Thawing B Growth of 453g ground beef There were less than 0.5 log growth , R.K. Wadhera, M.A. – thawed at 86°F for these pathogens. Fanslau, and D.R. Buege. Salmonella, E. coli O157:H7, and (30°C) or 81.5°F 2005. Growth of S. (22°C) for 9 hours, serovars, aureus Salmonella internal O157:H7, Escherichiacoli temperature and Staphylococcus aureus reaching 80.6°F during thawing of whole (27°C) and 62.6°F chicken and retail ground (17°C) beef protions at 22 and respectively 30°C. Journal of Food 1359g ground beef There was no growth for these Protection. 68(7) thawed at 86°F pathogens. (30°C) for 9 hours, internal temperature reaching 52°F (11°C) Nitrite C and B Addition of using sodium nitrite diluted [to Borchert, L.L., and R. G. “[If] addition Excessive nitrite preblended cure 6.25% by weight] with sodium Cassens. 1998. Chemical level in product including sodium chloride, which is received from the hazard analysis for sodium nitrite manufacturer with a continuing letter nitrite in meat curing. of guarantee, then acute nitrite toxicity American Meat Institute is not a problem.” (due to Foundation Paper. high, salt concentration). For internet access, go to: Addition of pure caution must be exercised if “Extreme sodium nitrite pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g lb)] for a 15 kg [(33 lb)] child.”
Thawing B – Growth of Salmonella, E. coli O157:H7, and S. aureus 453g ground beef thawed at 86°F (30°C) or 81.5°F (22°C) for 9 hours, internal temperature reaching 80.6°F (27°C) and 62.6°F (17°C) respectively There were less than 0.5 log growth for these pathogens. , R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30°C. Journal of Food Protection. 68(7) 1359g ground beef thawed at 86°F (30°C) for 9 hours, internal temperature reaching 52°F (11°C) There was no growth for these pathogens. Nitrite addition C and B nitrite level in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to high, salt concentration). Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. For internet access, go to: Addition of pure sodium nitrite “Extreme caution must be exercised if pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g lb)] for a 15 kg [(33 lb)] child.” Excessive
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