Destruction of salmonellae, Escherichia coli, and Staphylococcus aureus inoculated into and onto beef during dry-oven roasting.

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Abstract
Beef was inoculated internally and externally with 3-serotype salmonellae, Escherichia coli, and Staphyloccocus aureus. Dry roasting of the beef was conducted in a convection oven at 110, 120, and 130.degree. C. Beef roasts were removed at internal temperatures of 52, 54, and 57.degree. C. None of salmonellae, E. coli, or S. aureus inoculated was detected from the beef roast cooked to an internal temperature of not lower than 57.degree. C at an oven temperature higher than 120.degree. C. These beef roasts were judged to be organoleptically acceptable. The present study may indicate that reasonable cooking procedures for commercial production of precooked roast beef are feasible.