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 would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.” Addition of Sodium Nitrite can be added up to 200 CFR 318.7(c) sodium nitrite parts per million (or an equivalent of potassium nitrite) in the final product To access on the internet: except in bacon where it can be added up to 120 ppm ingoing. B- Storage of There was no growth of Buchanan, R.L., and E. coli E. coli E. coli O157:H7 growth O157:H7 at O157:H7 below 46.4°F (8°C), and Klawitter. 1992. The effect various slow to no growth when salt levels of incubation temperature, temperatures, NaCl were above 20g/L. pH ranging from initial pH, and sodium levels and pH 4.5 to 8.5 did not greatly effect growth. chloride on the growth levels All combinations of salt, ranging from kinetics of Escherichia coli 5 g/L to 35 g/L, pH (4.5 to 8.5) and O157:H7. Food temperature 82.4°F (28°C) and higher Microbiology. 9 (3) grew O157:H7. E. coli Chopping B Chopping beef in a Once a batch has been contaminated Flores, Rolando A. 2003. E.coli – O157:H7 bowl chopper for with O157:H7 the bacteria are Distribution of E.coli Escherichia contamination 60 to 240 seconds spread throughout the batch and O157:H7 in Beef coli without full clean up will contaminate Processed in a Table-Top subsequent batches. Bowl Cutter. Journal of Food Protection. 67 (2)
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 would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.” Addition of sodium nitrite Sodium Nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing. CFR 318.7(c) To access on the internet: B- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levels There was no growth of E. coli O157:H7 below 46.4°F (8°C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4°F (28°C) and higher grew E. coli O157:H7. Buchanan, R.L., and Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) Chopping B – E.coli O157:H7 contamination Chopping beef in a bowl chopper for 60 to 240 seconds Once a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2)
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