Thawing B Growth of 1670g chickens or No pathogen growth was detected. , R.K. Wadhera, M.A. – larger thawed at Fanslau, and D.R. Buege. Salmonella, E. coli O157:H7, and 86°F (30°C) for 9 2005. Growth of S. hours, internal serovars, aureus Salmonella temperature O157:H7, Escherichiacoli reaching 68°F and Staphylococcus aureus (20°C) during thawing of whole chicken and retail ground beef protions at 22 and 30°C. Journal of Food Protection. 68(7) Cutting B- Cutting pork The lymph nodes harbor Wood, R.L., and R. Rose. Salmonella Salmonella carcass cuts which and could be a potential 1989. Distribution of typhimurium typhimurium, contamination contain lymph biological hazard if not removed or if persistent Salmonella from nodes in nodes such as, cut into (or incised) during slaughter or infection in typhimurium pork carcasses and ham, shoulder, etc. processing. Care should be taken not internal organs of primal cuts to cut into them. Corrective action American Journal of should be implemented if they are. Veterinary Research. 50 (7) 1015-1021. B Cutting into pork Laboratory experience has shown no Correspondence with Clostridium, – and other carcasses which pathogenic vegetative cells and only George Beran, D.V.M, Bacilli, pathogenic contain abscesses Clostridial and Bacillial spores, of Ph.D., Distinguished contamination in which both remained as spores in the Professor; Microbiology, abscesses anaerobic condition of the abscess. Immunology, Veterinary Preventative Medicine; . Cutting B Times, meat pH, Insert poultry temperature, pH and % ARS growth Salmonella Salmonella – growth and temperatures sodium chloride into model to model: to reach level of determine growth. Salmonella food safety concern
Thawing B – Growth of Salmonella, E. coli O157:H7, and S. aureus 1670g chickens or larger thawed at 86°F (30°C) for 9 hours, internal temperature reaching 68°F (20°C) No pathogen growth was detected. , R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30°C. Journal of Food Protection. 68(7) Cutting B- Salmonella typhimurium contamination from nodes in pork carcasses and primal cuts Cutting pork carcass cuts which contain lymph nodes such as, ham, shoulder, etc. The lymph nodes harbor Salmonella typhimurium, and could be a potential biological hazard if not removed or if cut into (or incised) during slaughter or processing. Care should be taken not to cut into them. Corrective action should be implemented if they are. Wood, R.L., and R. Rose. 1989. Distribution of persistent Salmonella typhimurium infection in internal organs of American Journal of Veterinary Research. 50 (7) 1015-1021. B – Clostridium, Bacilli, and other pathogenic contamination in abscesses Cutting into pork carcasses which contain abscesses Laboratory experience has shown no pathogenic vegetative cells and only Clostridial and Bacillial spores, of which both remained as spores in the anaerobic condition of the abscess. Correspondence with George Beran, D.V.M, Ph.D., Distinguished Professor; Microbiology, Immunology, Veterinary Preventative Medicine; . Cutting B – Salmonella growth Times, meat pH, and temperatures to reach level of food safety concern Insert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth. ARS Salmonella growth model:
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