Packaging B- Pork vacuum prevalence reduced from J.J., C.L. Knipe, E.A. Salmonella Salmonella growth packaged and 0.7% to zero after 36 days of storage at Murano, and G.E. Beran. stored at 36˚F 36˚F (2˚C). 1995. Contamination of (2˚C) pork carcasses during slaughter, fabrication and chilled storage. Journal of Food Protection. 58 (9) 993-997. B Pathogen Poultry internal Eviscerated poultry to be shipped FSIS poultry processing – … growth temperature from the establishment in packaged regulation: 381.66(b) at form shall be maintained at 40˚F (4˚C) maintained or less, except that during further Access on the internet at: 40˚F (4˚C) during processing and packaging operations, at storage and the internal temperature may rise to a 55˚F (12.8˚C) maximum of 55˚F (12.8˚C). Provided during processing. that immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40˚F (4˚C) or less, or the poultry is placed in a freezer… Storage B Survival of Storage of lean There was no significant decrease in G.A. 2000. The E. E. – O157:H7 beef trimmings O157:H7 when held frozen at 0°F effect of freezing on the coli coli quickly frozen (-18°C) for up to 12 weeks. Slow survival of Escherichia coli (initially -31°F freezing of some strains demonstrated O157:H7 on beef (35°C)) or slowly at least 1 log reduction, however this trimmings. Food Research frozen (0°F was not consistent across all tested International. 33(5) (18°C)) for 12 strains weeks
Packaging B- Salmonella growth Pork vacuum packaged and stored at 36˚F (2˚C) Salmonella prevalence reduced from 0.7% to zero after 36 days of storage at 36˚F (2˚C). J.J., C.L. Knipe, E.A. Murano, and G.E. Beran. 1995. Contamination of pork carcasses during slaughter, fabrication and chilled storage. Journal of Food Protection. 58 (9) 993-997. B – Pathogen growth Poultry internal temperature maintained at 40˚F (4˚C) during storage and at 55˚F (12.8˚C) during processing. … Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40˚F (4˚C) or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55˚F (12.8˚C). Provided that immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40˚F (4˚C) or less, or the poultry is placed in a freezer… FSIS poultry processing regulation: 381.66(b) Access on the internet at: Storage B – Survival of E. coli O157:H7 Storage of lean beef trimmings quickly frozen (initially -31°F (35°C)) or slowly frozen (0°F (18°C)) for 12 weeks There was no significant decrease in E. coli O157:H7 when held frozen at 0°F (-18°C) for up to 12 weeks. Slow freezing of some strains demonstrated at least 1 log reduction, however this was not consistent across all tested strains G.A. 2000. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings. Food Research International. 33(5)
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