liston. 1968. |
|       |          | (5.3˚C)  | 41.5˚F (5.3˚C) *S.  | Low           |
|       |          | or       | Heildelberg*        | temperature   |
|       |          |          |                     | growth of     |
|       |          | 43.2˚F   | 43.2˚F (6.2˚C) *S.  | *Salmonella*. |
|       |          | (6.2˚C)  | typhimurium*        | Journal of    |
|       |          | or lower |                     | Food Science. |
|       |          |          |                     | 33: 641-645.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum   | Lowest temperature  | Ayres, J.C.   |
|       |          | packaged | for growth of       | 1978.         |
|       |          | ground   | *Salmonella* on     | *Salmonella*  |
|       |          | beef     | vacuum packaged     | in meat       |
|       |          | storage  | ground beef is 50˚F | products. In  |
|       |          |          | (10˚C).             | proceedings   |
|       |          |          |                     | from the      |
|       |          |          |                     | 31^st^ annual |
|       |          |          |                     | Reciprocal    |
|       |          |          |                     | Meats         |
|       |          |          |                     | Conference.   |
|       |          |          |                     | 148-155.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | There was no log    | Doyle, M.P.,  |
|       | Survival | of       | change in *E. coli* | J.L. Schoeni. |
|       | of *E.   | ground   | O157:H7 when stored | 1984.         |
|       | coli*    | beef at  | at --4˚F (‑20˚C)    | Survival and  |
|       | O157:H7  | --4˚F    | for 0 to 9 months.  | growth        |
|       |          | (‑20˚C)  |                     | ch            |
|       |          |          |                     | aracteristics |
|       |          |          |                     | of            |
|       |          |          |                     | *Eschrichia   |
|       |          |          |                     | coli*         |
|       |          |          |                     | associated    |
|       |          |          |                     | with          |
|       |          |          |                     | hemorrhagic   |
|       |          |          |                     | colitis.      |
|       |          |          |                     | Applied and   |
|       |          |          |                     | Environmental |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 10, 855-856.  |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | Vacuum   | At 40˚F (4˚C) there | Flores, L.M., |
| orage | Survival | packaged | was approximately   | S.S. Sumner,  |
|       | and      | ground   | 0.7 log reduction   | D.L. Peters,  |
|       | growth   | beef,    | in the number of    | and R.        |
|       | of *E.   | and      | *E. coli* O157:H7   | Mandigo.      |
|       | coli*    | fresh    | organisms.          | 1996.         |
|       | O157:H7  | pork     |                     | Evaluation of |
|       |          | sausage  |                     | a phosphate   |
|       |          | stored   |                     | to control    |
|       |          | at 40˚F  |                     | pathogen      |
|       |          | (4˚C)    |                     | growth in     |
|       |          | for 7    |                     | fresh and     |
|       |          | days     |                     | processed     |
|       |          |          |                     | meat          |
|       |          |          |                     | products.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 59 (4)        |
|       |          |          |                     | 356-359.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum   | At 54˚F (12˚C) *E.  |               |
|       |          | packaged | coli* O157:H7 grew  |               |
|       |          | ground   | 1.5-2 log units in  |               |
|       |          | beef,    | pork and 5-6 log    |               |
|       |          | and      | units in beef in 7  |               |
|       |          | fresh    | days.               |               |
|       |          | pork     |                     |               |
|       |          | sausage  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 54˚F  |                     |               |
|       |          | (12˚C)   |                     |               |
|       |          | for 7    |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum   | At 68˚F (20˚C) *E.  |               |
|       |          | packaged | coli* O157:H7 grew  |               |
|       |          | ground   | 1.5-2 log units in  |               |
|       |          | beef,    | pork and 3.5-4 log  |               |
|       |          | and      | units in beef in 24 |               |
|       |          | fresh    | hours.              |               |
|       |          | pork     |                     |               |
|       |          | sausage  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 68˚F  |                     |               |
|       |          | (20˚C)   |                     |               |
|       |          | for 24   |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Vacuum   | At 40˚F (4˚C) there |               |
|       | Growth   | packaged | was little (less    |               |
|       | of *L.   | ground   | than 0.5 log        |               |
|       | monocy   | beef,    | reduction) or no    |               |
|       | togenes* | and      | growth of *L.       |               |
|       | and *S.  | fresh    | monocytogenes* and  |               |
|       | typh     | pork     | *S. typhimurium.*   |               |
|       | imurium* | sausage  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 7    |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | Storage  | *L. monocytogenes*  | Rosso, L., S. |
| orage | Growth   | of       | showed a generation | Bajard, J.P.  |
|       | of *L.   | ground   | time of 1.2 days    | Flandrois, C. |
|       | monocy   | beef (pH | for 15% fat and     | Lahellec, J.  |
|       | togenes* | 6.2, and | 1.45 days for 38%   | Fournaud, and |
|       | during   | 15 or    | fat.                | P. Veit.      |
|       | refri    | 38% fat) |                     | 1996.         |
|       | geration | at 40˚F  |                     | Differential  |
|       |          | (4˚C)    |                     | growth of     |
|       |          |          |                     | *Listeria     |
|       |          |          |                     | m             |
|       |          |          |                     | onocytogenes* |
|       |          |          |                     | at 4 and 8˚C: |
|       |          |          |                     | Consequences  |
|       |          |          |                     | for the shelf |
|       |          |          |                     | life of       |
|       |          |          |                     | chilled       |
|       |          |          |                     | products.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 59 (9)        |
|       |          |          |                     | 944-949.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Storage  | *L. monocytogenes*  |               |
|       |          | of       | showed a generation |               |
|       |          | minced   | time of 0.4 days    |               |
|       |          | beef (pH | for 15% fat and 38% |               |
|       |          | 6.2, and | fat.                |               |
|       |          | 15 or    |                     |               |
|       |          | 38% fat) |                     |               |
|       |          | at 42˚F  |                     |               |
|       |          | (6˚C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Storage  | *L. monocytogenes*  |               |
|       |          | of       | showed a generation |               |
|       |          | minced   | time of 0.3 days    |               |
|       |          | beef (pH | for 15% fat and     |               |
|       |          | 6.2, and | 0.35 days for 38%   |               |
|       |          | 15 or    | fat.                |               |
|       |          | 38% fat) |                     |               |
|       |          | at 46˚F  |                     |               |
|       |          | (8˚C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | *L. monocytogenes*  |               |
|       | Growth   | of       | showed a generation |               |
|       | of *L.   | minced   | time of 0.2 days    |               |
|       | monocy   | beef (pH | for 15% fat and 0.1 |               |
|       | togenes* | 6.2, and | days for 38% fat.   |               |
|       | during   | 15 or    |                     |               |
|       | refri    | 38% fat) |                     |               |
|       | geration | at 54˚F  |                     |               |
|       |          | (12˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Freezing | Trichina are        | Kotula, A.W., |
| rozen | Survival | ground   | non-infectious when | A.K. Sharar,  |
| st    | of       | pork for | frozen to the       | E. Paroczay,  |
| orage | *Tri     | a given  | time-temperature    | H.R. Gamble,  |
| times | chinella | time-tem | relationship found  | K.D. Murrell, |
| and   | s        | perature | with the equation:  | and L.        |
| te    | piralis* | interval |                     | Douglass.     |
| mpera |          |          | log (time in hours) | 1990.         |
| tures |          |          | = 5.98 + 0.40       | Infectivity   |
|       |          |          | (temperature ˚C).   | of            |
|       |          |          |                     | *Trichinella  |
|       |          |          |                     | spiralis*     |
|       |          |          |                     | from frozen   |
|       |          |          |                     | pork. Journal |
|       |          |          |                     | of Food       |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 53 (7)        |
|       |          |          |                     | 571-573.      |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Freezing | *Trichinella        | CFR 318.10 I  |
| rozen | Survival | ground   | spiralis* will be   | (iv) Table 2. |
| st    | of       | pork for | destroyed at these  |               |
| orage | *Tri     | a given  | specific            | To access on  |
| times | chinella | time-tem | time-temperature    | the internet: |
| and   | s        | perature | intervals           |               |
| te    | piralis* | interval |                     | <             |
| mpera |          |          | 0˚F (-18˚C) for 106 | http://www.ac |
| tures |          |          | hours               | cess.gpo.gov/ |
|       |          |          |                     | nara/cfr/wais |
|       |          |          | -5˚F (-21˚C) for 82 | idx_99/9cfrv2 |
|       |          |          | hours               | _99.html#301> |
|       |          |          |                     |               |
|       |          |          | -10˚F (-23˚C) for   |               |
|       |          |          | 63 hours            |               |
|       |          |          |                     |               |
|       |          |          | -15˚F (-26˚C) for   |               |
|       |          |          | 48 hours            |               |
|       |          |          |                     |               |
|       |          |          | -20˚F (-29˚C) for   |               |
|       |          |          | 35 hours            |               |
|       |          |          |                     |               |
|       |          |          | -25˚F (-32˚C) for   |               |
|       |          |          | 22 hours            |               |
|       |          |          |                     |               |
|       |          |          | -30˚F (-35˚C) for 8 |               |
|       |          |          | hours               |               |
|       |          |          |                     |               |
|       |          |          | -35˚F (-37˚C) for   |               |
|       |          |          | 1/2 hour            |               |
+-------+----------+----------+---------------------+---------------+

######### 

######### 

######### 

######### 

######### 

######### 

######### Fully-Cooked, Not Shelf Stable Process

######### Includes: Fully cooked hams, wieners, bologna, luncheon meats, summer sausage, etc. 

