Cooking B Dry roasting of will be destroyed (7 log Goodfellow, S.J., and W.L. Salmonella Salmonella – survival during large beef roasts at reduction) if roasts (16-18 pounds) are Brown. 1978. Fate of cooking process oven temperatures dry roasted to these specifications: inoculated into Salmonella of 250°F (121°C) beef for cooking. Journal of or 275°F (135°C) 250°F (121°C) oven, internal Food Protection. 41 (8) temperature of at least 130°F (54.4°C). 598-605. 275°F (135°C) oven, internal temperature of at least 125°F (51.6°C). Dry Roasting are not fully destroyed Salmonella small (less than 10 when dry roasting beef roasts of less pounds) beef than 10 pounds in an oven at 275°F roasts in oven (135°C), or less, when heated to an temperatures of internal temperature of 135°F 275°F (135°C) or (57.2°C), however there was a 5 log less reduction. Including steam will be destroyed if large Salmonella cooking for at beef roasts (16-18 pounds) are cooked least 30 minutes in to an internal temperature of at least total cooking time 130°F (54.4°C) using at least 30 minutes of steam in the cooking process where the oven temperature is 175°F (79.4°C).
Cooking B – Salmonella survival during cooking process Dry roasting of large beef roasts at oven temperatures of 250°F (121°C) or 275°F (135°C) Salmonella will be destroyed (7 log reduction) if roasts (16-18 pounds) are dry roasted to these specifications: 250°F (121°C) oven, internal temperature of at least 130°F (54.4°C). 275°F (135°C) oven, internal temperature of at least 125°F (51.6°C). Goodfellow, S.J., and W.L. Brown. 1978. Fate of Salmonella inoculated into beef for cooking. Journal of Food Protection. 41 (8) 598-605. Dry Roasting small (less than 10 pounds) beef roasts in oven temperatures of 275°F (135°C) or less Salmonella are not fully destroyed when dry roasting beef roasts of less than 10 pounds in an oven at 275°F (135°C), or less, when heated to an internal temperature of 135°F (57.2°C), however there was a 5 log reduction. Including steam cooking for at least 30 minutes in total cooking time Salmonella will be destroyed if large beef roasts (16-18 pounds) are cooked to an internal temperature of at least 130°F (54.4°C) using at least 30 minutes of steam in the cooking process where the oven temperature is 175°F (79.4°C).