Storage B Growth of Mutton carcasses Lag time for and M.G. 1985. The E. E. coli Salmonella – and and meat held at was 23.25 hours and generation time, lag time, coli typhimurium 50°F (10°C) or generation time was 6.7 hours at 50°F and minimum temperature o Salmonella lower (10°C) and increased infinitely as growth of coliform typhimurium temperature decreased organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300. B Survival of Broth held at 18°F O157:H7 decreased 0.5 log Chou, C.C., S.J. Cheng, E. E. coli – O157:H7 and (-28°C), 0°F units at 18°F (-28°C), and 1.5 log units Y.C. Wang, and K.T. coli (18°C) or 23°F at 0°F (18°C) in 7 days and remained Chung. 1999. Behavior of Listeria (5°C) for up to 21 constant for 21 days. There was no Escherichia coli O157:H7 monocytogenes days decrease in 21 days at or 23°F (5°C) and Listeria monocytogenes in tryptic soy broth showed less than subjected to various low L. monocytogenes 0.5 log reduction in 21 days at all three temperature treatments. temperatures. Food Research International. 32 (1) 1-6. B-growth of pH, activity, Unless product is stable, other FSIS. 2005. Meat and temperature and methods must be used to prevent Poultry Hazards and Staphylococcus time limits growth (e.g., low pH, freezing, low Controls Guide. Pg. 24 aureus, water activity, refrigeration Clostridium and temperature and time limits) botulinum, Clostridium perfringens
Storage B – Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50°F (10°C) or lower Lag time for E. coli and Salmonella typhimurium was 23.25 hours and generation time was 6.7 hours at 50°F (10°C) and increased infinitely as temperature decreased M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300. B – Survival of E. coli O157:H7 and Listeria monocytogenes Broth held at 18°F (-28°C), 0°F (18°C) or 23°F (5°C) for up to 21 days E. coli O157:H7 decreased 0.5 log units at 18°F (-28°C), and 1.5 log units at 0°F (18°C) in 7 days and remained constant for 21 days. There was no decrease in 21 days at or 23°F (5°C) L. monocytogenes showed less than 0.5 log reduction in 21 days at all three temperatures. Chou, C.C., S.J. Cheng, Y.C. Wang, and K.T. Chung. 1999. Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in tryptic soy broth subjected to various low temperature treatments. Food Research International. 32 (1) 1-6. B-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens pH, activity, temperature and time limits Unless product is stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits) FSIS. 2005. Meat and Poultry Hazards and Controls Guide. Pg. 24
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