Cooking B Cooking pork and When product is cooked to an internal L. – turkey tumbled temperature of at least 158°F (70°C) monocytogenes, L. survival and pork emulsion is destroyed. monocytogenes type sausages to 158°F (70°C) Cooking chicken The following log reductions were Carpenter, S.L., and M.A. breast to specific reached when cooking chicken breast Harrison. 1989. Survival internal to these specific instantaneous internal of Listeria monocytogenes temperatures temperatures. on processed poultry. Journal of Food Science. 54 150˚F (65.6˚C): 2.8 log reduction (3) 556-557. 160˚F (71.1˚C): 1.8 log reduction 165˚F (73.9˚C): 4.4 log reduction 170˚F (76.7˚C): 5.3 log reduction 180˚F (82.2˚C): 4.85 log reduction Ground decreased by 1 Murphy, R.Y., E.M. Martin, Listeria monocytogenes (5.4%±0.3% fat) log unit in: L.K. Duncan, B.L. Beard, or Ground Beef and J.A. Marcy. 2004. (34.4±1.1% fat) 37 minutes at 131°F (55°C). Thermal Process Validation heated to 131° F for Escherichia coli 18 minutes at 135.5° F (57.5°C). (55° C) to O157:H7, and Salmonella, 158°F(70°C) 8.5 minutes at 140°F (60°C). in Listeria monocytogenes Ground Turkey and Beef 3 minutes at 144.5° F (62.5°C). Products. Journal of Food 2 minutes at 149°F (65°C). Protection. 67 (7) 24 seconds at 153.5°F (67.5°C). and 7 seconds at 158°F (70°C).
Cooking B – L. monocytogenes, survival Cooking pork and turkey tumbled and pork emulsion type sausages to 158°F (70°C) When product is cooked to an internal temperature of at least 158°F (70°C) L. monocytogenes is destroyed. Cooking chicken breast to specific internal temperatures The following log reductions were reached when cooking chicken breast to these specific instantaneous internal temperatures. 150˚F (65.6˚C): 2.8 log reduction 160˚F (71.1˚C): 1.8 log reduction 165˚F (73.9˚C): 4.4 log reduction 170˚F (76.7˚C): 5.3 log reduction 180˚F (82.2˚C): 4.85 log reduction Carpenter, S.L., and M.A. Harrison. 1989. Survival of Listeria monocytogenes on processed poultry. Journal of Food Science. 54 (3) 556-557. Ground (5.4%±0.3% fat) or Ground Beef (34.4±1.1% fat) heated to 131° F (55° C) to 158°F(70°C) Listeria monocytogenes decreased by 1 log unit in: 37 minutes at 131°F (55°C). 18 minutes at 135.5° F (57.5°C). 8.5 minutes at 140°F (60°C). 3 minutes at 144.5° F (62.5°C). 2 minutes at 149°F (65°C). 24 seconds at 153.5°F (67.5°C). and 7 seconds at 158°F (70°C). Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. Beard, and J.A. Marcy. 2004. Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products. Journal of Food Protection. 67 (7)