Post B Fully cooked RTE was reduced by 1 Murphy, R.Y., L.K. L. L. monocytogenes – packaging turkey breasts log unit in 2 minutes, 2 log in 5 Duncan, K.H. Driscoll, J.A. monocytogenes heat survival packaged in .08 minutes, 3.5 log units in 10 minutes, 5 Marcy, and B.L. Beard. treatment mm film heated in log units in 20 minutes, 6 log units in 2003. Thermal inactivation 96°C water 40 minutes, and 7 log units in 50 of Listeria monocytogenes minutes. on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water. Journal of Food Protection. 66 (9) Chilling B- Cooked, cured Determine log changes in To use prediction model, C. perfringens C. process after growth during meat products at various chilling times based upon research by perfringens cooking chilling process and temperatures. V.K. Juneja, go to: Ready-to-eat There was no log growth of C. turkey cooled from perfringens. 120˚F (48.9˚C) to 55˚F (12.8˚C) in 6 hours Chilling B- Ready-to-eat There was 0.75 log growth of C. perfringens C. process after growth turkey during cooled from perfringens. cooking chilling 120˚F process (48.9˚C) to 55˚F (12.8˚C) in 6 hours
Post packaging heat treatment B – L. monocytogenes survival Fully cooked RTE turkey breasts packaged in .08 mm film heated in 96°C water L. monocytogenes was reduced by 1 log unit in 2 minutes, 2 log in 5 minutes, 3.5 log units in 10 minutes, 5 log units in 20 minutes, 6 log units in 40 minutes, and 7 log units in 50 minutes. Murphy, R.Y., L.K. Duncan, K.H. Driscoll, J.A. Marcy, and B.L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water. Journal of Food Protection. 66 (9) Chilling process after cooking B- C. perfringens growth during chilling process Cooked, cured meat products Determine log changes in C. perfringens at various chilling times and temperatures. To use prediction model, based upon research by V.K. Juneja, go to: Ready-to-eat turkey cooled from 120˚F (48.9˚C) to 55˚F (12.8˚C) in 6 hours There was no log growth of C. perfringens. Chilling process after cooking B- C. perfringens growth during chilling process Ready-to-eat turkey cooled from 120˚F (48.9˚C) to 55˚F (12.8˚C) in 6 hours There was 0.75 log growth of C. perfringens.