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, vegetative 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 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 , 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.
All process steps P and/or C – Lead hazard Contamination of muscle tissue with lead shot Though whole lead shots are removed from the meat, a trace amount of residue remains. However, the amount of lead residue is not of health concern unless excessive amounts of the contaminated product are eaten daily over a long period of time. Although scientific documentation is limited it is advised that processors are aware that lead toxicity is always a concern and should be addressed. Burger, J., R.A. Kenamer, I.L. Brisbin Jr., and M. Gochfeld. 1997. Metal levels in mourning doves from : potential hazards to doves and hunters. Environmental Resources. 75 (2) 173-186. AND
Animal Receiving/ holding C- Antibiotic and pesticide residues Slaughter of all animals Current data in 1998 showed that approximately 1% of animal products in US and contain antibiotic residues at very low levels. Though due to low prevalence of the positive results, about 90% are expected to be false positives. Mitchell, J.M., M.W. McEwen, W.B. McNab, and A.J. Yee. 1998. Antimicrobial Drug Residues in Milk and Meat: Causes, Concerns, Prevalence, Regulations, Tests, and Test Performance. Journal of Food Protection. 61 (6) B –Contamination with Salmonella spp., Listeria monocytogenes, Campylobacter spp., Clostridium perfringens, and Yersinia enterocolitica Co-mingling and resting of animals to slaughter Feed withdrawal and holding animals 2 to 6 hours prior to slaughter has been shown to reduce the incidence of ruptured viscera and Miller, M.F., M.A. Carr, D.B. Bawcom, C.B. Ramsey, and L.D. Thompson. 1997. Microbiology of pork carcasses from pigs with differing origins and feed withdrawal times. Journal of Food Protection. 60 (3) 242-245. P – Foreign material Slaughtering animals with the possible presence of needles, buckshot etc. There is a low incidence of occurrence. National Beef Quality Audits, 1991, 1995, 2000.
Pork carcass scalding B – Escherichia. Coli, Salmonella and Campylobacter survival Scalding in at or below 145°F (63°C) E. coli, Salmonella and Campylobacter were not killed with 122°F (50°C) typical in a scalding tank. The carcasses must still be singed to kill the pathogens. Scalding in water to 145°F (63°C) E. coli, Salmonella and Campylobacter are killed at 145°F (63°C). water at less than 140°F (60°C) Salmonella spp. were only when scald water was less than 140°F (60°C). Kampelmacher, E.H., P.A.M. Guinee, K. Hofstra, and A. Van Keulen. 1961. Studies on Salmonella in slaughter houses. Zentralbl. Veterinaermed. 8:1025-1032. Beef carcass and evisceration B- Fecal contamination with E. coli O157:H7, and S. typhimurium Post hide removal, pre-evisceration wash of beef carcasses with distilled (not tap) A pre-evisceration wash makes the surface of the carcass less tactile, therefore allowing any ensuing contamination easier to remove. E. coli O157:H7, and S. typhimurium count was 0.7 log units less after washing. Dickson, J.S. 1995. Susceptibility of preevisceration washed beef carcasses to contamination by Escherichia coli O157:H7 and salmonellae. Journal of Food Protection. 58 (10) 1065-1068.
Rinse beef carcasses with low pressure (10 psi) followed by high pressure (250 psi) 95°F (35°C) water, then spraying the area with a fine mist of 131˚F (55˚C) 2% acetic acid for 11 seconds The addition of the 2% acetic acid treatment with the wash, reduced E. coli, and S. typhimurium count 2.4 to 5.1 log units inside the contaminated area and to < 0.5 log units outside the initial contamination area to below detection level more effectively than just the water wash, or trimming. Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. 1995. (continued) Hide removal/ evisceration B- Fecal contamination with E. coli, and S. typhimurium beef carcasses with low pressure (10 psi) followed by high pressure (250 psi) 95°F (35°C) water, then spraying the area with a fine mist of 131˚F (55˚C) 2% lactic acid for 11 seconds The addition of the 2% acetic acid treatment with the wash, reduced E. coli, and S. typhimurium count to 5.0 log units inside the contaminated area and to < 0.5 log units outside the initial contamination area to below detection level more effectively than just the water wash, or trimming. Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. 1995. (continued) B – S. typhimurium contamination Spraying pork carcasses with 2% or greater lactic acid solution at 52˚F (11˚C) for at least 60 seconds. The cold lactic acid treatment eliminated S. typhimurium when contaminated with 1 log unit but was less than 50% successful in removing contamination when inoculated with 2 log units.
B – S. typhimurium contamination Spraying pork carcasses with 2% or greater lactic acid solution at 131˚F (55˚C) for at least 60 seconds The hot lactic acid treatment eliminated S. typhimurium when contaminated with up to 2 log units. Van Netten, P., D.A.A. Mossel, and J. Huis In’t Veld. 1995. (continued) B – Contamination with Salmonella, Yersinia, and Campylobacter Spray pork carcasses with 1/5% acetic, citric, or lactic acid No significant microbiological difference was made with treatments on Salmonella, Yersinia, and Campylobacter. Fu, A.H., J.G. Sebranek, and E.A. Murano, 1994. Microbial and Quality Characteristics of Pork Cuts from Carcasses Treated with Sanitizing Sprays. Journal of Food Science. 59 (2) 306-309. Hide removal/ evisceration B – Contamination with Salmonella spp., and Campylobacter spp. Spray pork carcasses with 2% lactic acid spray (20 psi, ca. 150 ml per half carcass) Incidence of Salmonella spp. and Campylobacter spp. decreased 95 to 99% with this treatment. Epling, L.K., J.A. Carpenter, and L.C. Blankenship. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537.
B – Aerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water followed by 2% acetic acid solution at 55˚F (12.8˚C) both at 200 psi was a 0.8 log decrease in the microflora present one hour after treatment, and the inhibition continued through the 28th day of storage when there was a 0.9 log difference between those loins sprayed with acetic acid and those not sprayed at all. Over all there was still a 4 log growth over the 28 days for all treatments. Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. Effects of washing and sanitizing on the bacterial of vacuum-packaged pork loins. Journal of Food Protection. 46 (3) 231 B –Aaerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water followed by 200 ppm sodium hypochlorite solution (adjusted pH to 6.0 with phosphoric acid) at 55˚F (12.8˚C) both at 200 psi. A 0.6 log reduction was detected one hour after treatment, however by 21 days after slaughter there was no difference in growth between those sprayed with sodium hypochlorite solution and those that were not sprayed at all (approx. 6.9 log count of microorganisms). Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. (continued) Hide removal/ evisceration B –Aaerobic and anaerobic pathogen survival and growth Spray pork carcasses with 55˚F (12.8˚C) tap water at 200 psi. A 0.6 log reduction was detected one hour after treatment, however by 21 days after slaughter there was no difference in growth between those sprayed with water and those that were not sprayed at all. (about 6.9 log count of microorganisms). Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. (continued)
Evisceration, head trimming B- Yersinia enterocolitica contamination Circumanal incision and removal of intestines; excision of the tongue, pharynx, and the tonsils; incision of the mandibular lymph nodes and deboning of head meat Prevent Yersinia enterocolitica contamination as the organism is able to grow in refrigerated foods. Kapperud, G. 1991. Yersinia enterocolitica in food hygiene. International Journal of Food Microbiology. 12 (1) 53-66. B – E. coli, coliforms and aerobic bacteria contamination Washing carcasses with water at 104°F (40°C) and pH 7.5 and trimming after skinning and evisceration of beef carcasses E. coli, coliforms and aerobic bacteria deposited on surface during skinning and evisceration are not reduced by trimming, and washing. Gill, C.O., M. Badoni, and T. Jones. 1996. Hygienic effects of trimming and washing operations in a beef-carcass-dressing process. Journal of Food Protection. 59 (6) 666-669. Final Trim B – Fecal, milk and ingesta contamination to carcasses trim of beef, pork and lamb carcasses before final rinse Zero tolerance for visible fecal, milk and ingesta contamination. FSIS Directive 6420.1 To access on the internet, go to: B – E. coli O157:H7 contamination Trimming beef carcass Trimming beef carcass reduced E.coli O157:H7 by 3.1 log units (5.14 logs initial).
Spraying beef carcasses immediately after rail inspection and again after and an 8 hour spray chill cycle with any combinations of the following: water, 200ppm chlorine, or 3% lactic acid solution Spraying the carcass with the lactic acid solution both times showed the greatest bacterial reduction. When lactic acid rinse was used for one of the rinses the bacteria were reduced more than not using lactic acid Kenney, P.B., R.K. Prasai, R.E. Campbell, C.L. Kastner, and D.Y.C. Fung. 1994. Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication. Journal of Food Protection. 58 (6) 633-638. beef carcass with 200 – 250 mg/L sodium hypochlorite (pH 6.0) at 3.5 kg/cm2 or 14.0 kg/cm2; .83 L/minute or 3.4 L/minute and moving 2 cm /second or 10 cm /second for 2, 15, or 30 seconds. Each combination using sodium hypochlorite rinse reduced bacteria at least 0.1log (0.83 L/minute, 3.5 kg/cm2, 10 cm/second) to 72.0 log (3.4 L/minute, 14.0 kg/minute, 2 cm/second). As time of spray increased from 2 to 15 and 30 seconds, the log reduction increased from less than .5 log reduction to greater than 1.0 log reduction. , R.T., M.E. , H.D. Naumann, and W.C. Stringer. 1977. Experiments in Sanitizing Beef With Sodium Hypochlorite. Journal of Food Protection. 40 (4) 246 – 249.
B – Contamination of carcasses with bacteria Lamb carcasses dressed and rinsed with 60°F (15°C) water for 15 seconds then subjected to steam condensation or immersed in 194°F (90°C) water for 8 seconds There was no difference between these two treatments. Aerobic plate counts were reduced 1 log unit as compared to carcasses that were not treated. C., J.A. Thornton, L. Ketteringham, S.J. James. 2000. Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses. Journal of Food Engineering. 43 (4) 219-225. Lamb carcasses dressed and rinsed with 60°F (15°C) water for 15 seconds then subjected immersed in 194°F (90°C) water with 250 ppm free chlorine by NaOCl for 8 seconds Aerobic counts were reduced 1.6 logs as compared to carcasses that were not treated.
B – Contamination of carcasses with Bacillus cereus, C. perfringens, E. coli, Micrococcus varians, Proteus vulgaris, Pseudomonas florescens and fragi, Salmonella typhimurium and spp., Stapylococcus aureus, and Enterococcus faecalis. Aqueus cholrine Ca(OCl)2) to result in 3, 12.5, 50 or 200 ppm of chlorine on beef carcasses 15 seconds of exposure to 3 ppm of chlorine destroyed C. perfringens, E. coli, Micrococcus varians, Proteus vulgaris, Pseudomonas florescens and fragi, Salmonella typhimurium and spp., and Stapylococcus aureus; 12.5 ppm cholrine for 2 minutes or 50 ppm of cholrine for 15 seconds were required for a 7 log decrease in Enterococcus faecalis; and 200 ppm chlorine for 30 seconds resulted in a 6 log decrease of Bacillus cereus. Kotula, K.L., A.W. Kotula, B.E. Rose, C.J. Pierson, and M. Camp. 1997. Reduction of aqueous cholrine by organic material. Journal of Food Protection. 60 (3) 276-282. B – E. coli O157:H7 contamination Using 2% acetic acid on beef brisket fat for 12 sec immediately after being inoculated with fecal matter. E. coli O157:H7 was reduced by 3.69 log units. Cabedo, L., J.N. Sofos, and G.C. Smith. 1996. Removal of bacteria from beef tissue by spray washing after different times of exposure to fecal material. Journal of Food Protection. 59 (12) 1284-1287. B - S. typhimurium 2% acetic acid on beef brisket fat when there was a 2 hr delay after inoculation. E. coli O157:H7 was reduced by 2.5 log units. N. Clayton, 2002. unpublished thesis from U. Kentucky.
B – 7 strains of E. coli Beef carcass sprayed with a carcass washer (80 cycles per minute, 14 m/minute, 80 psi, and 4.8 L/minute) at 75.2°F (24°C) with 1%, 3%, or 5% acetic, lactic, or citric acid. E. coli O157:H7 was reduced 1 to 1.5 log units with rinse of 1%, 3%, or 5% acetic, lactic, or citric acid. Nettles Cutter, C., and G.R. Siragusa. 1994. Efficacy of Organic Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer. Journal of Food Protection. 57 (2) 97 – 103. B – 7 strains of E. coli B – E. coli O157:H7 B – Salmonella enteritidis B – Listeria monocytogenes contamination 140º F (60º C) hot wash on beef carcasses 7 strains of E. coli reduced greater then 1 log unit with a 140˚F (60˚C) carcass wash. M. G. 1992. Destruction of bacteria of fresh meat by hot water. Epidemiology and Infection. 109 (3) 491-496. 176º F (80ºC) hot water wash on beef carcasses for 10 seconds 176º F (80ºC) hot wash on carcasses for 10 seconds, reduced the 7 strains of E. coli 3 log units.
B – Listeria innocua Electrolyzed oxidizing with 80+ ppm free chlorine (40+ for Listeria monocytogenes) (pH range 2.3 to 2.6) at 39.2°F (4°C) , 73.4°F (23°C), 95°F (35°C) or 113°F (45°C) or water with chlorine added 70 to 80 ppm. All cultures were negative even by enrichment after 10 minutes at 39.2°F (4°C) and 73.4°F (23°C), 4 minutes at 95°F (35°C), and 3 minutes at 113°F (45°C). Similar results (not published) were found with water and chlorine against E. coli O157:H7 and Listeria monocytogenes. Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1997. Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O107:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (2) 114-119. A hot water wash 165˚F (74˚C) at 20 psi, followed by 86˚F (30˚C) at 125 psi. A hot water wash 165˚F (74º C) at 20 psi, followed by 86˚F (30˚C) at 125 psi, reduced Listeria innocua on beef carcasses by 2.5 log units.
B – E. coli O157:H7, Listeria and Clostridium contamination Spray beef carcasses 80 psi, 32°C for 15 seconds with tap water (pH 7.34) Initial wash with water reduced E. coli O157:H7 by more than 1.5 log units and reduced Listeria and Clostridium by 3 log units. Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1996. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (6) 619-624. B – E. coli O157:H7, Listeria and Clostridium contamination Spray beef carcasses 80 psi, 32°C for 15 seconds with 12% trisodium phosphate (pH 12.31) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. B – Survival of S. typhimurium Spray beef carcasses 80 psi, 32°C for 15 seconds with 1.5% lactic acid (pH 2.44) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. N. Clayton, 2002. unpublished thesis from U. Kentucky Spray beef carcasses 80 psi, 32°C for 15 seconds with 3% lactic acid (pH 2.27) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. B – Survival of S. typhimurium Spray beef carcasses 80 psi, 32°C for 15 seconds with 1.5% acetic acid (pH 2.82) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.
