B Storage at 50˚F Minimum toxin production , J.L., S.P. Salsberg, and – (10˚C) or lower temperature is a few degrees above the M.S. Bergdoll. 1982. Staphylococcus minimum growth temperature. Effect of temperature, pH aureus production and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309. B Storage of raw showed a 4 log Food Safety and Inspection Yersinia Y. enterocolitica – pork at 44.5˚F increase at 44.5˚F (6.9˚C) in 10 days. Service. Facts. 1989. enterocolitica growth (6.9˚C) for 10 days Preventable foodborne illness. May. 5-14. Storage B Storage at 44˚F Lowest growth Angelotti, R., M.J. Foter, Salmonella Salmonella – growth (6.7˚C) or lower temperature reported in a food was and K.H. Lewis, 1961. 44˚F (6.7˚C). Time-temperature effects on and Salmonella in foods. 1. Staphylococci Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88. Storage at 41.5˚F Lowest temperature for growth: Matches, J.R., and J. Liston. (5.3˚C) or 1968. Low temperature 43.2˚F (6.2˚C) or 41.5˚F (5.3˚C) growth of Salmonella. lower 43.2˚F (6.2˚C) Journal of Food Science. S. typhimurium 33: 641-645. Vacuum packaged Lowest temperature for growth of Ayres, J.C. 1978. ground beef on vacuum packaged in meat Salmonella Salmonella storage ground beef is 50˚F (10˚C). products. In proceedings from the 31st annual Reciprocal Meats Conference. 148-155.
B – Staphylococcus aureus production Storage at 50˚F (10˚C) or lower Minimum toxin production temperature is a few degrees above the minimum growth temperature. , J.L., S.P. Salsberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309. B – Yersinia enterocolitica growth Storage of raw pork at 44.5˚F (6.9˚C) for 10 days Y. enterocolitica showed a 4 log increase at 44.5˚F (6.9˚C) in 10 days. Food Safety and Inspection Service. Facts. 1989. Preventable foodborne illness. May. 5-14. Storage B – Salmonella growth Storage at 44˚F (6.7˚C) or lower Lowest Salmonella growth temperature reported in a food was 44˚F (6.7˚C). Angelotti, R., M.J. Foter, and K.H. Lewis, 1961. Time-temperature effects on Salmonella and Staphylococci in foods. 1. Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88. Storage at 41.5˚F (5.3˚C) or 43.2˚F (6.2˚C) or lower Lowest temperature for growth: 41.5˚F (5.3˚C) 43.2˚F (6.2˚C) S. typhimurium Matches, J.R., and J. Liston. 1968. Low temperature growth of Salmonella. Journal of Food Science. 33: 641-645. Vacuum packaged ground beef storage Lowest temperature for growth of Salmonella on vacuum packaged ground beef is 50˚F (10˚C). Ayres, J.C. 1978. Salmonella in meat products. In proceedings from the 31st annual Reciprocal Meats Conference. 148-155.
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