######### 

+-------+----------+----------+---------------------+---------------+
| *     | **P      | *        | **Decision**        | **Scientific  |
| *Proc | otential | *Process |                     | Do            |
| ess** | H        | Para     | **Criteria**        | cumentation** |
|       | azards** | meters** |                     |               |
+=======+==========+==========+=====================+===============+
| F     | C --     | Addition | "\[If\] using       | Borchert,     |
| ormul | E        | of       | sodium nitrite      | L.L., and R.  |
| ation | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
|       | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          |               |
|       |          |          | concentration)      | <http://www   |
|       |          |          |                     | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | Sodium nitrite can  | CFR 318.7I    |
|       |          | of       | be added up to 200  |               |
|       |          | sodium   | parts per million   | To access on  |
|       |          | nitrite  | (or an equivalent   | the internet: |
|       |          |          | of potassium        |               |
|       |          |          | nitrite).           | <             |
|       |          |          |                     | http://www.ac |
|       |          |          |                     | cess.gpo.gov/ |
|       |          |          |                     | nara/cfr/wais |
|       |          |          |                     | idx_99/9cfrv2 |
|       |          |          |                     | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Adding   | If product contains | Papadopoulos, |
|       | Pathogen | 3-4%     | 3-4% sodium         | L.S., R.K.    |
|       | com      | sodium   | lactate, the micro  | Miller, G.R.  |
|       | petition | lactate  | flora shift to      | Acuff, C.     |
|       | and      | to       | primarily           | Vanderzant,   |
|       | growth   | cooked   | *Lactobacillus*     | and H.R.      |
|       | against  | beef     | during the 84 day   | Cross. 1991.  |
|       | *Lactob  |          | shelf life at 32°F  | Effect of     |
|       | acillus* |          | (0°C) indicating    | sodium        |
|       | and      |          | that a hazard is    | lactate on    |
|       | *Leuc    |          | not likely to       | microbial and |
|       | onostoc* |          | occur.              | chemical      |
|       | growth   |          |                     | composition   |
|       |          |          |                     | of cooked     |
|       |          |          |                     | beef during   |
|       |          |          |                     | storage.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 56 (2)        |
|       |          |          |                     | 341-347.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Not      | *Leuconostoc* spp., |               |
|       |          | adding   | organisms that are  |               |
|       |          | 3-4%     | not a likely        |               |
|       |          | sodium   | hazard, are the     |               |
|       |          | lactate  | dominant bacteria   |               |
|       |          |          | after 56 days of    |               |
|       |          |          | storage at 32°F     |               |
|       |          |          | (0°C) when little   |               |
|       |          |          | or no sodium        |               |
|       |          |          | lactate is added to |               |
|       |          |          | product.            |               |
+-------+----------+----------+---------------------+---------------+
| F     | B -- *L. | Addition | There is no         | Miller, R.K.  |
| ormul | monocy   | of 2%    | appreciable         | and G.R.      |
| ation | togenes, | sodium   | difference between  | Acuff, 1994,  |
|       | Staphy   | lactate  | the control (no     | Sodium        |
|       | lococcus | (NaL) to | lactate) and adding | lactate       |
|       | aureus,  | cooked   | 2% NaL. *L.         | affects       |
|       | S.       | beef     | monocytogenes, S.   | pathogens in  |
|       | typh     | round    | typhimurium,* and   | cooked beef.  |
|       | imurium, | stored   | *E. coli*,          | Journal of    |
|       | E.       | for 28   | increased by at     | Food Science. |
|       | coli*,   | days at  | least 3 log units   | 59 (1) 15-19. |
|       | and      | 50°F     | *S. aureus* grew    |               |
|       | *Clo     | (10°C)   | 1.5 log units and   |               |
|       | stridium |          | *C. perfringens*    |               |
|       | perf     |          | was not detected    |               |
|       | ringens* |          | after 7 days.       |               |
|       | growth   |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | There was 2.5 log   |               |
|       |          | of 3%    | units of growth of  |               |
|       |          | sodium   | *L. monocytogenes*  |               |
|       |          | lactate  | with 3% lactate (no |               |
|       |          | to       | lactate, 4.5 log    |               |
|       |          | cooked   | growth); 1 log      |               |
|       |          | beef     | decrease of *S.     |               |
|       |          | round    | typhimurium* with   |               |
|       |          | stored   | 3% lactate (no      |               |
|       |          | for 28   | lactate, 4 log      |               |
|       |          | days at  | growth); 1 log      |               |
|       |          | 50°F     | growth of *E. coli* |               |
|       |          | (10°C)   | (no lactate, 3 log  |               |
|       |          |          | growth); no change  |               |
|       |          |          | in count of *S.     |               |
|       |          |          | aureus* with no     |               |
|       |          |          | lactate or 3%       |               |
|       |          |          | lactate, and *C.    |               |
|       |          |          | perfringens* was    |               |
|       |          |          | not detected in any |               |
|       |          |          | of the samples      |               |
|       |          |          | after 14 days.      |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | There was less than |               |
|       |          | of 4%    | 0.5 log change in   |               |
|       |          | sodium   | *L. monocytogenes,  |               |
|       |          | lactate  | S. aureus, S.       |               |
|       |          | to       | typhimurium, E.     |               |
|       |          | cooked   | coli* O157:H7, and  |               |
|       |          | beef     | no *C. perfringens* |               |
|       |          | round    | were detected after |               |
|       |          | stored   | 14 days with 4%     |               |
|       |          | for 28   | lactate. Those      |               |
|       |          | days at  | samples with no     |               |
|       |          | 50°F     | lactate *L.         |               |
|       |          | (10°C)   | monocytogenes, S.   |               |
|       |          |          | typhimurium,* and   |               |
|       |          |          | *E. coli* O157:H7,  |               |
|       |          |          | increased by at     |               |
|       |          |          | least 3 log units   |               |
|       |          |          | *S. aureus* grew    |               |
|       |          |          | 1.5 log units and   |               |
|       |          |          | *C. perfringens*    |               |
|       |          |          | was not detected    |               |
|       |          |          | after 7 days.       |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Ground   | *L. monocytogenes*  | Chen, N., and |
| ormul | Growth   | beef     | showed less than    | L.A. Shelef,  |
| ation | of *L.   | (55%     | 0.5 log growth over | 1992.         |
|       | monocy   | m        | 7 days.             | Relationship  |
|       | togenes* | oisture) |                     | between water |
|       |          | with     |                     | activity,     |
|       |          | 2%NaCl,  |                     | salts of      |
|       |          | and 2-3% |                     | lactic acid   |
|       |          | Sodium   |                     | and growth of |
|       |          | lactate  |                     | *Listeria     |
|       |          | stored   |                     | m             |
|       |          | at 68°F  |                     | onocytogenes* |
|       |          | (20°C)   |                     | in a meat     |
|       |          |          |                     | model system. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 55 (8)        |
|       |          |          |                     | 574-578.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Ground   | *L. monocytogenes*  |               |
|       |          | beef     | showed a 5 log      |               |
|       |          | (55%     | growth in 5 days    |               |
|       |          | m        | with 2% NaL.        |               |
|       |          | oisture) |                     |               |
|       |          | with     |                     |               |
|       |          | 2-3%     |                     |               |
|       |          | Sodium   |                     |               |
|       |          | lactate  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 68°F  |                     |               |
|       |          | (20°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Ground   | 4% lactate          | Shelef, L.A., |
|       |          | beef or  | inhibited growth    | and Q. Yang.  |
|       |          | chicken  | by1- 2 log units,   | 1991. Growth  |
|       |          | with     | however overall     | suppression   |
|       |          | added    | growth was 4-5 log  | of *Listeria  |
|       |          | broth (2 | units in 68 hours.  | m             |
|       |          | -- 3%    |                     | onocytogenes* |
|       |          | NaCl,    |                     | by lactates   |
|       |          | 140 ppm  |                     | in broth,     |
|       |          | KNO~2~)  |                     | chicken and   |
|       |          | 4%       |                     | beef. Journal |
|       |          | P        |                     | of Food       |
|       |          | otassium |                     | Protection.   |
|       |          | or       |                     | 54 (4)        |
|       |          | Sodium   |                     | 283-287.      |
|       |          | Lactate, |                     |               |
|       |          | stored   |                     |               |
|       |          | at 95°F  |                     |               |
|       |          | (35°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Ground   | 4% lactate          |               |
|       |          | beef or  | inhibited growth by |               |
|       |          | chicken  | 1-2 log units,      |               |
|       |          | with     | however overall     |               |
|       |          | added    | growth was 4-6 log  |               |
|       |          | broth (2 | units in 8 days.    |               |
|       |          | -- 3%    |                     |               |
|       |          | NaCl,    |                     |               |
|       |          | 140 ppm  |                     |               |
|       |          | KNO~2~)  |                     |               |
|       |          | 4%       |                     |               |
|       |          | P        |                     |               |
|       |          | otassium |                     |               |
|       |          | or       |                     |               |
|       |          | Sodium   |                     |               |
|       |          | Lactate, |                     |               |
|       |          | stored   |                     |               |
|       |          | at 68°F  |                     |               |
|       |          | (20°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Ground   | 4% lactate          | Shelef and    |
| ormul | Growth   | beef or  | inhibited growth by | Yang 1991     |
| ation | of *L.   | chicken  | 2-4 log units in    | cont'         |
|       | monocy   | with     | beef and no         |               |
|       | togenes* | added    | inhibition in       |               |
|       |          | broth (2 | chicken was found.  |               |
|       |          | -- 3%    | Overall growth was  |               |
|       |          | NaCl,    | 2-6 log units in 21 |               |
|       |          | 140 ppm  | days.               |               |
|       |          | KNO~2~)  |                     |               |
|       |          | 4%       |                     |               |
|       |          | P        |                     |               |
|       |          | otassium |                     |               |
|       |          | or       |                     |               |
|       |          | Sodium   |                     |               |
|       |          | Lactate, |                     |               |
|       |          | stored   |                     |               |
|       |          | at 68°F  |                     |               |
|       |          | (20°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Bologna  | No *L.              | Qvist, S., K. |
|       |          | type     | monocytogenes*      | Sehested, and |
|       |          | sausage  | growth was detected | P. Zeuthen.   |
|       |          | with 2%  | when held at 41°F   | 1994. Growth  |
|       |          | sodium   | (5°C) for 28 days.  | suppression   |
|       |          | lactate  |                     | of Listeria   |
|       |          |          |                     | monocytogenes |
|       |          |          |                     | in a meat     |
|       |          |          |                     | product.      |
|       |          |          |                     | International |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 24 (1/2)      |
|       |          |          |                     | 283-293.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Bologna  | No *L.              |               |
|       |          | type     | monocytogenes*      |               |
|       |          | sausage  | growth was detected |               |
|       |          | with 2%  | when held at 50°F   |               |
|       |          | sodium   | (10°C) or less for  |               |
|       |          | lactate  | 35 days.            |               |
|       |          | and      |                     |               |
|       |          | 0.25%    |                     |               |
|       |          | gluco    |                     |               |
|       |          | no-delta |                     |               |
|       |          | -lactone |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Bologna  |                     |               |
|       |          | type     |                     |               |
|       |          | sausage  |                     |               |
|       |          | with 2%  |                     |               |
|       |          | sodium   |                     |               |
|       |          | lactate  |                     |               |
|       |          | and      |                     |               |
|       |          | 0.50%    |                     |               |
|       |          | gluco    |                     |               |
|       |          | no-delta |                     |               |
|       |          | -lactone |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Cervelat | With the addition   | Blom, H., E.  |
| ormul | Growth   | (pork    | of sodium lactate   | Nerbrink, R.  |
| ation | of *L.   | and beef | and sodium acetate  | Dainty, T.    |
|       | monocy   | sausage) | there was no *L.    | Hagtvedt, E.  |
|       | togenes* | with     | monocytogenes* log  | Borch, H.     |
|       |          | 2.5%     | change detected in  | Nissen, and   |
|       |          | NaCl,    | 35 days at 40°F     | T. Nesbakken. |
|       |          | 2.5%     | (4°C).              | 1997.         |
|       |          | sodium   |                     | Addition of   |
|       |          | lactate  |                     | 2.5% lactate  |
|       |          | and      |                     | and 0.25%     |
|       |          | 0.25%    |                     | acetate       |
|       |          | sodium   |                     | controls      |
|       |          | acetate, |                     | growth of     |
|       |          | vacuum   |                     | *Listeria     |
|       |          | packaged |                     | m             |
|       |          | and      |                     | onocytogenes* |
|       |          | stored   |                     | in            |
|       |          | at 40°F  |                     | v             |
|       |          | (4°C)    |                     | acuum-packed, |
|       |          |          |                     | sensory       |
|       |          |          |                     | acceptable    |
|       |          |          |                     | cervelat      |
|       |          |          |                     | sausage and   |
|       |          |          |                     | cooked ham    |
|       |          |          |                     | stored at     |
|       |          |          |                     | 4°C.          |
|       |          |          |                     | International |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 38(1) 71-76.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Cervelat | With the addition   |               |
|       |          | (pork    | of sodium lactate   |               |
|       |          | and beef | and sodium acetate  |               |
|       |          | sausage) | there was no *L.    |               |
|       |          | with     | monocytogenes* log  |               |
|       |          | 2.5%     | change detected in  |               |
|       |          | NaCl,    | 35 days at 48°F     |               |
|       |          | 2.5%     | (9°C).              |               |
|       |          | sodium   |                     |               |
|       |          | lactate  |                     |               |
|       |          | and      |                     |               |
|       |          | 0.25%    |                     |               |
|       |          | sodium   |                     |               |
|       |          | acetate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 48°F  |                     |               |
|       |          | (9°C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was no log    |               |
|       |          | ham      | growth of *L.       |               |
|       |          | sliced   | monocytogenes* in   |               |
|       |          | and      | 35 days at 40°F     |               |
|       |          | vacuum   | (4°C).              |               |
|       |          | p        |                     |               |
|       |          | ackaged, |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40°F  |                     |               |
|       |          | (4°C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was a 2.5 log |               |
|       |          | ham      | growth of *L.       |               |
|       |          | sliced   | monocytogenes* in   |               |
|       |          | and      | 35 days at 48°F     |               |
|       |          | vacuum   | (9°C).              |               |
|       |          | p        |                     |               |
|       |          | ackaged, |                     |               |
|       |          | stored   |                     |               |
|       |          | at 48°F  |                     |               |
|       |          | (9°C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B -- *L. | Use of   | 0.25% Char-Sol and  | Messina,      |
| ormul | monocy   | various  | Arro-Smoke P50      | M.C., H.A.    |
| ation | togenes* | liquid   | resulted in a 5 log | Ahmad, J.A.   |
|       | survival | smoke    | reduction of *L.    | Marchello,    |
|       | and      | products | monocytogenes* in 4 | C.P. Gerba,   |
|       | growth   | at 0.25% | hours.              | and M.W.      |
|       |          | and 0.5% |                     | Paquette.     |
|       |          |          | 0.25% Chardex       | 1988. The     |
|       |          |          | Hickory resulted in | effect of     |
|       |          |          | a 5 log reduction   | liquid smoke  |
|       |          |          | of *L.              | on *Listeria  |
|       |          |          | monocytogenes* in   | mo            |
|       |          |          | 24 hours.           | nocytogenes*. |
|       |          |          |                     | Journal of    |
|       |          |          | 0.25% CharSol PN-9  | Food          |
|       |          |          | resulted in a 5 log | Protection.   |
|       |          |          | reduction of *L.    | 51 (8)        |
|       |          |          | monocytogenes* in   | 629-631.      |
|       |          |          | 48 hours.           |               |
|       |          |          |                     |               |
|       |          |          | 0.25% Charoil       |               |
|       |          |          | Hickory resulted in |               |
|       |          |          | a 5 log reduction   |               |
|       |          |          | of L*.              |               |
|       |          |          | monocytogenes* in   |               |
|       |          |          | 96 hours.           |               |
|       |          |          |                     |               |
|       |          |          | 0.5% Chardex        |               |
|       |          |          | Hickory, Arro-Smoke |               |
|       |          |          | P50, and            |               |
|       |          |          | CharSol-10,         |               |
|       |          |          | resulted in a 5 log |               |
|       |          |          | reduction of *L.    |               |
|       |          |          | monocytogenes* in 4 |               |
|       |          |          | hours.              |               |
|       |          |          |                     |               |
|       |          |          | 0.5% CharSol PN-9   |               |
|       |          |          | and Charoil Hickory |               |
|       |          |          | resulted in a 5 log |               |
|       |          |          | reduction of *L.    |               |
|       |          |          | monocytogenes* in   |               |
|       |          |          | 24 hours.           |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | pH of    | *Listeria           | Glass, K.A.,  |
|       | Growth   | product  | monocytogenes* is   | and M.P.      |
|       | of *L.   | is near  | not likely to grow; | Doyle. 1989.  |
|       | monocy   | or below | however if          | Fate of       |
|       | togenes* | 5.0,     | contaminated prior  | *Listeria     |
|       |          | stored   | to storage it will  | m             |
|       |          | at 40˚F  | not be destroyed.   | onocytogenes* |
|       |          | (4.4˚C)  |                     | in processed  |
|       |          |          | Roast beef -- *L.   | meat products |
|       |          | Roast    | monocytogenes*      | during        |
|       |          | Beef     | changed in log      | refrigerated  |
|       |          | (\<1%    | units decline 1     | storage.      |
|       |          | NaCl,    | unit to increase 2  | Applied and   |
|       |          | 4.6      | units in 6 weeks.   | Environmental |
|       |          | 1-5.31pH |                     | Microbiology. |
|       |          | after    |                     | 55 (6)        |
|       |          | week 2)  |                     | 1565-1569.    |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | PH of    | A hazard is likely  | Glass and     |
| ormul | Growth   | product  | if contaminated     | Doyle 1989    |
| ation | of *L.   | is near  | with *Listeria      | cont'         |
|       | monocy   | or above | monocytogenes*. It  |               |
|       | togenes* | 6.0      | will continue to    |               |
|       |          |          | grow and create a   |               |
|       |          | Cooked   | risk.               |               |
|       |          | ham      |                     |               |
|       |          | (2.5-3%  | Cooked ham -- 3 to  |               |
|       |          | NaCl,    | 4 log increase      |               |
|       |          | 6        |                     |               |
|       |          | .52-5.13 | Bologna -- 3 to 4   |               |
|       |          | pH)      | log increase        |               |
|       |          |          |                     |               |
|       |          | Bologna  | Wieners -- 0.5 to 3 |               |
|       |          | (        | log increase        |               |
|       |          | 2.3-2.6% |                     |               |
|       |          | NaCl,    |                     |               |
|       |          | 6        |                     |               |
|       |          | .46-5.06 |                     |               |
|       |          | pH)      |                     |               |
|       |          |          |                     |               |
|       |          | Wieners  |                     |               |
|       |          | (        |                     |               |
|       |          | 2.4-2.6% |                     |               |
|       |          | NaCl,    |                     |               |
|       |          | 6        |                     |               |
|       |          | .18-5.44 |                     |               |
|       |          | pH)      |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | Storage at 40˚F     | K             |
|       |          | cured    | (4˚C) resulted in a | ant-Muermans, |
|       |          | ham      | 1 log growth of *L. | M.L.T., and   |
|       |          | (2.2%    | monocytogenes* in   | F.K.          |
|       |          | NaCl)    | 20 days.            | Stekelenburg, |
|       |          | vacuum   |                     | 1998. The     |
|       |          | packaged |                     | influence of  |
|       |          | and      |                     | different     |
|       |          | stored   |                     | additives on  |
|       |          | at 40˚F  |                     | the quality   |
|       |          | (4˚C)    |                     | of cooked ham |
|       |          | for 20   |                     | products. TNO |
|       |          | days     |                     | Nutrition and |
|       |          |          |                     | Food Research |
|       |          |          |                     | Institute.    |
|       |          |          |                     | Project       |
|       |          |          |                     | number        |
|       |          |          |                     | 847655.       |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | Treatment with 1.5% |               |
|       |          | cured    | sodium lactate      |               |
|       |          | ham      | resulted in no log  |               |
|       |          | (2.2%    | growth of *L.       |               |
|       |          | NaCl)    | monocytogenes* over |               |
|       |          | with     | 40 days.            |               |
|       |          | 1.5%     |                     |               |
|       |          | Sodium   |                     |               |
|       |          | Lactate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 40   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | Treatment with 2%   |               |
|       |          | cured    | sodium lactate      |               |
|       |          | ham      | resulted in no log  |               |
|       |          | (2.2%    | growth of *L.       |               |
|       |          | NaCl)    | monocytogenes* over |               |
|       |          | with 2%  | 40 days.            |               |
|       |          | Sodium   |                     |               |
|       |          | Lactate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 40   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Cooked   | Treatment with 0.1% | K             |
| ormul | Growth   | cured    | di-acetate resulted | ant-Muermans, |
| ation | of *L.   | ham      | in 1 log growth of  | and           |
|       | monocy   | (2.2%    | *L. monocytogenes*  | Stekelenburg  |
|       | togenes* | NaCl)    | over 15 days.       | 1998 cont'    |
|       |          | with     |                     |               |
|       |          | 0.1%     |                     |               |
|       |          | di-      |                     |               |
|       |          | acetate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 15   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | Treatment with 0.2% |               |
|       |          | cured    | di-acetate resulted |               |
|       |          | ham      | in no log growth of |               |
|       |          | (2.2%    | *L. monocytogenes*  |               |
|       |          | NaCl)    | over 40 days.       |               |
|       |          | with     |                     |               |
|       |          | 0.2%     |                     |               |
|       |          | di-      |                     |               |
|       |          | acetate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 40   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | Treatment with 0.9% |               |
|       |          | cured    | sodium lactate and  |               |
|       |          | ham      | 0.1% di-acetate     |               |
|       |          | (2.2%    | resulted in no log  |               |
|       |          | NaCl)    | growth of *L.       |               |
|       |          | with     | monocytogenes* over |               |
|       |          | 0.9%     | 40 days.            |               |
|       |          | Sodium   |                     |               |
|       |          | Lactate  |                     |               |
|       |          | and 0.1% |                     |               |
|       |          | di-      |                     |               |
|       |          | acetate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 40   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | Treatment with 1.5% |               |
|       |          | cured    | sodium lactate and  |               |
|       |          | ham      | 0.1% di-acetate     |               |
|       |          | (2.2%    | resulted in no log  |               |
|       |          | NaCl)    | growth of *L.       |               |
|       |          | with     | monocytogenes* over |               |
|       |          | 1.5%     | 40 days.            |               |
|       |          | Sodium   |                     |               |
|       |          | Lactate  |                     |               |
|       |          | and 0.1% |                     |               |
|       |          | di-      |                     |               |
|       |          | acetate, |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 40   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Cooked   | Treatment with 1%   | K             |
| ormul | Growth   | cured    | sodium citrate      | ant-Muermans, |
| ation | of *L.   | ham      | (Ional) resulted in | and           |
|       | monocy   | (2.2%    | greater than 5 log  | Stekelenburg  |
|       | togenes* | NaCl)    | growth of *L.       | 1998 cont'    |
|       |          | with 1%  | monocytogenes* over |               |
|       |          | sodium   | 15 days.            |               |
|       |          | citrate  |                     |               |
|       |          | (Ional), |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
|       |          | and      |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 15   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Vacuum-p | There was no *C.    | Juneja, V.K., |
|       | Growth   | ackaged, | perfringens* growth | and B.S.      |
|       | of *C.   | coo      | at 40˚F (4˚C) or    | Marmer. 1996. |
|       | perf     | k-in-bag | 59˚F (15˚C) for 28  | Growth of     |
|       | ringens* | turkey   | days. At 28˚F       | *Clostridium  |
|       |          | pH 6,    | (82˚C) there was no | perfringens*  |
|       |          | 0.3%     | growth in 12 hours. | from spore    |
|       |          | sodium   |                     | inocula in    |
|       |          | pyrop    |                     | *sous-vide*   |
|       |          | hosphate |                     | turkey        |
|       |          | and 3%   |                     | products.     |
|       |          | NaCl and |                     | Journal of    |
|       |          | held at  |                     | International |
|       |          | 40˚F     |                     | Food          |
|       |          | (4˚C),   |                     | Microbiology. |
|       |          | 59˚F     |                     | 32 (1-2)      |
|       |          | (15˚C),  |                     | 115-123.      |
|       |          | or 82˚F  |                     |               |
|       |          | (28˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum-p | There was no *C.    |               |
|       |          | ackaged, | perfringens* growth |               |
|       |          | coo      | at 40˚F (4˚C) for   |               |
|       |          | k-in-bag | 28 days and at 59˚F |               |
|       |          | turkey   | (15˚C) and 82˚F     |               |
|       |          | pH 6,    | (28˚C) there was no |               |
|       |          | 0.3%     | growth for 8 hours. |               |
|       |          | sodium   |                     |               |
|       |          | pyrop    |                     |               |
|       |          | hosphate |                     |               |
|       |          | and 2%   |                     |               |
|       |          | or less  |                     |               |
|       |          | NaCl and |                     |               |
|       |          | held at  |                     |               |
|       |          | 40˚F     |                     |               |
|       |          | (4˚C),   |                     |               |
|       |          | 59˚F     |                     |               |
|       |          | (15˚C),  |                     |               |
|       |          | or 82˚F  |                     |               |
|       |          | (28˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| Th    | B --     | Thawing  | Thawing media       | MPI           |
| awing | pathogen | ready    | (water, air, etc.)  | Regulations,  |
|       | growth   | -to-cook | shall not exceed    | Section       |
|       |          | poultry  | 70°F.               | 381.65(h)(1)  |
|       |          |          |                     |               |
|       |          |          |                     | Access on the |
|       |          |          |                     | internet at:  |
|       |          |          |                     |               |
|       |          |          |                     | <http://www   |
|       |          |          |                     | .access.gpo.g |
|       |          |          |                     | ov/nara/cfr/w |
|       |          |          |                     | aisidx_99/9cf |
|       |          |          |                     | r381_99.html> |
+-------+----------+----------+---------------------+---------------+
| Fe    | B-       | Using a  | Meat pH should      | Good          |
| rment | Staphy   | starter  | decline to 5.0      | Manufacturing |
| ation | lococcal | culture  | within 12 hours, to | Practices for |
|       | ent      | to       | prevent             | Fermented Dry |
|       | erotoxin | reduce   | Staphylococcal      | and Semi-Dry  |
|       | pr       | meat pH  | enterotoxin         | Sausage       |
|       | oduction |          | production.         | Products,     |
|       |          |          |                     | American Meat |
|       |          |          |                     | Institute     |
|       |          |          |                     | Foundation,   |
|       |          |          |                     | 1997.         |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Ferm     | (Fermentation       |               |
|       | P        | entation | Temperature         |               |
|       | otential | to pH    | (˚F)--60) X hours = |               |
|       | Staphy   | 5.3 or   | degree hours        |               |
|       | lococcus | less     |                     |               |
|       | growth   |          | Process acceptable  |               |
|       |          |          | if:                 |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 1200     |               |
|       |          |          | degree hours when   |               |
|       |          |          | the lowest          |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is less |               |
|       |          |          | than 90˚F (32°C).   |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 1000     |               |
|       |          |          | degree hours when   |               |
|       |          |          | the highest         |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is      |               |
|       |          |          | between 90˚F (32°C) |               |
|       |          |          | and 100˚F (38°C).   |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 900      |               |
|       |          |          | degree hours when   |               |
|       |          |          | the highest         |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is      |               |
|       |          |          | greater than 100˚F  |               |
|       |          |          | (38°C).             |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooking  | *Listeria           | Schoeni,      |
|       | Survival | f        | monocytogenes* has  | J.L., K.      |
|       | of *L.   | ermented | a D-value of 98.6   | Brunner, and  |
|       | monocy   | sausage  | minutes at 120°F    | M.P. Doyle.   |
|       | togenes* | at       | (48.9°C), and 9.13  | 1991. Rates   |
|       |          | temp     | minutes at 140°F    | of thermal    |
|       |          | eratures | (60°C).             | inactivation  |
|       |          | ranging  |                     | of *Listeria  |
|       |          | from     |                     | m             |
|       |          | 120°F    |                     | onocytogenes* |
|       |          | (48.9°C) |                     | in beef and   |
|       |          | to 140°F |                     | fermented     |
|       |          | (60°C)   |                     | beaker        |
|       |          |          |                     | sausage.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 54 (5)        |
|       |          |          |                     | 334-337.      |
+-------+----------+----------+---------------------+---------------+
| Fe    | B -      | Dried    | *S. seftenberg*     | Baran, W.L.,  |
| rment | Survival | f        | decreased 1.5 to 20 | and K.E.      |
| ation | of       | ermented | log units.          | Stevenson.    |
|       | *Sal     | turkey   |                     | 1975.         |
|       | mmonella | sausage  | #### C. per         | Survival of   |
|       | sef      | s        | fringens decreased  | selected      |
|       | tenberg, | tep-wise | 2 to 3.6 log units. | pathogens     |
|       | C.       | heat     |                     | during        |
|       | perfr    | treated  | *E. coli* O128:B12  | processing of |
|       | ingens,* | at 81˚F  | decreased 1.4 to    | a fermented   |
|       | and *E.  | (27˚C)   | 2.1 log units.      | turkey        |
|       | coli*    | for 3    |                     | sausage.      |
|       | O128:B12 | hours,   |                     | Journal of    |
|       |          | 90˚F     |                     | Food Science. |
|       |          | (32˚C)   |                     | 40 (3)        |
|       |          | for 4    |                     | 618-620.      |
|       |          | hours,   |                     |               |
|       |          | 115˚F    |                     |               |
|       |          | (46˚C)   |                     |               |
|       |          | for 5    |                     |               |
|       |          | hours,   |                     |               |
|       |          | spray    |                     |               |
|       |          | cooled   |                     |               |
|       |          | to 61 to |                     |               |
|       |          | 64˚F (16 |                     |               |
|       |          | to 18˚C) |                     |               |
|       |          | and      |                     |               |
|       |          | dried at |                     |               |
|       |          | 50˚F     |                     |               |
|       |          | (10˚C)   |                     |               |
|       |          | 72% RH   |                     |               |
|       |          | for 8    |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| C     | B --     | Beef     | *Salmonella* was    | Smith, A.M.,  |
| ook-i | *Clo     | roasts   | eliminated and *C.  | D.A. Evans,   |
| n-bag | stridium | cooked   | perfringens* was    | and B.M.      |
| pack  | perf     | in       | reduced 3 log       | Buck. 1981.   |
| aging | ringens* | plastic  | units.              | Growth and    |
|       | and      | bags, in |                     | survival of   |
|       | *Sal     | a water  |                     | *Clostridium  |
|       | monella* | bath to  |                     | perfringens*  |
|       | survival | 140°F    |                     | in rare roast |
|       | in roast | (60°C)   |                     | beef prepared |
|       | beef     | internal |                     | in a water    |
|       |          | tem      |                     | bath. Journal |
|       |          | perature |                     | of Food       |
|       |          | for 12   |                     | Protection.   |
|       |          | minutes  |                     | 44: 9-14.     |
+-------+----------+----------+---------------------+---------------+
|       | B --     | After    | No hazard is likely | Juneja, V.K., |
|       | *Clo     | cooking  | to occur from       | and W.M.      |
|       | stridium | ground   | *Clostridium        | Majka, 1995,  |
|       | perf     | beef     | perfringens* within | Outgrowth of  |
|       | ringens* | product  | 24 hours at 82˚F    | *Clostridium  |
|       | growth   | (3%      | (28˚C), as no       | perfringens*  |
|       | during   | salt,    | growth occurred. 36 | spores in     |
|       | storage  | and pH   | hours were required | cook-in-bag   |
|       | of       | 5.5) to  | for 1 log growth.   | beef          |
|       | cooked   | 160˚F    |                     | products.     |
|       | ground   | (        |                     | Journal of    |
|       | beef     | 71.1˚C), |                     | Food Safety.  |
|       |          | cooled   |                     | 15 (1) 21-34. |
|       |          | to 32˚F  |                     |               |
|       |          | (0˚C)    |                     |               |
|       |          | then     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 82˚F  |                     |               |
|       |          | (28˚C),  |                     |               |
|       |          | in       |                     |               |
|       |          | vac      |                     |               |
|       |          | uumized, |                     |               |
|       |          | coo      |                     |               |
|       |          | k-in-bag |                     |               |
+-------+----------+----------+---------------------+---------------+
| C     | B --     | After    | Growth of           | Juneja and    |
| ook-i | *Clo     | cooking  | *Clostridium        | Majka 1995    |
| n-bag | stridium | ground   | perfringens* was    | cont'         |
| pack  | perf     | beef     | delayed (less than  |               |
| aging | ringens* | product  | 1 log increase) 5   |               |
|       | growth   | (0%      | days, and posed no  |               |
|       | during   | salt, pH | hazard in that      |               |
|       | storage  | 7.0) to  | time.               |               |
|       | of       | 160˚F    |                     |               |
|       | cooked   | (        |                     |               |
|       | ground   | 71.1˚C), |                     |               |
|       | beef     | cooled   |                     |               |
|       |          | to 32˚F  |                     |               |
|       |          | (0˚C)    |                     |               |
|       |          | then     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C),  |                     |               |
|       |          | in       |                     |               |
|       |          | vac      |                     |               |
|       |          | uumized, |                     |               |
|       |          | coo      |                     |               |
|       |          | k-in-bag |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | After    | Growth of           |               |
|       |          | cooking  | *Clostridium        |               |
|       |          | ground   | perfringens* was    |               |
|       |          | beef     | delayed (less than  |               |
|       |          | product  | 1 log increase) 7   |               |
|       |          | (3%      | days, and posed no  |               |
|       |          | salt,    | hazard in that      |               |
|       |          | and pH   | time.               |               |
|       |          | 7.0) to  |                     |               |
|       |          | 160˚F    |                     |               |
|       |          | (        |                     |               |
|       |          | 71.1˚C), |                     |               |
|       |          | cooled   |                     |               |
|       |          | to 32˚F  |                     |               |
|       |          | (0˚C)    |                     |               |
|       |          | then     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C),  |                     |               |
|       |          | in       |                     |               |
|       |          | vac      |                     |               |
|       |          | uumized, |                     |               |
|       |          | coo      |                     |               |
|       |          | k-in-bag |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | After    | Growth of           |               |
|       |          | cooking  | *Clostridium        |               |
|       |          | ground   | perfringens* was    |               |
|       |          | beef     | delayed (less than  |               |
|       |          | product  | 1 log increase) 21  |               |
|       |          | (3%      | days, and posed no  |               |
|       |          | salt,    | hazard in that      |               |
|       |          | and pH   | time.               |               |
|       |          | 5.5) to  |                     |               |
|       |          | 160˚F    |                     |               |
|       |          | (        |                     |               |
|       |          | 71.1˚C), |                     |               |
|       |          | cooled   |                     |               |
|       |          | to 32˚F  |                     |               |
|       |          | (0˚C)    |                     |               |
|       |          | then     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C),  |                     |               |
|       |          | in       |                     |               |
|       |          | vac      |                     |               |
|       |          | uumized, |                     |               |
|       |          | coo      |                     |               |
|       |          | k-in-bag |                     |               |
+-------+----------+----------+---------------------+---------------+
| C     | B --     | After    | Less than 1 log of  | Juneja and    |
| ook-i | *Clo     | cooking  | growth of           | Majka 1995    |
| n-bag | stridium | ground   | *Clostridium        | cont'         |
| pack  | perf     | beef to  | perfringens* was    |               |
| aging | ringens* | an       | detected, even      |               |
|       | growth   | internal | after 28 days, no   |               |
|       | during   | tem      | hazard is posed.    |               |
|       | storage  | perature |                     |               |
|       | of       | of 160˚F |                     |               |
|       | cooked   | (        |                     |               |
|       | ground   | 71.1˚C), |                     |               |
|       | beef     | cooled   |                     |               |
|       |          | to 32˚F  |                     |               |
|       |          | (0˚C)    |                     |               |
|       |          | then     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C) in |                     |               |
|       |          | vacuum   |                     |               |
|       |          | p        |                     |               |
|       |          | ackaged, |                     |               |
|       |          | cook-in  |                     |               |
|       |          | bag,     |                     |               |
|       |          | re       |                     |               |
|       |          | gardless |                     |               |
|       |          | of salt  |                     |               |
|       |          | content  |                     |               |
|       |          | or pH.   |                     |               |
+-------+----------+----------+---------------------+---------------+
| []{   | B -- *L. | Cooking  | *Listeria           | Carlier, V.,  |
| #cook | monocyt  | ham to   | monocytogenes* is   | J.C.          |
| ingex | ogenes*, | minimum  | destroyed (no       | Augustin, and |
| ample | survival | internal | detection after 50  | J. Rozier.    |
| .anch |          | tem      | days) provided that | 1996.         |
| or}Co |          | perature | product is cooked   | Destruction   |
| oking |          | of 150°F | to an internal      | of *Listeria  |
|       |          | (65°C)   | temperature of      | m             |
|       |          | and      | 150°F (65°C) and    | onocytogenes* |
|       |          | mai      | maintained at that  | during a ham  |
|       |          | ntaining | temperature for 40  | cooking       |
|       |          | that     | minutes.            | process.      |
|       |          | internal |                     | Journal of    |
|       |          | tem      |                     | Food          |
|       |          | perature |                     | Protection.   |
|       |          | for at   |                     | 59 (6)        |
|       |          | least 40 |                     | 592-595.      |
|       |          | minutes  |                     |               |
+-------+----------+----------+---------------------+---------------+
| Co    | B -- *L. | Cooking  | *Listeria           | Fain, A.R.,   |
| oking | monocyt  | Ground   | monocytogenes*      | J.E. Line, A. |
|       | ogenes*, | Beef to  | showed a 4 log      | B. Moran,     |
|       | survival | 125°F    | reduction in ground | L.M. Martin,  |
|       |          | (52°C),  | beef at these       | R.V.          |
|       |          | 135°F    | temperatures, in    | Lechowich,    |
|       |          | (57°C)   | these time-internal | J.M.          |
|       |          | and      | temperature limits. | Carosella,    |
|       |          | 145°F    |                     | and W.L.      |
|       |          | (63°C)   | 125°F (52°C)        | Brown. 1991.  |
|       |          | (i       | internal for 325    | Lethality of  |
|       |          | nternal) | min.                | heat to       |
