Cook-in-bag B Growth of There was no growth at C. C. perfringens – packaging 40˚F (4˚C) or 59˚F (15˚C) for 28 days. perfringens turkey pH 6, At 28˚F (82˚C) there was no growth in 0.3% sodium 12 hours. pyrophosphate and 3% NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) was no growth at C. perfringens 40˚F (4˚C) for 28 days and at 59˚F turkey pH 6, (15˚C) and 82˚F (28˚C) there was no 0.3% sodium growth for 8 hours. pyrophosphate and 2% or less NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) Cooking B Cooking ham to is destroyed Carlier, V., J.C. Augustin, L. Listeria monocytogenes – minimum internal (no detection after 50 days) provided and J. Rozier. 1996. monocytogenes, survival temperature of that product is cooked to an internal Destruction of Listeria 150°F (65°C) and temperature of 150°F (65°C) and during a monocytogenes maintaining that maintained at that temperature for 40 ham cooking process. internal minutes. Journal of Food Protection. temperature for at 59 (6) 592-595. 40 minutes
Cook-in-bag packaging B – Growth of C. perfringens turkey pH 6, 0.3% sodium pyrophosphate and 3% NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) There was no C. perfringens growth at 40˚F (4˚C) or 59˚F (15˚C) for 28 days. At 28˚F (82˚C) there was no growth in 12 hours. turkey pH 6, 0.3% sodium pyrophosphate and 2% or less NaCl and held at 40˚F (4˚C), 59˚F (15˚C), or 82˚F (28˚C) was no C. perfringens growth at 40˚F (4˚C) for 28 days and at 59˚F (15˚C) and 82˚F (28˚C) there was no growth for 8 hours. Cooking B – L. monocytogenes, survival Cooking ham to minimum internal temperature of 150°F (65°C) and maintaining that internal temperature for at 40 minutes Listeria monocytogenes is destroyed (no detection after 50 days) provided that product is cooked to an internal temperature of 150°F (65°C) and maintained at that temperature for 40 minutes. Carlier, V., J.C. Augustin, and J. Rozier. 1996. Destruction of Listeria monocytogenes during a ham cooking process. Journal of Food Protection. 59 (6) 592-595.
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