Process B Pathogen Cutting, trimming If poultry carcasses exceed 55˚F MPI Regulations, Sec. – poultry growth during and grinding (13˚C) during processing, they must be 381.66 (b)(2) carcasses processing poultry meat chilled to <40˚F (4˚C) in 2 hours. Access on internet at: Storage B Times and You enter the time and temperatures Poultry Food Access Risk S. typhimirum – growth temperatures to between 46˚F (8˚C) and 118˚F (48˚C). Model (FARM), on ARS reach level of food This spreadsheet will provide you with Website: safety concern lag time growth rate and overall log growth for the parameters set. Storage B pH of uncooked A hazard is likely if contaminated K.A., and M.P. Doyle. Listeria – bratwurst (6.1x102 inoculation ) with 1989. Fate of monocytogenes Listeria Listeria contamination and stored at 40˚F It will continue to in processed monocytogenes. monocytogenes growth (4.4˚C) grow (4 log increase over 6 weeks) and meat products during create a biological risk. refrigerated storage. Applied and Environmental Microbiology. 55 (6) B Storage at 50˚F Minimum Troller, J.A. 1976. Staphylococcus aureus – (10˚C) or lower growth temperature is 50˚F (10˚C). Staphylococcal growth and Staphylococcus growth enterotoxin production aureus factors for control. Journal of Milk and Food Technology. 39: 499-503.
Process poultry carcasses B – Pathogen growth during processing Cutting, trimming and grinding poultry meat If poultry carcasses exceed 55˚F (13˚C) during processing, they must be chilled to <40˚F (4˚C) in 2 hours. MPI Regulations, Sec. 381.66 (b)(2) Access on internet at: Storage B – S. typhimirum growth Times and temperatures to reach level of food safety concern You enter the time and temperatures between 46˚F (8˚C) and 118˚F (48˚C). This spreadsheet will provide you with lag time growth rate and overall log growth for the parameters set. Poultry Food Access Risk Model (FARM), on ARS Website: Storage B – Listeria monocytogenes contamination and growth pH of uncooked bratwurst stored at 40˚F (4.4˚C) A hazard is likely if contaminated (6.1x102 inoculation ) with Listeria monocytogenes. It will continue to grow (4 log increase over 6 weeks) and create a biological risk. K.A., and M.P. Doyle. 1989. Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Applied and Environmental Microbiology. 55 (6) B – Staphylococcus aureus growth Storage at 50˚F (10˚C) or lower Minimum Staphylococcus aureus growth temperature is 50˚F (10˚C). Troller, J.A. 1976. Staphylococcal growth and enterotoxin production factors for control. Journal of Milk and Food Technology. 39: 499-503.
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