|       |          |          |                     | *Listeria     |
|       |          |          | 135°F (57°C)        | m             |
|       |          |          | internal for 25     | onocytogenes* |
|       |          |          | min.                | Scott A:      |
|       |          |          |                     | D-value and   |
|       |          |          | 145°F (63°C)        | z-value       |
|       |          |          | internal for 2 min. | d             |
|       |          |          |                     | eterminations |
|       |          |          |                     | in ground     |
|       |          |          |                     | beef and      |
|       |          |          |                     | turkey.       |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 54 (10)       |
|       |          |          |                     | 756-761.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | After cooking for 2 |               |
|       |          | Ground   | minutes at 160°F    |               |
|       |          | Turkey   | (71.1°C) internal,  |               |
|       |          | to 160°F | *L. monocytogenes*  |               |
|       |          | (71.1°C) | was reduced by a 5  |               |
|       |          | internal | to 6 log reduction. |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | *Listeria           | Schoeni,      |
|       |          | ground   | monocytogenes* has  | J.L., K.      |
|       |          | beef     | a D-value of 22.4   | Brunner, and  |
|       |          | roast at | minutes at 130°F    | M.P. Doyle.   |
|       |          | temp     | (54.4°C), and 2.56  | 1991. Rates   |
|       |          | eratures | minutes at 154°F    | of thermal    |
|       |          | ranging  | (62.8°C).           | inactivation  |
|       |          | from     |                     | of *Listeria  |
|       |          | 130°F    |                     | m             |
|       |          | (54.4°C) |                     | onocytogenes* |
|       |          | to 154°F |                     | in beef and   |
|       |          | (62.8°C) |                     | fermented     |
|       |          |          |                     | beaker        |
|       |          |          |                     | sausage.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 54 (5)        |
|       |          |          |                     | 334-337.      |
+-------+----------+----------+---------------------+---------------+
| Co    | B -- *L. | Cooking  | When product is     | Samelis, J.,  |
| oking | monocyt  | pork and | cooked to an        | and J.        |
|       | ogenes*, | turkey   | internal            | Metaxopoulos, |
|       | survival | tumbled  | temperature of at   | 1999.         |
|       |          | and pork | least 158°F (70°C)  | Incidence and |
|       |          | emulsion | *L. monocytogenes*  | principal     |
|       |          | type     | is destroyed.       | sources of    |
|       |          | sausages |                     | *Listeria*    |
|       |          | to 158°F |                     | spp. and      |
|       |          | (70°C)   |                     | *Listeria     |
|       |          |          |                     | m             |
|       |          |          |                     | onocytogenes* |
|       |          |          |                     | contamination |
|       |          |          |                     | in processed  |
|       |          |          |                     | meats and a   |
|       |          |          |                     | meat          |
|       |          |          |                     | processing    |
|       |          |          |                     | plant. Food   |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 16 (5)        |
|       |          |          |                     | 465-477.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | The following log   | Carpenter,    |
|       |          | chicken  | reductions were     | S.L., and     |
|       |          | breast   | reached when        | M.A.          |
|       |          | to       | cooking chicken     | Harrison.     |
|       |          | specific | breast to these     | 1989.         |
|       |          | internal | specific            | Survival of   |
|       |          | temp     | instantaneous       | *Listeria     |
|       |          | eratures | internal            | m             |
|       |          |          | temperatures.       | onocytogenes* |
|       |          |          |                     | on processed  |
|       |          |          | 150˚F (65.6˚C): 2.8 | poultry.      |
|       |          |          | log reduction       | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          | 160˚F (71.1˚C): 1.8 | 54 (3)        |
|       |          |          | log reduction       | 556-557.      |
|       |          |          |                     |               |
|       |          |          | 165˚F (73.9˚C): 4.4 |               |
|       |          |          | log reduction       |               |
|       |          |          |                     |               |
|       |          |          | 170˚F (76.7˚C): 5.3 |               |
|       |          |          | log reduction       |               |
|       |          |          |                     |               |
|       |          |          | 180˚F (82.2˚C):     |               |
|       |          |          | 4.85 log reduction  |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *L. | Addition | When cooking ham to | Carlier V.,   |
|       | monocy   | of       | 140°F (60°C),       | J.C.          |
|       | togenes* | p        | rework, previously  | Augustin, and |
|       | heat     | artially | heated at 108°F     | J. Rozier.    |
|       | re       | cooked   | (42°C) for 1 hr     | 1996. Heat    |
|       | sistance | ham      | (heat shocked),     | resistance of |
|       |          | rework   | resulted in *L.     | *Listeria     |
|       |          |          | monocytogenes* with | mo            |
|       |          |          | more heat           | nocytogenes*: |
|       |          |          | resistance than *L. | D- and        |
|       |          |          | monocytogenes* in   | z-values in   |
|       |          |          | rework, which was   | ham. Journal  |
|       |          |          | previously heated   | of Food       |
|       |          |          | at 108°F (42°C) for | Protection.   |
|       |          |          | 20 minutes.         | 59 (6)        |
|       |          |          |                     | 588-591.      |
+-------+----------+----------+---------------------+---------------+
| Co    | B -- *L. | Holding  | D-value for *L.     | Linton, R.H., |
| oking | monocy   | product  | monocytogenes*      | M.D. Pierson, |
|       | togenes* | between  | increases up to 2.3 | and J.R.      |
|       | heat     | 104˚F    | fold when cooked at | Bishop. 1990. |
|       | re       | (40˚C)   | 131˚F (55˚C). The   | Increase in   |
|       | sistance | and      | time allotted to    | heat          |
|       |          | 118˚F    | destroy *L.         | resistance of |
|       |          | (48˚C)   | monocytogenes* must | *Listeria     |
|       |          | for 3 to | increase            | m             |
|       |          | 20       | correspondingly.    | onocytogenes* |
|       |          | minutes  |                     | Scott A by    |
|       |          |          |                     | sublethal     |
|       |          |          |                     | heat shock.   |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 53 (11)       |
|       |          |          |                     | 924-927.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooking  | Cooking beef to an  | Shigehisa,    |
|       | *Clo     | Ground   | internal            | T., T.        |
|       | stridium | Beef to  | temperature of      | Nakagami, and |
|       | perf     | 140°F    | 140°F (60°C)        | S. Taji.      |
|       | ringens* | (60°C)   | destroys            | 1985.         |
|       | survival |          | *Clostridium        | Influence of  |
|       | during   |          | perfringens* and    | heating and   |
|       | cooking  |          | the risk of spore   | cooling rates |
|       | process  |          | germination is      | on spore      |
|       |          |          | eliminated if the   | germination   |
|       |          |          | temperature is      | and growth of |
|       |          |          | constantly raised   | *Clostridium  |
|       |          |          | by at least         | perfringens*  |
|       |          |          | 13°C/hour. Research | in media and  |
|       |          |          | showed same results | roast beef.   |
|       |          |          | with fluid          | Japanese      |
|       |          |          | thioglycollate      | Journal of    |
|       |          |          | medium (FTM).       | Veterinary    |
|       |          |          |                     | Science. 47   |
|       |          |          |                     | (2) 259-267.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | *C. perfringens*    | Roy, R.J.,    |
|       |          | ground   | showed a 5 log      | F.F. Busta,   |
|       |          | beef to  | reduction of        | and D.R.      |
|       |          | 135°F    | vegetative cells    | Thompson.     |
|       |          | (57°C)   | within 50 minutes   | 1981. Thermal |
|       |          | internal | at 135°F (57°C) in  | inactivation  |
|       |          | tem      | ground beef.        | of            |
|       |          | perature |                     | *Clostridium  |
|       |          |          |                     | perfringens*  |
|       |          |          |                     | after growth  |
|       |          |          |                     | at several    |
|       |          |          |                     | constant and  |
|       |          |          |                     | linearly      |
|       |          |          |                     | rising        |
|       |          |          |                     | temperatures. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 46:           |
|       |          |          |                     | 1586-1591.    |
+-------+----------+----------+---------------------+---------------+
| Co    | B --     | R        | Reheating product   | Juneja, V.K., |
| oking | Survival | eheating | to an internal      | B.S. Marmer,  |
|       | of *C.   | vac      | temperature of      | and A.J.      |
|       | perfr    | uumized, | 149˚F (65˚C) before | Miller. 1994. |
|       | ingerns* | cooked   | consumption will    | Growth and    |
|       | ve       | beef to  | kill vegetative     | sporulation   |
|       | getative | internal | cells preventing a  | potential of  |
|       | cells    | tem      | hazard.             | *Clostridium  |
|       |          | perature |                     | perfringens*  |
|       |          | of 149°F |                     | in aerobic    |
|       |          | (65°C)   |                     | and           |
|       |          |          |                     | va            |
|       |          |          |                     | cuum-packaged |
|       |          |          |                     | cooked beef.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (5)        |
|       |          |          |                     | 393-398.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Heating  | When ground beef    | Juneja, V.K., |
|       |          | pr       | containing 0.15% to | B.S. Marmer.  |
|       |          | eviously | 0.3% sodium         | 1998. Thermal |
|       |          | cooked   | pyrophosphate is    | inactivation  |
|       |          | ground   | heated to 149˚F     | of            |
|       |          | beef     | (65˚C) for 30       | *Clostridium  |
|       |          | co       | seconds 8 log units | perfringens*  |
|       |          | ntaining | of *C. perfringens* | vegetative    |
|       |          | 0.15% to | are destroyed.      | cells in      |
|       |          | 0.3%     |                     | ground beef   |
|       |          | sodium   |                     | and turkey as |
|       |          | pyrop    |                     | affected by   |
|       |          | hosphate |                     | sodium        |
|       |          | to 149˚F |                     | p             |
|       |          | (65˚C)   |                     | yrophosphate. |
|       |          |          |                     | Food          |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 15 (3)        |
|       |          |          |                     | 281-287.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Heating  | When turkey         |               |
|       |          | pr       | containing 0.15% to |               |
|       |          | eviously | 0.3% sodium         |               |
|       |          | cooked   | pyrophosphate is    |               |
|       |          | turkey   | heated to 140˚F     |               |
|       |          | co       | (60C) for 30        |               |
|       |          | ntaining | seconds 8 log units |               |
|       |          | 0.15% to | of *C. perfringens* |               |
|       |          | 0.3%     | are destroyed.      |               |
|       |          | sodium   |                     |               |
|       |          | pyrop    |                     |               |
|       |          | hosphate |                     |               |
|       |          | to 140˚F |                     |               |
|       |          | (60˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooking  | *C. perfringens*    | Bradshaw,     |
|       | S        | chicken  | enterotoxin is      | J.G. G.N.     |
|       | tability | gravy to | destroyed after     | Stelma, and   |
|       | of *C.   | 142°F    | cooking chicken     | V.I. Jones,   |
|       | perf     | (61°C)   | gravy at 142°F      | et al. 1982.  |
|       | ringens* | for 23.8 | (61°C) for at least | Thermal       |
|       | ent      | minutes  | 23.8 minutes.       | inactivation  |
|       | erotoxin |          |                     | of            |
|       | through  |          |                     | *Clostridium  |
|       | cooking  |          |                     | perfringens*  |
|       |          |          |                     | enterotoxin   |
|       |          |          |                     | in buffer and |
|       |          |          |                     | chicken       |
|       |          |          |                     | gravy.        |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 47: 914-916.  |
+-------+----------+----------+---------------------+---------------+
| Co    | B -- *E. | Cooking  | D-values for *E.    | Doyle, M.P.,  |
| oking | coli*    | ground   | coli* O157:H7 in    | J.L. Schoeni. |
|       | O157:H7  | beef to  | ground beef for     | 1984.         |
|       | survival | specific | these specific      | Survival and  |
|       | during   | internal | internal            | growth        |
|       | cooking  | tempe    | temperatures are:   | ch            |
|       | process  | ratures: |                     | aracteristics |
|       |          |          | 130˚F (54.4˚C):     | of            |
|       |          | 130˚F    | 2,390 min.          | *Eschrichia   |
|       |          | (54.4˚C) |                     | coli*         |
|       |          |          | 135˚F (57.2˚C): 270 | associated    |
|       |          | 135˚F    | min.                | with          |
|       |          | (57.2˚C) |                     | hemorrhagic   |
|       |          |          | 138˚F (58.9˚C): 70  | colitis.      |
|       |          | 138˚F    | min.                | Applied and   |
|       |          | (58.9˚C) |                     | Environmental |
|       |          |          | 140˚F (60˚C): 45    | Microbiology. |
|       |          | 140˚F    | min.                | 10: 855-856.  |
|       |          | (60˚C)   |                     |               |
|       |          |          | 145˚F (62.8˚C): 24  |               |
|       |          | 145˚F    | min.                |               |
|       |          | (62.8˚C) |                     |               |
|       |          |          | 148˚F (64.3˚C): 9.6 |               |
|       |          | 148˚F    | min.                |               |
|       |          | (64.3˚C) |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | By heating the      | Mermelstein,  |
|       |          | Ground   | ground beef to      | N.H. 1993.    |
|       |          | Beef to  | 155°F (68°C) a      | Controlling   |
|       |          | 155°F    | hazard posed by *E. | *E. coli*     |
|       |          | (68°C)   | coli* O157:H7 is    | O157:H7 in    |
|       |          |          | not likely to       | meat. Food    |
|       |          |          | occur.              | Technology.   |
|       |          |          |                     | 47 (4) 90-91. |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | *E. coli* showed a  | Line, J.E.,   |
|       |          | ground   | 7 log reduction in  | A.R. Fain     |
|       |          | beef to  | 30 minutes at 135°F | Jr., A.B.     |
|       |          | 135°F    | (57°C) in ground    | Moran, L.M.   |
|       |          | (57°C)   | beef.               | Martin, R.V.  |
|       |          | internal |                     | Lechowich,    |
|       |          | tem      |                     | J.M.          |
|       |          | perature |                     | Carosella,    |
|       |          |          |                     | and W.L.      |
|       |          |          |                     | Brown. 1991.  |
|       |          |          |                     | Lethality of  |
|       |          |          |                     | Heat to       |
|       |          |          |                     | *Escherichia  |
|       |          |          |                     | coli*         |
|       |          |          |                     | O157:H7:      |
|       |          |          |                     | D-value and   |
|       |          |          |                     | Z-value       |
|       |          |          |                     | d             |
|       |          |          |                     | eterminations |
|       |          |          |                     | in ground     |
|       |          |          |                     | beef. Journal |
|       |          |          |                     | of Food       |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 54 (10)       |
|       |          |          |                     | 762-766.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | *E. coli* showed a  |               |
|       |          | ground   | 7 log reduction in  |               |
|       |          | beef to  | 1 minute at 145°F   |               |
|       |          | 145°F    | (63°C) internal in  |               |
|       |          | (63°C)   | ground beef.        |               |
|       |          | internal |                     |               |
|       |          | tem      |                     |               |
|       |          | perature |                     |               |
+-------+----------+----------+---------------------+---------------+
| Co    | B -- *E. | Cooking  | *E. coli* O157:H7   | Juneja, V.K., |
| oking | coli*    | Ground   | is reduced by 1 log | and B.S.      |
|       | O157:H7  | Turkey,  | unit in ground      | Marmer. 1999. |
|       | survival | Pork and | turkey, pork and    | Lethality of  |
|       | during   | Lamb:    | lamb at these time  | heat to       |
|       | cooking  |          | and temperature     | *Escherichia  |
|       | process  |          | levels.             | coli*         |
|       |          |          |                     | O157:H7: D-   |
|       |          |          | 131°F (55°C)        | and z- value  |
|       |          |          | internal for 11.9   | d             |
|       |          |          | min.                | eterminations |
|       |          |          |                     | in turkey,    |
|       |          |          | 135.5°F (57.5°C)    | lamb, and     |
|       |          |          | internal for 3.7    | pork. Food    |
|       |          |          | min.                | Research      |
|       |          |          |                     | I             |
|       |          |          | 140°F (60°C)        | nternational. |
|       |          |          | internal for 2.0    | 32 (1) 23-28. |
|       |          |          | min.                |               |
|       |          |          |                     |               |
|       |          |          | 144.5°F (62.5°C)    |               |
|       |          |          | internal for 0.9    |               |
|       |          |          | min.                |               |
|       |          |          |                     |               |
|       |          |          | 149°F (65°C)        |               |
|       |          |          | internal for 0.4    |               |
|       |          |          | min.                |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *E. | Dry-     | When                | Shigehisa,    |
|       | coli*    | roasting | dry-oven-roasting   | T., T.        |
|       | O128,    | beef to  | roast beef the      | Nakagami, S.  |
|       | *Sal     | 140°F    | internal            | Taji, and G.  |
|       | monella, | (60°C)   | temperature must    | Sakaguchi.    |
|       | Staphy   | in oven  | reach 140°F (60°C)  | 1985.         |
|       | lococcus | temp     | to ensure the       | Destruction   |
|       | aureus*  | eratures | destruction of *E.  | of            |
|       | survival | at 230°F | coli* O128,         | salmonellae,  |
|       | during   | (110°C)  | *Staphylococcus     | *Escherichia  |
|       | cooking  | to 266°F | aureus*, and        | coli*, and    |
|       | process  | (130°C)  | *Salmonella*. Oven  | *S            |
|       |          |          | temperature did not | taphylococcus |
|       |          |          | effect results as   | aureus*       |
|       |          |          | long as internal    | inoculated    |
|       |          |          | temperature reached | into and onto |
|       |          |          | 140°F (60°C).       | beef during   |
|       |          |          |                     | dry-oven      |
|       |          |          |                     | roasting.     |
|       |          |          |                     | Japanese      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Veterinary    |
|       |          |          |                     | Sciences. 47  |
|       |          |          |                     | (2) 251-257.  |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Dry      | *Salmonella* will   | Goodfellow,   |
|       | *Sal     | roasting | be destroyed (7 log | S.J., and     |
|       | monella* | of large | reduction) if       | W.L. Brown.   |
|       | survival | beef     | roasts (16-18       | 1978. Fate of |
|       | during   | roasts   | pounds) are dry     | *Salmonella*  |
|       | cooking  | at oven  | roasted to these    | inoculated    |
|       | process  | temp     | specifications:     | into beef for |
|       |          | eratures |                     | cooking.      |
|       |          | of 250°F | 250°F (121°C) oven, | Journal of    |
|       |          | (121°C)  | internal            | Food          |
|       |          | or 275°F | temperature of at   | Protection.   |
|       |          | (135°C)  | least 130°F         | 41 (8)        |
|       |          |          | (54.4°C).           | 598-605.      |
|       |          |          |                     |               |
|       |          |          | 275°F (135°C) oven, |               |
|       |          |          | internal            |               |
|       |          |          | temperature of at   |               |
|       |          |          | least 125°F         |               |
|       |          |          | (51.6°C).           |               |
+-------+----------+----------+---------------------+---------------+
| Co    | B --     | Dry      | *Salmonella* are    | Goodfellow    |
| oking | *Sal     | Roasting | not fully destroyed | and Brown     |
|       | monella* | small    | when dry roasting   | 1978 cont'    |
|       | survival | (less    | beef roasts of less |               |
|       | during   | than 10  | than 10 pounds in   |               |
|       | cooking  | pounds)  | an oven at 275°F    |               |
|       | process  | beef     | (135°C), or less,   |               |
|       |          | roasts   | when heated to an   |               |
|       |          | in oven  | internal            |               |
|       |          | temp     | temperature of      |               |
|       |          | eratures | 135°F (57.2°C),     |               |
|       |          | of 275°F | however there was a |               |
|       |          | (135°C)  | 5 log reduction.    |               |
|       |          | or less  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | I        | *Salmonella* will   |               |
|       |          | ncluding | be destroyed if     |               |
|       |          | steam    | large beef roasts   |               |
|       |          | cooking  | (16-18 pounds) are  |               |
|       |          | for at   | cooked to an        |               |
|       |          | least 30 | internal            |               |
|       |          | minutes  | temperature of at   |               |
|       |          | in total | least 130°F         |               |
|       |          | cooking  | (54.4°C) using at   |               |
|       |          | time     | least 30 minutes of |               |
|       |          |          | steam in the        |               |
|       |          |          | cooking process     |               |
|       |          |          | where the oven      |               |
|       |          |          | temperature is      |               |
|       |          |          | 175°F (79.4°C).     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Water    | *Salmonella* will   |               |
|       |          | cooking  | be destroyed (7 log |               |
|       |          | in 165°F | reduction) at these |               |
|       |          | (73.8°C) | time-internal       |               |
|       |          | water    | temperature levels  |               |
|       |          |          | in 165°F (73.8°C)   |               |
|       |          |          | water.              |               |
|       |          |          |                     |               |
|       |          |          | 125°F (51.6°C)      |               |
|       |          |          | internal for more   |               |
|       |          |          | than 7 hours.       |               |
|       |          |          |                     |               |
|       |          |          | 130°F (54.4°C)      |               |
|       |          |          | internal for 60     |               |
|       |          |          | minutes.            |               |
|       |          |          |                     |               |
|       |          |          | 135°F (57.2°C)      |               |
|       |          |          | internal for 3      |               |
|       |          |          | minutes.            |               |
|       |          |          |                     |               |
|       |          |          | Above 135°F         |               |
|       |          |          | (57.2°C) internal   |               |
|       |          |          | instantaneous.      |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooking  | AMI Process         | Access AMI    |
|       | *Sal     | times    | Lethality Equation  | Process       |
|       | monella* | and      | calculates f-values | Lethality     |
|       | and *L.  | internal | for individual      | Equation at:  |
|       | monocy   | temp     | processes based     | <http://      |
|       | togenes* | eratures | upon cooking and    | www.amif.org/ |
|       | survival | of meat  | cooling times and   | factsand.htm> |
|       | during   | products | temperatures.       |               |
|       | cooking  | to       |                     |               |
|       | process  | achieve  |                     |               |
|       |          | l        |                     |               |
|       |          | ethality |                     |               |
+-------+----------+----------+---------------------+---------------+
| Co    | B --     | Cooking  | Time and            | MPI           |
| oking | *Sal     | cooked   | temperature         | Regulations,  |
|       | monella* | beef,    | combinations to     | Section       |
|       | and *L.  | roast    | meet either a 6.5   | 318.17(a)     |
|       | monocy   | beef,    | or a 7.0 log        |               |
|       | togenes* | and      | reduction in        | Appendix A to |
|       | survival | cooked   | *Salmonella*.       | FSIS          |
|       | during   | corned   |                     | Compliance    |
|       | cooking  | beef     |                     | Guidelines    |
|       | process  | products |                     |               |
|       |          |          |                     | Access        |
|       |          |          |                     | Appendix A,   |
|       |          |          |                     | on internet   |
|       |          |          |                     | at:           |
|       |          |          |                     |               |
|       |          |          |                     | [www.fs       |
|       |          |          |                     | is.usda.gov/o |
|       |          |          |                     | a/fr/95033f%2 |
|       |          |          |                     | Da.htm](http: |
|       |          |          |                     | //www.fsis.us |
|       |          |          |                     | da.gov/oa/fr/ |
|       |          |          |                     | 95033f-a.htm) |
+-------+----------+----------+---------------------+---------------+
|       |          | Fully    | Fully cooked        | MPI           |
|       |          | cooking  | patties should      | Regulations,  |
|       |          | ground   | reach an            | Section       |
|       |          | beef     | instantaneous       | 31            |
|       |          | patties  | internal            | 8.23(b)(1)(i) |
|       |          |          | temperature of      |               |
|       |          |          | 160˚F (71˚C).       | Access on     |
|       |          |          |                     | internet at:  |
|       |          |          |                     |               |
|       |          |          |                     | <             |
|       |          |          |                     | http://www.ac |
|       |          |          |                     | cess.gpo.gov/ |
|       |          |          |                     | nara/cfr/wais |
|       |          |          |                     | idx_99/9cfrv2 |
|       |          |          |                     | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooking  | Cooked, uncured     | MPI           |
|       |          | cured    | poultry products    | Regulations,  |
|       |          | and      | should reach an     | Section       |
|       |          | n        | instantaneous       | 318.150(b)    |
|       |          | on-cured | internal            |               |
|       |          | poultry  | temperature of      | Access on     |
|       |          | products | 160˚F (71˚C).       | internet at:  |
|       |          |          |                     |               |
|       |          |          | Cured and smoked    | <             |
|       |          |          | poultry products    | http://www.ac |
|       |          |          | should reach        | cess.gpo.gov/ |
|       |          |          | instantaneous       | nara/cfr/wais |
|       |          |          | internal 155˚F      | idx_99/9cfrv2 |
|       |          |          | (68˚C).             | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
| Co    | B --     | Cooking  | Pork cooked to an   | Kotula, A.W., |
| oking | Conta    | pork     | internal            | K.D. Murrell, |
|       | mination | chops in | temperature of at   | L.            |
|       | with     | a        | least 151°F (66°C)  | Acosta-Stein, |
|       | *Tri     | conv     | using a             | L. Lamb, and  |
|       | chinella | entional | conventional or     | L. Douglas.   |
|       | s        | or       | convection oven or  | 1983.         |
|       | piralis* | co       | flat grill rendered | Destruction   |
|       |          | nvection | the trichina        | of            |
|       |          | oven or  | non-infectious.     | *Trichinella  |
|       |          | flat     |                     | spiralis*     |
|       |          | grill to |                     | during        |
|       |          | an       |                     | cooking.      |
|       |          | internal |                     | Journal of    |
|       |          | tem      |                     | Food Science. |
|       |          | perature |                     | 48 (3)        |
|       |          | of 151°F |                     | 765-768.      |
|       |          | (66°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooking  | When using          |               |
|       | Conta    | pork     | microwaves to cook  |               |
|       | mination | chops    | meat, a consistent  |               |
|       | with     | with     | temperature cannot  |               |
|       | *Tri     | m        | be guaranteed and   |               |
|       | chinella | icrowave | therefore does not  |               |
|       | s        | ovens up | necessarily render  |               |
|       | piralis* | to an    | trichina            |               |
|       |          | internal | non-infectious. At  |               |
|       |          | tem      | the maximum final   |               |
|       |          | perature | temperature 180˚F   |               |
|       |          | of 180˚F | (82˚C) there will   |               |
|       |          | (82˚C)   | still be cold spots |               |
|       |          |          | where the trichina  |               |
|       |          |          | can survive.        |               |
+-------+----------+----------+---------------------+---------------+
| Post  | B --     | Cooked   | 11 strains of       | Oscar, T.P.   |
| cook  | *Sal     | ground   | *Salmonella* spp.   | 2000.         |
| hol   | monella* | chicken  | showed lag times of | Variation of  |
| ding, | spp. lag | breast   | 2.2 hours to 3.09   | lag time and  |
| pre   | times    | meat,    | hours when held at  | specific      |
| chi   |          | held at  | 77˚F (25˚C).        | growth rate   |
| lling |          | 77˚F     |                     | among 11      |
|       |          | (25˚C)   |                     | strands of    |
|       |          |          |                     | *Salmonella*  |
|       |          |          |                     | inoculated    |
|       |          |          |                     | onto sterile  |
|       |          |          |                     | ground        |
|       |          |          |                     | chicken       |
|       |          |          |                     | breast        |
|       |          |          |                     | burgers and   |
|       |          |          |                     | incubated at  |
|       |          |          |                     | 25C. Journal  |
|       |          |          |                     | of Food       |
|       |          |          |                     | Safety. 20    |
|       |          |          |                     | (4) 225-236.  |
+-------+----------+----------+---------------------+---------------+
| Post  | B --     | Chili    | There was 0.5 log   | Blankenship,  |
| cook  | Growth   | cooked   | growth of *C.       | L.C., S.E.    |
| hol   | of *C.   | to 167˚F | perfringens* in 6   | Craven, R.G.  |
| ding, | perf     | (75˚C)   | hours at 90˚F       | Leffler, and  |
| pre   | ringens* | quickly  | (32.2˚C).           | C. Custer.    |
| chi   |          | cooled   |                     | 1988. Growth  |
| lling |          | to 90˚F  |                     | of            |
|       |          | (32.2˚C) |                     | *Clostridiun  |
|       |          | and held |                     | perfringens*  |
|       |          | for up   |                     | in cooked     |
|       |          | to 6     |                     | chili during  |
|       |          | hours    |                     | cooling.      |
|       |          |          |                     | Applied and   |
|       |          |          |                     | Environmental |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 54\           |
|       |          |          |                     | (5)           |
|       |          |          |                     | 1104-1108.    |
+-------+----------+----------+---------------------+---------------+
|       |          | Chili    | There was no log    |               |
|       |          | cooked   | growth of *C.       |               |
|       |          | to 167˚F | perfringens* in 2   |               |
|       |          | (75˚C)   | hours in this       |               |
|       |          | quickly  | temperature range,  |               |
|       |          | cooled   | however in 6 hours  |               |
|       |          | to 95˚F  | there was 2 to 3    |               |
|       |          | (35˚C)   | log growth when     |               |
|       |          | to 110˚F | kept at 95˚F (35˚C) |               |
|       |          | (43.3˚C) | to 110˚F (43.3˚C).  |               |
|       |          | and held |                     |               |
|       |          | for up   |                     |               |
|       |          | to 6     |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chili    | There was no log    |               |
|       |          | cooked   | growth of *C.       |               |
|       |          | to 167˚F | perfringens* in 6   |               |
|       |          | (75˚C)   | hours at either     |               |
|       |          | quickly  | 80˚F (26.7˚C) or    |               |
|       |          | cooled   | 70˚F (21.1˚C).      |               |
|       |          | to 80˚F  |                     |               |
|       |          | (26.7˚C) |                     |               |
|       |          | or 70˚F  |                     |               |
|       |          | (21.1˚C) |                     |               |
|       |          | and held |                     |               |
|       |          | for up   |                     |               |
|       |          | to 6     |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chi   | B- *C.   | Cooked,  | Determine log       | To use        |
| lling | perf     | cured    | changes in *C.      | prediction    |
| pr    | ringens* | meat     | perfringens* at     | model, based  |
| ocess | growth   | products | various chilling    | upon research |
| after | during   |          | times and           | by V.K.       |
| co    | chilling |          | temperatures.       | Juneja, go    |
| oking | process  |          |                     | to:           |
|       |          |          |                     |               |
|       |          |          |                     | <h            |
|       |          |          |                     | ttp://www.ars |
|       |          |          |                     | errc.gov/mfs/ |
|       |          |          |                     | pathogen.htm> |
+-------+----------+----------+---------------------+---------------+
| Chi   | B- *C.   | Read     | There was no log    | Steel, F.M.,  |
| lling | perf     | y-to-eat | growth of *C.       | and K.H.      |
| pr    | ringens* | turkey   | perfringens.*       | Wright. 2001. |
| ocess | growth   | cooled   |                     | Cooling rate  |
| after | during   | from     |                     | effect on     |
| co    | chilling | 120˚F    |                     | outgrowth of  |
| oking | process  | (48.9˚C) |                     | *Clostridium  |
|       |          | to 55˚F  |                     | perfringens*  |
|       |          | (12.8˚C) |                     | in cooked     |
|       |          | in 6     |                     | ready-to-eat  |
|       |          | hours    |                     | turkey breast |
|       |          |          |                     | roast.        |
|       |          |          |                     | Poultry       |
|       |          |          |                     | Science. 80   |
|       |          |          |                     | (4) 813-816.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Read     | There was 0.75 log  |               |
|       |          | y-to-eat | growth of *C.       |               |
|       |          | turkey   | perfringens.*       |               |
|       |          | cooled   |                     |               |
|       |          | from     |                     |               |
|       |          | 120˚F    |                     |               |
|       |          | (48.9˚C) |                     |               |
|       |          | to 55˚F  |                     |               |
|       |          | (12.8˚C) |                     |               |
|       |          | in 6     |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Read     | There was 1.25 log  |               |
|       |          | y-to-eat | growth of *C.       |               |
|       |          | turkey   | perfringens.*       |               |
|       |          | cooled   |                     |               |
|       |          | from     |                     |               |
|       |          | 120˚F    |                     |               |
|       |          | (48.9˚C) |                     |               |
|       |          | to 55˚F  |                     |               |
|       |          | (12.8˚C) |                     |               |
|       |          | in 6     |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was no log    | Juneja, V.K., |
|       |          | ground   | growth of *C.       | O.P. Snyder   |
|       |          | beef     | perfringens.*       | Jr, M.        |
|       |          | cooled   |                     | Cygnaro       |
|       |          | from     |                     | wicz-Provost. |
|       |          | 130˚F    |                     | 1994.         |
|       |          | (54.4˚C) |                     | Influence of  |
|       |          | to 45˚F  |                     | cooling rate  |
|       |          | (7.2˚C)  |                     | on outgrowth  |
|       |          | in 12    |                     | of            |
|       |          | hours    |                     | *Clostridium  |
|       |          |          |                     | perfringens*  |
|       |          |          |                     | spores in     |
|       |          |          |                     | cooked ground |
|       |          |          |                     | beef. Journal |
|       |          |          |                     | of Food       |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (12)       |
|       |          |          |                     | 1063-1067.    |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was 1 log     |               |
|       |          | ground   | growth of *C.       |               |
|       |          | beef     | perfringens.*       |               |
|       |          | cooled   |                     |               |
|       |          | from     |                     |               |
|       |          | 130˚F    |                     |               |
|       |          | (54.4˚C) |                     |               |
|       |          | to 45˚F  |                     |               |
|       |          | (7.2˚C)  |                     |               |
|       |          | in 15    |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was 5 log     |               |
|       |          | ground   | growth of *C.       |               |
|       |          | beef     | perfringens.*       |               |
|       |          | cooled   |                     |               |
|       |          | from     |                     |               |
|       |          | 130˚F    |                     |               |
|       |          | (54.4˚C) |                     |               |
|       |          | to 45˚F  |                     |               |
|       |          | (7.2˚C)  |                     |               |
|       |          | in 18    |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
| Chi   | B --     | Chilling | Product cooled from | Juneja, V.K., |
| lling | Growth   | cooked   | 126˚F (52.4˚C) to   | O.P. Snyder,  |
| pr    | of       | ground   | 45˚F (7.2˚C) with   | and B.S.      |
| ocess | *        | beef     | in 21 hours showed  | Marmer Jr.    |
| after | Bacillus | from     | no log increase of  | 1997.         |
| co    | cerus,   | 126˚F    | *Clostridium        | Potential for |
| oking | Clo      | (52.4˚C) | botulinum, Listeria | growth from   |
|       | stridium | to 45˚F  | monocytogenes,      | spores of     |
|       | bo       | (7.2˚C)  | Staphylococcus      | *Bacillus     |
|       | tulinum, | within   | aureus,* and        | cerus* and    |
|       | Listeria | 21 hours | *Salmonella* spp.   | *Clostridium  |
|       | monocy   |          |                     | botulinum*    |
|       | togenes, |          |                     | and           |
|       | Staphy   |          |                     | vegetative    |
|       | lococcus |          |                     | cells of      |
|       | aureus,* |          |                     | S*            |
|       | and      |          |                     | taphylococcus |
|       | *Sal     |          |                     | aureus,       |
|       | monella* |          |                     | Listeria      |
|       | spp.     |          |                     | mo            |
|       |          |          |                     | nocytogenes,* |
|       |          |          |                     | and           |
|       |          |          |                     | *Salmonella*  |
|       |          |          |                     | serotypes in  |
|       |          |          |                     | cooked ground |
|       |          |          |                     | beef during   |
|       |          |          |                     | cooling.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 60 (3)        |
|       |          |          |                     | 272-275.      |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooling  | Temperature must    | Shigehisa,    |
|       | *Clo     | from     | constantly decrease | T., T.        |
|       | stridium | 140°F    | at a rate of        | Nakagami, and |
|       | perf     | (60°C)   | 10°C/hour from      | S. Taji.      |
|       | ringens* | to 50°F  | 140°F (60°C) to     | 1985.         |
|       | growth   | (10°C)   | 50°F (10°C) to      | Influence of  |
|       | of heat  | at a     | prevent growth of   | heating and   |
|       | r        | constant | heat resistant      | cooling rates |
|       | esistant | rate     | spores.             | on spore      |
|       | spores   |          |                     | germination   |
|       | before   |          |                     | and growth of |
|       | fully    |          |                     | *Clostridium  |
|       | chilled  |          |                     | perfringens*  |
|       |          |          |                     | in media and  |
|       |          |          |                     | roast beef.   |
|       |          |          |                     | Japanese      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Veterinary    |
|       |          |          |                     | Science. 47   |
|       |          |          |                     | (2) 259-267.  |
+-------+----------+----------+---------------------+---------------+
|       |          | Holding  | *C. perfringens*    | Labbe, R.G.,  |
|       |          | meat     | does not grow in    | and C.L.      |
|       |          | products | meat products at    | Duncan. 1974. |
|       |          | below    | temperatures below  | Sporulation   |
|       |          | 59°F     | 59°F (15°C).        | and           |
|       |          | (15°C)   |                     | enterotoxin   |
|       |          |          |                     | production by |
|       |          |          |                     | *Clostridium  |
|       |          |          |                     | perfringens*  |
|       |          |          |                     | type A under  |
|       |          |          |                     | conditions of |
|       |          |          |                     | controlled pH |
|       |          |          |                     | and           |
|       |          |          |                     | temperature.  |
|       |          |          |                     | Canadian      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 20:           |
|       |          |          |                     | 1493-1501.    |
+-------+----------+----------+---------------------+---------------+
| Chi   | B --     | Holding  | Lowest temperature  | Rey C.R.,     |
| lling | *Clo     | meat     | of growth for *C.   | H.W. Walker,  |
| pr    | stridium | products | perfringens* is     | and P.L.      |
| ocess | perf     | below    | 68˚F (20˚C).        | Rohrbaugh.    |
| after | ringens* | 68˚F     |                     | 1975. The     |
| co    | growth   | (20˚C)   |                     | influence of  |
| oking | of heat  |          |                     | temperature   |
|       | r        |          |                     | on growth,    |
|       | esistant |          |                     | sporulation,  |
|       | spores   |          |                     | and heat      |
|       | before   |          |                     | resistance of |
|       | fully    |          |                     | spores of six |
|       | chilled  |          |                     | strains of    |
|       |          |          |                     | *Clostridium  |
|       |          |          |                     | perfringens*. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Milk and Food |
|       |          |          |                     | Technology.   |
|       |          |          |                     | 38:461-465.   |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Holding  | *C. botulinum* does | Sperber,      |
|       | growth   | meat     | not grow at 36˚F    | W.H., 1982.   |
|       | and      | products | (2.2˚C) or lower,   | Requirements  |
|       | toxin    | below    | and the minimum     | of            |
|       | pr       | 36˚F     | a~w~ is 0.94.       | *Clostridium  |
|       | oduction | (2.2˚C)  |                     | botulinum*    |
|       | of *C.   | and a~w~ |                     | for growth    |
|       | bo       | is 0.94  |                     | and toxin     |
|       | tulinum* | or less. |                     | production.   |
|       |          |          |                     | Food          |
|       |          |          |                     | Technology.   |
|       |          |          |                     | 36 (12)       |
|       |          |          |                     | 89-94.        |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Tem      | Temperature abuse   | Juneja, V.K., |
|       | *Clo     | perature | of refrigerated     | B.S. Marmer,  |
|       | stridium | abuse    | products for 6      | and A.J.      |
|       | perf     | (82˚     | hours did not       | Miller. 1994. |
|       | ringens* | F(28˚C)) | permit *C.          | Growth and    |
|       | growth   | of       | perfringens*        | sporulation   |
|       | in       | cooked   | growth.             | potential of  |
|       | tem      | beef     |                     | *Clostridium  |
|       | perature | product  |                     | perfringens*  |
|       | abused   |          |                     | in aerobic    |
|       | product  |          |                     | and           |
|       |          |          |                     | va            |
|       |          |          |                     | cuum-packaged |
|       |          |          |                     | cooked beef.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (5)        |
|       |          |          |                     | 393-398.      |
+-------+----------+----------+---------------------+---------------+
| Chi   | B --     | Read     | Establishments are  | Appendix B,   |
| lling | *Clo     | y-to-eat | required by FSIS to | to FSIS       |
| pr    | stridium | roast    | meet the            | Compliance    |
| ocess | perf     | beef,    | stabilization       | Guidelines    |
| after | ringens* | cooked   | performance         |               |
