Ready-to-eat was 1.25 log growth of C. turkey cooled from perfringens. 120˚F (48.9˚C) to 55˚F (12.8˚C) in 6 hours Cooked, uncured There was 2.25 to 2.44 log units Kalinowski, R.M., R.B. ground turkey growth of in the 6 hours Tompkin, P.W. Bodnaruk, C. perfringens chilled from 120°F of chilling. W.P. Pruett, Jr. 2003. (48.9°C) to 55°F Impact of cooking, cooling, (12.8°C) in 6 and subsequent refrigeration hours. on the growth or survival of in Clostridium perfringens cooked meat and poultry products. Journal of Food Cooked, uncured There was log growth of 1.4 to 5.2 Protection. 66(7) ground turkey with units of in 6 hours. C. perfringens no salt or with 1 to 3% salt held at 1 to 3% salt increased the lag time 2 80°F (26.7°C) to hours 120°F (48.9°C) for up to 6 hours Cooked, cured was no log growth of C. ground turkey in the 6 hours of chilling. perfringens chilled from 120°F (48.9°C) to 80°F (26.7°C) in 6 hours. Chilling B- Cooked, cured was 3.7 log growth of C. perfringens C. process after growth ground during turkey in 24 hours. perfringens cooking chilling chilled process from 130°F 2.66 log growth of C. perfringens (54.4°C) to 45°F occurred between 95°F (35°C) to 52°F (7.2°C) in 24 (11.1°C) durring the second 12 hours. hours.
Ready-to-eat turkey cooled from 120˚F (48.9˚C) to 55˚F (12.8˚C) in 6 hours was 1.25 log growth of C. perfringens. Cooked, uncured ground turkey chilled from 120°F (48.9°C) to 55°F (12.8°C) in 6 hours. There was 2.25 to 2.44 log units growth of C. perfringens in the 6 hours of chilling. Kalinowski, R.M., R.B. Tompkin, P.W. Bodnaruk, W.P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) Cooked, uncured ground turkey with no salt or with 1 to 3% salt held at 80°F (26.7°C) to 120°F (48.9°C) for up to 6 hours There was log growth of 1.4 to 5.2 units of C. perfringens in 6 hours. 1 to 3% salt increased the lag time 2 hours Cooked, cured ground turkey chilled from 120°F (48.9°C) to 80°F (26.7°C) in 6 hours. was no log growth of C. perfringens in the 6 hours of chilling. Chilling process after cooking B- C. perfringens growth during chilling process Cooked, cured ground turkey chilled from 130°F (54.4°C) to 45°F (7.2°C) in 24 hours. was 3.7 log growth of C. perfringens in 24 hours. 2.66 log growth of C. perfringens occurred between 95°F (35°C) to 52°F (11.1°C) durring the second 12 hours.
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