Cooking ground D-values for O157:H7 in Doyle, M.P., J.L. Schoeni. E. coli beef to specific ground beef for these specific internal 1984. Survival and growth internal temperatures are: characteristics of Eschrichia temperatures: 130˚F (54.4˚C): 2,390 min. associated with coli 130˚F (54.4˚C) 135˚F (57.2˚C): 270 min. hemorrhagic colitis. 135˚F (57.2˚C) 138˚F (58.9˚C): 70 min. Applied and Environmental 138˚F (58.9˚C) 140˚F (60˚C): 45 min. Microbiology. 10: 855-856. 140˚F (60˚C) 145˚F (62.8˚C): 24 min. 145˚F (62.8˚C) 148˚F (64.3˚C): 9.6 min. 148˚F (64.3˚C) Cooking Ground By heating the ground beef to 155°F 1993. Controlling E. coli Beef to 155°F (68°C) a hazard posed by O157:H7 in meat. Food E. coli (68°C) O157:H7 is not likely to occur. Technology. 47 (4) 90-91. Cooking ground showed a 7 log reduction in 30 Line, J.E., A.R. Fain Jr., E. coli beef to 135°F minutes at 135°F (57°C) in ground A.B. Moran, L.M. Martin, (57°C) internal beef. R.V. Lechowich, J.M. temperature Carosella, and W.L. Brown. 1991. Lethality of Heat to Cooking ground showed a 7 log reduction in 1 E. coli O157:H7: beef to 145°F minute at 145°F (63°C) internal in Escherichia coli D-value and Z-value (63°C) internal ground beef. temperature determinations in ground beef. Journal of Food Protection. 54 (10) 762-766.
Cooking ground beef to specific internal temperatures: 130˚F (54.4˚C) 135˚F (57.2˚C) 138˚F (58.9˚C) 140˚F (60˚C) 145˚F (62.8˚C) 148˚F (64.3˚C) D-values for E. coli O157:H7 in ground beef for these specific internal temperatures are: 130˚F (54.4˚C): 2,390 min. 135˚F (57.2˚C): 270 min. 138˚F (58.9˚C): 70 min. 140˚F (60˚C): 45 min. 145˚F (62.8˚C): 24 min. 148˚F (64.3˚C): 9.6 min. Doyle, M.P., J.L. Schoeni. 1984. Survival and growth characteristics of Eschrichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology. 10: 855-856. Cooking Ground Beef to 155°F (68°C) By heating the ground beef to 155°F (68°C) a hazard posed by E. coli O157:H7 is not likely to occur. 1993. Controlling E. coli O157:H7 in meat. Food Technology. 47 (4) 90-91. Cooking ground beef to 135°F (57°C) internal temperature E. coli showed a 7 log reduction in 30 minutes at 135°F (57°C) in ground beef. Line, J.E., A.R. Fain Jr., A.B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella, and W.L. Brown. 1991. Lethality of Heat to Escherichia coli O157:H7: D-value and Z-value determinations in ground beef. Journal of Food Protection. 54 (10) 762-766. Cooking ground beef to 145°F (63°C) internal temperature E. coli showed a 7 log reduction in 1 minute at 145°F (63°C) internal in ground beef.
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