B – Survival of S. typhimurium Spray beef carcasses 80 psi, 32°C for 15 seconds with 3% acetic acid (pH 2.69) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units. N. Clayton, 2002. unpublished thesis from U. Kentucky A hot water treatment 127º F (53º C) for 10 seconds on pork carcasses, than a 10 second flame singe, 50 ppm chlorine or 2% lactic acid A hot water treatment 127º F (53º C) for 10 seconds, than a 10 second flame singe, 50ppm chlorine or 2% lactic acid on pork carcasses resulted in the reduction of S. typhimurium by 3.7 log units. B – E. coli O157:H7 and Salmonella typhimurium contamination A hot water treatment 127º F (53º C) for 10 seconds on pork carcasses, than a 10 second flame singe, 50ppm chlorine or 2% lactic acid combined with additional hot water rinse. A hot treatment 127º F (53º C) for 10 seconds on pork carcasses, than a 10 second flame singe, 50ppm chlorine or 2% lactic acid combined with additional hot water rinse resulted in the reduction of S. typhimurium by 4.7 log units.
2% lactic acid solution sprayed on pork carcasses 2% lactic acid solution sprayed on pork carcasses reduced S. typhimurium by 2.25 log units. B – E. coli O157:H7 and Salmonella typhimurium contamination B – E. coli O157:H7 and Salmonella typhimurium contamination Flame singeing of pork carcasses, for 10 seconds. Flame singeing of pork carcasses, for 10 seconds, reduced population of S. typhimurium by 2.2-3 log units. Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite. Journal of Food Protection. 62 (6) 580 – 584. Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. (continued). Flame singeing of pork carcasses, for 20 seconds Flame singeing of pork carcasses, for 20 seconds, reduced population of S. typhimurium by 3.1 log units. B – E. coli O157:H7 and Salmonella typhimurium contamination Apply carcass rinse of 1.5 L handwash (9 seconds at 69 kPa) and 5L automated cabinet wash for 9 seconds. E. coli O157:H7 and Salmonella typhimurium were reduced 2.3 log
Chilling B – E. coli survival Pork carcasses are immediately placed into a conventional chiller at 30 to 36˚F (-1 to 2˚C) then sprayed with 41˚F (5˚C) water for 20 seconds spread over 10 minutes. The surface of the carcass is reduced to 45˚F (7˚C) during the chilling process, however the internal temperature (deep temperature) is reduced to approximately 50˚F (10˚C). Gill, C.O., and T. Jones. 1992. Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcasses. Food Microbiology. 9 (4) Beef carcasses chilled in commercial chillers The longest carcass to chill took 50 hours to reach 45°F (7°C) internally but the highest E. coli growth was recorded for the cooling curve that took 30 hours to chill to 45°F (7°C). However, in both cases the surface required only 20 hours chill to 45°F (7°C) Gill, C.O., J.C.L. Harrison, and D.M. Phillips. 1991. Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process. Food Microbiology. 8 (2) 83-94. Storage B – Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50°F (10°C) or lower Lag time for E. coli and Salmonella typhimurium was 23.25 and generation time was 6.7 hours at 50°F (10°C) and increased infinitely as temperature decreased M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300.
Poultry Slaughter Process Process Potential Hazards Process Parameters Decision Criteria Scientific Documentation Cloacal plugging B – Campylobacter spp. contamination Cloacally plugging chickens to electrocution Cloacal plugging prior to electrocution resulted in 2.5 to 3 log units less Campylobacter spp. Scalding B – Contamination of skin and respiratory with Campylobacter Chicken carcasses scalded for 110 seconds, 57 seconds, then 45 seconds with 15 seconds out of the scalder between each. Scalding significantly reduced Campylobacter (about 4 log units) on the surface, however the presence of Campylobacter or E. coli in the respiratory tract were not effected. , R.J. Meinersmann, R.J. Buhr, N.A. Reimer, R.W. Philips, and M.A. Harrison. 2003 Presence of Campylobacter in the respiratory tract of broiler carcasses before and after commercial scalding. Poultry Science 82 (12) 1995-1999.
B – Salmonellae contamination Effectiveness of scald water additives at 129 to 133˚F (54 to 56˚C) for 2 minutes Positive incidence of salmonellae is reduced from 67% positive samples to 8% positive samples with 0.5% and 1% H2O2. 1% lactic or acetic NaOH (ph=10.5) and 100 ppm Chlorine had little to no effect on percent positive samples. Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. Scalding B – Salmonellae contamination Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% to 6% acetic acid Salmonella typhimurium was reduced less than 1.2 log units with 0.5% and 1% and was reduced 1.5 to 2 log units with 2% to 6% acid. Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to water of 0.5% to 6% citric acid Salmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1.5 to 2 log units with 1% to 6% acid. Scalding broiler carcasses for 2 minutes at 122˚F (50˚C), with addition to scald water of 0.5% to 6% lactic acid Salmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1.5 to 3 log units with 1% to 6% acid.
Defeathering B – Salmonella and Listeria monocytogenes cross contamination Defeathering turkey carcasses conventionally (scalded in a triple pass tank for 1.3 minutes at 137.5˚F (58.6˚C)), Kosher (cold scalded 1 minute at 45˚F (7˚C)), or sprayed for 1.6 minutes with a combination of 140˚F (60˚C) water and steam. There was no significant difference between Kosher picking and the steam spray method, however incidence of Salmonella increased 50% with conventional picking. There was no Listeria monocytogenes detected associated with the picking process, however there was a significant increase in positive samples from those Kosher picked in the chilling process. Clouser, C.S., S. Doores, M.G. Mast, and S.J. Knabel. 1995. The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes. Poultry Science. 74 (4) 723-731. wash B – Salmonella, Staphylococcus, and Clostridium spp. contamination Spray washing defeathered, uneviscerated chicken carcasses with tap water at 50 psi for 2.5 minutes Spray washing after defeathering but before evisceration had no significant effect on the incidence of Salmonella, Staphylococcus, and Clostridium spp. Lillard, H.S., D. , and J.E. Thompson. 1984. Effect of reduced processing on recovery of foodborne pathogens from hot-boned broiler meat and skin. Journal of Food Protection. 47 (3) 209-212. Viscera removal by automatic viscera removal equipment Wash automatic viscera removal equipment probe with plastic bristled brush rotating at 1700 rpm and sprayed rinsed with chlorinated water The risk of is eliminated with this wash process between each carcass. Thayer, S.G., and J.L. Walsh. 1993. Evaluation of cross-contamination on automatic viscera removal equipment. Poultry Science. 72 (4) 741-746.
Dipping broiler carcasses for 15 seconds at 73˚F (23˚C), into dip water containing 0.5% to 6% tartaric acid was little to no effect of the acid dips at any concentration on Salmonella typhimurium. Dip/Rinse B – Salmonella contamination Dipping broiler carcasses for 15 seconds at 73˚F (23˚C), into dip water containing 0.5% or 1% acetic, citric, lactic, malic or tartaric acids plus transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Salmonella typhimurium showed less than 0.5 log reduction with all acid and synergists except 1% acetic acid with 125 ppm sodium lauryl sulfate, which showed between 0.5 and 1 log reduction. Dip and Chill Rinse turkey carcasses in 200 ppm chlorine for 10 seconds then chilled for 4 hours in 0.5% Slow release chlorine dioxide (SRCD) No positive samples of Salmonella (65 to 75% positive pre rinse).
Dip turkey carcasses in 4.5% SRCD for 20 seconds, pre chill No positive samples of Salmonella (65 to 75% positive pre rinse). Dip and Chill B – Salmonella contamination Dip turkey carcasses in 4.5% SRCD for 20 seconds and chilled for 4 hours in 0.5% SRCD No positive samples of Salmonella (65 to 75% positive pre rinse). , R.C. Baker, and J.M. Regenstein. 1990. (continued) Dip turkey carcasses in 4.5% SRCD for 20 seconds and chilled for 4 hours in iced water 0 to 10% positive Salmonella samples (65 to 75% positive pre Chill carcasses B – Pathogen growth Chilling poultry carcasses slaughter Poultry carcasses shall be chilled to 40˚F (4˚C) or lower within the following specified times: Time Weight (hours) of carcass 4 < 4 pounds 6 4-8 pounds 8 > 8 pounds MPI Regulations, Sec. 381.66(b)(2) Access on internet at:
Treat chill water containing 0.2% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased log units in 20 minutes. Chill carcasses B – Growth of Campylobacter jejuni in chill water Treat chill water containing 0.3% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 1 to 3 log in 3 minutes. Li, Y., J.T. Walker, M.F. Slavik, and H. Wang. 1995. (continued) B – Survival of Salmonella typhimurium, and Campylobacter jejuni Chill chicken carcasses in water containing up to 50 ppm chlorine The amount of chlorine did not change the log count of S. typhimurium or C. jejuni in chiller water tested fresh to 8 hours. Yang, H., Y. Li, and M.G. Johnson. 2001. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. Journal of Food Protection. 64 (6) 770-776. B – Salmonella growth Times, meat pH, and temperatures to reach level of food safety concern Insert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth. ARS Salmonella growth model:
Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% lactic acid Salmonella typhimurium was reduced less than 1 log reduction at 0.5% to 2% lactic acid. At 4% lactic acid the reduction was 0.75 to 1.5 log units and at 6% the reduction was 2 to 2.25 log units. Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% malic acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% and 1% malic acid. At 2% the reduction was 1.5 log units, at 4% and 6% malic acid the reduction was 2 to 2.75 log units. Chill carcasses B – Salmonella contamination Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% mandelic acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 2% mandelic acid. At 4% and 6% acid the reduction was 2 log units. Tamblyn, K.C., and D.E. Conner. 1997. (continued) Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% propionic acid Salmonella typhimurium was reduced less than 1 log reduction at 0.5% and 1% propionic acid. At 2% acid the reduction was 1 to 1.5 log units, at 4% acid the reduction was 1 to 2.25 log units and at 6% the reduction was 1.75 to 2.25 log units. Chilling broiler carcasses for 1 hour at 32˚F (0˚C), in chill water containing 0.5% to 6% tartaric acid Salmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 4% tartaric acid. At 6% acid the reduction was 1.5 log units.
Chill Carcasses B – Bacterial contamination Chiller water with 30 – 40 mg/L chlorine dioxide or 150 – 200 mg/L chlorine. Either chlorine dioxide or chlorine in chiller water resulted in a 3 log reduction in bacteria. Tasi, L., R. Wilson, and V. Randall. 1997. Mutagenicity of Poultry Chiller Water Treated with either Chlorine Dioxide or Chlorine. Journal of Agricultural and Food Chemistry. 45 (6) 2267 – 2272. Post Chill Dip/Spray B – Salmonellae contamination Dipping broiler carcasses at 40˚F (4˚C) for 1 to 10 minutes in 1% lactic acid, 0.5% or 1% H2O2 Salmonella incidences decreased with these additives in the dips from 100% positive samples to 33 to 17% positive samples. Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. Dipping broiler carcasses at 40˚F (4˚C) for 30 seconds in 20% Ethanol This treatment had little to no effect on the incidences of positive salmonellae samples. Spraying chilled broiler carcasses for 2 minutes with 2% or 5% lactic acid Spraying chilled broiler carcasses with water containing up to 50 ppm chlorine No significant change was detected in log counts of psychrophiles or total aerobes or the number of positive samples of salmonellae between 0 and 50 ppm chlorine. Kotula, A.W., G.J. Banwart, and J.A. Kinner. 1967. Effect of postchill washing on bacterial counts of broiler chickens. Poultry Science. 45 (5) 1210-1216.
Post Dip/Spray B – Campylobacter spp. contamination Dip chilled carcasses for 15 seconds in 122˚F (50˚C) 10% trisodium phosphate was no immediate effect however, after 1 to 6 days there was a 1.2 to 1.5 log decrease (64%) in the positive incidence of Campylobacter spp. Slavik, M.F., J.W. Kim, M.D. D.P. Raben, S. Tsai, and C.M. Lobsinger. 1994. Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses. Journal of Food Protection. 57 (4) 324-326. B – Campylobacter jejuni contamintaion Chicken carcasses chilled for 50 minutes in chiller water (40°F (4°C)) with 50 ppm chlorine sprayed for 12 seconds at 80 psi with water at 68°F (20°C), 131°F (55°C), or 140°F (60°C) with or without 50 ppm chlorine There was no significant reduction in C. jejuni when sprayed with 68°F (20°C) water. When spray water contained 50 ppm chlorine at 68°F (20°C), 131°F (55°C), or 140°F (60°C) or without cholorine at 131°F (55°C), or 140°F (60°C) there was 1 log reduction in C. jejuni. Li, Y., H. Yang, B.L. Swem. 2002. Effect of high-temperature spray on survival of Campylobacter jejuni attached to prechill chicken carcasses. Poultry Science. 81 (9) 1371-1377.
B – Staphylococcus aureus production Storage at 50˚F (10˚C) or lower Minimum toxin production temperature is a few degrees above the minimum growth temperature. , J.L., S.P. Salsberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309. B – Yersinia enterocolitica growth Storage of vacuum packed beef or lamb at 45˚F (7˚C) Y. enterocolitica can increase in numbers at 45˚F (7˚). Hanna, M.O., D.L. Zink, Z.L. Carpenter, and C. Vanderzant. 1976. Yersinia enterocolitica-like organisms from vacuum packaged beef and lamb. Journal of Food Science. 41: 1254-1256. Storage of beef or pork (in a jar, but not retorted) at 45˚F (7˚) M.O., J.C. Stewart, D.L. Zink, Z.L. Carpenter, and C. Vanderzant. 1977. Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184. Storage B – Yersinia enterocolitica growth Storage of raw pork at 44.5˚F (6.9˚C) for 10 days Y. enterocolitica showed a 4 log increase at 44.5˚F (6.9˚C) in 10 days. Food Safety and Inspection Service. Facts. 1989. Preventable foodborne illness. May. 5-14.