| co    | growth   | beef and | standards for       | Access on     |
| oking | and      | corned   | preventing the      | internet at:  |
|       | toxin    | beef     | growth of           |               |
|       | f        | p        |                     | [www.         |
|       | ormation | roducts, | spore-forming       | fsis.usda.gov |
|       |          | fully    | bacteria.           | /oa/fr/95033F |
|       |          | cooked,  |                     | -b.htm](http: |
|       |          | p        |                     | //www.fsis.us |
|       |          | artially |                     | da.gov/oa/fr/ |
|       |          | cooked,  |                     | 95033F-b.htm) |
|       |          | and      |                     |               |
|       |          | cha      |                     | Meat and      |
|       |          | r-marked |                     | Poultry       |
|       |          | meat     |                     | Regulations,  |
|       |          | patties, |                     | Sections 9    |
|       |          | and      |                     | CFR §§        |
|       |          | certain  |                     | 318.17(a)(2)  |
|       |          | p        |                     |               |
|       |          | artially |                     | <             |
|       |          | cooked   |                     | http://www.ac |
|       |          | and      |                     | cess.gpo.gov/ |
|       |          | read     |                     | nara/cfr/wais |
|       |          | y-to-eat |                     | idx_99/9cfrv2 |
|       |          | poultry  |                     | _99.html#301> |
|       |          |          |                     |               |
|       |          | products |                     | FSIS          |
|       |          |          |                     | Directive     |
|       |          |          |                     | 7370.2, on    |
|       |          |          |                     | the internet: |
|       |          |          |                     |               |
|       |          |          |                     | <http         |
|       |          |          |                     | ://www.fsis.u |
|       |          |          |                     | sda.gov/OPPDE |
|       |          |          |                     | /rdad/FSISDir |
|       |          |          |                     | ectives/FSISD |
|       |          |          |                     | ir7370.2.pdf> |
+-------+----------+----------+---------------------+---------------+
| Brine | B --     | Using    | For *Y.             | Miller, A.    |
| Chill | *        | brine    | enterocolitica*: At | J., J. E.     |
|       | Yersinia | s        | 9% NaCl, growth was | Call, and B.  |
|       | enter    | olutions | prevented at any    | S. Eblen.     |
|       | ocolita, | from     | temperature. At     | 1997. Growth, |
|       | L.       | 0.5% to  | 19˚F (‑7˚C), growth | injury and    |
|       | monocyt  | 20%      | prevention was more | survival      |
|       | ogenes*, | sodium   | likely than         | potential of  |
|       | and      | c        | pathogen death,     | *Yersinia     |
|       | *Staphy  | hloride, | suggesting a        | en            |
|       | lococcus | and      | protective effect   | terocolitica, |
|       | aureus*  | temp     | at lower            | L.            |
|       | survival | eratures | temperatures.       | mo            |
|       | and      | from     |                     | nocytogenes*, |
|       | growth   | 10.4˚F   | For *L.             | and           |
|       | in       | (‑12˚C)  | monocytogenes*:     | *S            |
|       | recycled | to       | Lethal or static    | taphylococcus |
|       | chiller  | 82.4˚F   | conditions were     | aureus* in    |
|       | brines.  | (28˚C)   | observed at \>9%    | brine chiller |
|       |          |          | NaCl. Lowering      | conditions.   |
|       |          |          | temperature         | Journal of    |
|       |          |          | appeared to enhance | Food          |
|       |          |          | survival.           | Protection.   |
|       |          |          |                     | 60 (11)       |
|       |          |          | For *S. aureus*,    | 1334-1340.    |
|       |          |          | death was observed  |               |
|       |          |          | at 9% NaCl or       | MPI Bulletin  |
|       |          |          | lower, and at 41˚F  | 83-16         |
|       |          |          | (5˚C) or lower.     |               |
|       |          |          |                     |               |
|       |          |          | The times,          |               |
|       |          |          | temperatures, and   |               |
|       |          |          | salt concentrations |               |
|       |          |          | specified in Meat & |               |
|       |          |          | Poultry Inspection  |               |
|       |          |          | Bulletin 83-16 are  |               |
|       |          |          | sufficient to       |               |
|       |          |          | prevent these three |               |
|       |          |          | pathogens from      |               |
|       |          |          | growing, but may    |               |
|       |          |          | not cause death of  |               |
|       |          |          | pathogens.          |               |
+-------+----------+----------+---------------------+---------------+
| Post  | B -- *S. | Exposing | *S. aureus*,        | Michel, M.E., |
| co    | aureus,  | product  | increased in some   | J.T. Keeton,  |
| oking | Sal      | (opening | cases but were not  | and G.R.      |
| han   | monella* | p        | consistent. There   | Acuff. 1991.  |
| dling | spp.\    | ackages) | were no positive    | Pathogen      |
|       | and *L.  | after    | *Listeria* spp. or  | survival in   |
|       | monocy   | product  | *Salmonella* spp.   | precooked     |
|       | togenes* | is       |                     | beef products |
|       | conta    | cooked;  |                     | in            |
|       | mination | surface  |                     | processing.   |
|       |          | rubbed   |                     | Journal of    |
|       |          | with     |                     | Food          |
|       |          | spices   |                     | Protection.   |
|       |          |          |                     | 54 (10)       |
|       |          |          |                     | 767-772.      |
+-------+----------+----------+---------------------+---------------+
| T     | B --     | Holding  | 40°F (4.44°C) to    | Hall, H.E.,   |
| emper | Survival | beef     | 60°F (15.6°C) --    | and R.        |
| ature | and      | gravy at | stabilization or    | Angelotti.    |
| co    | growth   | various  | slow death over 5   | 1965.         |
| ntrol | of *C.   | temp     | days.               | *Clostridium  |
| and   | perf     | eratures |                     | perfringens*  |
| st    | ringens* | ranging  |                     | in meat and   |
| orage |          | from     |                     | meat          |
| after |          | 40°F     |                     | products.     |
| co    |          | (4.44°C) |                     | Applied       |
| oking |          | to 125°F |                     | Microbiology. |
|       |          | (51.3°C) |                     | 13 (3)        |
|       |          |          |                     | 352-357.      |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 65°F (18.3°C) -- 2  |               |
|       |          |          | log growth in 4     |               |
|       |          |          | days.               |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 70°F (21.1°C) -- 2  |               |
|       |          |          | log growth in 3     |               |
|       |          |          | days.               |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 75°F (23.9°C) -- 2  |               |
|       |          |          | log growth in 2     |               |
|       |          |          | days.               |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 80°F (26.7°C) -- 2  |               |
|       |          |          | log growth in 1     |               |
|       |          |          | day.                |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 85°F (29.4°C) to    |               |
|       |          |          | 95°F (35°C) -- 2    |               |
|       |          |          | log growth in less  |               |
|       |          |          | than 24 hours.      |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 115°F (46°C) -- 2   |               |
|       |          |          | log growth in less  |               |
|       |          |          | than 4 hours.       |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 120°F (49°C) --     |               |
|       |          |          | while vegetative    |               |
|       |          |          | cells are           |               |
|       |          |          | destroyed, spores   |               |
|       |          |          | are shocked and     |               |
|       |          |          | will germinate      |               |
|       |          |          | leading to a 2 log  |               |
|       |          |          | increase in 4 days. |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | 125°F (51.6°C) --   |               |
|       |          |          | there were no log   |               |
|       |          |          | changes in 5 days.  |               |
+-------+----------+----------+---------------------+---------------+
|       | B-       | Fully    | When holding meat   | Brown, D.F.,  |
|       | *Staph   | cooked   | at 120°F (48.8°C)   | and R.M.      |
|       | ylococci | roast    | *Staphylococci      | Twedt. 1972.  |
|       | aureus,  | beef --  | aureus* was reduced | Assessment of |
|       | Sa       | holding  | approximately 3 log | the sanitary  |
|       | lmonella | tem      | units in 6 hours    | effectiveness |
|       | typhi    | perature | and *Salmonella     | of holding    |
|       | murium,* | at 120°F | typhimurium* was    | temperature   |
|       | and      | (48.8°C) | reduced \< 3 log    | of beef       |
|       | *Clo     | or       | units in 24 hours.  | cooked at low |
|       | stridium | warmer   |                     | temperature.  |
|       | perf     |          |                     | Applied       |
|       | ringens* |          |                     | Microbiology. |
|       | growth   |          |                     | 24 (4)        |
|       | during   |          |                     | 599-603.      |
|       | hot      |          |                     |               |
|       | holding  |          |                     |               |
|       | of roast |          |                     |               |
|       | beef     |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Fully    | When holding meat   |               |
|       |          | cooked   | at 122°F (50°C)     |               |
|       |          | roast    | *Salmonella         |               |
|       |          | beef --  | typhimurium* was    |               |
|       |          | holding  | reduced 1 log unit  |               |
|       |          | tem      | in 12 hours, and 3  |               |
|       |          | perature | log units in 18     |               |
|       |          | at 122°F | hours.              |               |
|       |          | (50°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Fully    | When holding meat   |               |
|       |          | cooked   | at 124°F (51.1°C)   |               |
|       |          | roast    | *Salmonella         |               |
|       |          | beef --  | typhimurium* was    |               |
|       |          | holding  | reduced 2 log units |               |
|       |          | tem      | in 6 hours, and 4   |               |
|       |          | perature | log units in 12     |               |
|       |          | at 124°F | hours. *Clostridium |               |
|       |          | (51.1°C) | perfringens* was    |               |
|       |          |          | reduced \> 1 log    |               |
|       |          |          | unit in 18 hours.   |               |
+-------+----------+----------+---------------------+---------------+
| T     | B-       | Fully    | When holding meat   | Brown and     |
| emper | *Staph   | cooked   | at 128°F (53.3°C)   | Twedt 1972    |
| ature | ylococci | roast    | *Salmonella         | cont'         |
| co    | aureus,  | beef --  | typhimurium* was    |               |
| ntrol | Sa       | holding  | reduced \> 4 log    |               |
| and   | lmonella | tem      | units in 6 hours.   |               |
| st    | typhi    | perature | *Clostridium        |               |
| orage | murium,* | at 128°F | perfringens* was    |               |
| after | and      | (53.3°C) | reduced 2-3 log     |               |
| co    | *Clo     |          | units, below        |               |
| oking | stridium |          | detection limits in |               |
|       | perf     |          | 6 hours.            |               |
|       | ringens* |          |                     |               |
|       | growth   |          |                     |               |
|       | during   |          |                     |               |
|       | hot      |          |                     |               |
|       | holding  |          |                     |               |
|       | of roast |          |                     |               |
|       | beef     |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Storage  | *Y. enterocolitica* | Hanna, M.O.,  |
|       | *        | of       | can increase 7 log  | J.C. Stewart, |
|       | Yersinia | cooked   | units in 10 days at | Z.L.          |
|       | entero   | beef, or | 45˚F (7˚C).         | Carpenter,    |
|       | colitica | pork     |                     | D.L. Zink, C. |
|       | growth*  | roasts   |                     | Vanderzant.   |
|       |          | at 45˚F  |                     | 1977.         |
|       |          | (7˚C)    |                     | Development   |
|       |          |          |                     | of *Yersinia  |
|       |          |          |                     | en            |
|       |          |          |                     | terocolitica* |
|       |          |          |                     | on raw and    |
|       |          |          |                     | cooked beef   |
|       |          |          |                     | and pork at   |
|       |          |          |                     | different     |
|       |          |          |                     | temperatures. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 42:           |
|       |          |          |                     | 1180-1184.    |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Store    | *Campylobacter      | Blankenship,  |
|       | *Campy   | cooked   | jejuni* decreased 1 | L.C., S.E.    |
|       | lobacter | ground   | to 2 log units over | Craven. 1982. |
|       | jejuni*  | chicken  | 17 days.            | *             |
|       | growth   | at 40°F  |                     | Campylobacter |
|       | and      | (4°C)    |                     | jejuni*       |
|       | survival |          |                     | survival in   |
|       |          |          |                     | chicken meat  |
|       |          |          |                     | as a function |
|       |          |          |                     | of            |
|       |          |          |                     | temperature.  |
|       |          |          |                     | Applied and   |
|       |          |          |                     | Environmental |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 44 (1) 88-92. |
+-------+----------+----------+---------------------+---------------+
|       |          | Store    | *Campylobacter      |               |
|       |          | cooked   | jejuni* decreased   |               |
|       |          | ground   | 2.5 to 5 log units  |               |
|       |          | chicken  | over 17 days.       |               |
|       |          | at 73°F  |                     |               |
|       |          | (23°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Store    | *Campylobacter      |               |
|       |          | cooked   | jejuni* increased 1 |               |
|       |          | ground   | to 2 log units over |               |
|       |          | chicken  | the first 4 days    |               |
|       |          | at 99°F  | then decreased 1    |               |
|       |          | (37°C)   | log unit by day 17  |               |
|       |          |          | for an over all 1   |               |
|       |          |          | log unit change or  |               |
|       |          |          | no change.          |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Store    | *Campylobacter      |               |
|       |          | cooked   | jejuni* decreased 5 |               |
|       |          | ground   | to 6 log units in   |               |
|       |          | chicken  | 10 to 17 days.      |               |
|       |          | at 109°F |                     |               |
|       |          | (43°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | Chopped  | There was no log    | Stiles, M.E., |
| aging | Growth   | ham,     | change in *C.       | L.-K. Ng.     |
| a     | of       | sliced   | perfringens, E.     | 1979. Fate of |
| nd/or | *        | and      | coli, S.            | pathogens     |
| St    | Bacillus | vacuum   | typhimurium,* and   | inoculated    |
| orage | cereus,  | packed,  | *S. aureus,*        | onto          |
|       | C.       | stored   | however, *B.        | va            |
|       | perf     | at 40˚F  | cereus* 1.5 log     | cuum-packaged |
|       | ringens, | (4˚C)    | units.              | sliced hams   |
|       | E. coli, | for 24   |                     | to simulate   |
|       | S.       | hours    |                     | contamination |
|       | typhi    |          |                     | during        |
|       | murium,* |          |                     | packaging.    |
|       | and *S.  |          |                     | Journal of    |
|       | aureus*  |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 42 (6)        |
|       |          |          |                     | 464-469.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Chopped  | *C. perfringens*    |               |
|       |          | ham,     | decreased by 1 log  |               |
|       |          | sliced   | units, the other    |               |
|       |          | and      | pathogens tested    |               |
|       |          | vacuum   | all increased 0.5   |               |
|       |          | packed,  | to 3 log units.     |               |
|       |          | stored   |                     |               |
|       |          | at 70˚F  |                     |               |
|       |          | (21˚C)   |                     |               |
|       |          | for 24   |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chopped  | All pathogens       |               |
|       |          | ham,     | tested increased    |               |
|       |          | sliced   | 3.5 to 6.5 log      |               |
|       |          | and      | units.              |               |
|       |          | vacuum   |                     |               |
|       |          | packed,  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 86˚F  |                     |               |
|       |          | (30˚C)   |                     |               |
|       |          | for 24   |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chopped  | There was no log    |               |
|       |          | ham,     | change in the       |               |
|       |          | sliced   | pathogens tested    |               |
|       |          | and      | except there was a  |               |
|       |          | vacuum   | 2 log unit decrease |               |
|       |          | packed,  | in *B. cereus,* and |               |
|       |          | stored   | *C. perfringens.*   |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | for 30   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chopped  | There was 1 to 2.5  |               |
|       |          | ham,     | log unit decreases  |               |
|       |          | sliced   | in all pathogens    |               |
|       |          | and      | tested except *E.   |               |
|       |          | vacuum   | coli*, which showed |               |
|       |          | packed,  | a 2.5 log growth.   |               |
|       |          | stored   |                     |               |
|       |          | at 50˚F  |                     |               |
|       |          | (10˚C)   |                     |               |
|       |          | for 30   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Chopped  | There was a 0.5 log | Stiles, M.E., |
|       | Growth   | ham,     | decrease in *E.     | and L.-K. Ng. |
|       | of *E.   | sliced   | coli,* and *S.      | 1979. Fate of |
|       | coli, S. | and      | typhimurium.* There | en            |
|       | typhi    | vacuum   | was no log change   | teropathogens |
|       | murium,* | packed,  | in *S. aureus*.     | inoculated    |
|       | and *S.  | stored   |                     | onto chopped  |
|       | aureus*  | at 40˚F  |                     | ham. Journal  |
|       |          | (4˚C)    |                     | of Food       |
|       |          | for 24   |                     | Protection.   |
|       |          | hours    |                     | 42 (8)        |
|       |          |          |                     | 624-630.      |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | Chopped  | There was a 2.5 log | Stiles and    |
| aging | Growth   | ham,     | increase in *E.     | Ng, 1979      |
| a     | of *E.   | sliced   | coli,* there was a  | cont'         |
| nd/or | coli, S. | and      | 1 log increase in   |               |
| St    | typhi    | vacuum   | *S. typhimurium,*   |               |
| orage | murium,* | packed,  | and a 1.5 to 3 log  |               |
|       | and *S.  | stored   | increase in *S.     |               |
|       | aureus*  | at 70˚F  | aureus.*            |               |
|       |          | (21˚C)   |                     |               |
|       |          | for 24   |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Chopped  | There was a 2.5 log |               |
|       |          | ham,     | increase in *E.     |               |
|       |          | sliced   | coli,* and *S.      |               |
|       |          | and      | typhimurium.* There |               |
|       |          | vacuum   | was greater than 6  |               |
|       |          | packed,  | log growth in *S.   |               |
|       |          | stored   | aureus*.            |               |
|       |          | at 86˚F  |                     |               |
|       |          | (30˚C)   |                     |               |
|       |          | for 24   |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cooked   | There was no log    | Hintlian,     |
|       | Growth   | roast    | growth for *S.      | C.B., and     |
|       | of *S.   | beef     | typhimurium, S.     | J.H.          |
|       | typh     | stored   | aureus, or C.       | Hotchkiss.    |
|       | imurium, | in air   | perfringens* at     | 1987.         |
|       | S.       | at 40˚F  | 40˚F (4.4˚C) for up | Comparative   |
|       | aureus,* | (4.4˚C)  | to 42 days.         | growth of     |
|       | and *C.  | for 42   |                     | spoilage and  |
|       | perf     | days     |                     | pathogenic    |
|       | ringens* |          |                     | organisms on  |
|       |          |          |                     | modified      |
|       |          |          |                     | atmosp        |
|       |          |          |                     | here-packaged |
|       |          |          |                     | cooked beef.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 50 (3)        |
|       |          |          |                     | 218-223.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was \>5 log   |               |
|       |          | roast    | increase for *S.    |               |
|       |          | beef     | typhimurium, S.     |               |
|       |          | stored   | aureus, and C.      |               |
|       |          | in air   | perfringens* after  |               |
|       |          | at 40˚F  | the 7 days at 55˚F  |               |
|       |          | (4.4˚C)  | (12.8˚C).           |               |
|       |          | for 0 to |                     |               |
|       |          | 35 days  |                     |               |
|       |          | then at  |                     |               |
|       |          | 55˚F     |                     |               |
|       |          | (12.8˚C) |                     |               |
|       |          | for 7    |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was no log    |               |
|       |          | roast    | growth for *S.      |               |
|       |          | beef     | typhimurium, S.     |               |
|       |          | stored   | aureus, or C.       |               |
|       |          | in 75%   | perfringens* at     |               |
|       |          | CO~2~,   | 40˚F (4.4˚C) for up |               |
|       |          | 10%      | to 42 days.         |               |
|       |          | O~2~,    |                     |               |
|       |          | 15% N~2~ |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4.4˚C)  |                     |               |
|       |          | for 42   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Cooked   | There was \>5 log   |               |
|       |          | roast    | increase for *S.    |               |
|       |          | beef     | typhimurium,* and 1 |               |
|       |          | stored   | to 2 log increase   |               |
|       |          | in 75%   | of *S. aureus and   |               |
|       |          | CO~2~,   | C. perfringens*     |               |
|       |          | 10%      | after the 7 days at |               |
|       |          | O~2~,    | 55˚F (12.8˚C).      |               |
|       |          | 15% N~2~ |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4.4˚C)  |                     |               |
|       |          | for 0 to |                     |               |
|       |          | 35 days  |                     |               |
|       |          | then at  |                     |               |
|       |          | 55˚F     |                     |               |
|       |          | (12.8˚C) |                     |               |
|       |          | for 7    |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | Water    | These pathogens     | Beuchat, L.R. |
| aging | growth   | activity | will be inhibited   | 1981.         |
| a     | of       | (a~w~)   | at or below these   | Microbial     |
| nd/or | *Esch    | level at | water activity      | stability as  |
| St    | erichia, | or below | levels.             | affected by   |
| orage | Shigella | 0.95     |                     | water         |
|       | ,Proteus | such as  |                     | activity.     |
|       | Kle      | some     |                     | Cereal Foods  |
|       | bsiella, | fresh    |                     | World. 26 (7) |
|       | Bacil    | meat,    |                     | 345-349.      |
|       | lus,*and | and      |                     |               |
|       | *Clo     | cooked   |                     |               |
|       | stridium | s        |                     |               |
|       | perfr    | ausages, |                     |               |
|       | ingens,* | also     |                     |               |
|       |          | foods    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | appro    |                     |               |
|       |          | ximately |                     |               |
|       |          | 40%      |                     |               |
|       |          | sucrose  |                     |               |
|       |          | or       |                     |               |
|       |          | 7%NaCl   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Water    |                     |               |
|       | growth   | activity |                     |               |
|       | of       | (a~w~)   |                     |               |
|       | *Sal     | level at |                     |               |
|       | monella, | or below |                     |               |
|       | Vibrio,  | 0.91     |                     |               |
|       | C.       | such as  |                     |               |
|       | bot      | some     |                     |               |
|       | ulinum,* | cured    |                     |               |
|       | some     | meat,    |                     |               |
|       | molds    | like     |                     |               |
|       | and      | hams,and |                     |               |
|       | yeasts   | foods    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | 55%      |                     |               |
|       |          | sucrose  |                     |               |
|       |          | or 12%   |                     |               |
|       |          | NaCl     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | P        | When packaged with  | Hudson J.A.,  |
|       | *        | ackaging | a controlled CO~2~  | S.J. Mott,    |
|       | Listeria | sliced   | atmosphere there is | and N.        |
|       | monocy   | roast    | less than 1 log     | Penney. 1996. |
|       | togenes, | beef     | unit of growth when | Growth of     |
|       | A        | with     | stored at 29°F      | *Listeria     |
|       | eromonas | co       | (‑1.5°C) for 1,000  | m             |
|       | hydro    | ntrolled | hours (\>41 days).  | onocytogenes, |
|       | philia*, | CO~2~    |                     | Aeromonas     |
|       | and      | at       |                     | hydrophila*,  |
|       | *        | mosphere |                     | and *Yersinia |
|       | Yersinia | (sa      |                     | en            |
|       | enteroc  | turated) |                     | terocolitica* |
|       | olitica* |          |                     | on vacuum and |
|       | growth   |          |                     | saturated     |
|       |          |          |                     | carbon        |
|       |          |          |                     | dioxide       |
|       |          |          |                     | controlled    |
|       |          |          |                     | atmosp        |
|       |          |          |                     | here-packaged |
|       |          |          |                     | sliced roast  |
|       |          |          |                     | beef. Journal |
|       |          |          |                     | of Food       |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (3)        |
|       |          |          |                     | 204-208.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum   | When vacuum         |               |
|       |          | p        | packaged there is a |               |
|       |          | ackaging | 4 log growth when   |               |
|       |          | sliced   | stored at 29°F      |               |
|       |          | roast    | (‑1.5°C) for 1,000  |               |
|       |          | beef     | hours (\>41 days).  |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | P        | Mesophiles and      | McDaniel,     |
| aging | growth   | ackaging | psychrotrophs grew  | M.C., J.A.    |
| a     | of       | roast    | 1.5 log units over  | Marchello,    |
| nd/or | me       | beef     | 21 days.            | and A.M.      |
| St    | sophiles | with     |                     | Tinsley.      |
| orage | and      | co       |                     | 1984. Effect  |
|       | psych    | ntrolled |                     | of different  |
|       | rotrophs | CO~2~    |                     | packaging     |
|       |          | at       |                     | treatments on |
|       |          | mosphere |                     | mi            |
|       |          | (sa      |                     | crobiological |
|       |          | turated) |                     | and sensory   |
|       |          |          |                     | evaluation of |
|       |          |          |                     | precooked     |
|       |          |          |                     | beef roasts.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 47 (81)       |
|       |          |          |                     | 23-26.        |
+-------+----------+----------+---------------------+---------------+
|       |          | P        | Mesophiles grew 2.5 |               |
|       |          | ackaging | log units and       |               |
|       |          | roast    | psychrotrophs grew  |               |
|       |          | beef     | 4.5 log units over  |               |
|       |          | with     | 21 days.            |               |
|       |          | co       |                     |               |
|       |          | ntrolled |                     |               |
|       |          | (15%)    |                     |               |
|       |          | CO~2~    |                     |               |
|       |          | and      |                     |               |
|       |          | (30%)    |                     |               |
|       |          | O~2~,    |                     |               |
|       |          | (55%)    |                     |               |
|       |          | N~2~     |                     |               |
|       |          | at       |                     |               |
|       |          | mosphere |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum   | Mesophiles grew 4   |               |
|       |          | p        | log units and       |               |
|       |          | ackaging | psychrotrophs grew  |               |
|       |          | sliced   | 4.5 log units over  |               |
|       |          | roast    | 21 days.            |               |
|       |          | beef     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *C. | Cooked   | Despite some        | Michel, M.E., |
|       | perf     | roast    | decreases in counts | J.T. Keeton,  |
|       | ringens, | beef     | (as much as 2 log   | and G.R.      |
|       | S.       | slices,  | units in some       | Acuff. 1991.  |
|       | aureus,  | vacuum   | cases) *C.          | Pathogen      |
|       | E. coli, | packaged | perfringens, S.     | survival in   |
|       | S.       | and      | aureus, E. coli, S. | precooked     |
|       | typhi    | stored   | typhimurium,* and   | beef products |
|       | murium,* | at 37°F  | *L. monocytogenes*  | in            |
|       | and *L.  | (3°C)    | were detectable for | processing.   |
|       | monocy   | for 70   | the entire 70 days  | Journal of    |
|       | togenes* | days     | and a hazard is     | Food          |
|       | survival |          | likely to occur if  | Protection.   |
|       | and      |          | product is          | 54 (10)       |
|       | growth   |          | contaminated after  | 767-772.      |
|       | on       |          | cooking.            |               |
|       | vacuum   |          |                     |               |
|       | packaged |          |                     |               |
|       | roast    |          |                     |               |
|       | beef     |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Sliced,  | *S. aureus* showed  | Nielsen,      |
|       | Growth   | vacuum-  | a 6 log growth over | H.-J.S., and  |
|       | of *S.   | packaged | 28 days when stored | P. Zeuthen,   |
|       | aureus,  | bologna  | at 54°F (12°C).     | 1984.         |
|       | Y.       |          |                     | Influence of  |
|       | enteroc  |          |                     | lactic acid   |
|       | olitica, |          |                     | bacteria and  |
|       | B.       |          |                     | the overall   |
|       | cereus,* |          |                     | flora on      |
|       | *S.      |          |                     | development   |
|       | typh     |          |                     | of pathogenic |
|       | imurium* |          |                     | bacteria in   |
|       | and *S.  |          |                     | v             |
|       | ente     |          |                     | acuum-packed, |
|       | ritidis* |          |                     | cooked        |
|       |          |          |                     | e             |
|       |          |          |                     | mulsion-style |
|       |          |          |                     | sausage.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 48 (1) 28-34. |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | Sliced,  | *S. aureus* showed  | Nielsen and   |
| aging | Growth   | vacuum-  | a 1.5 log growth    | Zeuthen.      |
| a     | of *S.   | packaged | over 28 days when   | 1984, cont'   |
| nd/or | aureus,  | bologna  | stored at 46°F      |               |
| St    | Y.       |          | (8°C).              |               |
| orage | enteroc  |          |                     |               |
|       | olitica, |          |                     |               |
|       | B.       |          |                     |               |
|       | cereus,* |          |                     |               |
|       | *S.      |          |                     |               |
|       | typh     |          |                     |               |
|       | imurium* |          |                     |               |
|       | and *S.  |          |                     |               |
|       | ente     |          |                     |               |
|       | ritidis* |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | *Y. enterocolitica* |               |
|       |          |          | showed less than 2  |               |
|       |          |          | log growth at 46°F  |               |
|       |          |          | (8°C) and less than |               |
|       |          |          | 1 log growth at     |               |
|       |          |          | 41°F (5°C) over 28  |               |
|       |          |          | days.               |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | *S. typhimurium*    |               |
|       |          |          | showed a 4 log      |               |
|       |          |          | growth in 9 days    |               |
|       |          |          | when stored at 59°F |               |
|       |          |          | (15°C).             |               |
+-------+----------+----------+---------------------+---------------+
|       |          |          | *B. cereus* and *S. |               |
|       |          |          | enteritidis* does   |               |
|       |          |          | not grow at 50°F    |               |
|       |          |          | (10°C) or less.     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Cured    | *C. perfringens*    |               |
|       | Growth   | hot dogs | showed no growth    |               |
|       | of *C.   | vacuum   | over 28 days at     |               |
|       | perf     | packaged | 54°F (12°C), or     |               |
|       | ringens* |          | 50°F (10°C).        |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Vacuum-  | *L. monocytogenes*  | Buncic, S.,   |
|       | *        | packaged | multiplied \> 1 log | L. Paunovic,  |
|       | Listeria | fran     | unit the first 10   | and D.        |
|       | monocy   | kfurters | days and another 1  | Radisic.      |
|       | togenes* | stored   | log unit in the     | 1991. The     |
|       | survival | 20 days  | second 10 days. A   | fate of       |
|       | and      | at 40°F  | hazard is likely    | *Listeria     |
|       | growth   | (4°C)    | due to the          | m             |
|       |          |          | favorable           | onocytogenes* |
|       |          |          | environment the     | in fermented  |
|       |          |          | vacuum packaging    | sausages and  |
|       |          |          | creates.            | in            |
|       |          |          |                     | va            |
|       |          |          |                     | cuum-packaged |
|       |          |          |                     | frankfurters. |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 54 (6)        |
|       |          |          |                     | 413-417.      |
+-------+----------+----------+---------------------+---------------+
| Pack  | B --     | All-beef | *L. monocytogenes*  | Yousef, A.E., |
| aging | *        | wiener   | decreased 1 to 2    | J.B.          |
| a     | Listeria | exudate  | log units with      | Luchansky,    |
| nd/or | monocy   | in       | either of these     | A.J. Degnan,  |
| St    | togenes* | oculated | treatments.         | M.P. Doyle.   |
| orage | survival | with 100 |                     | 1991.         |
|       | and      | AU       |                     | Behavior of   |
|       | growth   | pediocin |                     | *Listeria     |
|       |          | AcH, or  |                     | m             |
|       |          | 4 log    |                     | onocytogenes* |
|       |          | units of |                     | in wiener     |
|       |          | *Ped     |                     | exudates in   |
|       |          | iococcus |                     | the presence  |
|       |          | acidi    |                     | of            |
|       |          | lactici* |                     | *Pediococcus  |
|       |          | H stored |                     | acidilactici* |
|       |          | at 40°F  |                     | H or Pediocin |
|       |          | (4°C)    |                     | AcH during    |
|       |          | for 29   |                     | storage at 4  |
|       |          | days     |                     | or 25°C.      |
|       |          |          |                     | Applied and   |
|       |          |          |                     | Environmental |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 57 (5)        |
|       |          |          |                     | 1461-1467.    |
+-------+----------+----------+---------------------+---------------+
|       |          | All-beef | *L. monocytogenes*  |               |
|       |          | wiener   | decreased 0.61 to   |               |
|       |          | exudate  | 3.8 log units in 29 |               |
|       |          | stored   | days.               |               |
|       |          | at 40°F  |                     |               |
|       |          | (4°C)    |                     |               |
|       |          | for 29   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | All-beef | *L. monocytogenes*  |               |
|       |          | wiener   | decreased 3 to 4    |               |
|       |          | exudate  | log units with      |               |
|       |          | in       | either of these     |               |
|       |          | oculated | treatments.         |               |
|       |          | with 100 |                     |               |
|       |          | AU       |                     |               |
|       |          | pediocin |                     |               |
|       |          | AcH, or  |                     |               |
|       |          | 4 log    |                     |               |
|       |          | units of |                     |               |
|       |          | *Ped     |                     |               |
|       |          | iococcus |                     |               |
|       |          | acidi    |                     |               |
|       |          | lactici* |                     |               |
|       |          | H stored |                     |               |
|       |          | at 77°F  |                     |               |
|       |          | (25°C)   |                     |               |
|       |          | for 5.8  |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | All-beef | There was great     |               |
|       |          | wiener   | variation in *L.    |               |
|       |          | exudate  | monocytogenes*      |               |
|       |          | stored   | activity.           |               |
|       |          | at 77°F  |                     |               |
|       |          | (25°C)   | pH \< 4.4 = 2 to    |               |
|       |          | for 5.8  | 4.2 log reduction.  |               |
|       |          | days     |                     |               |
|       |          |          | pH \> 4.5 = 1.7 to  |               |
|       |          |          | 3.6 log increase.   |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B -- *C. | Vacuum   | *C. perfringens*    | Michel, M.E., |
| aging | perf     | packaged | showed a 2 log      | J.T. Keeton,  |
| a     | ringens* | cooked   | decrease and *S.    | and G.R.      |
| nd/or | and *S.  | roast    | aureus* showed no   | Acuff. 1991.  |
| St    | aureus*  | beef     | log change in 70    | Pathogen      |
| orage | growth   | stored   | days of storage.    | survival in   |
|       |          | at 37°F  |                     | precooked     |
|       |          | (3°C)    |                     | beef products |
|       |          | for 70   |                     | in            |
|       |          | days     |                     | processing.   |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 54 (10)       |
|       |          |          |                     | 767-772.      |
+-------+----------+----------+---------------------+---------------+
|       | B -- *C. | Vacuum-p | There was no *C.    | Juneja, V.K., |
|       | perf     | ackaged, | perfringens* log    | and B.S.      |
|       | ringens* | coo      | increase at 40˚F    | Marmer. 1996. |
|       | growth   | k-in-bag | (4˚C).              | Growth of     |
|       |          | turkey   |                     | *Clostridium  |
|       |          | pH 6,    |                     | perfringens*  |
|       |          | 0.3%     |                     | from spore    |
|       |          | sodium   |                     | inocula in    |
|       |          | pyrop    |                     | *sous-vide*   |
|       |          | hosphate |                     | turkey        |
|       |          | and 1,   |                     | products.     |
|       |          | 2, or 3% |                     | Journal of    |
|       |          | NaCl     |                     | International |
|       |          | stored   |                     | Food          |
|       |          | at 40˚F  |                     | Microbiology. |
|       |          | (4˚C)    |                     | 32 (1-2)      |
|       |          |          |                     | 115-123.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum-p | There was no *C.    |               |
|       |          | ackaged, | perfringens* log    |               |
|       |          | coo      | increase at 59˚F    |               |
|       |          | k-in-bag | (15˚C) with 3% NaCl |               |
|       |          | turkey   | for 28 days.        |               |
|       |          | pH 6,    | However, 1 and 2 %  |               |
|       |          | 0.3%     | NaCl showed 2 to 4  |               |
|       |          | sodium   | log increase over   |               |
|       |          | pyrop    | 28 days after the   |               |
|       |          | hosphate | first 3 days when   |               |
|       |          | and 1,   | there was no        |               |
|       |          | 2, or 3% | growth.             |               |
|       |          | NaCl     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum-p | There was no *C.    |               |
|       |          | ackaged, | perfringens* log    |               |
|       |          | coo      | increase at 82˚F    |               |
|       |          | k-in-bag | (28˚C) for 8 hours, |               |
|       |          | turkey   | however in 28 days  |               |
|       |          | pH 6,    | there was \>5 log   |               |
|       |          | 0.3%     | increase in all     |               |
|       |          | sodium   | three formulations. |               |
|       |          | pyrop    |                     |               |
|       |          | hosphate |                     |               |
|       |          | and 1,   |                     |               |
|       |          | 2, or 3% |                     |               |
|       |          | NaCl     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 82˚F  |                     |               |
|       |          | (28˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B -- *C. | Vacuum-  | *C. perfringens*    | Aran, N.      |
| aging | perf     | packaged | grew \>3 log units  | 2001. The     |
| a     | ringens* | beef     | at 68˚F (20˚C) with | effect of     |
| nd/or | growth   | goulash  | sodium lactate,     | calcium and   |
| St    |          | 1.6%     | there was no log    | sodium        |
| orage |          | NaCl,    | increase with       | lacatates on  |
|       |          | 5.5 pH,  | calcium lactate.    | growth from   |
|       |          | 1.5% or  |                     | spores fo     |
|       |          | 3.0%     |                     | *Bacillus     |
|       |          | sodium   |                     | cereus* and   |
|       |          | lactate  |                     | *Clostridium  |
|       |          | or       |                     | perfringens*  |
|       |          | calcium  |                     | in a          |
|       |          | lactate  |                     | 'sous-vide'   |
|       |          | stored   |                     | beef goulash  |
|       |          | at 68˚F  |                     | under         |
|       |          | (20˚C)   |                     | temperature   |
|       |          |          |                     | abuse.        |
|       |          |          |                     | International |
|       |          |          |                     | Journals of   |
|       |          |          |                     | Food          |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 63 (1-2)      |
|       |          |          |                     | 117-123.      |
+-------+----------+----------+---------------------+---------------+
|       | B - *C.  | Vacuum-  | There was no log    |               |
|       | perf     | packaged | increase of *B.     |               |
|       | ringens* | beef     | cereus* in 28 days  |               |
|       | and *B.  | goulash  | with 3% sodium      |               |
|       | cereus*  | 1.6%     | lactate or 1.5% or  |               |
|       | growth   | NaCl,    | 3% calcium lactate. |               |
|       |          | 5.5 pH,  | There was a 1 log   |               |
|       |          | 1.5% or  | increase of *B.     |               |
|       |          | 3.0%     | cereus* with 1.5%   |               |
|       |          | sodium   | sodium lactate in   |               |
|       |          | lactate  | 28 days. There was  |               |
|       |          | or       | no log increase of  |               |
|       |          | calcium  | *C. perfringens*    |               |
|       |          | lactate  | with calcium        |               |
|       |          | stored   | lactate in 28 days  |               |
|       |          | at 68˚F  | however there was a |               |
|       |          | (20˚C)   | 3 log increase when |               |
|       |          |          | sodium lactate was  |               |
|       |          |          | used.               |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Vacuum-  | There was no log    |               |
|       |          | packaged | increase of *B.     |               |
|       |          | beef     | cereus* in 28 days  |               |
|       |          | goulash  | at 59˚F (15˚C).     |               |
|       |          | 1.6%     | There was no log    |               |
|       |          | NaCl,    | increase of *C.     |               |
|       |          | 5.5 pH,  | perfringens* when   |               |
|       |          | 1.5% or  | calcium lactate or  |               |
|       |          | 3.0%     | 3% sodium lactate   |               |
|       |          | sodium   | was used, however   |               |
|       |          | lactate  | there was a 3 log   |               |
|       |          | or       | increase when 1.5%  |               |
|       |          | calcium  | sodium lactate was  |               |
|       |          | lactate  | used.               |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+

