B Storage at 50˚F Minimum toxin production , J.L., S.P. Salsberg, and – (10˚C) or lower temperature is a few degrees above the M.S. Bergdoll. 1982. Staphylococcus toxin minimum growth temperature. Effect of temperature, pH aureus production and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309. B Storage of vacuum can increase in Hanna, M.O., D.L. Zink, Yersinia Y. enterocolitica – packed beef or numbers at 45˚F (7˚). Z.L. Carpenter, and C. enterocolitica growth lamb at 45˚F (7˚C) Vanderzant. 1976. Yersinia enterocolitica-like organisms from vacuum packaged beef and lamb. Journal of Food Science. 41: 1254-1256. Storage of beef or Hanna, M.O., J.C. Stewart, pork (in a jar, but D.L. Zink, Z.L. Carpenter, not retorted) at and C. Vanderzant. 1977. 45˚F (7˚) Development of Yersinia on raw and enterocolitica cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184. Storage B Storage of raw showed a 4 log Food Safety and Inspection Yersinia Y. enterocolitica – pork at 44.5˚F increase at 44.5˚F (6.9˚C) in 10 days. Service. Facts. 1989. enterocolitica growth (6.9˚C) for 10 days Preventable foodborne illness. May. 5-14.
B – Staphylococcus aureus toxin production Storage at 50˚F (10˚C) or lower Minimum toxin production temperature is a few degrees above the minimum growth temperature. , J.L., S.P. Salsberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309. B – Yersinia enterocolitica growth Storage of vacuum packed beef or lamb at 45˚F (7˚C) Y. enterocolitica can increase in numbers at 45˚F (7˚). Hanna, M.O., D.L. Zink, Z.L. Carpenter, and C. Vanderzant. 1976. Yersinia enterocolitica-like organisms from vacuum packaged beef and lamb. Journal of Food Science. 41: 1254-1256. Storage of beef or pork (in a jar, but not retorted) at 45˚F (7˚) Hanna, M.O., J.C. Stewart, D.L. Zink, Z.L. Carpenter, and C. Vanderzant. 1977. Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184. Storage B – Yersinia enterocolitica growth Storage of raw pork at 44.5˚F (6.9˚C) for 10 days Y. enterocolitica showed a 4 log increase at 44.5˚F (6.9˚C) in 10 days. Food Safety and Inspection Service. Facts. 1989. Preventable foodborne illness. May. 5-14.
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