B – Listeria monocytogenes growth Storage of raw lamb at 38˚F (4˚) to 42˚F (6˚) Listeria monocytogenes is capable of growth at these temperatures. 1986. Is refrigeration enough to restrain foodborne pathogens? Journal of Food Protection. 49(12) 1003-1009. B – Salmonella growth Storage at 44˚F (6.7˚C) or lower Lowest growth temp reported in a food was 44˚F (6.7˚C). Angelotti, R., M.J. Foter, and K.H. Lewis, 1961. Time-temperature effects on Salmonella and Staphylococci in foods. 1. Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88. Storage at 41.5˚F (5.3˚C) or 43.2˚F (6.2˚C) or Lowest temperature for Salmonella growth: 41.5˚F (5.3˚C) 43.2˚F (6.2˚C) S. typhimurium Matches, J.R., and J. Liston. 1968. Low temperature growth of Salmonella. Journal of Food Science. 33: 641-645. Pork carcass storage at 40˚F (4˚C) No change in Salmonella prevalence after 24 hours at 40˚F (4˚C). Epling, L.K., J.A. Carpenter, and L.C. Blankenship. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537. Storage B – Pathogen growth raw meat at 41˚F (5˚C) or below FDA Food Code states: Red meat, which is a potentially hazardous food, must be stored at 41˚F (5˚C) or below. 2001 FDA Food Code, page 63. Access on internet at:
B – E. coli O157:H7, Listeria and Clostridium contamination Spray beef carcasses 80 psi, 32°C for 15 seconds with tap water (pH 7.34) vacuum storage E. coli O157:H7 rose to initial level of more than 4 logs, Listeria rose 3 log units over the original level and Clostridium was reduced by 1 log unit. W.J., C.N. Cutter, and G.R. Siragusa. 1996. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (6) 619-624. Spray beef carcasses 80 psi, 32°C for 15 seconds with 12% trisodium phosphate (pH 12.31) E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria increased 3 log units in 21 days. Spray beef carcasses 80 psi, 32°C for 15 seconds with 1.5% lactic acid (pH 2.44) E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced. Spray beef carcasses 80 psi, 32°C for 15 seconds with 3% lactic acid (pH 2.27) E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced. Storage B – E. coli O157:H7, Listeria and Clostridium contamination Spray beef carcasses 80 psi, 32°C for 15 seconds with 1.5% acetic acid (pH 2.82) E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced.
Spray beef carcasses 80 psi, 32°C for 15 seconds with 3% acetic acid (pH 2.69) E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced. B – Growth and toxin production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4)
Thawing B – Salmonella growth Thaw whole chickens at 71.6°F (22°C) for 14 hours or less to internal temperature of 40°F (4.4°C). When thawed at room temperature, i.e. 71.6°F (22°C), Salmonella showed no increases as the internal temperature reached 40°F (4.4°C) in less than 14 hours. Jiménez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. The Effect of Different Thawing Methods on the Growth of Bacteria in Chicken. Dairy, Food, and Environmental Sanitation. 20 (9) 678 – 683. Thaw chickens at refrigerated temperatures, i.e. 38.3°F to 45°F (3.5°C to 7.2°C), for 33 hours to internal temperature of 40°F (4.4°C). At refrigerated temperatures , i.e. 38.3°F to 45°F (3.5°C to 7.2°C), Salmonella did not increase; however, spoilage bacteria did have time to increase in the 33 hours needed to reach 40°F (4.4°C). Thaw whole chickens in flowing, potable water at 70°F (21°C) for 5 hours to internal temperature of 40°F (4.4°C). In potable, flowing water at 70°F (21°C), chicken thawed to 40°F (4.4°C) in 5 hours and there was no increase in Salmonella.
Thawing B – Growth of Salmonella, E. coli O157:H7, and S. aureus 1670g chickens or larger thawed at 86°F (30°C) for 9 hours, internal temperature reaching 68°F (20°C) No pathogen growth was detected. , R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30°C. Journal of Food Protection. 68(7) Cutting B- Salmonella typhimurium contamination from nodes in pork carcasses and primal cuts Cutting pork carcass cuts which contain lymph nodes such as, ham, shoulder, etc. The lymph nodes harbor Salmonella typhimurium, and could be a potential biological hazard if not removed or if cut into (or incised) during slaughter or processing. Care should be taken not to cut into them. Corrective action should be implemented if they are. Wood, R.L., and R. Rose. 1989. Distribution of persistent Salmonella typhimurium infection in internal organs of American Journal of Veterinary Research. 50 (7) 1015-1021. B – Clostridium, Bacilli, and other pathogenic contamination in abscesses Cutting into pork carcasses which contain abscesses Laboratory experience has shown no pathogenic vegetative cells and only Clostridial and Bacillial spores, of which both remained as spores in the anaerobic condition of the abscess. Correspondence with George Beran, D.V.M, Ph.D., Distinguished Professor; Microbiology, Immunology, Veterinary Preventative Medicine; . Cutting B – Salmonella growth Times, meat pH, and temperatures to reach level of food safety concern Insert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth. ARS Salmonella growth model:
Process poultry carcasses B – Pathogen growth during processing Cutting and trimming poultry meat If poultry carcasses exceed 55˚F (13˚C) during processing, they must be chilled to <40˚F (4˚C) in 2 hours. MPI Regulations, Sec. 381.66 (b)(2) Access on internet at: Formulation/ Treatment/ B – L.monocytogenes, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, Y. enterocoliticas growth Beef coated with lactoperoxidase (LPS) system chilled slowly from 53.6°F (12°C) on day 1 to 30.2°F (-1°C) by day 7 and held for a of 42 days For all bacteria tested log units decreased by about 2 log units during storage on the beef treated with LPS. Only E. coli O157:H7 and P. aeruginosa decreased when treated only with water. During the 42 day storage Pseudomonas and lactic acid bacteria were not retarded by LPS. Elliot, R.M., J.C. McLay, M.J. Kennedy, R.S. Simmonds. 2004. Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system. International Journal of Food Microbiology. 91 (2004) 73-81. Rinse, dip or spray B - S. typhimurium survival and growth Lean beef dipped in acetic acid at 20, 45, or 70°C then held at 1°C for 16 hours S. typhimurium was decreased .75 log units at 20°C, 1 log at 45°C and less than 1.5 log units at 70°C. , R.T. Marshall, and J.S. Dickson. 1992. Efficacies of acetic, lactic and two mixed acids in reducing numbers of bacteria on surfaces of lean meat. Journal of Food Safety. 12. 139-147. Lean beef dipped in lactic acid at 20, 45, or 70°C then held at 1°C for 16 hours S. typhimurium decreased greater than 1 log unit at 20°C, 1.25 logs at 45°C and greater than 2 log units at 70°C.
Packaging B – Fecal contamination pathogen survival including but not limited to Campylobacter, and L. monocytogenes Fresh pork loins, hot boned and vacuum packaged, stored at 34˚F (1˚C) Hot processed and packaged meat supported survival and growth of pathogenic fecal bacteria despite immediate storage at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage. Van Laack, R.L.J.M., J.L Johnson, C.J.N.M. van der Palen, F.J.M. Smulders, and J.M.A. Snijders. 1993. Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection. 56 (10) 847-851. Fresh pork loins, chilled and vacuum packaged, stored at 34˚F (1˚C) There was no appreciable effect of packaging on the growth or survival of pathogenic bacteria with vacuum packaging. A hazard is likely to occur if fecal contamination is not removed prior to storage. pork loins, chilled and left unpackaged, stored at 34˚F (1˚C) Campylobacter, L. monocytogenes and other pathogens will continue to survive and grow even at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage. B – Growth of Listeria monocytogenes Vacuum packaged beef strip loin pH 5.5-5.7 stored at 32˚F (5.3˚C) L. monocytogenes showed no log change on lean meat and showed a 2 log increase on fat after 76 days. Grau, F.H., and P.B. Vanderlinde. 1990. Growth of Listeria monocytogenes on beef. Journal of Food Protection. 53 (9) 739-741. Vacuum packaged beef loin pH 5.5-5.7 stored at 41.5˚F (0˚C) L. monocytogenes showed a 2.5 log growth on lean meat and showed a 4 log increase on fat after 30 days.
Packaging B- Salmonella growth Pork loins vacuum packaged and stored at 36˚F (2˚C) Salmonella prevalence reduced from 0.7% to zero after 36 days of storage at 36˚F (2˚C). Saide, J.J., C.L. Knipe, E.A. Murano, and G.E. Beran. 1995. Contamination of pork carcasses during slaughter, fabrication and chilled storage. Journal of Food Protection. 58 (9) 993-997. B – Pathogen growth Poultry internal temperature maintained at 40˚F (4˚C) during storage and at 55˚F (12.8˚C) during processing. … Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40˚F (4˚C) or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55˚F (12.8˚C). 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… FSIS poultry processing regulation: 381.66(b) Access on the internet at: Storage B – Survival of E. coli O157:H7 Storage of lean beef trimmings quickly frozen (initially -31°F (35°C)) or slowly frozen (0°F (18°C)) for 12 weeks was no significant decrease in E. coli O157:H7 when held frozen at 0°F (-18°C) for up to 12 weeks. Slow freezing of some strains demonstrated at least 1 log reduction, however this was not consistent across all tested strains G.A. 2000. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings. Food Research International. 33(5)
Storage B – Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50°F (10°C) or lower Lag time for E. coli and Salmonella typhimurium was 23.25 hours and generation time was 6.7 hours at 50°F (10°C) and increased infinitely as temperature decreased M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300. B – Survival of E. coli O157:H7 and Listeria monocytogenes Broth held at 18°F (-28°C), 0°F (18°C) or 23°F (5°C) for up to 21 days E. coli O157:H7 decreased 0.5 log units at 18°F (-28°C), and 1.5 log units at 0°F (18°C) in 7 days and remained constant for 21 days. There was no decrease in 21 days at or 23°F (5°C) L. monocytogenes showed less than 0.5 log reduction in 21 days at all three temperatures. Chou, C.C., S.J. Cheng, Y.C. Wang, and K.T. Chung. 1999. Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in tryptic soy broth subjected to various low temperature treatments. Food Research International. 32 (1) 1-6. B-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens pH, activity, temperature and time limits Unless product is stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits) FSIS. 2005. Meat and Poultry Hazards and Controls Guide. Pg. 24
Thawing B – Growth of Salmonella, E. coli O157:H7, and S. aureus 453g ground beef thawed at 86°F (30°C) or 81.5°F (22°C) for 9 hours, internal temperature reaching 80.6°F (27°C) and 62.6°F (17°C) respectively There were less than 0.5 log growth for these pathogens. , R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30°C. Journal of Food Protection. 68(7) 1359g ground beef thawed at 86°F (30°C) for 9 hours, internal temperature reaching 52°F (11°C) There was no growth for these pathogens. Nitrite addition C and B nitrite level in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to high, salt concentration). Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. For internet access, go to: Addition of pure sodium nitrite “Extreme caution must be exercised if pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g lb)] for a 15 kg [(33 lb)] child.” Excessive
C and B nitrite level in product Addition of sodium nitrite Sodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing. CFR 318.7I To access on the internet: Phosphate addition B – Growth of L. monocytogenes, S. typhimurium, and E. coli O157:H7 Addition of 0.5% phosphate blend to ground beef or pork is minimal or no effect of the phosphate addition on the growth of L. monocytogenes, S. typhimurium, and E. coli O157:H7. , L.M., S.S. Sumner, D.L. Peters, and R. Mandigo. 1996. Evaluation of a phosphate to control pathogen growth in fresh and processed meat products. Journal of Food Protection. 59 (4) 356-359. Formulation B – Survival of E.coli O157:H7 Ground beef with Sodium Lactate (0.9% or 1.8%), Sodium Diacetate (0.1%, or 0.2%), Sodium Citrate (1% or 2%) or a combination of Sodium Lactate and Diacetate (0.9% and 0.1%, or 1.8% and 0.2%) then stored at 36°F (2°C) or 50°F (10°C) E. coliO157:H7 significantly decreased by the time the meat appeared spoiled when store at 36°F (2°C) but not when stored at 50°F (10°C). Ajjarapu, S., and Shelef. 1999. Fate of pGFP-bearing Escherichia coli O157:H7 in ground beef a t 2 and 10°C and effects of lactate, diacetate and citrate. Applied and Environmental Microbiology. 65(12) 5394-5397. Excessive
Process poultry carcasses B – Pathogen growth during processing Cutting, trimming and grinding poultry meat If poultry carcasses exceed 55˚F (13˚C) during processing, they must be chilled to <40˚F (4˚C) in 2 hours. MPI Regulations, Sec. 381.66 (b)(2) Access on internet at: Storage B – S. typhimirum growth Times and temperatures to reach level of food safety concern You enter the time and temperatures between 46˚F (8˚C) and 118˚F (48˚C). This spreadsheet will provide you with lag time growth rate and overall log growth for the parameters set. Poultry Food Access Risk Model (FARM), on ARS Website: Storage B – Listeria monocytogenes contamination and growth pH of uncooked bratwurst stored at 40˚F (4.4˚C) A hazard is likely if contaminated inoculation ) with Listeria monocytogenes. It will continue to grow (4 log increase over 6 weeks) and create a biological risk. Glass, K.A., and M.P. Doyle. 1989. Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Applied and Environmental Microbiology. 55 (6) B – Staphylococcus aureus growth Storage at 50˚F (10˚C) or lower Minimum Staphylococcus aureus growth temperature is 50˚F (10˚C). Troller, J.A. 1976. Staphylococcal growth and enterotoxin production factors for control. Journal of Milk and Food Technology. 39: 499-503.
B – Staphylococcus aureus production Storage at 50˚F (10˚C) or lower Minimum toxin production temperature is a few degrees above the minimum growth temperature. , J.L., S.P. Salsberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309. B – Yersinia enterocolitica growth Storage of raw pork at 44.5˚F (6.9˚C) for 10 days Y. enterocolitica showed a 4 log increase at 44.5˚F (6.9˚C) in 10 days. Food Safety and Inspection Service. Facts. 1989. Preventable foodborne illness. May. 5-14. Storage B – Salmonella growth Storage at 44˚F (6.7˚C) or lower Lowest Salmonella growth temperature reported in a food was 44˚F (6.7˚C). Angelotti, R., M.J. Foter, and K.H. Lewis, 1961. Time-temperature effects on Salmonella and Staphylococci in foods. 1. Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88. Storage at 41.5˚F (5.3˚C) or 43.2˚F (6.2˚C) or lower Lowest temperature for growth: 41.5˚F (5.3˚C) 43.2˚F (6.2˚C) S. typhimurium Matches, J.R., and J. Liston. 1968. Low temperature growth of Salmonella. Journal of Food Science. 33: 641-645. Vacuum packaged ground beef storage Lowest temperature for growth of Salmonella on vacuum packaged ground beef is 50˚F (10˚C). Ayres, J.C. 1978. Salmonella in meat products. In proceedings from the 31st annual Reciprocal Meats Conference. 148-155.