######## 

######## 

######## 

######## 

######## 

######## 

######## **Heat Treated, Not Fully Cooked**

####### Includes: Char-marked patties, flash-fried products, bacon 

+-------+----------+----------+---------------------+---------------+
| # Pr  | # P      | # Pr     | **Decision**        | **Scientific  |
| ocess | otential | ocess Pa |                     | Do            |
|       |  Hazards | rameters | # Criteria          | cumentation** |
+=======+==========+==========+=====================+===============+
| F     | C        | Addition | "\[If\] using       | Borchert,     |
| ormul | --E      | of       | sodium nitrite      | L.L., and R.  |
| ation | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
|       | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          | <http://www   |
|       |          |          | concentration)      | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | Sodium nitrite can  | CFR 318.7(c)  |
|       |          | of       | be added up to 200  |               |
|       |          | sodium   | parts per million   | To access on  |
|       |          | nitrite  | (or an equivalent   | the internet: |
|       |          |          | of potassium        |               |
|       |          |          | nitrite) in the     | <             |
|       |          |          | final product       | http://www.ac |
|       |          |          | except in bacon     | cess.gpo.gov/ |
|       |          |          | where it can be     | nara/cfr/wais |
|       |          |          | added up to 120 ppm | idx_99/9cfrv2 |
|       |          |          | ingoing.            | _99.html#301> |
+-------+----------+----------+---------------------+---------------+

