B Contamination Cooking pork When using microwaves to meat, – with chops with a consistent temperature cannot be Trichinella microwave ovens guaranteed and therefore does not spiralis up to an internal necessarily render trichina temperature of At the maximum final 180˚F (82˚C) temperature 180˚F (82˚C) there will still be cold spots where the trichina can survive. Reheating B Survival of Reheating Reheating product to an internal . C. – vacuumized, temperature of 149˚F (65˚C) before perfringerns vegetative cells cooked beef to consumption will kill vegetative cells internal preventing a hazard. temperature of 149°F (65°C) Reheating B Survival of Heating previously When ground beef containing 0.15% C. – cooked ground to 0.3% sodium pyrophosphate is perfringerns vegetative cells beef containing heated to 149˚F (65˚C) for 30 seconds 0.15% to 0.3% 8 log units of are C. perfringens sodium destroyed. pyrophosphate to 149˚F (65˚C) Heating previously When turkey containing 0.15% to cooked turkey 0.3% sodium pyrophosphate is heated containing 0.15% to 140˚F (60C) for 30 seconds 8 log to 0.3% sodium units of are destroyed. C. perfringens pyrophosphate to 140˚F (60˚C)
B – Contamination with Trichinella spiralis Cooking pork chops with microwave ovens up to an internal temperature of 180˚F (82˚C) When using microwaves to meat, a consistent temperature cannot be guaranteed and therefore does not necessarily render trichina At the maximum final temperature 180˚F (82˚C) there will still be cold spots where the trichina can survive. Reheating B – Survival of C. perfringerns vegetative cells Reheating vacuumized, cooked beef to internal temperature of 149°F (65°C) Reheating product to an internal temperature of 149˚F (65˚C) before consumption will kill vegetative cells preventing a hazard. . Reheating B – Survival of C. perfringerns vegetative cells Heating previously cooked ground beef containing 0.15% to 0.3% sodium pyrophosphate to 149˚F (65˚C) When ground beef containing 0.15% to 0.3% sodium pyrophosphate is heated to 149˚F (65˚C) for 30 seconds 8 log units of C. perfringens are destroyed. Heating previously cooked turkey containing 0.15% to 0.3% sodium pyrophosphate to 140˚F (60˚C) When turkey containing 0.15% to 0.3% sodium pyrophosphate is heated to 140˚F (60C) for 30 seconds 8 log units of C. perfringens are destroyed.
SDupdate10-9-2014.docx