B Storage of raw is capable of 1986. Is refrigeration Listeria Listeria monocytogenes – lamb at 38˚F (4˚) growth at these temperatures. enough to restrain monocytogenes growth to 42˚F (6˚) foodborne pathogens? Journal of Food Protection. 49(12) 1003-1009. B Storage at 44˚F Lowest growth temp reported in a food Angelotti, R., M.J. Salmonella – growth (6.7˚C) or lower was 44˚F (6.7˚C). and K.H. Lewis, 1961. Time-temperature effects on and Salmonella in foods. 1. Staphylococci Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88. Storage at 41.5˚F Lowest temperature for Matches, J.R., and J. Liston. Salmonella (5.3˚C) or growth: 1968. Low temperature 43.2˚F (6.2˚C) or growth of Salmonella. lower 41.5˚F (5.3˚C) Journal of Food Science. 43.2˚F (6.2˚C) 33: 641-645. S. typhimurium Pork carcass No change in prevalence Epling, L.K., J.A. Salmonella storage at 40˚F after 24 hours at 40˚F (4˚C). Carpenter, and L.C. (4˚C) Blankenship. 1993. Prevalence of spp. and Campylobacter spp. on pork Salmonella carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537. Storage B Pathogen Store raw meat at FDA Food Code states: Red meat, 2001 FDA Food Code, – growth 41˚F (5˚C) or which is a potentially hazardous food, page 63. below must be stored at 41˚F (5˚C) or below. Access on internet at:
B – Listeria monocytogenes growth Storage of raw lamb at 38˚F (4˚) to 42˚F (6˚) Listeria monocytogenes is capable of growth at these temperatures. 1986. Is refrigeration enough to restrain foodborne pathogens? Journal of Food Protection. 49(12) 1003-1009. B – Salmonella growth Storage at 44˚F (6.7˚C) or lower Lowest growth temp reported in a food was 44˚F (6.7˚C). Angelotti, R., M.J. and K.H. Lewis, 1961. Time-temperature effects on Salmonella and Staphylococci in foods. 1. Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88. Storage at 41.5˚F (5.3˚C) or 43.2˚F (6.2˚C) or lower Lowest temperature for Salmonella growth: 41.5˚F (5.3˚C) 43.2˚F (6.2˚C) S. typhimurium Matches, J.R., and J. Liston. 1968. Low temperature growth of Salmonella. Journal of Food Science. 33: 641-645. Pork carcass storage at 40˚F (4˚C) No change in Salmonella prevalence after 24 hours at 40˚F (4˚C). Epling, L.K., J.A. Carpenter, and L.C. Blankenship. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537. Storage B – Pathogen growth Store raw meat at 41˚F (5˚C) or below FDA Food Code states: Red meat, which is a potentially hazardous food, must be stored at 41˚F (5˚C) or below. 2001 FDA Food Code, page 63. Access on internet at:
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