Storage B Growth and Storage time and Hemorrhagic strains grew at Palumbo, Samuel A., E.coli – toxin production of temperatures temperatures as low as 46.4°F (8°C). Jeffrey E. Call, Frankie J. hemorrhagic However, all strains had at least 1 day Schultz, and C. E.coli (including lag time at that minimum temperature. Williams. 1994. Minimum O157:H7) All strains that produced toxin and Maximum eventually did so at temperatures that Temperatures for Growth supported growth. At 50°F (10°C) the and Verotoxin Production shortest time for a 3 log increase was by Hemorrhagic Strains of shown to be 4 days. Journal of Escherichia coli. Food Protection. 58 (4) B Cooked chicken The shortest lag time for all Oscar, Thomas P. 2000. Salmonella – growth patties stored at strains tested was 2.2 Variation of Lag Time and Salmonella 25°C (77°F) hours, followed by log growth of 0.4 Specific Growth Rate log/ hour Among 11 Strains of Inoculated onto Salmonella Sterile Ground Chicken Breast Burgers and Incubated at 25°C. Journal of Food Safety. 20 (2000) 225-236. Storage B-growth of pH, water activity, Unless product is shelf stable, other FSIS. 2005. Meat and temperature and methods must be used to prevent Poultry Hazards and Staphylococcus time limits growth (e.g., low pH, freezing, low Controls Guide. Pg. 24 aureus, water activity, refrigeration Clostridium and temperature and time limits) botulinum, Clostridium perfringens and Listeria monocytogenes
Storage B – Growth and toxin production of hemorrhagic E.coli (including O157:H7) Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4°F (8°C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50°F (10°C) the shortest time for a 3 log increase was shown to be 4 days. Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) B – Salmonella growth Cooked chicken patties stored at 25°C (77°F) The shortest lag time for all Salmonella strains tested was 2.2 hours, followed by log growth of 0.4 log/ hour Oscar, Thomas P. 2000. Variation of Lag Time and Specific Growth Rate Among 11 Strains of Salmonella Inoculated onto Sterile Ground Chicken Breast Burgers and Incubated at 25°C. Journal of Food Safety. 20 (2000) 225-236. Storage B-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens and Listeria monocytogenes pH, water activity, temperature and time limits Unless product is shelf stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits) FSIS. 2005. Meat and Poultry Hazards and Controls Guide. Pg. 24
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