B – Growth and production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) Storage B – Survival of E. coli O157:H7 Storage of ground beef at –4˚F (20˚C) There was no log change in E. coli O157:H7 when stored at –4˚F (20˚C) for 0 to 9 months. Doyle, M.P., J.L. Schoeni. 1984. Survival and growth characteristics of Eschrichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology. 10, 855-856. B – Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50°F (10°C) or lower Lag time for E. coli and Salmonella typhimurium was 23.25 hours and generation time was 6.7 hours at 50°F (10°C) and increased infinitely as temperature decreased Smith, M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300. B – Survival and growth of E. coli O157:H7 Vacuum packaged ground beef, and fresh pork sausage stored at 40˚F (4˚C) for 7 days At 40˚F (4˚C) there was approximately 0.7 log reduction in the number of E. coli O157:H7 organisms.
B – Survival of Trichinella spiralis Freezing ground pork for a given time-temperature interval Trichina are non-infectious when frozen to the time-temperature relationship with the equation: log (time in hours) = 5.98 + 0.40 (temperature ˚C). Kotula, A.W., A.K. Sharar, E. Paroczay, H.R. Gamble, K.D. Murrell, and L. Douglass. 1990. Infectivity of Trichinella spiralis from frozen pork. Journal of Food Protection. 53 (7) 571-573. Frozen storage times and temperatures B – Survival of Trichinella spiralis Freezing ground pork for a given time-temperature interval Trichinella spiralis will be destroyed at these specific time-temperature intervals: 0˚F (-18˚C) for 106 hours -5˚F (-21˚C) for 82 hours -10˚F (-23˚C) for 63 hours -15˚F (-26˚C) for 48 hours -20˚F (-29˚C) for 35 -25˚F (-32˚C) for 22 hours -30˚F (-35˚C) for 8 hours -35˚F (-37˚C) for 1/2 hour CFR 318.10 I (iv) Table 2. To access on the internet: Thawing B – Salmonella growth Thaw whole chickens at 71.6°F (22°C) for 14 hours or less to internal temperature of 40°F (4.4°C). When thawed at room temperature, i.e. 71.6°F (22°C), salmonella showed no increases as the internal temperature reached 40°F (4.4°C) in less than 14 hours.
Environmental Sanitation. 20 (9) 678 – 683. Thaw whole chickens at refrigerated temperatures, i.e. 38.3°F to 45°F (3.5°C to 7.2°C), for 33 hours to internal temperature of 40°F (4.4°C). At refrigerated temperatures , i.e. 38.3°F to 45°F (3.5°C to 7.2°C), Salmonella did not increase; however, spoilage bacteria did have time to increase in the 33 hours needed to reach 40°F (4.4°C). Thawing B – Salmonella growth Thaw whole chickens in flowing, potable water at 70°F (21°C) for 5 hours to internal temperature of 40°F (4.4°C). In potable, flowing water at 70°F (21°C), chicken thawed to 40°F (4.4°C) in 5 hours and there was no increase in salmonella. Jiménez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. (Continued)
Clostridium perfringens growth Addition of 3% sodium lactate to cooked beef round stored for 28 days at 50°F (10°C) was 2.5 log units of growth of L. monocytogenes with 3% lactate (no lactate, 4.5 log growth); 1 log decrease of S. typhimurium with 3% lactate (no lactate, 4 log growth); 1 log growth of E. coli (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. Formulation B – L. monocytogenes, et all, growth (continued) Addition of 4% sodium lactate to cooked beef stored for 28 days at 50°F (10°C) There was less than 0.5 log change in L. monocytogenes, S. aureus, S. typhimurium, E. coli O157:H7, and no C. perfringens were detected after 14 days with 4% lactate. Those samples with no lactate L. 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. Miller, R.K. and G.R. Acuff. 1994. (continued) B- growth of Listeria type sausages containing 120 ppm nitrite, 2% salt and 0-4% sodium lactate syrup (60%) predicted L. innocua growth at 45-68°F (7-20°C) L. innocua growth was predicted, though somewhat low, by the equation: Growth rate/ hour where p is the millimolar concentration of sodium lactate Houtsma, P.C., M.L. F.M. Rombouts, and M.H. Zwietering. 1996. Model for the Combined Effects of Temperature, pH, and Sodium Lactate on Growth Rates of Listeria innocua in Broth and Bologna-Type Sausages. Applied and Environmental Microbiology. 62 (5)
Formulation B – Growth of L. monocytogenes type sausage with 2% sodium lactate No L. monocytogenes growth was detected when held at 41°F (5°C) for 28 days. type sausage with 2% sodium lactate and 0.25% No L. monocytogenes growth was detected when held at 50°F (10°C) or less for 35 days. type sausage with 2% sodium lactate and 0.50% B – Growth of L. monocytogenes Cervelat (pork and beef sausage) with 2.5% NaCl, 2.5% sodium lactate and 0.25% sodium acetate, vacuum packaged and stored at 40°F (4°C) With the addition of sodium lactate and sodium acetate was no L. monocytogenes log change detected in 35 days at 40°F (4°C).
Formulation B – Growth of L. monocytogenes Cervelat (pork and beef sausage) with 2.5% NaCl, 2.5% sodium lactate and 0.25% sodium acetate, vacuum packaged and stored at 48°F (9°C) With the addition of sodium lactate and sodium acetate there was no L. monocytogenes log change detected in 35 days at 48°F (9°C). B lom, H., E. Nerbrink, R. Dainty, T. Hagtvedt, E. Borch, H. Nissen, and T. Nesbakken. 1997. (continued) Cooked ham sliced and vacuum packaged, stored at 40°F (4°C) There was no log growth of L. monocytogenes in 35 days at 40°F (4°C). Cooked ham sliced and vacuum packaged, stored at 48°F (9°C) There was a 2.5 log growth of L. monocytogenes in 35 days at 48°F (9°C).
Formulation B – Growth of L. monocytogenes PH of product is near or above 6.0 Cooked ham NaCl, pH) (2.3-2.6% NaCl, 6.46-5.06 pH) Wieners (2.4-2.6% NaCl, 6.18-5.44 pH) A hazard is likely if contaminated with Listeria monocytogenes. It will continue to grow and create a risk. Cooked ham – 3 to 4 log increase – 3 to 4 log increase Wieners – 0.5 to 3 log increase Glass, K.A., and M.P. Doyle. 1989. (continued) Cooked ham (2.2% NaCl) vacuum packaged and stored at 40˚F (4˚C) for 20 days Storage at 40˚F (4˚C) resulted in a 1 log growth of L. monocytogenes in 20 days. Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. The influence of different additives on the quality of cooked ham products. TNO Nutrition and Food Research Institute. Project number 847655. Cooked cured ham (2.2% NaCl) with 1.5% Sodium Lactate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 1.5% sodium lactate resulted in no log growth of L. monocytogenes over 40 days. Cooked cured ham (2.2% NaCl) with 2% Sodium Lactate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 2% sodium lactate resulted in no log growth of L. monocytogenes over 40 days.
Formulation B – Growth of L. monocytogenes Cooked cured ham (2.2% NaCl) with 0.1% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 15 days Treatment with 0.1% di-acetate resulted in 1 log growth of L. monocytogenes over 15 days. Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. (continued) Cooked ham (2.2% NaCl) with 0.2% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 0.2% di-acetate resulted in no log growth of L. monocytogenes over 40 days. Cooked cured ham (2.2% NaCl) with 0.9% Sodium Lactate and 0.1% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 0.9% sodium lactate and 0.1% di-acetate resulted in no log growth of L. monocytogenes over 40 days. Cooked cured ham (2.2% NaCl) with 1.5% Sodium Lactate and 0.1% di-acetate, vacuum packaged and stored at 40˚F (4˚C) for 40 days Treatment with 1.5% sodium lactate and 0.1% di-acetate resulted in no log growth of L. monocytogenes over 40 days.
Formulation B – Growth of L. monocytogenes Beef gravy with pH 4 to 8, salt content 0 to 6%, sodium pyrophosphate 0 to 0.3%, cooked to temperatures of 131 to 149°F (55 to 65°C) As pH decreased sensitivity to temperature increased. Salt content protected L.monocytogenes against deactivation at all temperatures, however at high pH, 3% salt was the most protective. As sodium pyrophosphate concentration increased to 0.2% deactivation time decreased, however 0.3% sodium pyrophosphate showed protection against deactivation Juneja, Vijay K. and Brian S. Eblen. 1999. Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors. Journal of Food Protection. 62 (9) 986-993. Cooked ham (2.2% NaCl) with 1% sodium citrate (Ional), vacuum packaged and stored at 40˚F (4˚C) for 15 days Treatment with 1% sodium citrate (Ional) resulted in greater than 5 log growth of L. monocytogenes over 15 days. Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. (continued) B – Growth of C. perfringens turkey pH 6, 0.3% sodium pyrophosphate and 3% NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) There was no C. perfringens growth at 40˚F (4˚C) or 59˚F (15˚C) for 28 days. At 28˚F (82˚C) there was no growth in 12 hours. bag
Fermentation B- Staphylococcal enterotoxin production Using a starter culture to reduce meat pH Meat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997. B – Potential Staphylococcus growth Fermentation to pH 5.3 or less (Fermentation Temperature (˚F)–60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90˚F (32C). than 1000 degree hours when the highest fermentation temperature is between 90˚F (32C) and 100˚F (38C). Fewer than 900 degree hours when the highest fermentation temperature is greater than 100˚F (38C). B – Survival of L. monocytogenes Cooking fermented sausage at temperatures ranging from 120°F (48.9°C) to 140°F (60°C) Listeria monocytogenes has a of 98.6 minutes at 120°F (48.9°C), and 9.13 minutes at 140°F (60°C). Schoeni, J.L., K. Brunner, and M.P. Doyle. 1991. Rates of thermal inactivation of Listeria monocytogenes in beef and fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.
Fermentation B - Survival of Salmmonella seftenberg, C. perfringens, and E. coli O128:B12 Dried fermented turkey sausage step-wise heat treated at 81˚F (27˚C) for 3 hours, 90˚F (32˚C) for 4 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 S. seftenberg decreased 1.5 to 20 log C. perfringens decreased 2 to 3.6 log units. E. coli O128:B12 decreased 1.4 to 2.1 log units. W.L., and K.E. Stevenson. 1975. Survival of selected pathogens during processing of a fermented turkey sausage. Journal of Food Science. 40 (3) 618-620.
Cook-in-bag packaging B – Clostridium perfringens and Salmonella survival in roast beef Beef roasts cooked in plastic bags, in a water bath to 140°F (60°C) internal temperature for 12 minutes Salmonella was eliminated and C. perfringens was reduced 3 log units. Smith, A.M., D.A. Evans, and B.M. Buck. 1981. Growth and survival of Clostridium perfringens in rare roast beef prepared in a water bath. Journal of Food Protection. 44: 9-14. B – Clostridium perfringens growth during storage of cooked ground beef After cooking ground beef product (3% salt, and pH 5.5) to 160˚F (71.1˚C), cooled to 32˚F (0˚C) then stored at 82˚F (28˚C), in vacuumized, No hazard is likely to occur from Clostridium perfringens within 24 hours at 82˚F (28˚C), as no growth occurred. 36 hours were required for 1 log growth. After cooking ground beef product (0% salt, pH 7.0) to 160˚F (71.1˚C), cooled to 32˚F (0˚C) then stored at 59˚F (15˚C), in vacuumized, Growth of Clostridium perfringens was delayed (less than 1 log increase) 5 days, and posed no hazard in that time.
Cook-in-bag packaging B – Growth of C. perfringens turkey pH 6, 0.3% sodium pyrophosphate and 3% NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) There was no C. perfringens growth at 40˚F (4˚C) or 59˚F (15˚C) for 28 days. At 28˚F (82˚C) there was no growth in 12 hours. turkey pH 6, 0.3% sodium pyrophosphate and 2% or less NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) was no C. perfringens growth at 40˚F (4˚C) for 28 days and at 59˚F (15˚C) and 82˚F (28˚C) there was no growth for 8 hours. Cooking B – L. monocytogenes, survival Cooking ham to minimum internal temperature of 150°F (65°C) and maintaining that internal temperature for at 40 minutes Listeria monocytogenes is destroyed (no detection after 50 days) provided that product is cooked to an internal temperature of 150°F (65°C) and maintained at that temperature for 40 minutes. Carlier, V., J.C. Augustin, and J. Rozier. 1996. Destruction of Listeria monocytogenes during a ham cooking process. Journal of Food Protection. 59 (6) 592-595.
Cooking B – L. monocytogenes, survival Cooking Ground Beef to 125°F (52°C), 135°F (57°C) and 145°F (63°C) (internal) Listeria monocytogenes showed a 4 log reduction in ground beef at these temperatures, in these time-internal temperature limits. 125°F (52°C) internal for 325 min. 135°F (57°C) internal for 25 min. 145°F (63°C) internal for 2 min. Fain, A.R., J.E. Line, A. B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella, and W.L. Brown. 1991. Lethality of heat to Listeria monocytogenes Scott A: and z-value determinations in ground beef and turkey. Journal of Food Protection. 54 (10) 756-761. Cooking Ground Turkey to 160°F (71.1°C) internal After cooking for 2 minutes at 160°F (71.1°C) internal, L. monocytogenes was reduced by a log reduction.
Cooking B – L. monocytogenes, survival Cooking raw ground beef (10% fat) on a 365°F (185°C) griddle for 6 to 10 minutes then held at room temperature for 1 minute After 6 minutes (internal temperature 168°F (75.5°C)) L. monocytogenes was reduced 2.8 log units when held at room temperature for 1 minute after cooking, 2 log units reduction when immediately chilled. After 8 minutes (internal temperature 192°F (88.9°C)) L. monocytogenes was reduced 3 log units when held at room temperature for 1 minute after cooking, 2.7 log units reduction when immediately chilled. After 10 minutes (internal temperature 198°F (92.4°C)) L. monocytogenes was reduced 6.75 log units when held at room temperature for 1 minute after cooking, 5.25 log units reduction when immediately chilled. Passos, M.H.C.R., A.Y. Kuaye. 2002. Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes. Food Control. 13(1) 33-40.
