Packaging B Fecal pork loins, Hot processed and packaged meat Van Laack, R.L.J.M., J.L – contamination hot boned and supported survival and growth of Johnson, C.J.N.M. van der pathogen survival vacuum packaged, pathogenic bacteria despite Palen, F.J.M. Smulders, and including but not stored at 34˚F immediate storage at refrigerated J.M.A. Snijders. 1993. limited to (1˚C) temperatures. A hazard is likely to Survival of pathogenic occur if fecal contamination is not bacteria on pork loins as Campylobacter, and removed prior to storage. influenced by hot L. processing and packaging. pork loins, was no appreciable effect of monocytogenes Journal of Food Protection. chilled and packaging on the growth or survival of 56 (10) 847-851. vacuum packaged, pathogenic bacteria with vacuum stored at 34˚F packaging. A hazard is likely to occur (1˚C) if fecal contamination is not removed prior to storage. Fresh pork loins, and Campylobacter, L. monocytogenes chilled and left other pathogens will continue to unpackaged, survive and grow even at refrigerated stored at 34˚F temperatures. A hazard is likely to (1˚C) occur if fecal contamination is not removed prior to storage. B Growth of Vacuum packaged showed no log Grau, F.H., and P.B. L. monocytogenes – beef strip loin pH change on lean meat and showed a 2 Vanderlinde. 1990. Listeria 5.5-5.7 stored at log increase on fat 76 days. Growth of monocytogenes Listeria 32˚F (5.3˚C) on monocytogenes Vacuum packaged showed a 2.5 log beef. Journal of L. monocytogenes Food Protection. 53 (9) beef strip loin pH growth on lean meat and showed a 4 739-741. 5.5-5.7 stored at log increase on fat after 30 days. 41.5˚F (0˚C)
Packaging B – Fecal contamination pathogen survival including but not limited to Campylobacter, and L. monocytogenes pork loins, hot boned and vacuum packaged, stored at 34˚F (1˚C) Hot processed and packaged meat supported survival and growth of pathogenic bacteria despite immediate storage at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage. Van Laack, R.L.J.M., J.L Johnson, C.J.N.M. van der Palen, F.J.M. Smulders, and J.M.A. Snijders. 1993. Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection. 56 (10) 847-851. pork loins, chilled and vacuum packaged, stored at 34˚F (1˚C) was no appreciable effect of packaging on the growth or survival of pathogenic bacteria with vacuum packaging. A hazard is likely to occur if fecal contamination is not removed prior to storage. Fresh pork loins, chilled and left unpackaged, stored at 34˚F (1˚C) Campylobacter, L. monocytogenes and other pathogens will continue to survive and grow even at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage. B – Growth of Listeria monocytogenes Vacuum packaged beef strip loin pH 5.5-5.7 stored at 32˚F (5.3˚C) L. monocytogenes showed no log change on lean meat and showed a 2 log increase on fat 76 days. Grau, F.H., and P.B. Vanderlinde. 1990. Growth of Listeria monocytogenes on beef. Journal of Food Protection. 53 (9) 739-741. Vacuum packaged beef strip loin pH 5.5-5.7 stored at 41.5˚F (0˚C) L. monocytogenes showed a 2.5 log growth on lean meat and showed a 4 log increase on fat after 30 days.
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