Cooking B Cooking Ground showed a 4 Fain, A.R., J.E. Line, A. B. L. Listeria monocytogenes – Beef to 125°F log reduction in ground beef at these Moran, L.M. Martin, R.V. monocytogenes, survival (52°C), 135°F temperatures, in these time-internal Lechowich, J.M. Carosella, (57°C) and 145°F temperature limits. and W.L. Brown. 1991. (63°C) (internal) Lethality of heat to Listeria 125°F (52°C) internal for 325 min. Scott A: monocytogenes and z-value 135°F (57°C) internal for 25 min. determinations in ground beef and turkey. Journal of 145°F (63°C) internal for 2 min. Food Protection. 54 (10) Cooking Ground cooking for 2 minutes at 160°F 756-761. Turkey to 160°F (71.1°C) internal, L. monocytogenes (71.1°C) internal was reduced by a log reduction.
Cooking B – L. monocytogenes, survival Cooking Ground Beef to 125°F (52°C), 135°F (57°C) and 145°F (63°C) (internal) Listeria monocytogenes showed a 4 log reduction in ground beef at these temperatures, in these time-internal temperature limits. 125°F (52°C) internal for 325 min. 135°F (57°C) internal for 25 min. 145°F (63°C) internal for 2 min. Fain, A.R., J.E. Line, A. B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella, and W.L. Brown. 1991. Lethality of heat to Listeria monocytogenes Scott A: and z-value determinations in ground beef and turkey. Journal of Food Protection. 54 (10) 756-761. Cooking Ground Turkey to 160°F (71.1°C) internal cooking for 2 minutes at 160°F (71.1°C) internal, L. monocytogenes was reduced by a log reduction.
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