Drying B growth of most Water activity These pathogens are inhibited at these Beuchat, L.R. 1981. – (aw) level at or water activity levels. (continued) (mycotogenic below 0.80 penicillia), Staphyloccoccus aureus, most Saccharomyces (bailii) spp. Debaromyces B growth of Water activity – halophilic bacteria, (aw) level at or below 0.75 mycotoxigenic aspergilli Storage B Storage of A hazard by is less Kemp, J.D., B.E. Langlois, Staphylococcus – hams at 36F likely if stored just above freezing. K. Akers, and D.K. Aaron. Staphylococcus growth (2C) in vacuum 1989. Effect of storage packaging. temperature, time and method of slicing on Storage of A bacterial hazard is likely to occur hams at 75F because there are no retardant microbial population and white film development in (24C) in vacuum conditions to slow bacteria growth. packaging. There is a log increase in growth from vacuum ham slices. Journal of storage at 36F (2C). Food Science. 54 (4) B Ground beef dried No hazard is after 2 months, in E. coli – O157:H7 growth at 72˚F (22˚C) to these conditions as all traces of E. coli in ground beef near 30% moisture were destroyed. product when stored at 40˚F (4˚C) 55% relative humidity for 2 months, vacuum NOT packaged
Drying B – growth of most (mycotogenic penicillia), Staphyloccoccus aureus, most Saccharomyces (bailii) spp. Debaromyces Water activity (aw) level at or below 0.80 These pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. (continued) B – growth of halophilic bacteria, mycotoxigenic aspergilli Water activity (aw) level at or below 0.75 Storage B – Staphylococcus growth Storage of hams at 36F (2C) in vacuum packaging. A hazard by Staphylococcus is less likely if stored just above freezing. Kemp, J.D., B.E. Langlois, K. Akers, and D.K. Aaron. 1989. Effect of storage temperature, time and method of slicing on microbial population and white film development in vacuum ham slices. Journal of Food Science. 54 (4) Storage of hams at 75F (24C) in vacuum packaging. A bacterial hazard is likely to occur because there are no retardant conditions to slow bacteria growth. There is a log increase in growth from storage at 36F (2C). B – E. coli O157:H7 growth in ground beef product Ground beef dried at 72˚F (22˚C) to near 30% moisture when stored at 40˚F (4˚C) 55% relative humidity for 2 months, NOT vacuum packaged No hazard is after 2 months, in these conditions as all traces of E. coli were destroyed.
SDupdate8-9-2017.docx