Storage B Ground beef dried No hazard is posed after 3 months of Cosanu, S., and K. Ayhan. E. coli – O157:H7 growth at 72˚F (22˚C) to storage in these conditions as all traces 2000. (continued) in ground beef near 30% moisture of were destroyed. E. coli product when stored at 40˚F (4˚C) 55% relative humidity for 3 months, vacuum packaged B- Survival of Sliced, Survival of these pathogens in Ng, W.F., BE. Langlois, and E. O157:H7, vacuum-packaged dry-cured ham may W.G. Moody. 1997. Fate coli cured ham stored pose a hazard if consumed without of selected pathogens in Listeria at 77F (25C) for adequate cooking. vacuum-packaged dry-cured monocytogenes, spp. 28 days (country style) ham slices Salmonella and stored at 2 and 25C. Journal Sliced, Survival of these pathogens in vacuum-packaged dry-cured ham may of Food Protection. 60 (12) Staphylococcus 1541-1547. cured ham stored pose a hazard if consumed without aureus. at 35.6F (2C) for adequate cooking. 28 days 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)
cured cured Storage B – E. coli O157:H7 growth in ground beef product Ground beef dried at 72˚F (22˚C) to near 30% moisture when stored at 40˚F (4˚C) 55% relative humidity for 3 months, vacuum packaged No hazard is posed after 3 months of storage in these conditions as all traces of E. coli were destroyed. Cosanu, S., and K. Ayhan. 2000. (continued) B- Survival of E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. Sliced, ham stored at 77F (25C) for 28 days Survival of these pathogens in vacuum-packaged dry-cured ham may pose a hazard if consumed without adequate cooking. Ng, W.F., BE. Langlois, and W.G. Moody. 1997. Fate of selected pathogens in vacuum-packaged dry-cured (country style) ham slices stored at 2 and 25C. Journal of Food Protection. 60 (12) 1541-1547. Sliced, ham stored at 35.6F (2C) for 28 days Survival of these pathogens in vacuum-packaged dry-cured ham may pose a hazard if consumed without adequate cooking. 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)
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