Cooking B – L. monocytogenes heat resistance Addition of partially cooked ham rework When cooking ham to 140F (60C), rework, previously heated at 108F (42C) for 1 hr (heat shocked), resulted in L. monocytogenes with more heat resistance than L. monocytogenes in rework, which was previously heated at 108F (42C) for 20 minutes. Carlier V., J.C. Augustin, and J. Rozier. 1996. Heat resistance of Listeria monocytogenes: D- and in ham. Journal of Food Protection. 59 (6) 588-591. Holding product between 104˚F (40˚C) and 118˚F (48˚C) for 3 to 20 minutes D-value for L. monocytogenes increases up to 2.3 fold when cooked at 131˚F (55˚C). The time allotted to destroy L. monocytogenes must increase correspondingly. Linton, R.H., M.D. Pierson, and J.R. Bishop. 1990. Increase in heat resistance of Listeria monocytogenes A by sublethal heat shock. Journal of Food Protection. 53 (11) B – E.coli O157:H7 and L. monocytogenes survival Ground beef patties cooked on a double sided grilling –broiling system to final internal temperature of 71.2°C (160°F) or 75.8°C (168°F) E.coli O157:H7 decreased 5.7 log units when cooked to 71.2°C and 6.1 log units when cooked to 75.8°C. L. monocytogenes decreased 5.4 log units at 71.2°C and 5.6 log units at 75.8°C D’sa, Elaine M., Mark A. Harrison, Scott E. Williams, and Marc H. Broccoli. 1999. Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef patties. Journal of Food Protection. 63 (7) values
Cooking ground beef to specific internal temperatures: 130˚F (54.4˚C) 135˚F (57.2˚C) 138˚F (58.9˚C) 140˚F (60˚C) 145˚F (62.8˚C) 148˚F (64.3˚C) D-values for E. coli O157:H7 in ground beef for these specific internal temperatures are: 130˚F (54.4˚C): 2,390 min. 135˚F (57.2˚C): 270 min. 138˚F (58.9˚C): 70 min. 140˚F (60˚C): 45 min. 145˚F (62.8˚C): 24 min. 148˚F (64.3˚C): 9.6 min. Doyle, M.P., J.L. Schoeni. 1984. Survival and growth characteristics of Eschrichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology. 10: 855-856. Cooking Ground Beef to 155°F (68°C) By heating the ground beef to 155°F (68°C) a hazard posed by E. coli O157:H7 is not likely to occur. 1993. Controlling E. coli O157:H7 in meat. Food Technology. 47 (4) 90-91. Cooking ground beef to 135°F (57°C) internal temperature E. coli showed a 7 log reduction in 30 minutes at 135°F (57°C) in ground beef. Line, J.E., A.R. Fain Jr., A.B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella, and W.L. Brown. 1991. Lethality of Heat to Escherichia coli O157:H7: D-value and Z-value determinations in ground beef. Journal of Food Protection. 54 (10) 762-766. Cooking ground beef to 145°F (63°C) internal temperature E. coli showed a 7 log reduction in 1 minute at 145°F (63°C) internal in ground beef.
Cooking B – Survival of E. coli O157:H7 Morcillia sausages with 17.59 – 34% fat and 57 – 68% moisture content held at 129°F (54°C). E. coli O157:H7 was reduced by 1 log unit in 6.5 minutes. Oteiza, J.M., L. Giannuzzi, and A.N. Califano. 2003. Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product. Food Research International. 36 (7) 703 – 712. Morcillia sausages with 17.59 – 34% fat and 57 – 68% moisture content held at 136.4°F (58°C). E. coli O157:H7 was reduced by 1 log unit in 3.6 minutes. Morcillia sausages with 17.59 – 34% fat and 57 – 68% moisture content held at 143.6°F (62°C). E. coli O157:H7 was reduced by 1 log unit in 1.3 minutes. B – E. coli O128, Salmonella, Staphylococcus aureus survival during cooking process Dry-roasting beef to 140°F (60°C) in oven temperatures at 230°F (110°C) to 266°F (130°C) When dry-oven-roasting roast beef the internal temperature must reach 140°F (60°C) to ensure the destruction of E. coli O128, Staphylococcus aureus, and Salmonella. Oven temperature did not effect results as long as internal temperature reached 140°F (60°C). Shigehisa, T., T. Nakagami, S. Taji, and G. Sakaguchi. 1985. Destruction of salmonellae, Escherichia coli, and Staphylococcus aureus inoculated into and onto beef during dry-oven roasting. Japanese Journal of Veterinary Sciences. 47 (2) 251-257.
Cooking B –Survival of Salmonella Chicken leg quarters cooked in an impingement oven at 450°F (232°C) with air velocity of 1.4 m/s 43% humidity for 5 to 35 minutes Salmonella survivors can be predicited by the model: 1.0031- 0.6589(time)+0.008 (time x mass) = ln (survivor CFU/initial CFU) time is in minutes and mass is in grams Murphy, R.Y., K.H. Driscoll, L.K. Duncan, T. Osaili, and J.A. Marcy. 2004. Thermal lethality of Salmonella in chicken leg quarters processed via an air/stream impingement oven. Journal of Food Protection. 67 (3) 493-498. B – Salmonella and L. monocytogenes survival during cooking process Cooking times and internal temperatures of meat products to achieve lethality AMI Process Lethality Equation calculates f-values for individual processes based upon cooking and cooling times and temperatures. Access AMI Process Lethality Equation at: B – Survival of L. monocytogenes and Salmonella Ground chicken thigh and leg meat cooked in (10.3% fat) 1 log of Salmonella destroyed at these times and temperatures: Murphy, R.Y., T. Osaili, L.K. Duncan, and J.A.Marcy. 2004. Thermal inactivation of Salmonella andListeria monocytogenes in ground chicken thigh/leg meat and skin. Poultry Science. 83. 1218-1225. °C Salmonella Listeria 55 43.76 38.94 57.5 13.66 9.67 60 5.72 2.04 62.5 1.62 1.01 65 .55 .30 67.5 .19 .10 70 .07 .04 Ground chicken skin and fat (47%) cooked in 55 43.3 34.05 57.5 14.09 10.19 60 7.31 3.95 62.5 2.21 1.37 65 .79 .41 67.5 .23 .13 70 .09 .05
Cooking B – Salmonella and L. monocytogenes survival during cooking process Cooking cooked beef, roast beef, and cooked corned beef products Time and temperature combinations to meet either a 6.5 or a 7.0 log reduction in Salmonella. MPI Regulations, Section 381.17(a) Appendix A to FSIS Compliance Guidelines Access Appendix A, on internet at: B – Salmonella and L. monocytogenes survival during cooking process Fully cooking ground beef patties USDA FSIS regulations state that fully cooked patties should reach an instantaneous internal temperature of 160˚F (71˚C). MPI Regulations, Section 318.23(b)(1)(i) Access on internet at: Cooking cured and non-cured poultry products Poultry products should be cooked to specific time and temperature combinations based upon fat content of the product. FSIS. March 2005 Compliance Guides. tables for cooking ready-to-eat poultry products Access on internet at: Cooking B – Contamination with Trichinella spiralis Cooking pork chops in a conventional or convection oven or flat grill to an internal temperature of 151F (66C) Pork cooked to an internal temperature of at 151F (66C) using a conventional or convection oven or flat grill rendered the trichina
B – Contamination with Trichinella spiralis Cooking pork chops with microwave ovens up to an internal temperature of 180˚F (82˚C) When using microwaves to meat, a consistent temperature cannot be guaranteed and therefore does not necessarily render trichina At the maximum final temperature 180˚F (82˚C) there will still be cold spots where the trichina can survive. Reheating B – Survival of C. perfringerns vegetative cells Reheating vacuumized, cooked beef to internal temperature of 149°F (65°C) Reheating product to an internal temperature of 149˚F (65˚C) before consumption will kill vegetative cells preventing a hazard. . Reheating B – Survival of C. perfringerns vegetative cells Heating previously cooked ground beef containing 0.15% to 0.3% sodium pyrophosphate to 149˚F (65˚C) When ground beef containing 0.15% to 0.3% sodium pyrophosphate is heated to 149˚F (65˚C) for 30 seconds 8 log units of C. perfringens are destroyed. Heating previously cooked turkey containing 0.15% to 0.3% sodium pyrophosphate to 140˚F (60˚C) When turkey containing 0.15% to 0.3% sodium pyrophosphate is heated to 140˚F (60C) for 30 seconds 8 log units of C. perfringens are destroyed.
Post-cooking Intervention B – Growth of Clostridium sporogenes Cooked beef treated with a 75 ppm solution of nisin vacuum packaged and stored up to 70 days at 39.2°F (4°C) or 50°F (10°C) In all treatments, C. sporogenes decreased 1 to 2 log with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50°F (10°C) showed increased cell counts with a growth of 2 log units. Hague, M.A., C.L. Kastner, D.Y.C. Fung, K. Kone, and J.R. Schwenke. Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes outgrowth in Precooked Vacuum-Packaged Beef. 1997. Journal of Food Protection. 60(9) 1072 – 1074. Post-cooking Intervention B – Growth of Clostridium sporogenes Cooked beef microwaved to raise the surface temperature to 95°F(35°C) to 131°F (55° C) vacuum-packaged and stored up to 70 days at 39.2°F (4°C) or 50°F (10°C) In all treatments, C. sporogenes decreased 1 to 2 log units with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50°F (10°C) showed increased cell counts with a growth of 2 log units.
Cooked beef both treated with a 75 ppm solution of nisin and microwaved to a surface temperature at 95°F(35°C) to 131°F (55° C) vacuum-packaged and stored up to 70 days at 39.2°F (4°C) or 50°F (10°C). In all treatments, C. sporogenes decreased 1 to 2 log units with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50°F (10°C) showed increased cell counts with a growth of 2 log units. Post-cooking Intervention B – Growth of L. monocytogenes Frankfurters and cooked ham innoculated with Pediococcus acidilactici and Lactobacillus casei, and Lactobacillus paracasei then vacuum packaged and stored at 5°C (45°F) for 28 days The lactic acid bacteria inhibited L. monocytogenes growth for the 28 days. In the frankfurters approxamity 1 log decrease of L. monocytogenes was found. Overall, pH dropped from about 6.5 to 4.6 in the frankfurters and 5.7 in the ham. Amezquita, A. and M.M Brashears. 2002. Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Product by Lactic Acid Bacteria. Journal of Food Protection. 65 (2) 316-325.
Post cook holding, pre chilling B – Salmonella spp. lag times Cooked ground chicken breast meat, held at 77˚F (25˚C) 11 strains of Salmonella spp. showed lag of 2.2 hours to 3.09 hours when held at 77˚F (25˚C). Oscar, T.P. 2000. Variation of lag time and specific growth rate among 11 strands of Salmonella inoculated onto sterile ground chicken breast burgers and incubated at 25C. Journal of Food Safety. 20 (4) 225-236. B – Growth of C. perfringens Chili cooked to 167˚F (75˚C) quickly cooled to 90˚F (32.2˚C) and held for up to 6 hours There was 0.5 log growth of C. perfringens in 6 hours at 90˚F (32.2˚C). Blankenship, L.C., S.E. Craven, R.G. Leffler, and C. Custer. 1988. Growth of Clostridiun perfringens in cooked chili during cooling. Applied and Environmental Microbiology. 54 (5) 1104-1108. Chili cooked to 167˚F (75˚C) quickly cooled to 95˚F (35˚C) to 110˚F (43.3˚C) and held for up to 6 hours There was no log growth of C. perfringens in 2 hours in this temperature range, however in 6 hours there was 2 to 3 log growth when kept at 95˚F (35˚C) to 110˚F (43.3˚C). Post cook holding, pre chilling B – Growth of C. perfringens Chili cooked to 167˚F (75˚C) quickly cooled to 80˚F (26.7˚C) or 70˚F (21.1˚C) and held for up to 6 hours There was no log growth of C. perfringens in 6 hours at either 80˚F (26.7˚C) or 70˚F (21.1˚C). Blankenship, L.C., S.E. Craven, R.G. Leffler, and C. Custer. 1988. (Continued)
Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) Cooked, cured ground turkey with no salt or with 1 to 3% salt held at 100°F (37.8°C) to 120°F (48.9°C) or below 90°F (32.2°C) for up to 6 hours was log growth of 2.6 to 4.1 units of C. perfringens in 6 hours. There was no log growth below 90°F (32.2°C) in 6 hours. 1 to 3% salt increased the lag time 3 With 3% salt, inoculation dropped below detection level after 1 hour Cooked ground beef cooled from 130˚F (54.4˚C) to 45˚F (7.2˚C) in 12 hours was no log growth of C. perfringens. Cooked ground beef cooled from 130˚F (54.4˚C) to 45˚F (7.2˚C) in 15 hours was 1 log growth of C. perfringens. Cooked ground beef cooled from 130˚F (54.4˚C) to 45˚F (7.2˚C) in 18 hours There was 5 log growth of C. perfringens. Chilling process after cooking B – Growth of Bacillus cerus, Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Chilling cooked ground beef from 126˚F (52.4˚C) to 45˚F (7.2˚C) within 21 hours Product cooled from 126˚F (52.4˚C) to 45˚F (7.2˚C) with in 21 hours showed no log increase of Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp.
B – Clostridium perfringens growth of heat resistant spores before chilled Cooling from 140°F (60°C) to 50°F (10°C) at a constant rate Temperature must constantly decrease at a rate of 10°C/hour from 140°F (60°C) to 50°F (10°C) to prevent growth of heat resistant spores. Shigehisa, T., T. Nakagami, and S. Taji. 1985. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and roast beef. Japanese Journal of Veterinary Science. 47 (2) 259-267. Holding meat products below 59°F (15°C) C. perfringens does not grow in meat products at temperatures below 59°F (15°C). Labbe, R.G., and C.L. Duncan. 1974. Sporulation and enterotoxin production by Clostridium perfringens type A under conditions of controlled pH and temperature. Canadian Journal of Microbiology. 20: 1493-1501. Chilling process after cooking B – Clostridium perfringens growth of heat resistant spores before chilled Holding meat products below 68˚F (20˚C) Lowest temperature of growth for C. perfringens is 68˚F (20˚C). Rey C.R., H.W. Walker, and P.L. Rohrbaugh. 1975. The influence of temperature on growth, sporulation, and heat resistance of spores of six strains of Clostridium perfringens. Journal of Milk and Food Technology. 38:461-465.
B – Growth and toxin production of C. botulinum Holding meat products below 36˚F (2.2˚C) and aw is 0.94 or less. C. botulinum does not grow at 36˚F (2.2˚C) or and the minimum aw is 0.94. Sperber, W.H., 1982. Requirements of Clostridium botulinum for growth and toxin production. Food Technology. 36 (12) 89-94. B – Clostridium perfringens growth in temperature abused product Temperature abuse (82˚F(28˚C)) of cooked beef product Temperature abuse of refrigerated products for 6 hours did not permit C. perfringens growth.
