Thawing B Growth of 453g ground beef There were less than 0.5 log growth , R.K. Wadhera, M.A. – thawed at 86°F for these pathogens. Fanslau, and D.R. Salmonella, E. coli O157:H7, and (30°C) or 81.5°F 2005. Growth of S. (22°C) for 9 hours, serovars, aureus Salmonella internal O157:H7, Escherichiacoli temperature and Staphylococcus aureus reaching 80.6°F during thawing of whole (27°C) and 62.6°F chicken and retail ground (17°C) beef protions at 22 and respectively 30°C. Journal of Food 1359g ground beef There was no growth for these Protection. 68(7) thawed at 86°F pathogens. (30°C) for 9 hours, internal temperature reaching 52°F (11°C) Nitrite C and B Addition of using sodium nitrite diluted [to Borchert, L.L., and R. G. “[If] addition Excessive nitrite preblended cure 6.25% by weight] with sodium Cassens. 1998. Chemical in product including sodium chloride, which is received from the hazard analysis for sodium nitrite manufacturer with a continuing letter nitrite in meat curing. of guarantee, then acute nitrite toxicity American Meat Institute is not a problem.” (due to Foundation high, salt concentration). For internet access, go to: Addition of pure caution must be exercised if “Extreme sodium nitrite pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.”
Thawing B – Growth of Salmonella, E. coli O157:H7, and S. aureus 453g ground beef thawed at 86°F (30°C) or 81.5°F (22°C) for 9 hours, internal temperature reaching 80.6°F (27°C) and 62.6°F (17°C) respectively There were less than 0.5 log growth for these pathogens. , R.K. Wadhera, M.A. Fanslau, and D.R. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30°C. Journal of Food Protection. 68(7) 1359g ground beef thawed at 86°F (30°C) for 9 hours, internal temperature reaching 52°F (11°C) There was no growth for these pathogens. Nitrite addition C and B nitrite in product Addition of preblended cure including sodium nitrite “[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem.” (due to high, salt concentration). Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation For internet access, go to: Addition of pure sodium nitrite “Extreme caution must be exercised if pure sodium nitrite is used.” “The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.” Excessive
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