Cooking B Cooking raw After 6 minutes (internal temperature Passos, M.H.C.R., A.Y. L. – ground beef (10% 168°F (75.5°C)) Kuaye. 2002. Influence of monocytogenes, L. monocytogenes survival fat) on a 365°F was reduced 2.8 log units when held at the formulation, cooking (185°C) griddle room temperature for 1 minute after time and final internal for 6 to 10 minutes cooking, 2 log units reduction when temperature of beef then held at room immediately chilled. hamburgers on the temperature for 1 destruction of Listeria minute After 8 minutes (internal temperature Food monocytogenes. 192°F (88.9°C)) Control. 13(1) 33-40. L. monocytogenes was reduced 3 log units when held at room temperature for 1 minute after cooking, 2.7 log units reduction when immediately chilled. After 10 minutes (internal temperature 198°F (92.4°C)) L. monocytogenes was reduced 6.75 log units when held at room temperature for 1 minute after cooking, 5.25 log units reduction when immediately chilled.
Cooking B – L. monocytogenes, survival Cooking raw ground beef (10% fat) on a 365°F (185°C) griddle for 6 to 10 minutes then held at room temperature for 1 minute After 6 minutes (internal temperature 168°F (75.5°C)) L. monocytogenes was reduced 2.8 log units when held at room temperature for 1 minute after cooking, 2 log units reduction when immediately chilled. After 8 minutes (internal temperature 192°F (88.9°C)) L. monocytogenes was reduced 3 log units when held at room temperature for 1 minute after cooking, 2.7 log units reduction when immediately chilled. After 10 minutes (internal temperature 198°F (92.4°C)) L. monocytogenes was reduced 6.75 log units when held at room temperature for 1 minute after cooking, 5.25 log units reduction when immediately chilled. Passos, M.H.C.R., A.Y. Kuaye. 2002. Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes. Food Control. 13(1) 33-40.
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