storage after B Survival and temperatures 65F (18.3C) 2 log growth in 4 days. Clostridium – – cooking growth of ranging from 40F 70F (21.1C) 2 log growth in 3 days. in meat C. perfringens – (4.44C) to 125F and meat products. perfringens 75F (23.9C) 2 log growth in 2 days. – (51.3C) Applied Microbiology. 80F (26.7C) 2 log growth in 1 day. – 13 (3) 352-357. 85F (29.4C) to 95F (35C) 2 log – growth in less than 24 hours. 115F (46C) 2 log growth in less than – 4 hours. 120F (49C) while vegetative cells – are destroyed, spores are shocked and will germinate leading to a 2 log increase in 4 days. 125F (51.6C) there were no log – changes in 5 days. B Survival and Cooked, uncured was reduced 1.25 to Kalinowski, R.M., R.B. C. perfringens – growth of ground turkey held 1.9 log units when stored for 24 hours Tompkin, P.W. Bodnaruk, C. at 33°F (0.6°C) to and 2.3 to 2.75 log units when stored W.P. Pruett, Jr. 2003. perfringens 50°F (10°C) for up for 7 days. Impact of cooking, cooling, to 7 days and subsequent refrigeration on the growth or survival of in Clostridium perfringens cooked meat and poultry products. Journal of Food Protection. 66(7) Temperature B- Fully cooked roast When holding meat at 120°F (48.8°C) Staphylococci control and beef holding was reduced aureus, Staphylococci aureus – storage after temperature at approximately 3 log units in 6 hours Salmonella cooking 120°F (48.8°C) and or and was typhimurium, Salmonella typhimurium warmer reduced < 3 log units in 24 hours. Clostridium
storage after cooking B – Survival and growth of C. perfringens temperatures ranging from 40F (4.44C) to 125F (51.3C) Clostridium perfringens in meat and meat products. Applied Microbiology. 13 (3) 352-357. 65F (18.3C) – 2 log growth in 4 days. 70F (21.1C) – 2 log growth in 3 days. 75F (23.9C) – 2 log growth in 2 days. 80F (26.7C) – 2 log growth in 1 day. 85F (29.4C) to 95F (35C) – 2 log growth in less than 24 hours. 115F (46C) – 2 log growth in less than 4 hours. 120F (49C) – while vegetative cells are destroyed, spores are shocked and will germinate leading to a 2 log increase in 4 days. 125F (51.6C) – there were no log changes in 5 days. B – Survival and growth of C. perfringens Cooked, uncured ground turkey held at 33°F (0.6°C) to 50°F (10°C) for up to 7 days C. perfringens was reduced 1.25 to 1.9 log units when stored for 24 hours and 2.3 to 2.75 log units when stored for 7 days. Kalinowski, R.M., R.B. Tompkin, P.W. Bodnaruk, W.P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) Temperature control and storage after cooking B- Staphylococci aureus, Salmonella typhimurium, and Clostridium Fully cooked roast beef – holding temperature at 120°F (48.8°C) or warmer When holding meat at 120°F (48.8°C) Staphylococci aureus was reduced approximately 3 log units in 6 hours and Salmonella typhimurium was reduced < 3 log units in 24 hours.