Storage after B-growth of Product can grow FSIS. 2006. Listeria monocytogenes Listeria cooking temperature, pH between the minimum and maximum Rule Listeria monocytogenes and water activity Minimum Compliance Guidelines. Pg. monocytogenes Temp. 31.3ºF (-0.4ºC) 12 pH 4.39 Water activity .92 Optimum Temp. 98.6ºF (37ºC) pH 7.0 Maximum Temp. 113ºF (45ºC) pH 9.4 Post package B Survival of Vacuum packaged was reduced 3 log Cooksey, D.K., B.P. Klein, L. L. monocytogenes – pasteurization smoked ham after 4 minutes, 3.5 log after 6 F.K. McKeith, and H.P. monocytogenes reheated in 195°F minutes, less than 4 log units after 8 Blaschek. 1993. Reduction (90.6° C) water minutes. of Listeria monocytogenes in Precooked Vacuum packaged was reduced less L. monocytogenes Beef smoked ham than 3.5 log after 4 minutes, 3.5 log Using Postpackaging reheated in 200°F after 6 minutes, and more than 4 log Pasteurization. Journal of (93.3° C) water units after 8 minutes. Food Protection. 56(12) 1034-1038. Post package B Survival Vacuum of packaged was reduced more Cooksey, D.K., B.P. Klein, L. L. monocytogenes – pasteurization precooked beef than 2 log units on meat surface and in F.K. McKeith, and H.P. monocytogenes loins reheated in broth inside package. This reduction in Blaschek. 1993. (continued) 180° F (82° C) was maintained for L. monocytogenes water for 16 85 days after the reheating treatment. minutes
Storage after cooking B-growth of Listeria monocytogenes Product temperature, pH and water activity Listeria monocytogenes can grow between the minimum and maximum Minimum Temp. 31.3ºF (-0.4ºC) pH 4.39 Water activity .92 Optimum Temp. 98.6ºF (37ºC) pH 7.0 Maximum Temp. 113ºF (45ºC) pH 9.4 FSIS. 2006. Listeria monocytogenes Rule Compliance Guidelines. Pg. 12 Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged smoked ham reheated in 195°F (90.6° C) water L. monocytogenes was reduced 3 log after 4 minutes, 3.5 log after 6 minutes, less than 4 log units after 8 minutes. Cooksey, D.K., B.P. Klein, F.K. McKeith, and H.P. Blaschek. 1993. Reduction of Listeria monocytogenes in Precooked Beef Using Postpackaging Pasteurization. Journal of Food Protection. 56(12) 1034-1038. Vacuum packaged smoked ham reheated in 200°F (93.3° C) water L. monocytogenes was reduced less than 3.5 log after 4 minutes, 3.5 log after 6 minutes, and more than 4 log units after 8 minutes. Post package pasteurization B – Survival of L. monocytogenes Vacuum packaged precooked beef loins reheated in 180° F (82° C) water for 16 minutes L. monocytogenes was reduced more than 2 log units on meat surface and in broth inside package. This reduction in L. monocytogenes was maintained for 85 days after the reheating treatment. Cooksey, D.K., B.P. Klein, F.K. McKeith, and H.P. Blaschek. 1993. (continued)
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