Fermentation B- Staphylococcal Using a starter Meat pH should decline to 5.0 within Good Manufacturing enterotoxin culture to reduce 12 hours, to prevent Staphylococcal Practices for Fermented Dry production meat pH enterotoxin production. and Semi-Dry Sausage Products, American Meat B Potential Fermentation to (Fermentation Temperature (˚F)–60) X – Institute Foundation, 1997. Staphylococcus pH 5.3 or less hours = degree hours growth Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90˚F (32C). than 1000 degree hours when the highest fermentation temperature is between 90˚F (32C) and 100˚F (38C). Fewer than 900 degree hours when the highest fermentation temperature is greater than 100˚F (38C). B Survival of Cooking has a Schoeni, J.L., K. Brunner, L. Listeria monocytogenes – fermented sausage of 98.6 minutes at 120°F (48.9°C), and and M.P. Doyle. 1991. monocytogenes at temperatures 9.13 minutes at 140°F (60°C). Rates of thermal ranging from inactivation of Listeria 120°F (48.9°C) to in beef and monocytogenes 140°F (60°C) fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.
Fermentation B- Staphylococcal enterotoxin production Using a starter culture to reduce meat pH Meat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997. B – Potential Staphylococcus growth Fermentation to pH 5.3 or less (Fermentation Temperature (˚F)–60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90˚F (32C). than 1000 degree hours when the highest fermentation temperature is between 90˚F (32C) and 100˚F (38C). Fewer than 900 degree hours when the highest fermentation temperature is greater than 100˚F (38C). B – Survival of L. monocytogenes Cooking fermented sausage at temperatures ranging from 120°F (48.9°C) to 140°F (60°C) Listeria monocytogenes has a of 98.6 minutes at 120°F (48.9°C), and 9.13 minutes at 140°F (60°C). Schoeni, J.L., K. Brunner, and M.P. Doyle. 1991. Rates of thermal inactivation of Listeria monocytogenes in beef and fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.
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