Process B Pathogen Cutting and If poultry carcasses exceed 55˚F MPI Regulations, Sec. – poultry growth during trimming poultry (13˚C) during processing, they must be 381.66 (b)(2) carcasses processing meat chilled to <40˚F (4˚C) in 2 hours. Access on internet at: Formulation/ B Beef coated with For all bacteria tested log units Elliot, R.M., J.C. McLay, – Treatment/ lactoperoxidase decreased by about 2 log units during M.J. Kennedy, R.S. L.monocytogenes, (LPS) system storage on the beef treated with LPS. Simmonds. 2004. Inhibition S. aureus, S. chilled slowly Only O157:H7 and of foodborne bacteria by the typhimurium, E. E. coli P. O157:H7, from 53.6°F decreased when treated lactoperoxidase system in a coli P. aeruginosa (12°C) on day 1 to only with water. During the 42 day beef cube system. aeruginosa, Y. 30.2°F (-1°C) by storage and lactic acid International Journal of enterocoliticas Pseudomonas growth day 7 and held for bacteria were not retarded by LPS. Food Microbiology. 91 a of 42 days (2004) 73-81. Rinse, dip or B - Lean beef dipped was decreased .75 log , R.T. Marshall, and J.S. S. typhimurium S. typhimurium spray survival and in acetic acid at units at 20°C, 1 log at 45°C and less Dickson. 1992. Efficacies growth 20, 45, or 70°C than 1.5 log units at 70°C. of acetic, lactic and two then held at 1°C mixed acids in reducing for 16 hours numbers of bacteria on surfaces of lean meat. Lean beef dipped decreased greater than S. typhimurium Journal of Food Safety. 12. in lactic acid at 20, 1 log unit at 20°C, 1.25 logs at 45°C 139-147. 45, or 70°C then and greater than 2 log units at 70°C. held at 1°C for 16 hours
Process poultry carcasses B – Pathogen growth during processing Cutting and trimming poultry meat If poultry carcasses exceed 55˚F (13˚C) during processing, they must be chilled to <40˚F (4˚C) in 2 hours. MPI Regulations, Sec. 381.66 (b)(2) Access on internet at: Formulation/ Treatment/ B – L.monocytogenes, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, Y. enterocoliticas growth Beef coated with lactoperoxidase (LPS) system chilled slowly from 53.6°F (12°C) on day 1 to 30.2°F (-1°C) by day 7 and held for a of 42 days For all bacteria tested log units decreased by about 2 log units during storage on the beef treated with LPS. Only E. coli O157:H7 and P. aeruginosa decreased when treated only with water. During the 42 day storage Pseudomonas and lactic acid bacteria were not retarded by LPS. Elliot, R.M., J.C. McLay, M.J. Kennedy, R.S. Simmonds. 2004. Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system. International Journal of Food Microbiology. 91 (2004) 73-81. Rinse, dip or spray B - S. typhimurium survival and growth Lean beef dipped in acetic acid at 20, 45, or 70°C then held at 1°C for 16 hours S. typhimurium was decreased .75 log units at 20°C, 1 log at 45°C and less than 1.5 log units at 70°C. , R.T. Marshall, and J.S. Dickson. 1992. Efficacies of acetic, lactic and two mixed acids in reducing numbers of bacteria on surfaces of lean meat. Journal of Food Safety. 12. 139-147. Lean beef dipped in lactic acid at 20, 45, or 70°C then held at 1°C for 16 hours S. typhimurium decreased greater than 1 log unit at 20°C, 1.25 logs at 45°C and greater than 2 log units at 70°C.
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