### 

### 

### 

### 

### 

### 

### Not Heat Treated, Shelf Stable Process

####### 

####### 

####### 

####### 

####### Includes: dry - cured products 

+-------+----------+----------+---------------------+---------------+
| # Pr  | # P      | # Pr     | **Decision**        | **Scientific  |
| ocess | otential | ocess Pa |                     | Do            |
|       |  Hazards | rameters | # Criteria          | cumentation** |
+=======+==========+==========+=====================+===============+
| F     | C        | Addition | "\[If\] using       | Borchert,     |
| ormul | --E      | of       | sodium nitrite      | L.L., and R.  |
| ation | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
|       | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          | <http://www   |
|       |          |          | concentration)      | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | Sodium nitrite can  | CFR 318.7(c)  |
|       |          | of       | be added up to 200  |               |
|       |          | sodium   | parts per million   | To access on  |
|       |          | nitrite  | (or an equivalent   | the internet: |
|       |          |          | of potassium        |               |
|       |          |          | nitrite) in the     | <             |
|       |          |          | final product       | http://www.ac |
|       |          |          | except in bacon     | cess.gpo.gov/ |
|       |          |          | where it can be     | nara/cfr/wais |
|       |          |          | added up to 120 ppm | idx_99/9cfrv2 |
|       |          |          | ingoing.            | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Addition | 100 ppm NaNO~2~ and | Puolanne, E.  |
|       | Survival | of       | 150 ppm KNO~3~ or   | 1977. Effects |
|       | and      | NaNO~2~  | 50 ppm NaNO~2~ and  | of reduced    |
|       | growth   | and      | 75 ppm KNO~3~ is    | addition of   |
|       | of       | KNO~3~   | adequate to produce | nitrate and   |
|       | *Sal     | and use  | a safe dry sausage  | nitrite on    |
|       | monella* | of       | as long as a        | the           |
|       |          | starter  | starter culture or  | properties of |
|       |          | culture  | gl                  | dry sausage.  |
|       |          | or       | ucono-delta-lactone | Journal of    |
|       |          | gluco    | is used to lower pH | the           |
|       |          | no-delta | to 4.8 to 5.3.      | Scientific    |
|       |          | -lactone |                     | Agricultural  |
|       |          | to lower |                     | Society of    |
|       |          | pH to    |                     | Finland. 49   |
|       |          | 4.8 to   |                     | (1) 1-106.    |
|       |          | 5.3      |                     |               |
+-------+----------+----------+---------------------+---------------+
| Fe    | B *- E.  | Product  | Seven commercial    | Pond, T.J.,   |
| rment | coli*    | is       | processes were      | D.S. Wood,    |
| ation | O157:H7  | fe       | evaluated and it    | I.M. Mumin,   |
|       | survival | rmented, | was found that      | S. Barbut and |
|       | through  | using    | fermentation can    | M.W.          |
|       | ferm     | starter  | result in 0.3 to    | Griffith.     |
|       | entation | culture, | 1.3 log reduction   | 2001.         |
|       | and      | at 20-30 | of *E. coli*        | Modeling the  |
|       | drying   | C, for   | O157:H7; not        | survival of   |
|       |          | 1-3      | sufficient to meet  | *E. coli*     |
|       |          | days, at | the required 2 log  | O157:H7 in    |
|       |          | about    | reduction. Three    | uncooked,     |
|       |          | 90% RH,  | models have been    | semidry,      |
|       |          | followed | developed to assist | fermented     |
|       |          | by       | estimating the time | sausage.      |
|       |          | drying   | required to achieve | Journal of    |
|       |          | for up   | a 2 log reduction   | Food          |
|       |          | to 60    | when parameters     | Protection.   |
|       |          | days at  | such as water       | 64 (6)        |
|       |          | about    | activity, pH and    | 759-766.      |
|       |          | 85% RH.  | drying time are     |               |
|       |          |          | used.               |               |
+-------+----------+----------+---------------------+---------------+
|       | B-       | Using a  | Meat pH should      | Good          |
|       | Staphy   | starter  | decline to 5.0      | Manufacturing |
|       | lococcal | culture  | within 12 hours, to | Practices for |
|       | ent      | to       | prevent             | Fermented Dry |
|       | erotoxin | reduce   | Staphylococcal      | and Semi-Dry  |
|       | pr       | meat pH. | enterotoxin         | Sausage       |
|       | oduction |          | production.         | Products,     |
|       |          |          |                     | American Meat |
|       |          |          |                     | Institute     |
|       |          |          |                     | Foundation,   |
|       |          |          |                     | 1997.         |
|       |          |          |                     |               |
|       |          |          |                     | []{.mark}     |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Ferm     | (Fermentation       |               |
|       | P        | entation | Temperature         |               |
|       | otential | to pH    | (˚F)--60) X hours = |               |
|       | Staphy   | 5.3 or   | degree hours        |               |
|       | lococcus | less     |                     |               |
|       | growth   |          | Process acceptable  |               |
|       |          |          | if:                 |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 1200     |               |
|       |          |          | degree hours when   |               |
|       |          |          | the lowest          |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is less |               |
|       |          |          | than 90˚F (32°C).   |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 1000     |               |
|       |          |          | degree hours when   |               |
|       |          |          | the highest         |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is      |               |
|       |          |          | between 90˚F (32°C) |               |
|       |          |          | and 100˚F (38°C).   |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 900      |               |
|       |          |          | degree hours when   |               |
|       |          |          | the highest         |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is      |               |
|       |          |          | greater than 100˚F  |               |
|       |          |          | (38°C).             |               |
+-------+----------+----------+---------------------+---------------+
| D     | B --     | Water    | These pathogens are | Beuchat, L.R. |
| rying | growth   | activity | inhibited at these  | 1981.         |
|       | of many  | (a~w~)   | water activity      | Microbial     |
|       | yeasts   | level at | levels.             | stability as  |
|       |          | or below |                     | affected by   |
|       |          | 0.87     |                     | water         |
|       |          | such as  |                     | activity.     |
|       |          | f        |                     | Cereal Foods  |
|       |          | ermented |                     | World. 26 (7) |
|       |          | sausage, |                     | 345-349.      |
|       |          | and      |                     |               |
|       |          | foods    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | appro    |                     |               |
|       |          | ximately |                     |               |
|       |          | 65%      |                     |               |
|       |          | sucrose  |                     |               |
|       |          | or       |                     |               |
|       |          | 15%NaCl  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Water    | These pathogens are |               |
|       | growth   | activity | inhibited at these  |               |
|       | of most  | (a~w~)   | water activity      |               |
|       | molds    | level at | levels.             |               |
|       |          | or below |                     |               |
|       | (myc     | 0.80     |                     |               |
|       | otogenic |          |                     |               |
|       | peni     |          |                     |               |
|       | cillia), |          |                     |               |
|       | *Staphyl |          |                     |               |
|       | occoccus |          |                     |               |
|       | aureus,  |          |                     |               |
|       | most     |          |                     |               |
|       | Sacch    |          |                     |               |
|       | aromyces |          |                     |               |
|       | (bailii) |          |                     |               |
|       | spp.     |          |                     |               |
|       | Deba     |          |                     |               |
|       | romyces* |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Water    |                     |               |
|       | growth   | activity |                     |               |
|       | of       | (a~w~)   |                     |               |
|       | ha       | level at |                     |               |
|       | lophilic | or below |                     |               |
|       | b        | 0.75     |                     |               |
|       | acteria, |          |                     |               |
|       | *mycot   |          |                     |               |
|       | oxigenic |          |                     |               |
|       | asp      |          |                     |               |
|       | ergilli* |          |                     |               |
+-------+----------+----------+---------------------+---------------+
| St    | B --     | Storage  | A hazard by         | Kemp, J.D.,   |
| orage | *Staphyl | of       | *Staphylococcus* is | B.E.          |
|       | ococcus* | d        | less likely if      | Langlois, K.  |
|       | growth   | ry-cured | stored just above   | Akers, and    |
|       |          | hams at  | freezing.           | D.K. Aaron.   |
|       |          | 36°F     |                     | 1989. Effect  |
|       |          | (2°C) in |                     | of storage    |
|       |          | vacuum   |                     | temperature,  |
|       |          | pa       |                     | time and      |
|       |          | ckaging. |                     | method of     |
|       |          |          |                     | slicing on    |
|       |          |          |                     | microbial     |
|       |          |          |                     | population    |
|       |          |          |                     | and white     |
|       |          |          |                     | film          |
|       |          |          |                     | development   |
|       |          |          |                     | in vacuum     |
|       |          |          |                     | packaged,     |
|       |          |          |                     | dry-cured ham |
|       |          |          |                     | slices.       |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 54 (4)        |
|       |          |          |                     | 871-873.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Storage  | A bacterial hazard  |               |
|       |          | of       | is likely to occur  |               |
|       |          | d        | because there are   |               |
|       |          | ry-cured | no retardant        |               |
|       |          | hams at  | conditions to slow  |               |
|       |          | 75°F     | bacteria growth.    |               |
|       |          | (24°C)   | There is a 3 to 4   |               |
|       |          | in       | log increase in     |               |
|       |          | vacuum   | growth from storage |               |
|       |          | pa       | at 36°F (2°C).      |               |
|       |          | ckaging. |                     |               |
+-------+----------+----------+---------------------+---------------+
| St    | B -- *E. | Ground   | No hazard is posed  | Cosanu, S.,   |
| orage | coli*    | beef     | after 2 months, in  | and K. Ayhan. |
|       | O157:H7  | dried at | these conditions as | 2000.         |
|       | growth   | 72˚F     | all traces of *E.   | Survival of   |
|       | in       | (22˚C)   | coli* were          | entero        |
|       | ground   | to near  | destroyed.          | haemorrahagic |
|       | beef     | 30%      |                     | *Escherichia  |
|       | product  | moisture |                     | coli* O157:H7 |
|       |          | when     |                     | strand in     |
|       |          | stored   |                     | Turkish       |
|       |          | at 40˚F  |                     | soudjouck     |
|       |          | (4˚C)    |                     | during        |
|       |          | 55%      |                     | fermentation, |
|       |          | relative |                     | drying and    |
|       |          | humidity |                     | storage       |
|       |          | for 2    |                     | periods. Meat |
|       |          | months,  |                     | Science. 54   |
|       |          | **NOT**  |                     | (4) 407-411.  |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *E. | Ground   | No hazard is posed  |               |
|       | coli*    | beef     | after 3 months of   |               |
|       | O157:H7  | dried at | storage in these    |               |
|       | growth   | 72˚F     | conditions as all   |               |
|       | in       | (22˚C)   | traces of *E. coli* |               |
|       | ground   | to near  | were destroyed.     |               |
|       | beef     | 30%      |                     |               |
|       | product  | moisture |                     |               |
|       |          | when     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
|       |          | 55%      |                     |               |
|       |          | relative |                     |               |
|       |          | humidity |                     |               |
|       |          | for 3    |                     |               |
|       |          | months,  |                     |               |
|       |          | vacuum   |                     |               |
|       |          | packaged |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B-       | Sliced,  | Survival of these   | Ng, W.F., BE. |
|       | Survival | vacuum-  | pathogens in        | Langlois, and |
|       | of *E.   | packaged | vacuum-packaged     | W.G. Moody.   |
|       | coli*    | d        | dry-cured ham may   | 1997. Fate of |
|       | O157:H7, | ry-cured | pose a hazard if    | selected      |
|       | *        | ham      | consumed without    | pathogens in  |
|       | Listeria | stored   | adequate cooking.   | va            |
|       | monocy   | at 77°F  |                     | cuum-packaged |
|       | togenes, | (25°C)   |                     | dry-cured     |
|       | Sal      | for 28   |                     | (country      |
|       | monella* | days     |                     | style) ham    |
|       | spp. and |          |                     | slices stored |
|       | *Staphy  |          |                     | at 2 and      |
|       | lococcus |          |                     | 25°C. Journal |
|       | aureus*. |          |                     | of Food       |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 60 (12)       |
|       |          |          |                     | 1541-1547.    |
+-------+----------+----------+---------------------+---------------+
|       |          | Sliced,  | Survival of these   |               |
|       |          | vacuum-  | pathogens in        |               |
|       |          | packaged | vacuum-packaged     |               |
|       |          | d        | dry-cured ham may   |               |
|       |          | ry-cured | pose a hazard if    |               |
|       |          | ham      | consumed without    |               |
|       |          | stored   | adequate cooking.   |               |
|       |          | at       |                     |               |
|       |          | 35.6°F   |                     |               |
|       |          | (2°C)    |                     |               |
|       |          | for 28   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| St    | B - *E.  | After    | After 90 days of    | Faith, N.G.,  |
| orage | coli*    | ferm     | storage at 40˚F     | N. Parniere,  |
|       | O157:H7  | entation | (4˚C), *E. coli*    | T. Larson,    |
|       | s        | at 76˚F  | O157:H7 was still   | T.D. Lorang,  |
|       | urvival, | (24˚C),  | detectable.         | C.W. Kaspar,  |
|       | and      | 90% RH   |                     | and J.B.      |
|       | growth   | to pH    |                     | Luchansky.    |
|       |          | \<4.8,   |                     | 1998.         |
|       |          | then     |                     | Viability of  |
|       |          | dried at |                     | *Escherichia  |
|       |          | 55˚F     |                     | coli* O157:H7 |
|       |          | (13˚C)   |                     | in salami     |
|       |          | 65% RH   |                     | following     |
|       |          | to pH    |                     | conditioning  |
|       |          | approx.  |                     | of batter,    |
|       |          | 4.6,     |                     | fermentation  |
|       |          | a~w~     |                     | and drying of |
|       |          | approx.  |                     | sticks and    |
|       |          | 0.92,    |                     | storage of    |
|       |          | 4.41%    |                     | slices.       |
|       |          | salt,    |                     | Journal of    |
|       |          | 44.5%    |                     | Food          |
|       |          | m        |                     | Protection.   |
|       |          | oisture, |                     | 61 (4)        |
|       |          | M/Pr     |                     | 377-382.      |
|       |          | ratio of |                     |               |
|       |          | greater  |                     |               |
|       |          | than     |                     |               |
|       |          | 1.9:1,   |                     |               |
|       |          | sealed   |                     |               |
|       |          | in       |                     |               |
|       |          | oxygen   |                     |               |
|       |          | imp      |                     |               |
|       |          | ermeable |                     |               |
|       |          | bags     |                     |               |
|       |          | with     |                     |               |
|       |          | air, or  |                     |               |
|       |          | vacuum   |                     |               |
|       |          | sealed,  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B - *E.  | After    | After 90 days of    |               |
|       | coli*    | ferm     | storage at 70˚F     |               |
|       | O157:H7  | entation | (21˚C) no *E. coli* |               |
|       | s        | at 76˚F  | O157:H7 was         |               |
|       | urvival, | (24˚C),  | detectable by       |               |
|       | and      | 90% RH   | direct plating but  |               |
|       | growth   | to pH    | was found after     |               |
|       |          | \<4.8,   | enrichment.         |               |
|       |          | then     |                     |               |
|       |          | dried at |                     |               |
|       |          | 55˚F     |                     |               |
|       |          | (13˚C)   |                     |               |
|       |          | 65% RH   |                     |               |
|       |          | to pH    |                     |               |
|       |          | approx.  |                     |               |
|       |          | 4.6,     |                     |               |
|       |          | a~w~     |                     |               |
|       |          | approx.  |                     |               |
|       |          | 0.92,    |                     |               |
|       |          | 4.41%    |                     |               |
|       |          | salt,    |                     |               |
|       |          | 44.5%    |                     |               |
|       |          | m        |                     |               |
|       |          | oisture, |                     |               |
|       |          | M/Pr     |                     |               |
|       |          | ratio of |                     |               |
|       |          | greater  |                     |               |
|       |          | than     |                     |               |
|       |          | 1.9:1,   |                     |               |
|       |          | sealed   |                     |               |
|       |          | in       |                     |               |
|       |          | oxygen   |                     |               |
|       |          | imp      |                     |               |
|       |          | ermeable |                     |               |
|       |          | bags     |                     |               |
|       |          | with     |                     |               |
|       |          | air, or  |                     |               |
|       |          | vacuum   |                     |               |
|       |          | sealed,  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 70˚F  |                     |               |
|       |          | (21˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| Aging | B --     | Curing   | Bacteria and molds  | Draughon,     |
| time  | growth   | hams for | are equally likely  | F.A., C.C.    |
| and   | of       | 2 days   | to grow with either | Melton, and   |
| pack  | bacteria | per      | type of packaging,  | D. Maxedon.   |
| aging | and mold | pound    | which could         | 1981.         |
|       |          | covered  | potentially cause a | Microbial     |
|       |          | with     | hazard.             | profiles of   |
|       |          | stoc     |                     | country-curd  |
|       |          | kinettes |                     | hams aged in  |
|       |          |          |                     | stockinettes, |
|       |          |          |                     | barrier bags  |
|       |          |          |                     | and paraffin  |
|       |          |          |                     | wax. Applied  |
|       |          |          |                     | and           |
|       |          |          |                     | Environmental |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 41 (4)        |
|       |          |          |                     | 1078-1080.    |
+-------+----------+----------+---------------------+---------------+
|       |          | Curing   |                     |               |
|       |          | hams for |                     |               |
|       |          | 2 days   |                     |               |
|       |          | per      |                     |               |
|       |          | pound    |                     |               |
|       |          | covered  |                     |               |
|       |          | with     |                     |               |
|       |          | barrier  |                     |               |
|       |          | bags     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Curing   | The use of paraffin |               |
|       | growth   | hams for | wax coating did not |               |
|       | of       | 2 days   | seem to affect the  |               |
|       | bacteria | per      | growth of bacteria, |               |
|       | and mold | pound    | however molds were  |               |
|       |          | covered  | less likely to      |               |
|       |          | with a   | grow, reducing the  |               |
|       |          | coating  | risk of mycotoxins. |               |
|       |          | of       |                     |               |
|       |          | paraffin |                     |               |
|       |          | wax      |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Curing   | Trichina are        | Lin, K.W.,    |
|       | survival | d        | rendered non        | J.T. Keeton,  |
|       | of       | ry-cured | infective when ham  | T.M. Craig,   |
|       | *        | ham at   | is cured at the     | R.H. Huey,    |
|       | Trichina | 50°F     | given time          | M.T.          |
|       | s        | (10°C)   | temperature         | Longnecker,   |
|       | piralis* | for at   | intervals.          | H.R. Gamble,  |
|       |          | least 90 |                     | C.S. Custer,  |
|       |          | days     |                     | and H.R.      |
|       |          |          |                     | Cross. 1990.  |
|       |          |          |                     | Bioassay of   |
|       |          |          |                     | dry-cured ham |
|       |          |          |                     | processed to  |
|       |          |          |                     | affect        |
|       |          |          |                     | *Trichina     |
|       |          |          |                     | spiralis*.    |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 55 (2)        |
|       |          |          |                     | 289-292, 297. |
+-------+----------+----------+---------------------+---------------+
|       |          | Curing   |                     |               |
|       |          | d        |                     |               |
|       |          | ry-cured |                     |               |
|       |          | ham at   |                     |               |
|       |          | 75°F     |                     |               |
|       |          | (23.9°C) |                     |               |
|       |          | for at   |                     |               |
|       |          | least 35 |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Curing   |                     |               |
|       |          | d        |                     |               |
|       |          | ry-cured |                     |               |
|       |          | ham at   |                     |               |
|       |          | 90°F     |                     |               |
|       |          | (32.2°C) |                     |               |
|       |          | for at   |                     |               |
|       |          | least 11 |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+

