Cooking B Addition of When cooking ham to 140F (60C), Carlier V., J.C. Augustin, L. – partially cooked rework, previously heated at 108F and J. Rozier. 1996. Heat monocytogenes heat resistance ham rework (42C) for 1 hr (heat shocked), resulted resistance of Listeria in with more heat D- and L. monocytogenes monocytogenes: resistance than in values in ham. Journal of L. monocytogenes rework, which was previously heated Food Protection. 59 (6) at 108F (42C) for 20 minutes. 588-591. Holding product D-value for Linton, R.H., M.D. Pierson, L. monocytogenes between 104˚F increases up to 2.3 fold when cooked and J.R. Bishop. 1990. (40˚C) and 118˚F at 131˚F (55˚C). The time allotted to Increase in heat resistance (48˚C) for 3 to 20 destroy must of L. monocytogenes Listeria monocytogenes minutes increase correspondingly. A by sublethal heat shock. Journal of Food Protection. 53 (11) B Ground beef O157:H7 decreased 5.7 log units D’sa, Elaine M., Mark A. E.coli E.coli – O157:H7 and patties cooked on when cooked to 71.2°C and 6.1 log Harrison, Scott E. Williams, L. a double sided units when cooked to 75.8°C. and Marc H. Broccoli. monocytogenes survival grilling decreased 5.4 log 1999. Effectiveness of Two L. monocytogenes –broiling system to final units at 71.2°C and 5.6 log units at Cooking Systems in internal 75.8°C Destroying Escherichia coli temperature of O157:H7 and Listeria 71.2°C (160°F) or in Ground monocytogenes 75.8°C (168°F) Beef patties. Journal of Food Protection. 63 (7)
Cooking B – L. monocytogenes heat resistance Addition of partially cooked ham rework When cooking ham to 140F (60C), rework, previously heated at 108F (42C) for 1 hr (heat shocked), resulted in L. monocytogenes with more heat resistance than L. monocytogenes in rework, which was previously heated at 108F (42C) for 20 minutes. Carlier V., J.C. Augustin, and J. Rozier. 1996. Heat resistance of Listeria monocytogenes: D- and in ham. Journal of Food Protection. 59 (6) 588-591. Holding product between 104˚F (40˚C) and 118˚F (48˚C) for 3 to 20 minutes D-value for L. monocytogenes increases up to 2.3 fold when cooked at 131˚F (55˚C). The time allotted to destroy L. monocytogenes must increase correspondingly. Linton, R.H., M.D. Pierson, and J.R. Bishop. 1990. Increase in heat resistance of Listeria monocytogenes A by sublethal heat shock. Journal of Food Protection. 53 (11) B – E.coli O157:H7 and L. monocytogenes survival Ground beef patties cooked on a double sided grilling –broiling system to final internal temperature of 71.2°C (160°F) or 75.8°C (168°F) E.coli O157:H7 decreased 5.7 log units when cooked to 71.2°C and 6.1 log units when cooked to 75.8°C. L. monocytogenes decreased 5.4 log units at 71.2°C and 5.6 log units at 75.8°C D’sa, Elaine M., Mark A. Harrison, Scott E. Williams, and Marc H. Broccoli. 1999. Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef patties. Journal of Food Protection. 63 (7) values
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