Packaging roast Mesophiles grew 2.5 log and microbiological and sensory beef with psychrotrophs grew 4.5 log units over evaluation of precooked controlled (15%) 21 days. beef roasts. Journal of Food CO2 and (30%) Protection. 47 (81) 23-26. O2, (55%) N2 atmosphere Vacuum Mesophiles grew 4 log units and packaging sliced psychrotrophs grew 4.5 log units over roast beef 21 days. B Cooked roast beef Despite some decreases in counts (as , J.T. Keeton, and G.R. C. perfringens, – slices, vacuum much as 2 log units in some cases) Acuff. 1991. Pathogen S. aureus, E. coli, C. packaged and survival in precooked S. typhimurium, perfringens, S. aureus, E. coli, S. and stored at 37F (3C) and beef products in L. typhimurium, L. monocytogenes for 70 days were detectable for the entire 70 days processing. Journal of monocytogenes survival and and a hazard is likely to occur if Food Protection. 54 growth on vacuum product is contaminated after cooking. (10) 767-772. packaged beef Packaging B Growth of showed Sliced, a 6 log growth over S. S. aureus – and/or 28 days when stored at 54F bologna (12C). aureus, Y. Storage showed a 1.5 log growth enterocolitica, B. S. aureus over 28 days when stored at 46F (8C). cereus, S.
microbiological and sensory evaluation of precooked beef roasts. Journal of Food Protection. 47 (81) 23-26. Packaging roast beef with controlled (15%) CO2 and (30%) O2, (55%) N2 atmosphere Mesophiles grew 2.5 log and psychrotrophs grew 4.5 log units over 21 days. Vacuum packaging sliced roast beef Mesophiles grew 4 log units and psychrotrophs grew 4.5 log units over 21 days. B – C. perfringens, S. aureus, E. coli, S. typhimurium, and L. monocytogenes survival and growth on vacuum packaged beef Cooked roast beef slices, vacuum packaged and stored at 37F (3C) for 70 days Despite some decreases in counts (as much as 2 log units in some cases) C. perfringens, S. aureus, E. coli, S. typhimurium, and L. monocytogenes were detectable for the entire 70 days and a hazard is likely to occur if product is contaminated after cooking. , J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772. Packaging and/or Storage B – Growth of S. aureus, Y. enterocolitica, B. cereus, S. Sliced, bologna S. aureus showed a 6 log growth over 28 days when stored at 54F (12C). S. aureus showed a 1.5 log growth over 28 days when stored at 46F (8C).
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