Cooking B Cooking raw 6 minutes (internal temperature Passos, M.H.C.R., A.Y. L. – ground beef (10% 202°F (94.6°C)) Kuaye. 2002. (continued) monocytogenes, L. monocytogenes survival fat) with 10.5% was reduced 2.85 log units when held hydrated (2:1) at room temperature for 1 minute after textured soy cooking, 2.25 log units reduction when protein (51%dry immediately chilled. protein) on a 365°F (185°C) After 8 minutes (internal temperature griddle for 6 to 10 185°F (85.2°C)) L. monocytogenes minutes then held was reduced 4.5 log units when held at at room room temperature for 1 minute after temperature for 1 cooking, 3.8 log units reduction when minute immediately chilled. After 10 minutes (internal temperature 188°F (86.5°C)) L. monocytogenes was reduced log units when held at room temperature for 1 minute after cooking, 5.95 log units reduction when immediately chilled. Cooking ground has a D-value Schoeni, J.L., K. Brunner, Listeria monocytogenes beef roast at of 22.4 minutes at 130°F (54.4°C), and and M.P. Doyle. 1991. temperatures 2.56 minutes at 154°F (62.8°C). Rates of thermal ranging from inactivation of Listeria 130°F (54.4°C) to in beef and monocytogenes 154°F (62.8°C) fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.
Cooking B – L. monocytogenes, survival Cooking raw ground beef (10% fat) with 10.5% hydrated (2:1) textured soy protein (51%dry protein) on a 365°F (185°C) griddle for 6 to 10 minutes then held at room temperature for 1 minute 6 minutes (internal temperature 202°F (94.6°C)) L. monocytogenes was reduced 2.85 log units when held at room temperature for 1 minute after cooking, 2.25 log units reduction when immediately chilled. After 8 minutes (internal temperature 185°F (85.2°C)) L. monocytogenes was reduced 4.5 log units when held at room temperature for 1 minute after cooking, 3.8 log units reduction when immediately chilled. After 10 minutes (internal temperature 188°F (86.5°C)) L. monocytogenes was reduced log units when held at room temperature for 1 minute after cooking, 5.95 log units reduction when immediately chilled. Passos, M.H.C.R., A.Y. Kuaye. 2002. (continued) Cooking ground beef roast at temperatures ranging from 130°F (54.4°C) to 154°F (62.8°C) Listeria monocytogenes has a D-value of 22.4 minutes at 130°F (54.4°C), and 2.56 minutes at 154°F (62.8°C). Schoeni, J.L., K. Brunner, and M.P. Doyle. 1991. Rates of thermal inactivation of Listeria monocytogenes in beef and fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.
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