Brine Chill B Using brine For At 9% NaCl, Miller, A. J., J. E. Call, and Yersinia Y. enterocolitica: – solutions from growth was prevented at any B. S. Eblen. 1997. Growth, enterocolita, L. 0.5% to 20% temperature. At 19˚F (7˚C), growth injury and survival potential monocytogenes, and sodium chloride, prevention was more likely than of Yersinia enterocolitica, and temperatures pathogen death, suggesting a and Staphylococcus L. monocytogenes, survival from 10.4˚F protective effect at lower temperatures. in aureus Staphylococcus aureus and growth in (12˚C) to 82.4˚F brine chiller conditions. recycled chiller (28˚C) For Lethal or static Journal of Food Protection. L. monocytogenes: brines. conditions were observed at >9% 60 (11) 1334-1340. NaCl. Lowering temperature appeared to enhance survival. MPI Bulletin 83-16 For death was observed at S. aureus, 9% NaCl or higher, and at 41˚F (5˚C) or lower. The times, temperatures, and salt concentrations specified in Meat & Poultry Inspection Bulletin 83-16 are sufficient to prevent these three pathogens from growing, but may not cause death of pathogens. Post cooking B Exposing product increased in some cases but , J.T. Keeton, and G.R. S. aureus, S. aureus – handling spp. (opening were not consistent. There were no Acuff. 1991. Pathogen Salmonella and packages) after positive spp. or survival in precooked beef L. Listeria Salmonella product is cooked; spp. products in processing. monocytogenes contamination surface rubbed Journal of Food Protection. with spices 54 (10) 767-772. Temperature 40F (4.44C) to 60F Holding (15.6C) beef – control and stabilization or slow gravy death at various over 5 days.
Brine Chill B – Yersinia enterocolita, L. monocytogenes, and Staphylococcus aureus survival and growth in recycled chiller brines. Using brine solutions from 0.5% to 20% sodium chloride, and temperatures from 10.4˚F (12˚C) to 82.4˚F (28˚C) For Y. enterocolitica: At 9% NaCl, growth was prevented at any temperature. At 19˚F (7˚C), growth prevention was more likely than pathogen death, suggesting a protective effect at lower temperatures. For L. monocytogenes: Lethal or static conditions were observed at >9% NaCl. Lowering temperature appeared to enhance survival. For S. aureus, death was observed at 9% NaCl or higher, and at 41˚F (5˚C) or lower. The times, temperatures, and salt concentrations specified in Meat & Poultry Inspection Bulletin 83-16 are sufficient to prevent these three pathogens from growing, but may not cause death of pathogens. Miller, A. J., J. E. Call, and B. S. Eblen. 1997. Growth, injury and survival potential of Yersinia enterocolitica, L. monocytogenes, and Staphylococcus aureus in brine chiller conditions. Journal of Food Protection. 60 (11) 1334-1340. MPI Bulletin 83-16 Post cooking handling B – S. aureus, Salmonella spp. and L. monocytogenes contamination Exposing product (opening packages) after product is cooked; surface rubbed with spices S. aureus increased in some cases but were not consistent. There were no positive Listeria spp. or Salmonella spp. , J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772. Temperature control and Holding beef gravy at various 40F (4.44C) to 60F (15.6C) – stabilization or slow death over 5 days.
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