Chopped ham, sliced There was a 2.5 log increase in E. coli, and vacuum packed, and There was greater S. typhimurium. stored at 86˚F (30˚C) than 6 log growth in S. aureus. for 24 hours B Growth of Cooked roast beef There was no log growth for Hintlian, C.B., and J.H. S. S. – stored in air at 40˚F Hotchkiss. 1987. typhimurium, S. typhimurium, S. aureus, or C. and (4.4˚C) for 42 days at 40˚F (4.4˚C) for up to Comparative growth of aureus, C. perfringens 42 days. spoilage and pathogenic perfringens organisms on modified Cooked roast beef There was >5 log increase for S. atmosphere-packaged stored in air at 40˚F typhimurium, S. aureus, and C. cooked beef. Journal of (4.4˚C) for 0 to 35 after the 7 days at 55˚F perfringens Food Protection. 50 (3) days then at 55˚F (12.8˚C). (12.8˚C) for 7 days 218-223. Cooked roast beef There was no log growth for S. stored in 75% CO2, typhimurium, S. aureus, or C. 10% O2, 15% N2 at at 40˚F (4.4˚C) for up to perfringens 40˚F (4.4˚C) for 42 42 days. days Cooked beef There was >5 log increase for S. stored in 75% CO2, and 1 to 2 log increase of typhimurium, 10% O2, 15% N2 at after the S. aureus and C. perfringens 40˚F (4.4˚C) for 0 to 7 days at 55˚F (12.8˚C). 35 days then at 55˚F (12.8˚C) for 7 days
Chopped ham, sliced and vacuum packed, stored at 86˚F (30˚C) for 24 hours There was a 2.5 log increase in E. coli, and S. typhimurium. There was greater than 6 log growth in S. aureus. B – Growth of S. typhimurium, S. aureus, and C. perfringens Cooked roast beef stored in air at 40˚F (4.4˚C) for 42 days There was no log growth for S. typhimurium, S. aureus, or C. perfringens at 40˚F (4.4˚C) for up to 42 days. Hintlian, C.B., and J.H. Hotchkiss. 1987. Comparative growth of spoilage and pathogenic organisms on modified atmosphere-packaged cooked beef. Journal of Food Protection. 50 (3) 218-223. Cooked roast beef stored in air at 40˚F (4.4˚C) for 0 to 35 days then at 55˚F (12.8˚C) for 7 days There was >5 log increase for S. typhimurium, S. aureus, and C. perfringens after the 7 days at 55˚F (12.8˚C). Cooked roast beef stored in 75% CO2, 10% O2, 15% N2 at 40˚F (4.4˚C) for 42 days There was no log growth for S. typhimurium, S. aureus, or C. perfringens at 40˚F (4.4˚C) for up to 42 days. Cooked beef stored in 75% CO2, 10% O2, 15% N2 at 40˚F (4.4˚C) for 0 to 35 days then at 55˚F (12.8˚C) for 7 days There was >5 log increase for S. typhimurium, and 1 to 2 log increase of S. aureus and C. perfringens after the 7 days at 55˚F (12.8˚C).
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