### Heat Treated, Shelf Stable Process

####### 

####### 

####### 

####### 

####### Includes: dry sausage products 

+-------+----------+----------+---------------------+---------------+
| # Pr  | # P      | # Pr     | **Decision**        | **Scientific  |
| ocess | otential | ocess Pa |                     | Do            |
|       |  Hazards | rameters | # Criteria          | cumentation** |
+=======+==========+==========+=====================+===============+
| F     | C        | Addition | "\[If\] using       | Borchert,     |
| ormul | --E      | of       | sodium nitrite      | L.L., and R.  |
| ation | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
|       | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          | <http://www   |
|       |          |          | concentration)      | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | Sodium nitrite can  | CFR318.7(c)   |
|       |          | of       | be added up to 200  |               |
|       |          | sodium   | parts per million   | To access on  |
|       |          | nitrite  | (or an equivalent   | the internet: |
|       |          |          | of potassium        |               |
|       |          |          | nitrite) in the     | <             |
|       |          |          | final product       | http://www.ac |
|       |          |          | except in bacon     | cess.gpo.gov/ |
|       |          |          | where it can be     | nara/cfr/wais |
|       |          |          | added up to 120 ppm | idx_99/9cfrv2 |
|       |          |          | ingoing.            | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Addition | *Listeria           | Junttila, J., |
|       | *        | of       | monocytogenes* can  | J. Hirn, P.   |
|       | Listeria | sodium   | be reduced by 1 log | Hill, and E.  |
|       | monocyt  | nitrite  | unit over a period  | Nurmi. 1989.  |
|       | ogenes,* | at 50    | of 21 days of       | Effect of     |
|       | survival | ppm      | storage.            | different     |
|       | with     | (3-3.5%  |                     | levels of     |
|       | p        | NaCl) to |                     | nitrite and   |
|       | otassium | dried    |                     | nitrate on    |
|       | nitrate  | sausage  |                     | the survival  |
|       | and/or   |          |                     | of *Listeria  |
|       | sodium   |          |                     | m             |
|       | nitrite  |          |                     | onocytogenes* |
|       | addition |          |                     | during the    |
|       |          |          |                     | manufacture   |
|       |          |          |                     | of fermented  |
|       |          |          |                     | sausage.      |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 52 (3)        |
|       |          |          |                     | 158-161.      |
+-------+----------+----------+---------------------+---------------+
| F     | B --     | Addition | *Listeria           | Junttila et   |
| ormul | *        | of       | monocytogenes* can  | al. 1989      |
| ation | Listeria | sodium   | be reduced by 1 log | cont'         |
|       | monocyt  | nitrite  | unit over a period  |               |
|       | ogenes,* | at 120   | of 21 days of       |               |
|       | survival | ppm      | storage.            |               |
|       | with     | (3-3.5%  |                     |               |
|       | p        | NaCl) to |                     |               |
|       | otassium | dried    |                     |               |
|       | nitrate  | sausage  |                     |               |
|       | and/or   |          |                     |               |
|       | sodium   |          |                     |               |
|       | nitrite  |          |                     |               |
|       | addition |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | *Listeria           |               |
|       |          | of       | monocytogenes* can  |               |
|       |          | sodium   | be reduced by 1 log |               |
|       |          | nitrite  | unit over a period  |               |
|       |          | at 200   | of 21 days of       |               |
|       |          | ppm      | storage. However    |               |
|       |          | (3-3.5%  | this is over the    |               |
|       |          | NaCl) to | limit of allowable  |               |
|       |          | dried    | nitrite.            |               |
|       |          | sausage  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | *Listeria           |               |
|       |          | of       | monocytogenes* can  |               |
|       |          | sodium   | be reduced by 2 log |               |
|       |          | nitrite  | units over a period |               |
|       |          | at 200   | of 21 days of       |               |
|       |          | ppm and  | storage. However    |               |
|       |          | p        | this is over the    |               |
|       |          | otassium | limit of allowable  |               |
|       |          | nitrate  | nitrite.            |               |
|       |          | at 300   |                     |               |
|       |          | ppm (3%  |                     |               |
|       |          | NaCl) to |                     |               |
|       |          | dried    |                     |               |
|       |          | sausage  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | *Listeria           |               |
|       |          | of       | monocytogenes* can  |               |
|       |          | p        | be reduced by 3 log |               |
|       |          | otassium | units over a period |               |
|       |          | nitrate  | of 21 days of       |               |
|       |          | at 1000  | storage. However    |               |
|       |          | ppm      | this is over the    |               |
|       |          | (3.5%    | limit of allowable  |               |
|       |          | NaCl) to | nitrite.            |               |
|       |          | dried    |                     |               |
|       |          | sausage  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Addition | 100 ppm NaNO~2~ and | Puolanne, E.  |
|       | Survival | of       | 150 ppm KNO~3~ or   | 1977. Effects |
|       | and      | NaNO~2~  | 50 ppm NaNO~2~ and  | of reduced    |
|       | growth   | and      | 75 ppm KNO~3~ is    | addition of   |
|       | of       | KNO~3~   | adequate to produce | nitrate and   |
|       | *Sal     | and use  | a safe dry sausage  | nitrite on    |
|       | monella* | of       | as long as a        | the           |
|       |          | starter  | starter culture or  | properties of |
|       |          | culture  | gl                  | dry sausage.  |
|       |          | or       | ucono-delta-lactone | Journal of    |
|       |          | gluco    | is used to lower pH | the           |
|       |          | no-delta | to 4.8 to 5.3.      | Scientific    |
|       |          | -lactone |                     | Agricultural  |
|       |          | to lower |                     | Society of    |
|       |          | pH to    |                     | Finland. 49   |
|       |          | 4.8 to   |                     | (1) 1-106.    |
|       |          | 5.3      |                     |               |
+-------+----------+----------+---------------------+---------------+
| F     | B --*,   | Addition | Nitrite at these    | Coll          |
| ormul | S.       | of up to | levels has little   | ins-Thompson, |
| ation | aureus,  | 150 ppm  | or no effect        | D.L., B.      |
|       | Sal      | of       | controlling         | Krusky, W.R.  |
|       | monella* | nitrite  | *Staphylococcus     | Usborne, and  |
|       | and      |          | aureus* (1-2 log    | A.H.W.        |
|       | *Clo     |          | growth)*,           | Hauschild.    |
|       | stridium |          | Salmonella* (0.5 -- | 1984. The     |
|       | spo      |          | 1 log reduction)*,  | effect of     |
|       | rogenes* |          | or Clostridium      | nitrite on    |
|       | survival |          | sporogenes* (no log | the growth of |
|       | with     |          | change).            | pathogens     |
|       | nitrite  |          |                     | during        |
|       | addition |          |                     | manufacture   |
|       |          |          |                     | of dry and    |
|       |          |          |                     | semi-dry      |
|       |          |          |                     | sausage.      |
|       |          |          |                     | Canadian      |
|       |          |          |                     | Institute of  |
|       |          |          |                     | Food Science  |
|       |          |          |                     | and           |
|       |          |          |                     | Technology    |
|       |          |          |                     | Journal. 17   |
|       |          |          |                     | (2) 102-106.  |
+-------+----------+----------+---------------------+---------------+
|       | B -- *L. | Holding  | D-value for *L.     | Linton, R.H., |
|       | monocy   | product  | monocytogenes*      | M.D. Pierson, |
|       | togenes* | between  | increases up to 2.3 | and J.R.      |
|       | heat     | 104˚F    | fold when cooked at | Bishop. 1990. |
|       | re       | (40˚C)   | 131˚F (55˚C). The   | Increase in   |
|       | sistance | and      | time allotted to    | heat          |
|       |          | 118˚F    | destroy *L.         | resistance of |
|       |          | (48˚C)   | monocytogenes* must | *Listeria     |
|       |          | for 3 to | increase            | m             |
|       |          | 20       | correspondingly.    | onocytogenes* |
|       |          | minutes  |                     | Scott A by    |
|       |          |          |                     | sublethal     |
|       |          |          |                     | heat shock.   |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 53 (11)       |
|       |          |          |                     | 924-927.      |
+-------+----------+----------+---------------------+---------------+
| Proce | B - *E.  | T        | Tempering meat or   | Faith, N.G.,  |
| ssing | coli*    | empering | directly freezing   | N. Parniere,  |
|       | O157:H7  | meat     | then thawing at     | T. Larson,    |
|       | s        | mixture  | 40°F (4°C) over 3   | T.D. Lorang,  |
|       | urvival, | co       | days prior to       | C.W. Kaspar,  |
|       | and      | ntaining | fermentation and    | and J.B.      |
|       | growth   | starter  | drying does not     | Luchansky.    |
|       |          | culture  | effect *E. coli*    | 1998.         |
|       |          | at 55°F  | O157:H7 survival    | Viability of  |
|       |          | (13°C)   | during storage at   | *Escherichia  |
|       |          | for less | either 40°F (4°C)   | coli* O157:H7 |
|       |          | than 2   | or 70°F (21°C). E.  | in salami     |
|       |          | hours,   | coli O157:H7 was    | following     |
|       |          | then     | reduced 0.9 to 1.5  | conditioning  |
|       |          | freezing | log units during    | of batter,    |
|       |          | at ‑4°F  | fermentation and    | fermentation  |
|       |          | (-20°C)  | 0.2 to 0.6 log      | and drying of |
|       |          | for more | units during        | sticks and    |
|       |          | than 3   | drying.             | storage of    |
|       |          | days,    |                     | slices.       |
|       |          | and      |                     | Journal of    |
|       |          | thawing  |                     | Food          |
|       |          | at 40°F  |                     | Protection.   |
|       |          | (4°C)    |                     | 61 (4)        |
|       |          | over a   |                     | 377-382.      |
|       |          | period   |                     |               |
|       |          | of at    |                     |               |
|       |          | least 3  |                     |               |
|       |          | days     |                     |               |
|       |          | followed |                     |               |
|       |          | by       |                     |               |
|       |          | ferm     |                     |               |
|       |          | entation |                     |               |
|       |          | at 76°F  |                     |               |
|       |          | (24°C),  |                     |               |
|       |          | 90%RH to |                     |               |
|       |          | pH at or |                     |               |
|       |          | less     |                     |               |
|       |          | than     |                     |               |
|       |          | 4.8,     |                     |               |
|       |          | then     |                     |               |
|       |          | drying   |                     |               |
|       |          | at 55°F  |                     |               |
|       |          | (13°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Freeze   |                     |               |
|       |          | meat     |                     |               |
|       |          | mixture  |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | starter  |                     |               |
|       |          | culture  |                     |               |
|       |          | at ‑4°F  |                     |               |
|       |          | (-20°C)  |                     |               |
|       |          | \>3 days |                     |               |
|       |          | then     |                     |               |
|       |          | thawing  |                     |               |
|       |          | at 40°F  |                     |               |
|       |          | (4°C)    |                     |               |
|       |          | over a   |                     |               |
|       |          | period   |                     |               |
|       |          | of at    |                     |               |
|       |          | least 3  |                     |               |
|       |          | days     |                     |               |
|       |          | followed |                     |               |
|       |          | by       |                     |               |
|       |          | ferm     |                     |               |
|       |          | entation |                     |               |
|       |          | at 76°F  |                     |               |
|       |          | (24°C),  |                     |               |
|       |          | 90%RH to |                     |               |
|       |          | pH at or |                     |               |
|       |          | less     |                     |               |
|       |          | than     |                     |               |
|       |          | 4.8,     |                     |               |
|       |          | then     |                     |               |
|       |          | drying   |                     |               |
|       |          | at 55°F  |                     |               |
|       |          | (13°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| Proce | B - *E.  | Ref      | Tempering meat or   | Faith et al.  |
| ssing | coli*    | rigerate | directly freezing   | 1998 cont'    |
|       | O157:H7  | meat     | then thawing at     |               |
|       | s        | mixture  | 40°F (4°C) over 3   |               |
|       | urvival, | co       | days prior to       |               |
|       | and      | ntaining | fermentation and    |               |
|       | growth   | starter  | drying does not     |               |
|       |          | culture  | effect *E. coli*    |               |
|       |          | less     | O157:H7 survival    |               |
|       |          | than 8   | during storage at   |               |
|       |          | hours at | either 40°F (4°C)   |               |
|       |          | 40°F     | or 70°F (21°C). E.  |               |
|       |          | (4°C)    | coli O157:H7 was    |               |
|       |          | followed | reduced 0.9 to 1.5  |               |
|       |          | by       | log units during    |               |
|       |          | ferm     | fermentation and    |               |
|       |          | entation | 0.2 to 0.6 log      |               |
|       |          | at 76°F  | units during        |               |
|       |          | (24°C),  | drying.             |               |
|       |          | 90%RH to |                     |               |
|       |          | pH at or |                     |               |
|       |          | less     |                     |               |
|       |          | than     |                     |               |
|       |          | 4.8,     |                     |               |
|       |          | then     |                     |               |
|       |          | drying   |                     |               |
|       |          | at 55°F  |                     |               |
|       |          | (13°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *E. | Pork and | *E. coli* O157:H7   | Hinkins,      |
|       | coli*    | beef     | was reduced 1.2 log | J.C., N.G.    |
|       | O157:H7  | p        | units with this     | Faith, T.D.   |
|       | survival | epperoni | process.            | Lorang, P.    |
|       | through  | f        |                     | Bailey, D.    |
|       | drying   | ermented |                     | Buege, C.W.   |
|       |          | at 96°F  |                     | Kaspar, and   |
|       |          | (        |                     | J.B.          |
|       |          | 35.5°C), |                     | Luchansky.    |
|       |          | 85% RH   |                     | 1996.         |
|       |          | and 5.0  |                     | Validation of |
|       |          | pH or    |                     | pepperoni     |
|       |          | less,    |                     | processes for |
|       |          | then     |                     | control of    |
|       |          | dried at |                     | *Escherichia  |
|       |          | 55°F     |                     | coli*         |
|       |          | (13°C),  |                     | O157:H7.      |
|       |          | 65% RH   |                     | Journal of    |
|       |          | to a     |                     | Food          |
|       |          | m        |                     | Protection 59 |
|       |          | oisture, |                     | (12)          |
|       |          | protein  |                     | 1260-1266.    |
|       |          | ration   |                     |               |
|       |          | of 1.6:1 |                     |               |
+-------+----------+----------+---------------------+---------------+
| Proce | B -- *E. | Pork and | This processing     | Hinkins et    |
| ssing | coli*    | beef     | decreased the       | al. 1996      |
|       | O157:H7  | p        | counts of *E. coli* | cont'         |
|       | survival | epperoni | O157:H7, 5 log      |               |
|       | through  | f        | units or more, and  |               |
|       | drying   | ermented | did not visibly     |               |
|       |          | at 96°F  | affect the texture  |               |
|       |          | (        | or appearance of    |               |
|       |          | 35.5°C), | the product.        |               |
|       |          | 85% RH   |                     |               |
|       |          | and 5.0  |                     |               |
|       |          | pH or    |                     |               |
|       |          | less,    |                     |               |
|       |          | heated   |                     |               |
|       |          | to 128°F |                     |               |
|       |          | (53°C)   |                     |               |
|       |          | for 60   |                     |               |
|       |          | minutes  |                     |               |
|       |          | or 145°F |                     |               |
|       |          | (63°C)   |                     |               |
|       |          | instan   |                     |               |
|       |          | taneous, |                     |               |
|       |          | then     |                     |               |
|       |          | dried at |                     |               |
|       |          | 55°F     |                     |               |
|       |          | (13°C),  |                     |               |
|       |          | 65% RH   |                     |               |
|       |          | to a     |                     |               |
|       |          | m        |                     |               |
|       |          | oisture, |                     |               |
|       |          | protein  |                     |               |
|       |          | ration   |                     |               |
|       |          | of 1.6:1 |                     |               |
+-------+----------+----------+---------------------+---------------+
| Fe    | B -- *L. | F        | #### L. monocytog   | Buncic, S.,   |
| rment | monocy   | ermented | enes decrease 3 log | L. Paunovic,  |
| ation | togenes* | pork and |  units in 35 days.  | and D.        |
|       | survival | beef     |                     | Radisic.      |
|       | and      | s        |                     | 1991. The     |
|       | growth   | ausages, |                     | fate of       |
|       |          | ripened  |                     | *Listeria     |
|       |          | for 4    |                     | m             |
|       |          | days at  |                     | onocytogenes* |
|       |          | 64-68˚F  |                     | in fermented  |
|       |          | (        |                     | sausages and  |
|       |          | 18-20˚C) |                     | in            |
|       |          | then     |                     | va            |
|       |          | dried at |                     | cuum-packaged |
|       |          | 64˚F     |                     | frankfurters. |
|       |          | (18˚C)   |                     | Journal of    |
|       |          | with a   |                     | Food          |
|       |          | pH range |                     | Protection.   |
|       |          | of 5.47  |                     | 54 (6)        |
|       |          | to 4.8   |                     | 413-417.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Beef and | #### L.             | Glass, K.A.,  |
|       |          | pork     | monocytogenes incre | and M.P.      |
|       |          | sausage  | ased 2 log units du | Doyle. 1989.  |
|       |          | f        | ring fermentation.  | Fate and      |
|       |          | ermented |                     | thermal       |
|       |          | at 32˚F  |                     | inactivation  |
|       |          | (90˚C)   |                     | of *Listeria  |
|       |          | without  |                     | m             |
|       |          | a        |                     | onocytogenes* |
|       |          | starter  |                     | in beaker     |
|       |          | culture  |                     | sausage and   |
|       |          |          |                     | pepperoni.    |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection 52 |
|       |          |          |                     | (4) 226-231,  |
|       |          |          |                     | 235.          |
+-------+----------+----------+---------------------+---------------+
| Fe    | B -- *L. | Beef and | #### L. monocy      | Glass and     |
| rment | monocy   | pork     | togenes failed to g | Doyle 1989    |
| ation | togenes* | sausage  | row during fermenta | cont'         |
|       | survival | f        | tion and was reduce |               |
|       | and      | ermented | d by 1-2 log units. |               |
|       | growth   | at 32˚F  |                     |               |
|       |          | (90˚C)   |                     |               |
|       |          | with a   |                     |               |
|       |          | lactic   |                     |               |
|       |          | starter  |                     |               |
|       |          | culture  |                     |               |
|       |          | (*Ped    |                     |               |
|       |          | iococcus |                     |               |
|       |          | acidil   |                     |               |
|       |          | actici)* |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Salami   | #### B              | Campanini,    |
|       |          | product  | acteriocin producin | M., I.        |
|       |          | (2.5%    | g lactic acid bacte | Pedrazzoni,   |
|       |          | NaCl,    | ria will prevent gr | S. Barbuti,   |
|       |          | 250 ppm  | owth and survival o | and P.        |
|       |          | KNO~3~   | f L. monocytogenes. | Baldini.      |
|       |          | 0.3%     |                     | 1993.         |
|       |          | sucrose) |                     | Behavior of   |
|       |          | using a  |                     | *Listeria     |
|       |          | ba       |                     | m             |
|       |          | teriocin |                     | onocytogenes* |
|       |          | p        |                     | during the    |
|       |          | roducing |                     | maturation of |
|       |          | strain   |                     | naturally and |
|       |          | of       |                     | artificially  |
|       |          | *Lacto   |                     | contaminated  |
|       |          | bacillus |                     | salami:       |
|       |          | pl       |                     | effect of     |
|       |          | antarum* |                     | lactic-acid   |
|       |          |          |                     | bacteria      |
|       |          |          |                     | starter       |
|       |          |          |                     | cultures.     |
|       |          |          |                     | International |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 20 (3)        |
|       |          |          |                     | 169-175.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Salami   | #### Un             |               |
|       |          | product  | known starter cultu |               |
|       |          | (2.5%    | res or known cultur |               |
|       |          | NaCl,    | es that do not prod |               |
|       |          | 250 ppm  | uce bacteriocin wil |               |
|       |          | KNO~3~   | l prevent the growt |               |
|       |          | 0.3%     | h of L. monocytogen |               |
|       |          | sucrose) | es but will not des |               |
|       |          | using a  | troy contamination. |               |
|       |          | unknown  |                     |               |
|       |          | starter  |                     |               |
|       |          | culture  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- B   | Product  | Seven commercial    | Pond, T.J.,   |
|       | *- E.    | is       | processes were      | D.S. Wood,    |
|       | coli*    | fe       | evaluated and it    | I.M. Mumin,   |
|       | O157:H7  | rmented, | was found that      | S. Barbut and |
|       | survival | using    | fermentation can    | M.W.          |
|       | through  | starter  | result in 0.3 to    | Griffith.     |
|       | ferm     | culture, | 1.3 log reduction   | 2001.         |
|       | entation | at 20-30 | of *E. coli*        | Modeling the  |
|       | and      | C, for   | O157:H7; not        | survival of   |
|       | drying   | 1-3      | sufficient to meet  | *E. coli*     |
|       |          | days, at | the required 2 log  | O157:H7 in    |
|       |          | about    | reduction. Three    | uncooked,     |
|       |          | 90% RH,  | models have been    | semidry,      |
|       |          | followed | developed to assist | fermented     |
|       |          | by       | estimating the time | sausage.      |
|       |          | drying   | required to achieve | Journal of    |
|       |          | for up   | a 2 log reduction   | Food          |
|       |          | to 60    | when parameters     | Protection.   |
|       |          | days at  | such as water       | 64 (6)        |
|       |          | about    | activity, pH and    | 759-766.      |
|       |          | 85% RH   | drying time are     |               |
|       |          |          | used.               |               |
+-------+----------+----------+---------------------+---------------+
| Fe    | B -- B   | Pork and | This processing     | Hinkins,      |
| rment | *- E.    | beef     | decreased the       | J.C., N.G.    |
| ation | coli*    | p        | counts of *E. coli* | Faith, T.D.   |
|       | O157:H7  | epperoni | O157:H7, 1.2 log    | Lorang, P.    |
|       | survival | f        | units.              | Bailey, D.    |
|       | through  | ermented |                     | Buege, C.W.   |
|       | ferm     | at 96°F  |                     | Kaspar, and   |
|       | entation | (        |                     | J.B.          |
|       | and      | 35.5°C), |                     | Luchansky.    |
|       | drying   | 85% RH   |                     | 1996.         |
|       |          | and 5.0  |                     | Validation of |
|       |          | pH or    |                     | pepperoni     |
|       |          | less,    |                     | processes for |
|       |          | then     |                     | control of    |
|       |          | dried at |                     | *Escherichia* |
|       |          | 55°F     |                     | *coli*        |
|       |          | (13°C),  |                     | O157:H7.      |
|       |          | 65% RH   |                     | Journal of    |
|       |          | to a     |                     | Food          |
|       |          | m        |                     | Protection.   |
|       |          | oisture, |                     | 59 (12)       |
|       |          | protein  |                     | 1260-1266.    |
|       |          | ration   |                     |               |
|       |          | of 1.6:1 |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Pork and | This processing     |               |
|       |          | beef     | decreased the       |               |
|       |          | p        | counts of *E. coli* |               |
|       |          | epperoni | O157:H7, 5 log      |               |
|       |          | f        | units or more, and  |               |
|       |          | ermented | did not visibly     |               |
|       |          | at 96°F  | affect the texture  |               |
|       |          | (        | or appearance of    |               |
|       |          | 35.5°C), | the product.        |               |
|       |          | 85% RH   |                     |               |
|       |          | and 5.0  |                     |               |
|       |          | pH or    |                     |               |
|       |          | less,    |                     |               |
|       |          | heated   |                     |               |
|       |          | to 128°F |                     |               |
|       |          | (53°C)   |                     |               |
|       |          | for 60   |                     |               |
|       |          | minutes  |                     |               |
|       |          | or 145°F |                     |               |
|       |          | (63°C)   |                     |               |
|       |          | instan   |                     |               |
|       |          | taneous, |                     |               |
|       |          | then     |                     |               |
|       |          | dried at |                     |               |
|       |          | 55°F     |                     |               |
|       |          | (13°C),  |                     |               |
|       |          | 65% RH   |                     |               |
|       |          | to a     |                     |               |
|       |          | m        |                     |               |
|       |          | oisture, |                     |               |
|       |          | protein  |                     |               |
|       |          | ration   |                     |               |
|       |          | of 1.6:1 |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B-       | Using a  | Meat pH should      | Good          |
|       | Staphy   | starter  | decline to 5.0      | Manufacturing |
|       | lococcal | culture  | within 12 hours, to | Practices for |
|       | ent      | to       | prevent             | Fermented Dry |
|       | erotoxin | reduce   | Staphylococcal      | and Semi-Dry  |
|       | pr       | meat pH  | enterotoxin         | Sausage       |
|       | oduction |          | production.         | Products,     |
|       |          |          |                     | American Meat |
|       |          |          |                     | Institute     |
|       |          |          |                     | Foundation,   |
|       |          |          |                     | 1997.         |
+-------+----------+----------+---------------------+---------------+
| Fe    | B --     | Ferm     | (Fermentation       | GMP's 1997,   |
| rment | P        | entation | Temperature (˚F) -- | cont'         |
| ation | otential | to pH    | 60) X hours =       |               |
|       | Staphy   | 5.3 or   | degree hours        |               |
|       | lococcus | less     |                     |               |
|       | growth   |          | Process acceptable  |               |
|       |          |          | if:                 |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 1200     |               |
|       |          |          | degree hours when   |               |
|       |          |          | the lowest          |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is less |               |
|       |          |          | than 90˚F (32°C).   |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 1000     |               |
|       |          |          | degree hours when   |               |
|       |          |          | the highest         |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is      |               |
|       |          |          | between 90˚F (32°C) |               |
|       |          |          | and 100˚F (38°C).   |               |
|       |          |          |                     |               |
|       |          |          | Fewer than 900      |               |
|       |          |          | degree hours when   |               |
|       |          |          | the highest         |               |
|       |          |          | fermentation        |               |
|       |          |          | temperature is      |               |
|       |          |          | greater than 100˚F  |               |
|       |          |          | (38°C).             |               |
+-------+----------+----------+---------------------+---------------+
|       | B -      | Dried    | *S. seftenberg*     | Baran, W.L.,  |
|       | Survival | f        | decreased 1.5 to 20 | and K.E.      |
|       | of       | ermented | log units           | Stevenson.    |
|       | *Sal     | turkey   |                     | 1975.         |
|       | mmonella | sausage  | #### C. pe          | Survival of   |
|       | sef      | s        | rfringens decreased | selected      |
|       | tenberg, | tep-wise |  2 to 3.6 log units | pathogens     |
|       | C.       | heat     |                     | during        |
|       | perfr    | treated  | *E. coli* O128:B12  | processing of |
|       | ingens,* | at 81˚F  | decreased 1.4 to    | a fermented   |
|       | and *E.  | (27˚C)   | 2.1 log units.      | turkey        |
|       | coli*    | for 3    |                     | sausage.      |
|       | O128:B12 | hours,   |                     | Journal of    |
|       |          | 90˚F     |                     | Food Science. |
|       |          | (32˚C)   |                     | 40 (3)        |
|       |          | for 4    |                     | 618-620.      |
|       |          | hours,   |                     |               |
|       |          | 115˚F    |                     |               |
|       |          | (46˚C)   |                     |               |
|       |          | for 5    |                     |               |
|       |          | hours,   |                     |               |
|       |          | spray    |                     |               |
|       |          | cooled   |                     |               |
|       |          | to 61 to |                     |               |
|       |          | 64˚F (16 |                     |               |
|       |          | to 18˚C) |                     |               |
|       |          | and      |                     |               |
|       |          | dried at |                     |               |
|       |          | 50˚F     |                     |               |
|       |          | (10˚C)   |                     |               |
|       |          | 72% RH   |                     |               |
|       |          | for 8    |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
| Heat  | B --     | Hold     | After 10 hours      | Glass, K.A.,  |
| Trea  | Growth   | product  | there was greater   | and M.P.      |
| tment | and      | that has | than 1 log          | Doyle. 1989.  |
|       | survival | been     | reduction of *L.    | Fate and      |
|       | of *L.   | f        | monocytogenes.*     | thermal       |
|       | monocy   | ermented | Final results were  | inactivation  |
|       | togenes* | at 90°F  | below level of      | of *Listeria  |
|       |          | (32°C)   | detection.          | m             |
|       |          | for 10   |                     | onocytogenes* |
|       |          | hours at |                     | in beaker     |
|       |          | 90°F     |                     | sausage and   |
|       |          | (32°C)   |                     | pepperoni.    |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection 52 |
|       |          |          |                     | (4) 226-231,  |
|       |          |          |                     | 235.          |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Hold     | After 8 hours there |               |
|       | Growth   | product  | was greater than 2  |               |
|       | and      | that has | log reduction of    |               |
|       | survival | been     | *L. monocytogenes.* |               |
|       | of *L.   | f        | Final results were  |               |
|       | monocy   | ermented | below level of      |               |
|       | togenes* | at 90°F  | detection.          |               |
|       |          | (32°C)   |                     |               |
|       |          | for 8    |                     |               |
|       |          | hours at |                     |               |
|       |          | 115°F    |                     |               |
|       |          | (46°C)   |                     |               |
|       |          | after    |                     |               |
|       |          | reaching |                     |               |
|       |          | that as  |                     |               |
|       |          | the      |                     |               |
|       |          | internal |                     |               |
|       |          | tem      |                     |               |
|       |          | perature |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Hold     |                     |               |
|       |          | product  |                     |               |
|       |          | that has |                     |               |
|       |          | been     |                     |               |
|       |          | f        |                     |               |
|       |          | ermented |                     |               |
|       |          | at 90°F  |                     |               |
|       |          | (32°C)   |                     |               |
|       |          | for 8    |                     |               |
|       |          | hours at |                     |               |
|       |          | 125°F    |                     |               |
|       |          | (52°C)   |                     |               |
|       |          | after    |                     |               |
|       |          | reaching |                     |               |
|       |          | that as  |                     |               |
|       |          | the      |                     |               |
|       |          | internal |                     |               |
|       |          | tem      |                     |               |
|       |          | perature |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Hold     | After 4 hours there |               |
|       |          | product  | was greater than 2  |               |
|       |          | that has | log reduction of    |               |
|       |          | been     | *L. monocytogenes.* |               |
|       |          | f        | Final results were  |               |
|       |          | ermented | below level of      |               |
|       |          | at 90°F  | detection.          |               |
|       |          | (32°C)   |                     |               |
|       |          | for 4    |                     |               |
|       |          | hours at |                     |               |
|       |          | 135°F    |                     |               |
|       |          | (57°C)   |                     |               |
|       |          | after    |                     |               |
|       |          | reaching |                     |               |
|       |          | that as  |                     |               |
|       |          | the      |                     |               |
|       |          | internal |                     |               |
|       |          | tem      |                     |               |
|       |          | perature |                     |               |
+-------+----------+----------+---------------------+---------------+
| Heat  | B --     | Hold     | After 4 hours there | Glass and     |
| Trea  | Growth   | product  | was greater than 2  | Doyle 1998    |
| tment | and      | that has | log reduction of    | cont'         |
|       | survival | been     | *L. monocytogenes.* |               |
|       | of *L.   | f        | Final results were  |               |
|       | monocy   | ermented | below level of      |               |
|       | togenes* | at 90°F  | detection.          |               |
|       |          | (32°C)   |                     |               |
|       |          | for 4    |                     |               |
|       |          | hours at |                     |               |
|       |          | 145°F    |                     |               |
|       |          | (63°C)   |                     |               |
|       |          | after    |                     |               |
|       |          | reaching |                     |               |
|       |          | that as  |                     |               |
|       |          | the      |                     |               |
|       |          | internal |                     |               |
|       |          | tem      |                     |               |
|       |          | perature |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Beef and | When heated to at   |               |
|       |          | pork     | least 125°F         |               |
|       |          | sausage  | (51.7°C) and held   |               |
|       |          | to at    | for 4 hours there   |               |
|       |          | least    | was a 5 log         |               |
|       |          | 125°F    | reduction of *L.    |               |
|       |          | (51.7°C) | monocytogenes*.     |               |
|       |          | for 4    |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
| D     | B -- *S. | Water    | #### S. aureus      | Martinez,     |
| rying | aureus*  | activity | growth is not inhib | E.J., N.      |
|       | growth   | level    | ited when pH 6.0 or | Bonino, and   |
|       |          | 0.       |  higher and a hazar | S.M.          |
|       |          | 92-0.91, | d is especially pos | Alzamora.     |
|       |          | at 77˚F  | sible at a~w~ 0.92- | 1986.         |
|       |          | (25˚C)   | 0.91 because of a l | Combined      |
|       |          | in       | ack of competing fl | effect of     |
|       |          | salami   | ora. When pH is 5.0 | water         |
|       |          |          |  or lower a 6 log u | activity, pH  |
|       |          |          | nit reduction was f | and additives |
|       |          |          | ound after 21 days. | on growth of  |
|       |          |          |                     | *S            |
|       |          |          |                     | taphylococcus |
|       |          |          |                     | aureus* in    |
|       |          |          |                     | model salami  |
|       |          |          |                     | systems. Food |
|       |          |          |                     | Microbiology. |
|       |          |          |                     | 3 (4)         |
|       |          |          |                     | 321-329.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Water    | The pH is not a     |               |
|       |          | activity | factor in *S.       |               |
|       |          | level    | aureus* growth, and |               |
|       |          | 0.90 or  | a hazard is not     |               |
|       |          | less, at | likely.             |               |
|       |          | 77˚F     |                     |               |
|       |          | (25˚C)   |                     |               |
|       |          | in       |                     |               |
|       |          | salami   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Water    | These pathogens are | Beuchat, L.R. |
|       | growth   | activity | inhibited at these  | 1981.         |
|       | of many  | (a~w~)   | water activity      | Microbial     |
|       | yeasts   | level at | levels.             | stability as  |
|       |          | or below |                     | affected by   |
|       |          | 0.87     |                     | water         |
|       |          | such as  |                     | activity.     |
|       |          | f        |                     | Cereal Foods  |
|       |          | ermented |                     | World. 26 (7) |
|       |          | sausage, |                     | 345-349.      |
|       |          | and      |                     |               |
|       |          | foods    |                     |               |
|       |          | co       |                     |               |
|       |          | ntaining |                     |               |
|       |          | appro    |                     |               |
|       |          | ximately |                     |               |
|       |          | 65%      |                     |               |
|       |          | sucrose  |                     |               |
|       |          | or       |                     |               |
|       |          | 15%NaCl  |                     |               |
+-------+----------+----------+---------------------+---------------+
| D     | B --     | Water    | These pathogens are | Beuchat,      |
| rying | growth   | activity | inhibited at these  | 1981, cont'   |
|       | of most  | (a~w~)   | water activity      |               |
|       | molds    | level at | levels.             |               |
|       |          | or below |                     |               |
|       | (myc     | 0.80     |                     |               |
|       | otogenic |          |                     |               |
|       | peni     |          |                     |               |
|       | cillia), |          |                     |               |
|       | *Staphyl |          |                     |               |
|       | occoccus |          |                     |               |
|       | aureus,  |          |                     |               |
|       | most     |          |                     |               |
|       | Sacch    |          |                     |               |
|       | aromyces |          |                     |               |
|       | (bailii) |          |                     |               |
|       | spp.     |          |                     |               |
|       | Deba     |          |                     |               |
|       | romyces* |          |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Water    |                     |               |
|       | growth   | activity |                     |               |
|       | of       | (a~w~)   |                     |               |
|       | ha       | level at |                     |               |
|       | lophilic | or below |                     |               |
|       | b        | 0.75     |                     |               |
|       | acteria, |          |                     |               |
|       | *mycot   |          |                     |               |
|       | oxigenic |          |                     |               |
|       | asp      |          |                     |               |
|       | ergilli* |          |                     |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B - *E.  | After    | After 90 days of    | Faith, N.G.,  |
| aging | coli*    | ferm     | storage at 40˚F     | N. Parniere,  |
| and   | O157:H7  | entation | (4˚C), *E. coli*    | T. Larson,    |
| St    | s        | at 76˚F  | O157:H7 was still   | T.D. Lorang,  |
| orage | urvival, | (24˚C),  | detectable.         | C.W. Kaspar,  |
|       | and      | 90% RH   |                     | and J.B.      |
|       | growth   | to pH    |                     | Luchansky.    |
|       |          | \<4.8,   |                     | 1998.         |
|       |          | then     |                     | Viability of  |
|       |          | dried at |                     | *Escherichia  |
|       |          | 55˚F     |                     | coli* O157:H7 |
|       |          | (13˚C)   |                     | in salami     |
|       |          | 65% RH   |                     | following     |
|       |          | to pH    |                     | conditioning  |
|       |          | approx.  |                     | of batter,    |
|       |          | 4.6,     |                     | fermentation  |
|       |          | a~w~     |                     | and drying of |
|       |          | approx.  |                     | sticks and    |
|       |          | 0.92,    |                     | storage of    |
|       |          | 4.41%    |                     | slices.       |
|       |          | salt,    |                     | Journal of    |
|       |          | 44.5%    |                     | Food          |
|       |          | m        |                     | Protection.   |
|       |          | oisture, |                     | 61 (4)        |
|       |          | M/Pr     |                     | 377-382.      |
|       |          | ratio of |                     |               |
|       |          | greater  |                     |               |
|       |          | than     |                     |               |
|       |          | 1.9:1,   |                     |               |
|       |          | sealed   |                     |               |
|       |          | in       |                     |               |
|       |          | oxygen   |                     |               |
|       |          | imp      |                     |               |
|       |          | ermeable |                     |               |
|       |          | bags     |                     |               |
|       |          | with     |                     |               |
|       |          | air, or  |                     |               |
|       |          | vacuum   |                     |               |
|       |          | sealed,  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 40˚F  |                     |               |
|       |          | (4˚C)    |                     |               |
+-------+----------+----------+---------------------+---------------+
| Pack  | B - *E.  | After    | After 90 days of    | Faith et al.  |
| aging | coli*    | ferm     | storage at 70˚F     | 1998 cont'    |
| and   | O157:H7  | entation | (21˚C) no *E. coli* |               |
| St    | s        | at 76˚F  | O157:H7 was         |               |
| orage | urvival, | (24˚C),  | detectable by       |               |
|       | and      | 90% RH   | direct plating but  |               |
|       | growth   | to pH    | was found after     |               |
|       |          | \<4.8,   | enrichment.         |               |
|       |          | then     |                     |               |
|       |          | dried at |                     |               |
|       |          | 55˚F     |                     |               |
|       |          | (13˚C)   |                     |               |
|       |          | 65% RH   |                     |               |
|       |          | to pH    |                     |               |
|       |          | approx.  |                     |               |
|       |          | 4.6,     |                     |               |
|       |          | a~w~     |                     |               |
|       |          | approx.  |                     |               |
|       |          | 0.92,    |                     |               |
|       |          | 4.41%    |                     |               |
|       |          | salt,    |                     |               |
|       |          | 44.5%    |                     |               |
|       |          | m        |                     |               |
|       |          | oisture, |                     |               |
|       |          | M/Pr     |                     |               |
|       |          | ratio of |                     |               |
|       |          | greater  |                     |               |
|       |          | than     |                     |               |
|       |          | 1.9:1,   |                     |               |
|       |          | sealed   |                     |               |
|       |          | in       |                     |               |
|       |          | oxygen   |                     |               |
|       |          | imp      |                     |               |
|       |          | ermeable |                     |               |
|       |          | bags     |                     |               |
|       |          | with     |                     |               |
|       |          | air, or  |                     |               |
|       |          | vacuum   |                     |               |
|       |          | sealed,  |                     |               |
|       |          | stored   |                     |               |
|       |          | at 70˚F  |                     |               |
|       |          | (21˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+

