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 Aaron 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) Storage B Survival of Storage of ground There was no log change in Doyle, M.P., J.L. Schoeni. E. E. coli – O157:H7 beef at O157:H7 when stored at (20˚C) 1984. Survival and growth coli –4˚F –4˚F (20˚C) for 0 to 9 months. characteristics of Eschrichia associated with coli hemorrhagic colitis. Applied and Environmental Microbiology. 10, 855-856. B Growth of Mutton carcasses Lag time for and Smith, 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 (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. B Survival Vacuum and packaged At 40˚F (4˚C) there was approximately – growth ground of beef, and 0.7 log reduction in the number of E. coli E. O157:H7 fresh pork sausage O157:H7 organisms. coli stored at 40˚F (4˚C) for 7 days
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 Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) Storage B – Survival of E. coli O157:H7 Storage of ground beef at –4˚F (20˚C) There was no log change in E. coli O157:H7 when stored at –4˚F (20˚C) for 0 to 9 months. Doyle, M.P., J.L. Schoeni. 1984. Survival and growth characteristics of Eschrichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology. 10, 855-856. B – Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50°F (10°C) or 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 Smith, 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. B – Survival and growth of E. coli O157:H7 Vacuum packaged ground beef, and fresh pork sausage stored at 40˚F (4˚C) for 7 days At 40˚F (4˚C) there was approximately 0.7 log reduction in the number of E. coli O157:H7 organisms.
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