Brine Chill B – Yersinia enterocolita, L. monocytogenes, and Staphylococcus aureus survival and growth in recycled chiller brines. Using brine solutions from 0.5% to 20% sodium chloride, and temperatures from 10.4˚F (12˚C) to 82.4˚F (28˚C) For Y. enterocolitica: At 9% NaCl, growth was prevented at any temperature. At 19˚F (7˚C), growth prevention was more likely than pathogen death, suggesting a protective effect at lower temperatures. For L. monocytogenes: Lethal or static conditions were observed at >9% NaCl. Lowering temperature appeared to enhance survival. For S. aureus, death was observed at 9% NaCl or higher, and at 41˚F (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. Miller, A. J., J. E. Call, and B. S. Eblen. 1997. Growth, injury and survival potential of Yersinia enterocolitica, L. monocytogenes, and Staphylococcus aureus in brine chiller conditions. Journal of Food Protection. 60 (11) 1334-1340. MPI Bulletin 83-16 Post cooking handling B – S. aureus, Salmonella spp. and L. monocytogenes contamination Exposing product (opening packages) after product is cooked; surface rubbed with spices S. aureus increased in some cases but were not consistent. There were no positive Listeria spp. or Salmonella spp. , J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772. Temperature control and Holding beef gravy at various 40F (4.44C) to 60F (15.6C) – stabilization or slow death over 5 days.
storage after cooking B – Survival and growth of C. perfringens temperatures ranging from 40F (4.44C) to 125F (51.3C) Clostridium perfringens in meat and meat products. Applied Microbiology. 13 (3) 352-357. 65F (18.3C) – 2 log growth in 4 days. 70F (21.1C) – 2 log growth in 3 days. 75F (23.9C) – 2 log growth in 2 days. 80F (26.7C) – 2 log growth in 1 day. 85F (29.4C) to 95F (35C) – 2 log growth in less than 24 115F (46C) – 2 log growth in less than 4 120F (49C) – vegetative cells are destroyed, spores are shocked and will germinate leading to a 2 log increase in 4 days. 125F (51.6C) – there were no log changes in 5 days. B – Survival and growth of C. perfringens Cooked, uncured ground turkey held at 33°F (0.6°C) to 50°F (10°C) for up to 7 days C. perfringens was reduced 1.25 to 1.9 log units when stored for 24 hours and 2.3 to 2.75 log units when stored for 7 days. Kalinowski, R.M., R.B. Tompkin, P.W. Bodnaruk, W.P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) Temperature control and storage after cooking B- Staphylococci aureus, Salmonella typhimurium, and Clostridium Fully cooked roast beef – holding temperature at 120°F (48.8°C) or warmer When holding meat at 120°F (48.8°C) Staphylococci aureus was reduced approximately 3 log units in 6 hours and Salmonella typhimurium was reduced < 3 log units in 24 hours.
perfringens growth during hot holding of beef temperature. Applied Microbiology. 24 (4) Fully cooked roast beef – holding temperature at 122°F (50°C) When holding meat at 122°F (50°C) Salmonella typhimurium was reduced 1 log unit in 12 hours, and 3 log units in 18 hours. Fully cooked roast beef – holding temperature at 124°F (51.1°C) When holding meat at 124°F (51.1°C) Salmonella typhimurium was reduced 2 log units in 6 hours, and 4 log units in 12 hours. Clostridium perfringens was reduced > 1 log unit in 18 hours. Fully cooked roast beef – holding temperature at 128°F (53.3°C) When holding meat at 128°F (53.3°C) Salmonella typhimurium was reduced > 4 log units in 6 hours. Clostridium perfringens was reduced 2-3 log units, below detection limits in 6 hours. B – Yersinia enterocolitica growth Storage of cooked beef, or pork roasts at 45˚F (7˚C) Y. enterocolitica can increase 7 log units in 10 days at 45˚F (7˚C). Hanna, M.O., J.C. Stewart, Z.L. Carpenter, D.L. Zink, and C. Vanderzant. 1977. Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184. Temperature control and storage after cooking B – C. botulinum toxin production Beef stew held at 34°F (1°C), 36°F (2°C), or 38°F (3°C) for up to 104 days C. botulinum toxin was detected between 14 and 31 days when the stew was held at 38°F (3°C). No toxin was detected at 104 days when held at 34°F (1°C) or 36°F (2°C). Schmidt, C.F., R.V. Lechowich, and J.F. Folinazzo. 1961. Growth and toxin production by type E clostridium botulinum below 40°F. Journal of Food Science. 26(6) 626-630.
Chopped ham, sliced and vacuum packed, stored at 86˚F (30˚C) for 24 hours All pathogens tested increased 3.5 to 6.5 log Chopped ham, sliced and vacuum packed, stored at 40˚F (4˚C) for 30 days There was no log change in the pathogens tested except there was a 2 log unit decrease in B. cereus, and C. perfringens. Chopped ham, sliced and vacuum packed, stored at 50˚F (10˚C) for 30 days There was 1 to 2.5 log unit decreases in all pathogens tested except E. coli, which showed a 2.5 log growth. Packaging and/or Storage B – Growth of E. coli, S. typhimurium, and S. aureus Chopped ham, sliced and vacuum packed, stored at 40˚F (4˚C) for 24 hours There was a 0.5 log decrease in E. coli, and S. typhimurium. There was no log change in S. aureus. Chopped ham, sliced and vacuum packed, stored at 70˚F (21˚C) for 24 hours There was a 2.5 log increase in E. coli, there was a 1 log increase in S. typhimurium, and a 1.5 to 3 log increase in S. aureus.
Chopped ham, sliced and vacuum packed, stored at 86˚F (30˚C) for 24 hours was a 2.5 log increase in E. coli, and S. typhimurium. There was greater than 6 log growth in S. aureus. B – Growth of S. typhimurium, S. aureus, and C. perfringens Cooked roast beef stored in air at 40˚F (4.4˚C) for 42 days There was no log growth for S. typhimurium, S. aureus, or C. perfringens at 40˚F (4.4˚C) for up to 42 days. Hintlian, C.B., and J.H. Hotchkiss. 1987. Comparative growth of spoilage and pathogenic organisms on modified atmosphere-packaged cooked beef. Journal of Food Protection. 50 (3) 218-223. Cooked roast beef stored in air at 40˚F (4.4˚C) for 0 to 35 days then at 55˚F (12.8˚C) for 7 days was >5 log increase for S. typhimurium, S. aureus, and C. perfringens after the 7 days at 55˚F (12.8˚C). Cooked roast beef stored in 75% CO2, 10% O2, 15% N2 at 40˚F (4.4˚C) for 42 days There was no log growth for S. typhimurium, S. aureus, or C. perfringens at 40˚F (4.4˚C) for up to 42 days. Cooked roast beef stored in 75% CO2, 10% O2, 15% N2 at 40˚F (4.4˚C) for 0 to 35 days then at 55˚F (12.8˚C) for 7 days There was >5 log increase for S. typhimurium, and 1 to 2 log increase of S. aureus and C. perfringens after the 7 days at 55˚F (12.8˚C).
Packaging and/or Storage B – Growth of Escherichia, Shigella,Proteus Klebsiella, Bacillus,and Clostridium perfringens, Water activity (aw) level at or below 0.95 such as some fresh meat, and cooked sausages, also foods containing approximately 40% sucrose or 7%NaCl These pathogens will be inhibited at or below these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. B – Growth of Salmonella, Vibrio, C. botulinum, some molds and yeasts Water activity (aw) level at or below 0.91 such as some cured meat, like hams,and foods containing 55% sucrose or 12% NaCl B – Listeria monocytogenes, Aeromonas hydrophilia, and Yersinia enterocolitica growth Packaging sliced roast beef with controlled CO2 atmosphere (saturated) When packaged with a controlled CO2 atmosphere there is less than 1 log unit of growth when stored at 29F (1.5C) for 1,000 hours (>41 days). J.A., S.J. Mott, and N. Penney. 1996. Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica on vacuum and saturated carbon dioxide controlled atmosphere-packaged sliced roast beef. Journal of Food Protection. 57 (3) 204-208. Vacuum packaging sliced beef When vacuum packaged there is a 4 log growth when stored at 29F (1.5C) for 1,000 hours (>41 days). Packaging and/or Storage B – Growth of mesophiles and psychrotrophs Packaging roast beef with controlled CO2 atmosphere (saturated) Mesophiles and psychrotrophs grew 1.5 log units over 21 days.
microbiological and sensory evaluation of precooked beef roasts. Journal of Food Protection. 47 (81) 23-26. Packaging beef with controlled (15%) CO2 and (30%) O2, (55%) N2 atmosphere Mesophiles grew 2.5 log units and psychrotrophs grew 4.5 log units over 21 days. Vacuum packaging sliced roast beef Mesophiles grew 4 log units and psychrotrophs grew 4.5 log units over 21 days. B – C. perfringens, S. aureus, E. coli, S. typhimurium, and L. monocytogenes survival and growth on vacuum packaged roast beef Cooked roast beef slices, vacuum packaged and stored at 37F (3C) for 70 days Despite some decreases in counts (as much as 2 log units in some cases) C. perfringens, S. aureus, E. coli, S. typhimurium, and L. monocytogenes were detectable for the entire 70 days and a hazard is likely to occur if product is contaminated after cooking. , J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772. Packaging and/or Storage B – Growth of S. aureus, Y. enterocolitica, B. cereus, S. Sliced, bologna S. aureus showed a 6 log growth over 28 days when stored at 54F (12C). S. aureus showed a 1.5 log growth over 28 days when stored at 46F (8C).
typhimurium and S. enteritidis development of pathogenic bacteria in vacuum-packed, cooked emulsion-style sausage. Journal of Food Protection. 48 (1) 28-34. Y. enterocolitica showed less than 2 log growth at 46F (8C) and less than 1 log growth at 41F (5C) 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 50F (10C) or less. B – Growth of C. perfringens Cured hot dogs vacuum packaged C. perfringens showed no growth over 28 days at 54F (12C), or 50F (10C). B – Listeria monocytogenes survival and growth Vacuum-packaged frankfurters stored 20 days at 40F (4C) L. monocytogenes multiplied > 1 log unit the first 10 days and another 1 log unit in the second 10 days. A hazard is likely due to the favorable environment the vacuum packaging creates. Buncic, S., L. Paunovic, and D. Radisic. 1991. The fate of Listeria monocytogenes in fermented sausages and in vacuum-packaged frankfurters. Journal of Food Protection. 54 (6) 413-417. Packaging and/or Storage B – Listeria monocytogenes survival and growth All-beef wiener exudate inoculated with 100 AU pediocin AcH, or 4 log units of Pediococcus acidilactici H stored at 40F (4C) for 29 days L. monocytogenes decreased 1 to 2 log units with either of these treatments.
Applied and Environmental Microbiology. 57 (5) All-beef wiener exudate stored at 40F (4C) for 29 days L. monocytogenes decreased 0.61 to 3.8 log units in 29 days. All-beef wiener exudate inoculated with 100 AU pediocin AcH, or 4 log of Pediococcus acidilactici H stored at 77F (25C) for 5.8 days L. monocytogenes decreased log with either of these treatments. All-beef wiener exudate stored at 77F (25C) for 5.8 days There was great variation in L. monocytogenes activity. pH < 4.4 = 2 to 4.2 log reduction. pH > 4.5 = 1.7 to 3.6 log increase. Packaging and/or Storage B - Listeria monocytogenes survival and growth Cooked ham, chicken breast and luncheon meats packaged in 30% CO2/ 70% N2 or vacuum packaged and held 35 days at 44.6°F (7°C) L.monocytogenes grew 7 log units in 35 days
Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 68˚F (20˚C) C. perfringens grew >3 log units at 68˚F (20˚C) with sodium lactate, there was no log increase with calcium lactate. Aran, N. 2001. The effect of calcium and sodium lacatates on growth from spores fo Bacillus cereus and Clostridium perfringens in a ‘sous-vide’ beef goulash temperature abuse. International Journals of Food Microbiology. 63 (1-2) 117-123. B - C. perfringens and B. cereus growth Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 68˚F (20˚C) There was no log increase of B. cereus in 28 days with 3% sodium lactate or 1.5% or 3% calcium lactate. There was a 1 log increase of B. cereus with 1.5% sodium lactate in 28 days. There was no log increase of C. perfringens with calcium lactate in 28 days however there was a 3 log increase when sodium lactate was used. Packaging and/or Storage B - C. perfringens and B. cereus growth Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 59˚F (15˚C) There was no log increase of B. cereus in 28 days at 59˚F (15˚C). There was no log increase of C. perfringens when calcium lactate or 3% sodium lactate was used, however there was a 3 log increase when 1.5% sodium lactate was used. Aran, N. 2001. (continued)
Storage B – Growth and toxin production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) B – Salmonella growth Cooked chicken patties stored at 25°C (77°F) The shortest lag time for all Salmonella strains tested was 2.2 hours, followed by log growth of 0.4 log/ hour Oscar, Thomas P. 2000. Variation of Lag Time and Specific Growth Rate Among 11 Strains of Salmonella Inoculated onto Sterile Ground Chicken Breast Burgers and Incubated at 25°C. Journal of Food Safety. 20 (2000) 225-236. Storage B-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens and Listeria monocytogenes pH, water activity, temperature and time limits Unless product is stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits) FSIS. 2005. Meat and Poultry Hazards and Controls Pg. 24
Storage after cooking B-growth of Listeria monocytogenes Product temperature, pH and water activity Listeria monocytogenes can grow between the minimum and maximum Minimum Temp. 31.3ºF (-0.4ºC) pH 4.39 Water activity .92 Optimum Temp. 98.6ºF (37ºC) pH 7.0 Maximum Temp. 113ºF (45ºC) pH 9.4 FSIS. 2006. Listeria monocytogenes Rule Compliance Guidelines. Pg. 12 Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged smoked ham reheated in 195°F (90.6° C) water L. monocytogenes was reduced 3 log after 4 minutes, 3.5 log after 6 minutes, less than 4 log units after 8 minutes. Cooksey, D.K., B.P. Klein, F.K. McKeith, and H.P. Blaschek. 1993. Reduction of Listeria monocytogenes in Precooked Beef Using Postpackaging Pasteurization. Journal of Food Protection. 56(12) 1034-1038. Vacuum packaged smoked ham reheated in 200°F (93.3° C) water L. monocytogenes was reduced less than 3.5 log after 4 minutes, 3.5 log after 6 minutes, and more than 4 log units after 8 minutes. Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged precooked beef loins reheated in 180° F (82° C) water for 16 minutes L. monocytogenes was reduced more than 2 log units on meat surface and in broth inside package. This reduction in L. monocytogenes was maintained for 85 days after the reheating treatment. Cooksey, D.K., B.P. Klein, F.K. McKeith, and H.P. Blaschek. 1993. (continued)
Fully cooked chicken breast (approximately 13 mm thick), individually vacuum-packaged, steam or hot water heated at 194°F (90°C). Surface L. monocytogenes was reduced 7 log units in 5 minutes. Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.B. Berrang, and J.A. Marcy. 2003. Determination of Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization. Journal of Food Protection. 66 (4) 578 – 583. Fully cooked chicken breast strips in 0.5 pound (227 grams) package (approximately 35 mm thick), vacuum-packaged, steam or hot water heated at 194°F (90°C). Surface L. monocytogenes was reduced 7 log units in 25 minutes. Post package pasteurization B – Survival of L. monocytogenes Fully cooked chicken breast strips in 1 pound (454 grams) package (approximately 44 mm thick), vacuum-packaged, steam or hot water heated at 194°F (90°C). Surface L. monocytogenes was reduced 7 log units in 35 minutes. Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.B. Berrang, and J.A. Marcy. 2003 (continued)
Vacuum packaged smoked ham reheated in 205°F (96.1°C) water L. monocytogenes was reduced 2.5 to 3 log in 4 to 6 minutes. L. monocytogenes was reduced 3.5log units in 8 and 10 minutes. Muriana, P.M., W. Davidson, and J. Grooms. 2002. Postpackage pasteurization of deli meats by submersion heating for reduction of Listeria monocytogenes. Journal of Food Protection. 65(6) Vacuum packaged roast beef reheated in 195°F (90.6°C) water. L. monocytogenes was reduced 2 to 2.5 log units in 4 to 6 minutes. L. monocytogenes was reduced 2.5 to 3 log units in 8 to 10 minutes. Vacuum packaged roast beef reheated in 200°F (93.3°C) water. L. monocytogenes was reduced 2.5 to 3 log units in 4 to 6 minutes. L. monocytogenes was reduced .5 log units in 8 to 10 minutes. Vacuum packaged roast beef reheated in 205°F (96.1°C) water. L. monocytogenes was reduced 2 to 2.5 log units in 4 to 10 minutes. Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged skin-on turkey reheated in 195°F (90.6°C) or 200°F (93.3°C) water. L. monocytogenes was reduced log units in 4 to 10 minutes. Vacuum packaged skin-on turkey breasts reheated in 205°F (96.1°C) water. L. monocytogenes was reduced more than 1.5 log units in 4 to 10 minutes.