## 

## 

## 

## 

## 

## Secondary Inhibitors, Not Shelf Stable Process

####### 

####### 

####### 

####### 

####### Includes: uncooked corned beef and cured pork 

+-------+----------+----------+---------------------+---------------+
| # Pr  | # P      | # Pr     | **Decision**        | **Scientific  |
| ocess | otential | ocess Pa |                     | Do            |
|       |  Hazards | rameters | # Criteria          | cumentation** |
+=======+==========+==========+=====================+===============+
| F     | C        | Addition | "\[If\] using       | Borchert,     |
| ormul | --E      | of       | sodium nitrite      | L.L., and R.  |
| ation | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
|       | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          | <http://www   |
|       |          |          | concentration)      | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | Sodium Nitrite can  | CFR 318.7(c)  |
|       |          | of       | be added up to 200  |               |
|       |          | sodium   | parts per million   | To access on  |
|       |          | nitrite  | (or an equivalent   | the internet: |
|       |          |          | of potassium        |               |
|       |          |          | nitrite) in the     | <             |
|       |          |          | final product       | http://www.ac |
|       |          |          | except in bacon     | cess.gpo.gov/ |
|       |          |          | where it can be     | nara/cfr/wais |
|       |          |          | added up to 120 ppm | idx_99/9cfrv2 |
|       |          |          | ingoing.            | _99.html#301> |
+-------+----------+----------+---------------------+---------------+
| Fe    | B -- *S. | Count    | #### Whe            | Bartholomew,  |
| rment | aureus*  | ry-style | n inoculated with l | D.T., and     |
| ation | growth   | hams     | actic acid bacteria | T.N. Blumer.  |
|       |          | (60%     | , Staphylococcal gr | 1980.         |
|       |          | sucrose  | owth was inhibited. | Inhibition of |
|       |          | and 38%  |                     | *St           |
|       |          | salt)    |                     | aphylococcus* |
|       |          | with     |                     | by lactic     |
|       |          | lactic   |                     | acid bacteria |
|       |          | acid     |                     | in            |
|       |          | bacteria |                     | country-style |
|       |          | added    |                     | hams. Journal |
|       |          |          |                     | of Food       |
|       |          |          |                     | Science. 45   |
|       |          |          |                     | (3) 420-425,  |
|       |          |          |                     | 430.          |
+-------+----------+----------+---------------------+---------------+

######### Irradiation

This information crosses many process categories.

There is information in this section that has not been approved for use
as of publication time, however it is included for future reference.

+-------+----------+----------+---------------------+---------------+
| # Pr  | # P      | # Pr     | **Decision**        | **Scientific  |
| ocess | otential | ocess Pa |                     | Do            |
|       |  Hazards | rameters | # Criteria          | cumentation** |
+=======+==========+==========+=====================+===============+
| I     | B --     | Irr      | Irradiating at 32˚F | Thayer, D.W.  |
| rradi | *Sal     | adiating | (0˚C), 0.75 kGy     | 1995. Use of  |
| ation | monella* | mech     | resulted in a 1 log | irradiation   |
|       | survival | anically | decrease of         | to kill       |
|       |          | deboned  | *Salmonella*. 1.5   | enteric       |
|       |          | poultry  | kGy resulted in a 3 | pathogens on  |
|       |          | with     | log reduction, 2.25 | meat and      |
|       |          | 0.75 to  | kGy resulted in a 5 | poultry.      |
|       |          | 3.00 kGy | log reduction and   | Journal of    |
|       |          | at 32˚F  | 3.0 kGy resulted in | Food Safety.  |
|       |          | (0˚C)    | a 7 to 8 log        | 15 (2)        |
|       |          |          | reduction.          | 181-192.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | Irradiating at 32˚F |               |
|       |          | adiating | (0˚C) followed by   |               |
|       |          | mech     | cooking to 140˚F    |               |
|       |          | anically | (60˚C) for 2        |               |
|       |          | deboned  | minutes, 0.75 kGy   |               |
|       |          | poultry  | resulted in a 6 log |               |
|       |          | with     | decrease of         |               |
|       |          | 0.75 to  | *Salmonella*. 1.5   |               |
|       |          | 3.00 kGy | kGy to 3.0 kGy      |               |
|       |          | at 32˚F  | resulted in a 9 log |               |
|       |          | (0˚C)    | reduction.          |               |
|       |          | then     |                     |               |
|       |          | cooking  |                     |               |
|       |          | to an    |                     |               |
|       |          | internal |                     |               |
|       |          | tem      |                     |               |
|       |          | perature |                     |               |
|       |          | of 140˚F |                     |               |
|       |          | (60˚C)   |                     |               |
|       |          | for 2    |                     |               |
|       |          | minutes  |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *S. | Irr      | The heat treatment  | Radomyski,    |
|       | typh     | adiating | after irradiation   | T., E.A.      |
|       | imurium* | mech     | destroys 6 log      | Murano, D.G.  |
|       | survival | anically | units more than     | Olson, P.S.   |
|       |          | deboned  | just irradiation at | Murano. 1994. |
|       |          | chicken  | 1.5 kGy, and        | Elimination   |
|       |          | with     | provides the same   | of pathogens  |
|       |          | 0.75 to  | destruction as the  | of            |
|       |          | 3.0 kGy  | irradiation         | significance  |
|       |          | then     | increases.          | in food by    |
|       |          | heated   |                     | low-dose      |
|       |          | for 2.0  |                     | irradiation:  |
|       |          | minutes  |                     | a review.     |
|       |          | at 140˚F |                     | Journal of    |
|       |          | (60˚C)   |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (1) 73-86. |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Irr      | *Campylobacte*r is  |               |
|       | *Campy   | adiating | reduced by 4.19 log |               |
|       | lobacter | chicken  | units, and remained |               |
|       | jejuni*  | c        | at least 2.5 log    |               |
|       | survival | arcasses | units lower than    |               |
|       |          | with 2.5 | non-irradiated      |               |
|       |          | kGy at   | carcasses when      |               |
|       |          | 37.4 to  | stored at 40˚F      |               |
|       |          | 38.3˚F   | (4˚C) for 18 days.  |               |
|       |          | (3 to    |                     |               |
|       |          | 3.5˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
| I     | B -- *C. | Ir       | Both irradiated and | Radomyski et  |
| rradi | bo       | radiated | non-irradiated      | al. cont'     |
| ation | tulinum* | fresh    | products were toxic |               |
|       | survival | pork     | after 14 days.      |               |
|       | and      | with 1   |                     |               |
|       | toxin    | kGy      |                     |               |
|       | pr       | packaged |                     |               |
|       | oduction | with 10% |                     |               |
|       |          | to 20%   |                     |               |
|       |          | oxygen   |                     |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C)   |                     |               |
|       |          | for 14   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Ir       | Irradiated pork     |               |
|       |          | radiated | showed no toxicity  |               |
|       |          | fresh    | for 43 days while   |               |
|       |          | pork     | non-irradiated pork |               |
|       |          | with 1   | showed toxicity     |               |
|       |          | kGy      | after 21 days.      |               |
|       |          | packaged |                     |               |
|       |          | with 0%  |                     |               |
|       |          | oxygen   |                     |               |
|       |          | stored   |                     |               |
|       |          | at 59˚F  |                     |               |
|       |          | (15˚C)   |                     |               |
|       |          | for 43   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Irr      | 1.5 kGy irradiation | Thayer, D.W.  |
|       | *Es      | adiation | at temperatures     | 1995. Use of  |
|       | chrichia | of       | ranging from --76˚F | irradiation   |
|       | coli*    | ground   | (-60˚C) to --4˚F    | to kill       |
|       | O157:H7  | beef at  | (‑20˚C) resulted in | enteric       |
|       | survival | 1.5 kGy  | a 1 to 2 log        | pathogens on  |
|       |          | *in      | reduction of *E.    | meat and      |
|       |          | vacuo*   | coli* O157:H7. 1.5  | poultry.      |
|       |          | at       | kGy irradiation at  | Journal of    |
|       |          | temp     | temperatures        | Food Safety.  |
|       |          | eratures | ranging from 32˚F   | 15 (2)        |
|       |          | ranging  | (0˚C) to 59˚F       | 181-192.      |
|       |          | from     | (15˚C) resulted in  |               |
|       |          | --76˚F   | a 4 to 5 log        |               |
|       |          | (-60˚C)  | reduction of *E.    |               |
|       |          | to 59˚F  | coli* O157:H7.      |               |
|       |          | (15˚C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Irr      | A maximum dosage of | CFR 179.26    |
|       | *Es      | adiation | 4.5 kGy is allowed  |               |
|       | chrichia | of raw   | to control *E.      | Access on the |
|       | coli*    | gound    | coli* 157:H7 on     | internet at:  |
|       | O157:H7  | beef at  | refrigerated raw    |               |
|       | survival | 4.5 kGy  | meat and 7.0 kGy    | <http://www   |
|       |          | refr     | when the meat is    | .access.gpo.g |
|       |          | igerated | frozen              | ov/nara/cfr/w |
|       |          | and 7.0  |                     | aisidx_99/21c |
|       |          | kGy      |                     | frv3_99.html> |
|       |          | frozen   |                     |               |
+-------+----------+----------+---------------------+---------------+
| I     | B --     | Irr      | *E. coli* O157:H7   | Thayer, D.W., |
| rradi | *Es      | adiating | is reduced 1 log    | and G. Boyd.  |
| ation | chrichia | raw      | unit with this      | 1993.         |
|       | coli*    | mech     | treatment.          | Elimination   |
|       | O157:H7  | anically |                     | of            |
|       | survival | deboned  |                     | *Escherichia  |
|       |          | chicken  |                     | coli* O157:H7 |
|       |          | meat or  |                     | in meats by   |
|       |          | ground   |                     | gamma         |
|       |          | beef     |                     | irradiation.  |
|       |          | vacuum   |                     | Applied and   |
|       |          | packaged |                     | Environmental |
|       |          | or with  |                     | Microbiology. |
|       |          | air with |                     | 59 (4)        |
|       |          | 0.27 kGy |                     | 1030-1034.    |
|       |          | to 0.42  |                     |               |
|       |          | kGy at   |                     |               |
|       |          | temp     |                     |               |
|       |          | eratures |                     |               |
|       |          | between  |                     |               |
|       |          | 41°F     |                     |               |
|       |          | (5°C)    |                     |               |
|       |          | and 23°F |                     |               |
|       |          | (‑5°C)   |                     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | *E.coli* O157:H7    |               |
|       |          | adiating | was reduced to less |               |
|       |          | vacuum   | than 10 CFU/g (a    |               |
|       |          | packaged | 4.8 log reduction)  |               |
|       |          | raw      | and after 20 hours  |               |
|       |          | ground   | at 95°F (35°C) no   |               |
|       |          | beef     | verotoxin was       |               |
|       |          | with     | detected.           |               |
|       |          | 0.75 kGy |                     |               |
|       |          | to 3.0   |                     |               |
|       |          | kGy at   |                     |               |
|       |          | 32°F     |                     |               |
|       |          | (0°C)    |                     |               |
|       |          | then     |                     |               |
|       |          | stored   |                     |               |
|       |          | at 95°F  |                     |               |
|       |          | (35°C)   |                     |               |
|       |          | for 20   |                     |               |
|       |          | hours    |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Irr      | A minimum dose of   | CFR 179.26    |
|       | *Tri     | adiation | 0.3 kGy and a       |               |
|       | chinella | of       | maximum dose of 1   | Access on the |
|       | s        | ground   | kGy is allowed to   | internet at:  |
|       | piralis* | pork     | destroy             |               |
|       | survival |          | *Trichinella        | <http://www   |
|       |          |          | spiralis.*          | .access.gpo.g |
|       |          |          |                     | ov/nara/cfr/w |
|       |          |          |                     | aisidx_99/21c |
|       |          |          |                     | frv3_99.html> |
+-------+----------+----------+---------------------+---------------+
| I     | B --     | Irr      | A maximum dose of 3 | CFR 179.26    |
| rradi | *Sal     | adiation | kGy is allowed to   |               |
| ation | monella* | of       | control             | Access on the |
|       | survival | ground   | *Salmonella* on raw | internet at:  |
|       |          | poultry  | poultry meat not    |               |
|       |          |          | excluding oxygen    | <http://www   |
|       |          |          | from the package.   | .access.gpo.g |
|       |          |          |                     | ov/nara/cfr/w |
|       |          |          |                     | aisidx_99/21c |
|       |          |          |                     | frv3_99.html> |
+-------+----------+----------+---------------------+---------------+
|       | B -- *L. | Irr      | 2.0 kGy will reduce | Fu, A.H.,     |
|       | monocy   | adiating | *L. monocytogenes*  | J.G.          |
|       | togenes* | raw and  | and *Salmonella* 6  | Sebranek, and |
|       | and      | cooked   | log units, however  | E.A. Murano.  |
|       | *Sal     | hams and | after 7 days and    | 1995.         |
|       | monella* | pork     | storage at 45°F     | Survival of   |
|       | survival | chops    | (7°C), then storage | *Listeria     |
|       | after    | with 2.0 | for 2 days at 77°F  | m             |
|       | irr      | kGy and  | (25°C) shows a 5    | onocytogenes* |
|       | adiation | storage  | log growth.         | and           |
|       |          | at 45°F  |                     | *Salmonella   |
|       |          | (7°C)    |                     | typhimurium*  |
|       |          | for 7    |                     | and quality   |
|       |          | days and |                     | attributes of |
|       |          | 2 days   |                     | cooked pork   |
|       |          | at 77°F  |                     | chops and ham |
|       |          | (25°C)   |                     | after         |
|       |          |          |                     | irradiation.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food Science. |
|       |          |          |                     | 60 (5)        |
|       |          |          |                     | 1001-1005,    |
|       |          |          |                     | 1008.         |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | 0.75 kGy will       |               |
|       |          | adiating | reduce *L.          |               |
|       |          | hams and | monocytogenes* and  |               |
|       |          | pork     | *Salmonella* 2 log  |               |
|       |          | chops    | units, however      |               |
|       |          | with .75 | after 7 days and    |               |
|       |          | kGy and  | storage at 45°F     |               |
|       |          | storage  | (7°C), then storage |               |
|       |          | at 45°F  | for 2 days at 77°F  |               |
|       |          | (7°C)    | (25°C) shows a 5    |               |
|       |          | and 2    | log growth.         |               |
|       |          | days at  |                     |               |
|       |          | 77°F     |                     |               |
|       |          | (25°C)   |                     |               |
|       |          | NOTE:    |                     |               |
|       |          | Irr      |                     |               |
|       |          | adiation |                     |               |
|       |          | of ham   |                     |               |
|       |          | products |                     |               |
|       |          | is       |                     |               |
|       |          | c        |                     |               |
|       |          | urrently |                     |               |
|       |          | not      |                     |               |
|       |          | p        |                     |               |
|       |          | ermitted |                     |               |
|       |          | by       |                     |               |
|       |          | U        |                     |               |
|       |          | SDA/FSIS |                     |               |
+-------+----------+----------+---------------------+---------------+
| I     | B -- *L. | Irr      | This treatment will | Monk, J.D.    |
| rradi | monocy   | adiating | result in 0.82 log  | M.A. Rocelle, |
| ation | togenes* | ground   | reduction of *L.    | S. Clavero,   |
|       | and *S.  | beef at  | monocytogenes* and  | L.R. Beuchat, |
|       | aureus*  | 0.5 kGy  | 1.10 log reduction  | M.P. Doyle,   |
|       | survival |          | of *S. aureus*.     | and R.E.      |
|       |          |          |                     | Brackett.     |
|       |          |          |                     | 1994.         |
|       |          |          |                     | Irradiation   |
|       |          |          |                     | inactivation  |
|       |          |          |                     | of *Listeria  |
|       |          |          |                     | m             |
|       |          |          |                     | onocytogenes* |
|       |          |          |                     | and           |
|       |          |          |                     | *S            |
|       |          |          |                     | taphylococcus |
|       |          |          |                     | aureus* in    |
|       |          |          |                     | low- and      |
|       |          |          |                     | high-fat,     |
|       |          |          |                     | frozen and    |
|       |          |          |                     | refrigerated  |
|       |          |          |                     | ground beef.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (11)       |
|       |          |          |                     | 969-974.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | This treatment will |               |
|       |          | adiating | result in 1.64 log  |               |
|       |          | ground   | reduction of *L.    |               |
|       |          | beef at  | monocytogenes* and  |               |
|       |          | 1.0 kGy  | 2.21 log reduction  |               |
|       |          |          | of *S. aureus*.     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | This treatment will |               |
|       |          | adiating | result in 2.46g     |               |
|       |          | ground   | reduction of *L.    |               |
|       |          | beef at  | monocytogenes* and  |               |
|       |          | 1.5 kGy  | 3.11 log reduction  |               |
|       |          |          | of *S. aureus*.     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | This treatment will |               |
|       |          | adiating | result in 3.28 log  |               |
|       |          | ground   | reduction of *L.    |               |
|       |          | beef at  | monocytogenes* and  |               |
|       |          | 2.0 kGy  | 4.42 log reduction  |               |
|       |          |          | of *S. aureus*.     |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | This treatment will |               |
|       |          | adiating | result in 4.10 log  |               |
|       |          | ground   | reduction of *L.    |               |
|       |          | beef at  | monocytogenes* and  |               |
|       |          | 2.5 kGy  | 5.12 log reduction  |               |
|       |          |          | of *S. aureus*.     |               |
+-------+----------+----------+---------------------+---------------+
|       | B -- *L. | Irr      | *L. monocytogenes*  | Tarté, R.R.,  |
|       | monocy   | adiating | was reduced 3 log   | E.A, Murano,  |
|       | togenes* | ground   | units.              | D.G. Olson.   |
|       | survival | pork     |                     | 1996.         |
|       |          | with     |                     | Survival and  |
|       |          | 0.25 to  |                     | injury of     |
|       |          | 1.25 kGy |                     | *Listeria     |
|       |          | at room  |                     | mo            |
|       |          | temp     |                     | nocytogenes*, |
|       |          | erature. |                     | *Listeria     |
|       |          |          |                     | innocua,* and |
|       |          |          |                     | *Listeria     |
|       |          |          |                     | ivanovii* in  |
|       |          |          |                     | ground pork   |
|       |          |          |                     | following     |
|       |          |          |                     | electron beam |
|       |          |          |                     | irradiation.  |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 59 (6)        |
|       |          |          |                     | 596-600.      |
+-------+----------+----------+---------------------+---------------+
|       |          | Irr      | *L. monocytongens*  | Radomyski,    |
|       |          | adiating | is reduced 4 log    | T., E.A.      |
|       |          | mech     | units.              | Murano, D.G.  |
|       |          | anically |                     | Olson, P.S.   |
|       |          | deboned  |                     | Murano. 1994. |
|       |          | chicken  |                     | Elimination   |
|       |          | meat     |                     | of pathogens  |
|       |          | with     |                     | of            |
|       |          | 2.00 kGy |                     | significance  |
|       |          |          |                     | in food by    |
|       |          |          |                     | low-dose      |
|       |          |          |                     | irradiation:  |
|       |          |          |                     | a review.     |
|       |          |          |                     | Journal of    |
|       |          |          |                     | Food          |
|       |          |          |                     | Protection.   |
|       |          |          |                     | 57 (1) 73-86. |
+-------+----------+----------+---------------------+---------------+
| I     | B -- *A. | Irr      | *A. hydrophilia*    | Radomyski et  |
| rradi | hydr     | adiating | remained at less    | al. 1994,     |
| ation | ophilia* | vacuum   | than 0.30 log units | cont'         |
|       | survival | packaged | on irradiated loins |               |
|       | and      | pork     | whereas it grew to  |               |
|       | growth   | loins    | 2.51 log units on   |               |
|       |          | with 3.0 | the non-irradiated  |               |
|       |          | kGy,     | loins.              |               |
|       |          | then     |                     |               |
|       |          | storage  |                     |               |
|       |          | at 40°F  |                     |               |
|       |          | (4°C)    |                     |               |
|       |          | for 42   |                     |               |
|       |          | days     |                     |               |
+-------+----------+----------+---------------------+---------------+
|       | B --     | Irr      | The irradiation     |               |
|       | *Y       | adiating | reduced the         |               |
|       | ersinia* | chicken  | *Yersinia* spp. by  |               |
|       | spp.     | c        | 2 log units and     |               |
|       | survival | arcasses | counts on           |               |
|       | and      | with 2.5 | irradiated          |               |
|       | growth   | kGy then | carcasses remained  |               |
|       |          | storage  | 2 log units lower   |               |
|       |          | at 40°F  | than those          |               |
|       |          | (4°C)    | carcasses not       |               |
|       |          | for 18   | treated. However,   |               |
|       |          | days     | *Yersinia* spp.     |               |
|       |          |          | increased by 4 log  |               |
|       |          |          | units on both       |               |
|       |          |          | irradiated and not  |               |
|       |          |          | irradiated          |               |
|       |          |          | carcasses.          |               |
+-------+----------+----------+---------------------+---------------+

######### 

######### 

######### 

######### 

######### 

######### 

######### Thermally Processed, 

######### Commercially Sterile

####### Includes: canned products 

This category contains only physical and chemical hazards.

These hazards are possible in all of the previous categories.

+-------+----------+----------+---------------------+---------------+
| # Pr  | # P      | # Pr     | **Decision**        | **Scientific  |
| ocess | otential | ocess Pa |                     | Do            |
|       |  Hazards | rameters | # Criteria          | cumentation** |
+=======+==========+==========+=====================+===============+
| F     | C        | Addition | "\[If\] using       | Borchert,     |
| ormul | --E      | of       | sodium nitrite      | L.L., and R.  |
| ation | xcessive | pr       | diluted \[to 6.25%  | G. Cassens.   |
|       | nitrite  | eblended | by weight\] with    | 1998.         |
|       | level in | cure     | sodium chloride,    | Chemical      |
|       | product  | i        | which is received   | hazard        |
|       |          | ncluding | from the            | analysis for  |
|       |          | sodium   | manufacturer with a | sodium        |
|       |          | nitrite  | continuing letter   | nitrite in    |
|       |          |          | of guarantee, then  | meat curing.  |
|       |          |          | acute nitrite       | American Meat |
|       |          |          | toxicity is not a   | Institute     |
|       |          |          | problem." (due to   | Foundation    |
|       |          |          | self-limiting,      | Paper.        |
|       |          |          | high, salt          | <http://www   |
|       |          |          | concentration)      | .ag.ohio-stat |
|       |          |          |                     | e.edu/~meatsc |
|       |          |          |                     | i/borca2.htm> |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | "Extreme caution    |               |
|       |          | of pure  | must be exercised   |               |
|       |          | sodium   | if pure sodium      |               |
|       |          | nitrite  | nitrite is used."   |               |
|       |          |          | "The conservative   |               |
|       |          |          | estimate for a      |               |
|       |          |          | lethal dose in      |               |
|       |          |          | humans is 14 mg/kg, |               |
|       |          |          | meaning the dose    |               |
|       |          |          | would be 1 g        |               |
|       |          |          | \[(0.0022 lb)\] for |               |
|       |          |          | a 70 kg \[(154      |               |
|       |          |          | lb)\] adult and 0.2 |               |
|       |          |          | g \[(8.8x10^-5^     |               |
|       |          |          | lb)\] for a 15 kg   |               |
|       |          |          | \[(33 lb)\] child." |               |
+-------+----------+----------+---------------------+---------------+
|       |          | Addition | Sodium Nitrite can  | CFR 318.7(c)  |
|       |          | of       | be added up to 200  |               |
|       |          | sodium   | parts per million   | To access on  |
|       |          | nitrite  | (or an equivalent   | the internet: |
|       |          |          | of potassium        |               |
|       |          |          | nitrite) in the     | <             |
|       |          |          | final product       | http://www.ac |
|       |          |          | except in bacon     | cess.gpo.gov/ |
|       |          |          | where it can be     | nara/cfr/wais |
|       |          |          | added up to 120 ppm | idx_99/9cfrv2 |
|       |          |          | ingoing.            | _99.html#301> |
+-------+----------+----------+---------------------+---------------+