Cooking B Water cooking in will be destroyed (7 log Goodfellow, S.J., and W.L. Salmonella Salmonella – survival during 165°F (73.8°C) reduction) at time-internal Brown. 1978. (continued) cooking process water temperature levels in 165°F (73.8°C) water. 125°F (51.6°C) internal for more than 7 hours. 130°F (54.4°C) internal for 60 minutes. 135°F (57.2°C) internal for 3 minutes. Above 135°F (57.2°C) internal instantaneous. B of Ground decreased by 1 log unit in: Murphy, R.Y., E.M. Martin, Salmonella –Survival (5.4%±0.3% fat) L.K. Duncan, B.L. Salmonella or Ground Beef and J.A. Marcy. 2004. 44 minutes at 131°F (55°C). (34.4±1.1% fat) Thermal Process Validation heated to 131° F 20 minutes at 135.5° F (57.5°C). for Escherichia coli (55° C) to O157:H7, and Salmonella, 7 minutes at 140°F (60°C). 158°F(70°C) in Listeria monocytogenes 3 minute at 144.5° F (62.5°C). Ground Turkey and Beef Products. Journal of Food 1.5 minutes at 149°F (65°C). Protection. 67 (7) 20 seconds at 153.5°F (67.5°C). and 6 seconds at 158°F (70°C).
Cooking B – Salmonella survival during cooking process Water cooking in 165°F (73.8°C) water Salmonella will be destroyed (7 log reduction) at time-internal temperature levels in 165°F (73.8°C) water. 125°F (51.6°C) internal for more than 7 hours. 130°F (54.4°C) internal for 60 minutes. 135°F (57.2°C) internal for 3 minutes. Above 135°F (57.2°C) internal instantaneous. Goodfellow, S.J., and W.L. Brown. 1978. (continued) B –Survival of Salmonella Ground (5.4%±0.3% fat) or Ground Beef (34.4±1.1% fat) heated to 131° F (55° C) to 158°F(70°C) Salmonella decreased by 1 log unit in: 44 minutes at 131°F (55°C). 20 minutes at 135.5° F (57.5°C). 7 minutes at 140°F (60°C). 3 minute at 144.5° F (62.5°C). 1.5 minutes at 149°F (65°C). 20 seconds at 153.5°F (67.5°C). and 6 seconds at 158°F (70°C). Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. and J.A. Marcy. 2004. Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products. Journal of Food Protection. 67 (7)
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