Raw, Intact Process Includes: beef, pork, lamb, and poultry Process Potential Process Decision Scientific Hazards Parameters Criteria Documentation Storage B Storage at 50˚F Minimum growth temperature is 50˚F Troller, J.A. 1976. – (10˚C) or lower (10˚C). Staphylococcal growth and Staphylococcus growth enterotoxin production aureus factors for control. Journal of Milk and Food Technology. 39: 499-503.
Raw, Intact Process Includes: beef, pork, lamb, and poultry Process Potential Hazards Process Parameters Decision Criteria Scientific Documentation Storage B – Staphylococcus aureus growth Storage at 50˚F (10˚C) or lower Minimum growth temperature is 50˚F (10˚C). Troller, J.A. 1976. Staphylococcal growth and enterotoxin production factors for control. Journal of Milk and Food Technology. 39: 499-503.