Storage B – Growth and production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4)
Not Heat Treated, Stable Process Includes: dry-cured products (Traditional Italian Salami) Process Potential Hazards Process Parameters Decision Criteria Scientific Documentation Formulation C –Excessive nitrite level in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to self-limiting, high, salt concentration).
Addition of pure sodium nitrite “Extreme caution must be exercised if pure sodium 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 of sodium nitrite Sodium nitrite can be up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing. CFR 318.7(c) To access on the internet: B – Pathogen survival Addition of smoke (liquid or solid) to products At the manufacturers’ recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium. Suñen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 – 48. Formulation B – Growth of pathogenic bacteria and mold Addition of liquid smoke to products All smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, phenols do not seem to effect microbial inhibition. P.J., R.T. Toledo, S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 – M17.
B – Growth of L. monocytogenes, A. hydrophila, and Y. enterocolitica Addition of (liquid or solid), at the manufacturers’ recommended level, to products and held at 41°F (5°C) for up to 21 days. Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. Suñan, E. B. and C. Aristimuño. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 – 393. B – Survival and growth of Salmonella Addition of NaNO2 and KNO3 and use of starter culture or to lower pH to 4.8 to 5.3 100 ppm NaNO2 and 150 ppm KNO3 or 50 ppm NaNO2 and 75 ppm KNO3 is adequate to produce a safe dry sausage as long as a starter culture or glucono-delta-lactone is used to lower pH to 4.8 to 5.3. Puolanne, E. 1977. Effects of reduced addition of nitrate and nitrite on the properties of dry sausage. Journal of the Scientific Agricultural Society of . 49 (1) 1-106. Formulation B - E. coli O157:H7 survival Addition of malic acid to pH 3.9 The addition of malic acid and citric acid to the growth medium reduced E. coli O157:H7 4.0 log units at pH 4.2 or lower however it was still detectable at pH 3.9. Addition of citric acid to pH 3.9 Addition of lactic acid to pH 3.9 The addition of lactic acid to the growth medium reduced E. coli O157:H7 by 4 log units at pH 4.2, and 6 log units at pH 3.9 however it was still detectable at pH 3.9.
B- Staphylococcal enterotoxin production Using a starter culture to reduce meat pH. Meat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997. Fermentation B – Potential Staphylococcus growth Fermentation to pH 5.3 or less (Fermentation Temperature (˚F)–60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90˚F (32C). than 1000 degree hours when the highest fermentation temperature is between 90˚F (32C) and 100˚F (38C). than 900 degree hours when the highest fermentation temperature is greater than 100˚F (38C). Drying B – Growth of many yeasts Water activity (aw) level at or below 0.87 such as fermented sausage, and foods containing approximately 65% sucrose or 15%NaCl pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by activity. Cereal Foods World. 26 (7) 345-349.
Drying B – growth of most (mycotogenic penicillia), Staphyloccoccus aureus, most Saccharomyces (bailii) spp. Debaromyces Water activity (aw) level at or below 0.80 These pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. (continued) B – growth of halophilic bacteria, mycotoxigenic aspergilli Water activity (aw) level at or below 0.75 Storage B – Staphylococcus growth Storage of hams at 36F (2C) in vacuum packaging. A hazard by Staphylococcus is less likely if stored just above freezing. Kemp, J.D., B.E. Langlois, K. Akers, and D.K. Aaron. 1989. Effect of storage temperature, time and method of slicing on microbial population and white film development in vacuum ham slices. Journal of Food Science. 54 (4) Storage of hams at 75F (24C) in vacuum packaging. A bacterial hazard is likely to occur because there are no retardant conditions to slow bacteria growth. There is a log increase in growth from storage at 36F (2C). B – E. coli O157:H7 growth in ground beef product Ground beef dried at 72˚F (22˚C) to near 30% moisture when stored at 40˚F (4˚C) 55% relative humidity for 2 months, NOT vacuum packaged No hazard is after 2 months, in these conditions as all traces of E. coli were destroyed.
cured cured Storage B – E. coli O157:H7 growth in ground beef product Ground beef dried at 72˚F (22˚C) to near 30% moisture when stored at 40˚F (4˚C) 55% relative humidity for 3 months, vacuum packaged No hazard is posed after 3 months of storage in these conditions as all traces of E. coli were destroyed. Cosanu, S., and K. Ayhan. 2000. (continued) B- Survival of E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. Sliced, ham stored at 77F (25C) for 28 days Survival of these pathogens in vacuum-packaged dry-cured ham may pose a hazard if consumed without adequate cooking. Ng, W.F., BE. Langlois, and W.G. Moody. 1997. Fate of selected pathogens in vacuum-packaged dry-cured (country style) ham slices stored at 2 and 25C. Journal of Food Protection. 60 (12) 1541-1547. Sliced, ham stored at 35.6F (2C) for 28 days Survival of these pathogens in vacuum-packaged dry-cured ham may pose a hazard if consumed without adequate cooking. B – Growth and toxin production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4)
Storage B - E. coli O157:H7 survival, and growth After fermentation at 76˚F (24˚C), 90% RH to pH <4.8, then dried at 55˚F (13˚C) 65% RH to pH approx. 4.6, aw approx. 0.92, 4.41% salt, 44.5% moisture, M/Pr ratio of greater than 1.9:1, sealed in oxygen impermeable bags with air, or vacuum sealed, stored at 40˚F (4˚C) After 90 days of storage at 40˚F (4˚C), E. coli O157:H7 was still detectable. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks and storage of slices. Journal of Food Protection. 61 (4) 377-382. fermentation at 76˚F (24˚C), 90% RH to pH <4.8, then dried at 55˚F (13˚C) 65% RH to pH approx. 4.6, aw approx. 0.92, 4.41% salt, 44.5% moisture, M/Pr ratio of greater than 1.9:1, sealed in oxygen impermeable bags with air, or vacuum sealed, stored at 70˚F (21˚C) After 90 days of storage at 70˚F (21˚C) no E. coli O157:H7 was detectable by direct plating but was found after enrichment.
time and packaging B – Growth of bacteria and mold Curing hams for 2 days per pound covered with stockinettes Bacteria and molds are equally likely to grow with either type of packaging, which could potentially cause a hazard. Draughon, F.A., C.C. Melton, and D. Maxedon. 1981. Microbial profiles of country-curd hams aged in stockinettes, barrier bags and paraffin wax. Applied and Environmental Microbiology. 41 (4) Curing hams for 2 days per covered with barrier bags Curing hams for 2 days per covered with a coating of paraffin wax The use of paraffin wax coating did not seem to affect the growth of bacteria, however molds were less likely to grow, reducing the risk of mycotoxins. B – Survival of Trichina spiralis Curing dry-cured ham at 50F (10C) for at least 90 days Trichina are rendered non infective when ham is cured at the given time temperature intervals. Lin, K.W., J.T. Keeton, T.M. Craig, R.H. Huey, M.T. Longnecker, H.R. Gamble, C.S. Custer, 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 dry-cured ham at 75F (23.9C) for at least 35 days Curing ham at 90F (32.2C) for at least 11 days
Heat Treated, Stable Process Includes: dry sausage products Process Potential Hazards Process Parameters Decision Criteria Scientific Documentation Formulation C –Excessive nitrite in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to high, salt concentration)
B – Growth of L. monocytogenes, A. hydrophila, and Y. enterocolitica Addition of smoke (liquid or solid), at the manufacturers’ recommended level, to products and held at 41°F (5°C) for up to 21 days. Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. E. B. and C. Aristimuño. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 – 393. B – Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite addition Addition of sodium nitrite at 50 ppm (3-3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. Junttila, J., J. Hirn, P. Hill, and E. 1989. Effect of different levels of nitrite and nitrate on the survival of Listeria monocytogenes during the manufacture of fermented sausage. Journal of Food Protection. 52 (3) 158-161. B – Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite addition Addition of sodium nitrite at 120 ppm (3-3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. Formulation B – Listeria monocytogenes, survival with potassium nitrate Addition of sodium nitrite at 200 ppm (3-3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. However this is over the of allowable nitrite.
and/or sodium nitrite addition Addition of sodium nitrite at 200 ppm and potassium nitrate at 300 ppm (3% NaCl) to dried sausage Listeria monocytogenes can be reduced by 2 log units over a period of 21 days of storage. However this is over the limit of allowable nitrite. Addition of potassium nitrate at 1000 ppm (3.5% NaCl) to dried sausage Listeria monocytogenes can be reduced by 3 log units over a period of 21 days of storage. However this is over the limit of allowable nitrite. B – Survival and growth of Salmonella Addition of and KNO3 and use of starter culture or to lower pH to 4.8 to 5.3 100 ppm NaNO2 and 150 ppm KNO3 or 50 ppm NaNO2 and 75 ppm KNO3 is adequate to produce a safe dry sausage as long as a starter culture or glucono-delta-lactone is used to lower pH to 4.8 to 5.3. Puolanne, E. 1977. Effects of reduced addition of nitrate and nitrite on the properties of dry sausage. Journal of the Scientific Agricultural Society of . 49 (1) 1-106. B –S. aureus, Salmonella and Clostridium sporogenes survival with nitrite addition Addition of up to 150 ppm of nitrite Nitrite at these levels has little or no effect controlling Staphylococcus aureus (1-2 log growth), Salmonella (0.5 – 1 log reduction), or Clostridium sporogenes (no log change). Collins-Thompson, D.L., B. Krusky, W.R. Usborne, and A.H.W. Hauschild. 1984. The effect of nitrite on the growth of pathogens during manufacture of dry and semi-dry sausage. Canadian Science and Technology Journal. 17 (2) 102-106.
Formuation B – L. monocytogenes heat resistance Holding product between 104˚F (40˚C) and 118˚F (48˚C) for 3 to 20 minutes for L. monocytogenes increases up to 2.3 fold when cooked at 131˚F (55˚C). The time allotted to destroy L. monocytogenes must increase correspondingly. Linton, R.H., M.D. Pierson, and J.R. Bishop. 1990. Increase in heat resistance of Listeria monocytogenes Scott A by sublethal heat shock. Journal of Food Protection. 53 (11) B – Survival of Listeria monocytogenes Beef Jerky no marinade dried 10 hours. 140ºF (60ºC) There was no significant reduction of Listeria monocytogenes due to treatment. Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140ºF (60ºC) then stored 42 days at 77ºF (25ºC) There was no significant reduction of Listeria monocytogenes due to treatment.
Freeze meat mixture containing starter culture at 4F (-20C) >3 days then thawing at 40F (4C) over a period of at least 3 days followed by fermentation at 76F (24C), 90%RH to pH at or less than 4.8, then drying at 55F (13C) Processing B - E. coli O157:H7 survival, and growth Refrigerate meat mixture containing starter culture less than 8 hours at 40F (4C) followed by fermentation at 76F (24C), 90%RH to pH at or less than 4.8, then drying at 55F (13C) Tempering meat or directly freezing then thawing at 40F (4C) over 3 days prior to fermentation and drying does not effect E. coli O157:H7 survival during storage at either 40F (4C) or 70F (21C). E. coli O157:H7 was reduced 0.9 to 1.5 log units during fermentation and 0.2 to 0.6 log units during drying. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. (continued) B – E. coli O157:H7 survival through drying Pork and beef pepperoni fermented at 96F (35.5C), 85% RH and 5.0 pH or less, then dried at 55F (13C), 65% RH to a moisture, protein ration of 1.6:1 E. coli O157:H7 was reduced 1.2 log units with this process. Hinkins, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. Validation of pepperoni processes for control of Escherichia coli O157:H7. Journal of Food Protection 59 (12) 1260-1266.
Fermentation B – L. monocytogenes survival and growth Beef and pork sausage fermented at 32˚F (90˚C) with a lactic starter culture (Pediococcus acidilactici) L. monocytogenes failed to grow during fermentation and was reduced by 1-2 log units. Glass, K.A., and M.P. Doyle. 1989. (continued) Salami product (2.5% NaCl, 250 ppm KNO3 0.3% sucrose) using a bateriocin producing strain of Lactobacillus plantarum Bacteriocin producing lactic acid bacteria will prevent growth and survival of L. monocytogenes. Campanini, M., Pedrazzoni, S. Barbuti, and P. Baldini. 1993. Behavior of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures. International Journal of Food Microbiology. 20 (3) 169-175. Salami product (2.5% NaCl, 250 ppm KNO3 0.3% sucrose) using a unknown starter culture Unknown starter cultures or cultures that do not produce bacteriocin will prevent the growth of L. monocytogenes but will not destroy contamination. B – B - E. coli O157:H7 survival through fermentation and drying Product is fermented, using starter culture, at 20-30 C, for 1-3 days, at about 90% RH, followed by drying for up to 60 days at about 85% RH Seven commercial processes were evaluated and it was found that fermentation can result in 0.3 to 1.3 log reduction of E. coli O157:H7; not sufficient to meet the required 2 log reduction. Three models have been developed to assist estimating the time required to achieve a 2 log reduction when parameters such as water activity, pH and drying time are used. Pond, T.J., D.S. Wood, I.M. Mumin, S. Barbut and M.W. Griffith. 2001. Modeling the survival of E. coli O157:H7 in uncooked, semidry, fermented sausage. Journal of Food Protection. 64 (6) 759-766.
