Chopped ham, All pathogens tested increased 3.5 to sliced and vacuum 6.5 log units. packed, stored at 86˚F (30˚C) for 24 hours Chopped ham, There was no log change in the sliced and vacuum pathogens tested except there was a 2 packed, stored at log unit decrease in and B. cereus, C. 40˚F (4˚C) for 30 perfringens. days Chopped ham, There was 1 to 2.5 log unit decreases sliced and vacuum in all pathogens tested except E. coli, packed, stored at which showed a 2.5 log growth. 50˚F (10˚C) for 30 days Packaging B Growth Chopped of ham, sliced was a 0.5 log decrease in E. E. coli, – and/or and vacuum packed, and There was no log coli, S. S. typhimurium. Storage stored at 40˚F and (4˚C) change in typhimurium, S. aureus. for 24 hours S. aureus Chopped ham, sliced There was a 2.5 log increase in E. coli, and vacuum packed, there was a 1 log increase in S. stored at 70˚F (21˚C) and a 1.5 to 3 log typhimurium, for 24 hours increase in S. aureus.
Chopped ham, sliced and vacuum packed, stored at 86˚F (30˚C) for 24 hours All pathogens tested increased 3.5 to 6.5 log units. Chopped ham, sliced and vacuum packed, stored at 40˚F (4˚C) for 30 days There was no log change in the pathogens tested except there was a 2 log unit decrease in B. cereus, and C. perfringens. Chopped ham, sliced and vacuum packed, stored at 50˚F (10˚C) for 30 days There was 1 to 2.5 log unit decreases in all pathogens tested except E. coli, which showed a 2.5 log growth. Packaging and/or Storage B – Growth of E. coli, S. typhimurium, and S. aureus Chopped ham, sliced and vacuum packed, stored at 40˚F (4˚C) for 24 hours was a 0.5 log decrease in E. coli, and S. typhimurium. There was no log change in S. aureus. Chopped ham, sliced and vacuum packed, stored at 70˚F (21˚C) for 24 hours There was a 2.5 log increase in E. coli, there was a 1 log increase in S. typhimurium, and a 1.5 to 3 log increase in S. aureus.
SDupdate10-9-2014.docx