Assessment of the sanitary effectiveness of holding temperatures on beef cooked at low temperature.
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.
D000818:Animals; D001431:Bacteriological Techniques; D002417:Cattle; D002452:Cell Count; D003016:Clostridium perfringens / Q000254:growth & development*; D003296:Cooking; D005516:Food Microbiology; D005519:Food Preservation; D008460:Meat; D012475:Salmonella / Q000254:growth & development*; D012477:Salmonella enteritidis / Q000254:growth & development; D012486:Salmonella typhimurium / Q000254:growth & development; D013045:Species Specificity; D013210:Staphylococcus / Q000254:growth & development*; D013696:Temperature; D013997:Time Factors