Cooking B Survival of Morcillia sausages O157:H7 was reduced by 1 log Oteiza, J.M., L. Giannuzzi, E. E. coli – O157:H7 with 17.59 34% unit in 6.5 minutes. and A.N. Califano. 2003. coli – fat and 57 68% Thermal inactivation of – moisture content O157:H7 Escherichia coli held at 129°F and Escherichia coli (54°C). isolated from morcilla as affected by composition of Morcillia sausages O157:H7 was reduced by 1 log E. coli the product. Food Research with 17.59 34% unit in 3.6 minutes. – International. 36 (7) 703 fat and 57 68% – – 712. moisture content held at 136.4°F (58°C). Morcillia sausages O157:H7 was reduced by 1 log E. coli with 17.59 34% unit in 1.3 minutes. – fat and 57 68% – moisture content held at 143.6°F (62°C). B O128, Dry-roasting beef When dry-oven-roasting roast beef the Shigehisa, T., T. Nakagami, E. coli – to 140°F (60°C) in internal temperature must reach 140°F S. Taji, and G. Sakaguchi. Salmonella, oven temperatures (60°C) to ensure the destruction of 1985. Destruction of Staphylococcus E. survival at 230°F (110°C) O128, and salmonellae, aureus coli Staphylococcus aureus, Escherichia during cooking to 266°F (130°C) Oven temperature did not and Salmonella. coli, Staphylococcus process effect results as long as internal inoculated into and aureus temperature reached 140°F (60°C). onto beef during dry-oven roasting. Japanese Journal of Veterinary Sciences. 47 (2) 251-257.
Cooking B – Survival of E. coli O157:H7 Morcillia sausages with 17.59 – 34% fat and 57 – 68% moisture content held at 129°F (54°C). E. coli O157:H7 was reduced by 1 log unit in 6.5 minutes. Oteiza, J.M., L. Giannuzzi, and A.N. Califano. 2003. Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product. Food Research International. 36 (7) 703 – 712. Morcillia sausages with 17.59 – 34% fat and 57 – 68% moisture content held at 136.4°F (58°C). E. coli O157:H7 was reduced by 1 log unit in 3.6 minutes. Morcillia sausages with 17.59 – 34% fat and 57 – 68% moisture content held at 143.6°F (62°C). E. coli O157:H7 was reduced by 1 log unit in 1.3 minutes. B – E. coli O128, Salmonella, Staphylococcus aureus survival during cooking process Dry-roasting beef to 140°F (60°C) in oven temperatures at 230°F (110°C) to 266°F (130°C) When dry-oven-roasting roast beef the internal temperature must reach 140°F (60°C) to ensure the destruction of E. coli O128, Staphylococcus aureus, and Salmonella. Oven temperature did not effect results as long as internal temperature reached 140°F (60°C). Shigehisa, T., T. Nakagami, S. Taji, and G. Sakaguchi. 1985. Destruction of salmonellae, Escherichia coli, and Staphylococcus aureus inoculated into and onto beef during dry-oven roasting. Japanese Journal of Veterinary Sciences. 47 (2) 251-257.
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