Cooking B Cooking Ground , O157:H7 is reduced by 1 log . E. coli E. coli – O157:H7 survival Pork and Lamb: unit in ground turkey, pork and lamb at during cooking time and temperature levels. process 131°F (55°C) internal for 11.9 min. 135.5°F (57.5°C) internal for 3.7 min. 140°F (60°C) internal for 2.0 min. 144.5°F (62.5°C) internal for 0.9 min. 149°F (65°C) internal for 0.4 min. B Survival of Ground O157:H7 decreased by 1 log Murphy, R.Y., E.M. Martin, E. E. Coli – O157:H7 (5.4%±0.3% fat) unit in: L.K. Duncan, B.L. Beard, coli or Ground Beef and J.A. Marcy. 2004. (34.4±1.1% fat) 22 minutes at 131°F (55°C). Thermal Process Validation heated to 131° F for Escherichia coli 9 minutes at 135.5° F (57.5°C). (55° C) to O157:H7, and Salmonella, 158°F(70°C) 2 minutes at 140°F (60°C). in Listeria monocytogenes Ground Turkey and Beef 1 minute at 144.5° F (62.5°C). Products. Journal of Food 20 seconds at 149°F (65°C). Protection. 67 (7) 7 seconds at 153.5°F (67.5°C). and 3 seconds at 158°F (70°C).
Cooking B – E. coli O157:H7 survival during cooking process Cooking Ground , Pork and Lamb: E. coli O157:H7 is reduced by 1 log unit in ground turkey, pork and lamb at time and temperature levels. 131°F (55°C) internal for 11.9 min. 135.5°F (57.5°C) internal for 3.7 min. 140°F (60°C) internal for 2.0 min. 144.5°F (62.5°C) internal for 0.9 min. 149°F (65°C) internal for 0.4 min. . B – Survival of E. coli O157:H7 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) E. Coli O157:H7 decreased by 1 log unit in: 22 minutes at 131°F (55°C). 9 minutes at 135.5° F (57.5°C). 2 minutes at 140°F (60°C). 1 minute at 144.5° F (62.5°C). 20 seconds at 149°F (65°C). 7 seconds at 153.5°F (67.5°C). and 3 seconds at 158°F (70°C). Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. Beard, 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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