Growth ofSalmonellaon chilled meat

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Abstract
Summary: Growth rates of a mixture ofSalmonellaserotypes inoculated on beef from a commercial abattoir were measured at chill temperatures. The minimum recorded mean generation times were 8·1 h at 10 °C; 5·2 h at 12·5 °C and 2·9 h at 15 °C. Growth did not occur at 7–8 °C. From these data the maximum extent of growth ofSalmonelladuring storage of meat for different times at chill temperatures was calculated. Criteria for deciding safe handling temperatures for meat are discussed. Maintaining an internal temperature below 10 °C during the boning operation would be sufficient to safeguard public health requirements.

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