B Store cooked decreased 1 to 2 Blankenship, L.C., and S.E. Campylobacter jejuni – ground chicken at log units over 17 days. Craven. 1982. Campylobacter growth and 40F (4C) jejuni Campylobacter jejuni survival survival in chicken meat as cooked decreased 2.5 to Campylobacter jejuni a function of temperature. ground chicken at 5 log units over 17 days. Applied and Environmental 73F (23C) Microbiology. 44 (1) Store cooked increased 1 to 2 Campylobacter jejuni ground chicken at log units over the first 4 days then 99F (37C) decreased 1 log unit by day 17 for an over all 1 log unit change or no change. Store cooked decreased log Campylobacter jejuni ground chicken at units in 10 to 17 days. 109F (43C) Packaging B Growth Chopped of ham, There was no log change in C. – and/or sliced and vacuum Bacillus cereus, C. perfringens, E. coli, S. typhimurium, Storage packed, stored at and however, perfringens, E. S. aureus, B. cereus 40˚F (4˚C) for 24 decreases 1.5 log units. coli, S. and typhimurium, Chopped ham, decreased by 1 log S. aureus C. perfringens sliced and vacuum units, the other pathogens tested all packed, stored at increased 0.5 to 3 log units. 70˚F (21˚C) for 24
B – Campylobacter jejuni growth and survival Store cooked ground chicken at 40F (4C) Campylobacter jejuni decreased 1 to 2 log units over 17 days. Blankenship, L.C., and S.E. Craven. 1982. Campylobacter jejuni survival in chicken meat as a function of temperature. Applied and Environmental Microbiology. 44 (1) cooked ground chicken at 73F (23C) Campylobacter jejuni decreased 2.5 to 5 log units over 17 days. Store cooked ground chicken at 99F (37C) Campylobacter jejuni increased 1 to 2 log units over the first 4 days then decreased 1 log unit by day 17 for an over all 1 log unit change or no change. Store cooked ground chicken at 109F (43C) Campylobacter jejuni decreased log units in 10 to 17 days. Packaging and/or Storage B – Growth of Bacillus cereus, C. perfringens, E. coli, S. typhimurium, and S. aureus Chopped ham, sliced and vacuum packed, stored at 40˚F (4˚C) for 24 There was no log change in C. perfringens, E. coli, S. typhimurium, and S. aureus, however, B. cereus decreases 1.5 log units. Chopped ham, sliced and vacuum packed, stored at 70˚F (21˚C) for 24 C. perfringens decreased by 1 log units, the other pathogens tested all increased 0.5 to 3 log units.