Fermentation B – Potential Staphylococcus growth Fermentation to pH 5.3 or less (Fermentation Temperature (˚F) – 60) X hours = degree hours Process acceptable if: 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). GMPs 1997. (continued) B - Survival of Salmmonella seftenberg, C. perfringens, and E. coli O128:B12 Dried fermented turkey sausage step-wise heat treated at 81˚F (27˚C) for 3 hours, 90˚F (32˚C) for 4 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 S. seftenberg decreased 1.5 to 20 log units. C. perfringens decreased 2 to 3.6 log units. E. coli O128:B12 decreased 1.4 to 2.1 log units. Baran, W.L., and K.E. Stevenson. 1975. Survival of selected pathogens during processing of a fermented turkey sausage. Journal of Food Science. 40 (3)
Heat Treatment B – Growth and survival of L. monocytogenes Hold product that has been fermented at 90°F (32°C) for 10 hours at 90°F (32°C) After 10 hours there was greater than 1 log reduction of L. monocytogenes. Final results were below level of detection. Glass, K.A., and M.P. Doyle. 1989. Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni. Journal of Food Protection 52 (4) 226-231, 235. B – Growth and survival of L. monocytogenes Hold product that has been fermented at 90°F (32°C) for 8 at 115°F (46°C) after reaching that as the internal temperature After 8 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection. Hold product that has been fermented at 90°F (32°C) for 8 at 125°F (52°C) after reaching that as the internal temperature Hold product that has been fermented at 90°F (32°C) for 4 hours at 135°F (57°C) after reaching that as the internal temperature After 4 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection.
Heat Treatment B – Growth and survival of L. monocytogenes Hold product that has been fermented at 90°F (32°C) for 4 at 145°F (63°C) after reaching that as the internal temperature After 4 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection. Glass, K.A., and M.P. Doyle. 1989. (continued) Beef and pork sausage to at least 125°F (51.7°C) for 4 hours When heated to at least 125°F (51.7°C) and held for 4 hours there was a 5 log reduction of L. monocytogenes. Heating/ Drying B – Survival of Ecoli O157:H7 Beef strips marinated in a common jerky preparation (pH 4.3) Application of marinade did not enhance or inhibit bacterial reduction. Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167. Beef strips not marinated Beef strips marinated (pH4.3) for 24 at 40°F (4°C) then dried at 144.5°F (62.5°C) (aw .65) E.coli O157:H7 decreased 2.2 log units in 10 hours of drying. Beef strips marinated (pH 4.3) for 24 hours at 40°F (4°C) then dried at 154.94°F (68.3°C) (aw .64) E.coli O157:H7 decreased 3.0 log units in 10 hours of drying.
Heating/ Drying B – Survival of Ecoli O157:H7 Beef strips not marinated dried 10 hours at 144.5°F (62.5°C) (aw .83) E.coli O157:H7 decreased 3.2 log units in 10 hours of drying. Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. (continued) Lean ground beef (90% lean) with mix heated to 160°F (71.1°C) then dried at 140°F (60°C) for 6 hours E. coli O157:H7 was reduced by 1.6 log units after heating and 4.8 log units after 6 hours of drying. Harrison, J.A., M.A. Harrison, and R.A. Rose. 1998 Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media. Journal of Food Protection 61(1) 11-13. Lean ground beef (90% lean) with mix and cure mix heated to 160°F (71.1°C) then dried at 140°F (60°C) for 6 hours E. coli O157:H7 was reduced by 1.6 log after heating and 5.2 log units after 6 hours of drying. Lean ground beef (90% lean) with spice mix dried at 140°F (60°C) for 8 hours E. coli O157:H7 was reduced by 4.3 log units after 8 hours of drying. Lean ground beef (90% lean) with mix and cure mix dried at 140°F (60°C) for 8 hours E. coli O157:H7 was reduced by 5.2 log units after 8 hours of drying.
Drying B – Survival of E.coli O157:H7 Beef jerky 5% pH 5.8 dried at 126ºF (52ºC) for 10 hours Beef jerky processed at these times and temperature results in a 5 log reduction of E. coli O157:H7. Faith, N.G., N.S. LeCoutour, M.B. Alvarenga, M. Calicioglu, D.R. Buege and J.B. Luchansky, 1998. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68ºC in a home-style dehydrator. International Journal of Food Microbiology. 41 (3) Beef jerky 5% fat pH 5.8 dried at 145ºF (63ºC) for 8 hours Beef jerky 5% fat pH 5.8 154ºF (68ºC) for 5 hours Beef 25% fat pH 5.8 ºF (52ºC) for 24 hours Beef processed at these times and temperature results in a 5 log reduction of E. coli O157:H7. Beef jerky 25% fat pH 5.8 ºF (57ºC) for 16 hours Beef jerky 25% fat pH 5.8 ºF (63ºC) for 8 hours Beef jerky 25% fat pH 5.8 ºF (68ºC) for 4 hours B – Survival and growth of S. aureus, C. perfringens, B. subtilis, and Salmonella Beef made from flank steak strips dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.66) There was no log change in S. aureus. After 8 hours of drying C. perfringens decreased 4 log units and was below detection, B. subtilis decreased less than 2 log units and Salmonella decreased 1 log unit. Holley, R.A., 1985. Beef Jerky: Viability of microorganisms on jerky during its manufacture and storage. Journal of Food Protection 48 (2) 100-106.
Drying B – Survival of S. aureus and fecal coliforms Beef jerky made from inside round strips dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw < 0.69) There was no log change in S. aureus. After 8 hours of drying fecal coliforms decreased 3 log units and was below detection. Holley, R.A., 1985. Beef Jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and 2.5°C storage. Journal of Food Protection 48 (2) 107-111. B – Survival of S. aureus and fecal coliforms Beef jerky made from corned beef brisket dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.69) There was no log change in S. aureus. After 8 hours of drying fecal coliforms decreased 4 log units and was below detection. B – Survival of E. coli O157:H7 L. monocytogenes, and S. typhimurium Beef loin sliced and marinated dried at 140°F (60°C) for 10 hours After drying for 10 hours at 140°F (60°C) E. coli O157:H7, L. monocytogenes, and S. typhimurium decreased by 5.5 log units. Harrison, J.A., and M.A. Harrison. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky. Journal of Food Protection 59 (12) 1336-1338. Beef loin sliced, marinated, heated to 160°F (71°C) then dried at 140°F (60°C) for 10 hours cooking to 160°F (71°C) E. coli O157:H7 decreased 5.0 log units, S. typhimurium and L. monocytogenes decreased 4.5 log units. After subsequent 10 hours of drying at 140°F (60°C) all pathogens were undetectable.
Drying B – S. aureus growth Water activity level 0.92-0.91, at 77˚F (25˚C) in salami S. aureus growth is not inhibited when pH 6.0 or higher and a hazard is especially possible at aw 0.92-0.91 because of a lack of competing flora. When pH is 5.0 or lower a 6 log unit reduction was found after 21 days. Martinez, E.J., N. Bonino, and S.M. Alzamora. 1986. Combined effect of water activity, pH and additives on growth of Staphylococcus aureus in model salami systems. Food Microbiology. 3 (4) 321-329. Water activity level 0.90 or less, at 77˚F (25˚C) in salami The pH is not a factor in S. aureus growth, and a hazard is not likely. B – Growth of many yeasts activity (aw) level at or below 0.87 such as fermented sausage, and foods containing approximately 65% sucrose or 15%NaCl These pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. B – Growth of most molds (mycotogenic penicillia), Staphyloccoccus aureus, most spp. Debaromyces Water activity (aw) level at or below 0.80 pathogens are inhibited at these water activity levels. B – Growth of halophilic bacteria, mycotoxigenic aspergilli Water activity (aw) level at or below 0.75
Storage B – Survival and growth of S. aureus, C. perfringens, B. subtilis, and Salmonella Slices of flank steak dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.66). Stored for 28 days at 68°F (20°C) allowing aw to rise to 0.83 No viable bacteria were found. Holley, R.A., 1985. Beef Jerky: Viability of microorganisms on jerky during its manufacture and storage. Journal of Food Protection. 48 (2) 100-106. B – Survival and growth of S. aureus, C. perfringens, B. subtilis, and Salmonella Beef jerky made from flank steak strips dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.66). Stored for 26 days at 36.5°F (2.5°C) aw held constant at 0.66 S. aureus, C. perfringens, B. subtilis, and Salmonella were reduced 1 log unit only Salmonella was below detectable levels. B – Survival of S. aureus Beef jerky made from inside round strips dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw < 0.69), stored at 36.5°F (2.5°C) for 9 days S. aureus decreased less than 1 log unit during refrigerated storage. Holley, R.A., 1985. Beef Jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and 2.5°C storage. Journal of Food Protection 48 (2) 107-111.
Storage B – Growth and toxin production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) B – Survival of E. coli O157:H7 Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140ºF (60ºC) then stored 42 days at 77°F (25°C) E.coli O157:H7 is reduced 5 logs after storage at 77ºF (25ºC). Marinated Beef Jerky in a traditional sauce that includes 4.7% ethanol, (pH 3.0) for 24 hours at 40ºF (4ºC) then dried 10 hours at 140ºF (60ºC) then stored 42 days at 77°F (25°C)
Storage B – Survival of E. coli O157:H7 Beef strips marinated in a common jerky preparation (pH 4.3) stored for 30 days at relative humidity of 19 – 24% No E. coli O157:H7 detected. Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167. Beef strips not marinated stored for 30 days at relative humidity of 19 – 24% Beef strips marinated (pH4.3) for 24 at 40°F (4°C) then dried at 144.5°F (62.5°C) (aw .65) stored for 30 days at relative humidity of 19 – 24% E.coli O157:H7 decreased 5.2 log units in 10 hours of drying. Beef strips marinated (pH 4.3) for 24 hours at 40°F (4°C) then dried at 154.94°F (68.3°C) (aw .44) stored for 30 days at relative humidity of 19 – 24%
Secondary Inhibitors, Not Shelf Stable Process Includes: uncooked corned beef and pork Process Potential Hazards Process Parameters Decision Criteria Scientific Documentation Formulation C –Excessive nitrite level in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to high, salt concentration).
Irradiation B – S. typhimurium survival Irradiating mechanically deboned chicken with 0.75 to 3.0 kGy then heated for 2.0 minutes at 140˚F (60˚C) The heat treatment after irradiation destroys 6 log units more than just irradiation at 1.5 kGy, and provides the same destruction as the irradiation increases. Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. Elimination of pathogens of significance in food by low-dose irradiation: a review. Journal of Food Protection. 57 (1) 73-86. B – Campylobacter jejuni survival Irradiating chicken carcasses with 2.5 kGy at 37.4 to 38.3˚F (3 to 3.5˚C) Campylobacter is reduced by 4.19 log and remained at least 2.5 log units lower than non-irradiated carcasses when stored at 40˚F (4˚C) for 18 days. B – C. botulinum survival and toxin production Irradiated fresh pork with 1 kGy packaged with 10% to 20% oxygen stored at 59˚F (15˚C) for 14 days Both irradiated and non-irradiated products were toxic after 14 days. Irradiated fresh pork with 1 kGy packaged with 0% oxygen stored at 59˚F (15˚C) for 43 days Irradiated pork showed no toxicity for 43 days while non-irradiated pork showed toxicity after 21 days.
Irradiation B – Eschrichia coli O157:H7 survival Irradiating raw mechanically deboned chicken meat or ground beef vacuum packaged or with air with 0.27 kGy to 0.42 kGy at temperatures between 41F (5C) and 23F (5C) E. coli O157:H7 is reduced 1 log unit with this treatment. Irradiating vacuum packaged raw ground beef with 0.75 kGy to 3.0 kGy at 32F (0C) then stored at 95F (35C) for 20 E.coli O157:H7 was reduced to less than 10 CFU/g (a 4.8 log reduction) and 20 hours at 95F (35C) no verotoxin was detected. B – Trichinella spiralis survival Irradiation of ground pork A minimum dose of 0.3 kGy and a maximum dose of 1 kGy is allowed to destroy Trichinella spiralis. CFR 179.26 Access on the internet at: Irradiation B – Salmonella survival Irradiation of ground poultry A maximum dose of 3 kGy is allowed to control Salmonella on raw poultry meat not excluding oxygen from the package. CFR 179.26 Access on the internet at:
Irradiating ground beef at 2.5 kGy This treatment will result in 4.10 log reduction of L. monocytogenes and 5.12 log reduction of S. aureus. B – L. monocytogenes survival Irradiating ground pork with 0.25 to 1.25 kGy at room temperature. L. monocytogenes was reduced 3 log Tarté, R.R., E.A, Murano, D.G. Olson. 1996. Survival and injury of Listeria monocytogenes, Listeria innocua, and Listeria ivanovii in ground pork following electron beam irradiation. Journal of Food Protection. 59 (6) 596-600. Irradiating mechanically deboned chicken meat with 2.00 kGy L. monocytongens is reduced 4 log Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. Elimination of pathogens of significance in food by low-dose irradiation: a review. Journal of Food Protection. 57 (1) 73-86. Irradiation B – A. hydrophilia survival and growth Irradiating vacuum packaged pork loins with 3.0 kGy, then storage at 40F (4C) for 42 days A. hydrophilia remained at less than 0.30 log units on irradiated loins whereas it grew to 2.51 log units on the non-irradiated loins. Radomyski, T., E.A. Murano, D.G. P.S. Murano. 1994. (continued) B – Yersinia spp. survival and growth Irradiating chicken carcasses with 2.5 kGy then storage at 40F (4C) for 18 days The irradiation reduced the Yersinia spp. by 2 log units and counts on irradiated carcasses remained 2 log units lower than those carcasses not treated. However, Yersinia spp. increased by 4 log units on both irradiated and not irradiated carcasses.
Formulation C –Excessive nitrite level in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to high, salt concentration). Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. Addition of pure sodium nitrite “Extreme caution must be exercised if pure sodium 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 of sodium nitrite Sodium Nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing. CFR 318.7(c) To access on the internet: