B- Hot boned and Hot processed and packaged meat Van Laack, R.L.J.M., J.L Salmonella, vacuum packaged supported survival and growth (no log Johnson, C.J.N.M. van der Listeria (40-45 minutes change to 2.5 log units of growth) of Palen, F.J.M. Smulders, and monocytogenes, post mortem) and J.M.A. Snijders. 1993. Aeromonas Salmonella, L. monocytogenes, and stored at 34˚F and Survival of pathogenic hydrophilia, Aeromonas hydrophilia, (1˚C) despite immediate bacteria on pork loins as Campylobacter Campylobacter survival and/or storage at refrigerated temperatures. A influenced by hot growth hazard is likely to occur if fecal processing and packaging. contamination is not removed prior to Journal of Food Protection. storage. 56 (10) 847-851. Carcass B- Freezing beef in and was , Elaine D., Warren J. E.coli 0157:H7 E.coli 0157:H7 L.innocua Treatment and liquid nitrogen for found to transfer from inoculated Dorsa, Gregory R. Siragusa, L.innocua contamination 15 minutes samples to non-inoculated samples. and Mohammad did decrease 2.18 to Koohmaraie. 1998. E.coli 0157:H7 4.02 log units, decreased Bacterial L.innocua 0.33 to 1.77 log units. of Meat during Liquid Nitrogen Immersion Freezing. Journal of Food Protection. 61 (9) 1103-1108. B survival Pass pork The entire carcass (deep temperature) Gill, C.O., and T. Jones. E. coli – (hot) carcasses through is reduced to below 45˚F (7˚C) during 1992. Assessment of the Deboning a freezing tunnel at the chilling process and a bacterial hygienic efficiencies of two 4˚F (-20˚C) for hazard from is not likely to commercial processes for E. coli – 45 to 60 minutes occur. cooling pig carcasses. Food prior to entering a Microbiology. 9 (4) conventional chiller (32 to 36˚F (0 to 2˚C))
B- Salmonella, Listeria monocytogenes, Aeromonas hydrophilia, and Campylobacter survival and/or growth Hot boned and vacuum packaged (40-45 minutes post mortem) and stored at 34˚F (1˚C) Hot processed and packaged meat supported survival and growth (no log change to 2.5 log units of growth) of Salmonella, L. monocytogenes, Aeromonas hydrophilia, and Campylobacter despite immediate storage at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage. Van Laack, R.L.J.M., J.L Johnson, C.J.N.M. van der Palen, F.J.M. Smulders, and J.M.A. Snijders. 1993. Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection. 56 (10) 847-851. Carcass Treatment B- E.coli 0157:H7 and L.innocua contamination Freezing beef in liquid nitrogen for 15 minutes E.coli 0157:H7 and L.innocua was found to transfer from inoculated samples to non-inoculated samples. E.coli 0157:H7 did decrease 2.18 to 4.02 log units, L.innocua decreased 0.33 to 1.77 log units. , Elaine D., Warren J. Dorsa, Gregory R. Siragusa, and Mohammad Koohmaraie. 1998. Bacterial of Meat during Liquid Nitrogen Immersion Freezing. Journal of Food Protection. 61 (9) 1103-1108. (hot) Deboning B – E. coli survival Pass pork carcasses through a freezing tunnel at – 4˚F (-20˚C) for 45 to 60 minutes prior to entering a conventional chiller (32 to 36˚F (0 to 2˚C)) The entire carcass (deep temperature) is reduced to below 45˚F (7˚C) during the chilling process and a bacterial hazard from E. coli is not likely to occur. Gill, C.O., and T. Jones. 1992. Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcasses. Food Microbiology. 9 (4)