B Survival of Freezing ground Trichina are non-infectious when Kotula, A.W., A.K. Sharar, – pork for a given frozen to the time-temperature E. Paroczay, H.R. Gamble, Trichinella spiralis time-temperature relationship with the equation: K.D. Murrell, and L. interval log (time in hours) = 5.98 + 0.40 Douglass. 1990. Infectivity (temperature of from Trichinella spiralis ˚C). frozen pork. Journal of Food Protection. 53 (7) 571-573. Frozen B Survival of Freezing ground will be destroyed CFR 318.10 I (iv) Table 2. Trichinella spiralis – storage times pork for a given at these specific time-temperature Trichinella spiralis and time-temperature intervals: To access on the internet: temperatures interval 0˚F (-18˚C) for 106 hours -5˚F (-21˚C) for 82 hours -10˚F (-23˚C) for 63 hours -15˚F (-26˚C) for 48 hours -20˚F (-29˚C) for 35 -25˚F (-32˚C) for 22 hours -30˚F (-35˚C) for 8 hours -35˚F (-37˚C) for 1/2 hour Thawing B Thaw whole When thawed at room temperature, i.e. Salmonella – growth chickens at 71.6°F 71.6°F (22°C), showed no salmonella (22°C) for 14 increases as the internal temperature hours or less to reached 40°F (4.4°C) in less than 14 internal hours. temperature of 40°F (4.4°C).
B – Survival of Trichinella spiralis Freezing ground pork for a given time-temperature interval Trichina are non-infectious when frozen to the time-temperature relationship with the equation: log (time in hours) = 5.98 + 0.40 (temperature ˚C). Kotula, A.W., A.K. Sharar, E. Paroczay, H.R. Gamble, K.D. Murrell, and L. Douglass. 1990. Infectivity of Trichinella spiralis from frozen pork. Journal of Food Protection. 53 (7) 571-573. Frozen storage times and temperatures B – Survival of Trichinella spiralis Freezing ground pork for a given time-temperature interval Trichinella spiralis will be destroyed at these specific time-temperature intervals: 0˚F (-18˚C) for 106 hours -5˚F (-21˚C) for 82 hours -10˚F (-23˚C) for 63 hours -15˚F (-26˚C) for 48 hours -20˚F (-29˚C) for 35 -25˚F (-32˚C) for 22 hours -30˚F (-35˚C) for 8 hours -35˚F (-37˚C) for 1/2 hour CFR 318.10 I (iv) Table 2. To access on the internet: Thawing B – Salmonella growth Thaw whole chickens at 71.6°F (22°C) for 14 hours or less to internal temperature of 40°F (4.4°C). When thawed at room temperature, i.e. 71.6°F (22°C), salmonella showed no increases as the internal temperature reached 40°F (4.4°C) in less than 14 hours.
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