Assessment of the Sanitary Effectiveness of Holding Temperatures on Beef Cooked at Low Temperature
- 1 January 1972
- journal article
- research article
- Published by American Society for Microbiology in Applied Microbiology
- Vol. 24 (4) , 599-603
- https://doi.org/10.1128/aem.24.4.599-603.1972
Abstract
Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at 51.1 C, and of C. perfringens at 53.3 C. There were no survivors of a mixed inoculum of Staphylococcus aureus, Salmonella enteritidis, and C. perfringens after 12 hr at 51.1 C.Keywords
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