Fully cooked roast When holding meat at 122°F (50°C) temperature. Applied perfringens growth during hot beef holding was reduced Microbiology. 24 (4) Salmonella typhimurium – holding of temperature at 1 log unit in 12 hours, and 3 log units beef 122°F (50°C) in 18 hours. Fully cooked roast When holding meat at 124°F (51.1°C) beef holding was reduced Salmonella typhimurium – temperature at 2 log units in 6 hours, and 4 log units 124°F (51.1°C) in 12 hours. Clostridium perfringens was reduced > 1 log unit in 18 hours. Fully cooked roast When holding meat at 128°F (53.3°C) beef holding was reduced Salmonella typhimurium – temperature at > 4 log units in 6 hours. Clostridium 128°F (53.3°C) was reduced 2-3 log units, perfringens below detection limits in 6 hours. B Storage of cooked can increase 7 log Hanna, M.O., J.C. Stewart, Yersinia Y. enterocolitica – beef, or pork units in 10 days at 45˚F (7˚C). Z.L. Carpenter, D.L. Zink, enterocolitica roasts at 45˚F and C. Vanderzant. 1977. growth (7˚C) Development of Yersinia on raw and enterocolitica cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184. Temperature B Beef stew held at toxin was detected Schmidt, C.F., R.V. C. botulinum C. botulinum – control and toxin production 34°F (1°C), 36°F between 14 and 31 days when the stew Lechowich, and J.F. storage after (2°C), or 38°F was held at 38°F (3°C). No toxin was Folinazzo. 1961. Growth cooking (3°C) for up to 104 detected at 104 days when held at 34°F and toxin production by days (1°C) or 36°F (2°C). type E clostridium botulinum below 40°F. Journal of Food Science. 26(6) 626-630.
perfringens growth during hot holding of beef temperature. Applied Microbiology. 24 (4) Fully cooked roast beef – holding temperature at 122°F (50°C) When holding meat at 122°F (50°C) Salmonella typhimurium was reduced 1 log unit in 12 hours, and 3 log units in 18 hours. Fully cooked roast beef – holding temperature at 124°F (51.1°C) When holding meat at 124°F (51.1°C) Salmonella typhimurium was reduced 2 log units in 6 hours, and 4 log units in 12 hours. Clostridium perfringens was reduced > 1 log unit in 18 hours. Fully cooked roast beef – holding temperature at 128°F (53.3°C) When holding meat at 128°F (53.3°C) Salmonella typhimurium was reduced > 4 log units in 6 hours. Clostridium perfringens was reduced 2-3 log units, below detection limits in 6 hours. B – Yersinia enterocolitica growth Storage of cooked beef, or pork roasts at 45˚F (7˚C) Y. enterocolitica can increase 7 log units in 10 days at 45˚F (7˚C). Hanna, M.O., J.C. Stewart, Z.L. Carpenter, D.L. Zink, and C. Vanderzant. 1977. Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184. Temperature control and storage after cooking B – C. botulinum toxin production Beef stew held at 34°F (1°C), 36°F (2°C), or 38°F (3°C) for up to 104 days C. botulinum toxin was detected between 14 and 31 days when the stew was held at 38°F (3°C). No toxin was detected at 104 days when held at 34°F (1°C) or 36°F (2°C). Schmidt, C.F., R.V. Lechowich, and J.F. Folinazzo. 1961. Growth and toxin production by type E clostridium botulinum below 40°F. Journal of Food Science. 26(6) 626-630.
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