Storage B Survival of Beef made decreased less than 1 log unit Holley, R.A., 1985. S. S. aureus – from corned beef during refrigerated storage. (continued) aureus brisket dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.69) stored at 36.5°F (2.5°C) fpr 9 days Beef steak with Though highly variable did Vora, Purvi; Andre Senecal, S. aureus pH of 5.0 and decline over time on both and Donald W. Schaffner. water activity products. 2003. Survival of 0.732 Staphylococcus aureus Chicken pockets ATCC 13565 in Intermediate Moisture with pH of 5.0 and water activity of Foods is Highly Variable. Risk Analysis. 23 (1) 0.853 B Greek pork Though pH, salt, nitrite and moisture Samelis, J. and J. S. aureus – growth sausage (more can be used to prevent pathogen Metaxopoulos. 1998. The than 30% fat) growth, it is recommended that a microbiology of traditional dried, then smoked starter culture be used to compete and greek country-style sausage at 25°C for 40 lower the pH below 5.4 rapidly. during manufacture minutes then 40°C followed by storage at 3° for another 40 and 12°C in air. Italian minutes stored at 3 Journal of Food Science. 10 or 12°C (2) 155-163.
Storage B – Survival of S. aureus Beef made from corned beef brisket dried for 4 hours at 127.2°F (52.9°C) then 4 more hours at 118.8°F (48.2°C) (Final aw = 0.69) stored at 36.5°F (2.5°C) fpr 9 days S. aureus decreased less than 1 log unit during refrigerated storage. Holley, R.A., 1985. (continued) Beef steak with pH of 5.0 and water activity 0.732 Though highly variable S. aureus did decline over time on both products. Vora, Purvi; Andre Senecal, and Donald W. Schaffner. 2003. Survival of Staphylococcus aureus ATCC 13565 in Intermediate Moisture Foods is Highly Variable. Risk Analysis. 23 (1) Chicken pockets with pH of 5.0 and water activity of 0.853 B – S. aureus growth Greek pork sausage (more than 30% fat) dried, then smoked at 25°C for 40 minutes then 40°C for another 40 minutes stored at 3 or 12°C Though pH, salt, nitrite and moisture can be used to prevent pathogen growth, it is recommended that a starter culture be used to compete and lower the pH below 5.4 rapidly. Samelis, J. and J. Metaxopoulos. 1998. The microbiology of traditional greek country-style sausage during manufacture followed by storage at 3° and 12°C in air. Italian Journal of Food Science. 10 (2) 155-163.