COOKING METHODS FOR ELIMINATION OF Salmonella typhimurium EXPERIMENTAL SURFACE CONTAMINANT FROM RARE DRY‐ROASTED BEEF ROASTS

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Abstract
Three cooking procedures were tested for effectiveness in eliminating an experimental Salmonella typhimurium contaminant from surfaces of rare dry‐roasted beef roasts. Dipping roasted and cooled roasts in cooking oil at 160°C (320 F) or 180°C (365°F) for a minimum of 60 set was effective, but submerging similar roasts contained in plastic bags in 89.4–93.3°C (193–200°F) water for 3 min was not effective in eliminating surface survivors. Injection of steam into the oven during part of the roasting period also was effective. We found that a minimum of 10 min of steam injection was necessary to eliminate the contaminant. Experiments with steam injection at the beginning or end of roasting led to the conclusion that survivors on surfaces of dry‐roasted beef roasts were probably on the surface at the beginning of the roasting process. Subjective evaluation of the degree of rareness of center slices of roasts reaching maximum center temperatures between 54.4–64.1°C (130–147.5°F) indicated the rare area decreased about 2% for each degree increase in temperature. Roast center temperatures at time of removal from the oven correlated significantly with the maximum center temperature.

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