Chilling B survival Pork carcasses are The surface of the carcass is reduced Gill, C.O., and T. Jones. E. coli – immediately to 45˚F (7˚C) during the chilling 1992. Assessment of the placed into a process, however the internal hygienic efficiencies of two conventional temperature (deep temperature) is commercial processes for chiller at 30 to reduced to approximately 50˚F (10˚C). cooling pig carcasses. Food 36˚F (-1 to 2˚C) Microbiology. 9 (4) then sprayed with 41˚F (5˚C) water for 20 seconds spread over 10 minutes. Beef carcasses The longest carcass to chill took 50 Gill, C.O., J.C.L. Harrison, chilled in hours to reach 45°F (7°C) internally and D.M. Phillips. 1991. commercial but the highest growth was Use of a temperature E. coli chillers recorded for the cooling curve that function integration took 30 hours to chill to 45°F (7°C). technique to assess the However, in both cases the surface hygienic adequacy of a beef required only 20 hours chill to 45°F carcass cooling process. (7°C) Food Microbiology. 8 (2) 83-94. Storage B Growth of Mutton carcasses Lag time for and M.G. 1985. The E. E. coli Salmonella – and and meat held at was 23.25 and generation time, lag time, coli typhimurium 50°F (10°C) or generation time was 6.7 hours at 50°F and minimum temperature o Salmonella lower (10°C) and increased infinitely as growth of coliform typhimurium temperature decreased organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300.
Chilling B – E. coli survival Pork carcasses are immediately placed into a conventional chiller at 30 to 36˚F (-1 to 2˚C) then sprayed with 41˚F (5˚C) water for 20 seconds spread over 10 minutes. The surface of the carcass is reduced to 45˚F (7˚C) during the chilling process, however the internal temperature (deep temperature) is reduced to approximately 50˚F (10˚C). Gill, C.O., and T. Jones. 1992. Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcasses. Food Microbiology. 9 (4) Beef carcasses chilled in commercial chillers The longest carcass to chill took 50 hours to reach 45°F (7°C) internally but the highest E. coli growth was recorded for the cooling curve that took 30 hours to chill to 45°F (7°C). However, in both cases the surface required only 20 hours chill to 45°F (7°C) Gill, C.O., J.C.L. Harrison, and D.M. Phillips. 1991. Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process. Food Microbiology. 8 (2) 83-94. Storage B – Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50°F (10°C) or lower Lag time for E. coli and Salmonella typhimurium was 23.25 and generation time was 6.7 hours at 50°F (10°C) and increased infinitely as temperature decreased M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene . 94 (1) 289-300.
SDupdate8-9-2017.docx