Post cook B Cooked ground 11 strains of spp. showed Oscar, T.P. 2000. Variation Salmonella Salmonella – holding, pre spp. lag times chicken breast lag of 2.2 hours to 3.09 hours of lag time and specific chilling meat, held at 77˚F when held at 77˚F (25˚C). growth rate among 11 (25˚C) strands of Salmonella inoculated onto sterile ground chicken breast burgers and incubated at 25C. Journal of Food Safety. 20 (4) 225-236. B Growth of Chili cooked to There was 0.5 log growth of Blankenship, L.C., S.E. C. C. – 167˚F (75˚C) in 6 hours at 90˚F Craven, R.G. Leffler, and C. perfringens perfringens quickly cooled to (32.2˚C). Custer. 1988. Growth of 90˚F (32.2˚C) and in Clostridiun perfringens held for up to 6 cooked chili during cooling. hours Applied and Environmental Microbiology. 54 Chili cooked to There was no log growth of C. (5) 1104-1108. 167˚F (75˚C) in 2 hours in this perfringens quickly cooled to temperature range, however in 6 hours 95˚F (35˚C) to there was 2 to 3 log growth when kept 110˚F (43.3˚C) at 95˚F (35˚C) to 110˚F (43.3˚C). and held for up to 6 hours Post cook B Growth of Chili cooked to There was no log growth of Blankenship, L.C., S.E. C. C. – holding, pre 167˚F (75˚C) in 6 hours at either 80˚F Craven, R.G. Leffler, and C. perfringens perfringens chilling quickly cooled to (26.7˚C) or 70˚F (21.1˚C). Custer. 1988. (Continued) 80˚F (26.7˚C) or 70˚F (21.1˚C) and held for up to 6 hours
Post cook holding, pre chilling B – Salmonella spp. lag times Cooked ground chicken breast meat, held at 77˚F (25˚C) 11 strains of Salmonella spp. showed lag of 2.2 hours to 3.09 hours when held at 77˚F (25˚C). Oscar, T.P. 2000. Variation of lag time and specific growth rate among 11 strands of Salmonella inoculated onto sterile ground chicken breast burgers and incubated at 25C. Journal of Food Safety. 20 (4) 225-236. B – Growth of C. perfringens Chili cooked to 167˚F (75˚C) quickly cooled to 90˚F (32.2˚C) and held for up to 6 hours There was 0.5 log growth of C. perfringens in 6 hours at 90˚F (32.2˚C). Blankenship, L.C., S.E. Craven, R.G. Leffler, and C. Custer. 1988. Growth of Clostridiun perfringens in cooked chili during cooling. Applied and Environmental Microbiology. 54 (5) 1104-1108. Chili cooked to 167˚F (75˚C) quickly cooled to 95˚F (35˚C) to 110˚F (43.3˚C) and held for up to 6 hours There was no log growth of C. perfringens in 2 hours in this temperature range, however in 6 hours there was 2 to 3 log growth when kept at 95˚F (35˚C) to 110˚F (43.3˚C). Post cook holding, pre chilling B – Growth of C. perfringens Chili cooked to 167˚F (75˚C) quickly cooled to 80˚F (26.7˚C) or 70˚F (21.1˚C) and held for up to 6 hours There was no log growth of C. perfringens in 6 hours at either 80˚F (26.7˚C) or 70˚F (21.1˚C). Blankenship, L.C., S.E. Craven, R.G. Leffler, and C. Custer. 1988. (Continued)
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