Cooked, cured was log growth of 2.6 to 4.1 in Clostridium perfringens ground turkey with units of in 6 hours. cooked meat and poultry C. perfringens no salt or with 1 to products. Journal of Food 3% salt held at There was no log growth below 90°F Protection. 66(7) 100°F (37.8°C) to (32.2°C) in 6 hours. 120°F (48.9°C) or below 90°F 1 to 3% salt increased the lag time 3 (32.2°C) for up to 6 hours With 3% salt, inoculation dropped below detection level after 1 hour Cooked ground was no log growth of C. beef cooled from perfringens. 130˚F (54.4˚C) to 45˚F (7.2˚C) in 12 hours Cooked ground was 1 log growth of C. beef cooled from perfringens. 130˚F (54.4˚C) to 45˚F (7.2˚C) in 15 hours Cooked ground There was 5 log growth of C. beef cooled from perfringens. 130˚F (54.4˚C) to 45˚F (7.2˚C) in 18 hours Chilling B Growth of Chilling cooked Product cooled from 126˚F (52.4˚C) to – process after ground beef from 45˚F (7.2˚C) with in 21 hours showed Bacillus cerus, cooking 126˚F (52.4˚C) to no log increase of Clostridium Clostridium 45˚F (7.2˚C) botulinum, Listeria botulinum, Listeria monocytogenes, within 21 hours and monocytogenes, Staphylococcus aureus, spp. Staphylococcus Salmonella and aureus, spp. Salmonella
Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) Cooked, cured ground turkey with no salt or with 1 to 3% salt held at 100°F (37.8°C) to 120°F (48.9°C) or below 90°F (32.2°C) for up to 6 hours was log growth of 2.6 to 4.1 units of C. perfringens in 6 hours. There was no log growth below 90°F (32.2°C) in 6 hours. 1 to 3% salt increased the lag time 3 With 3% salt, inoculation dropped below detection level after 1 hour Cooked ground beef cooled from 130˚F (54.4˚C) to 45˚F (7.2˚C) in 12 hours was no log growth of C. perfringens. Cooked ground beef cooled from 130˚F (54.4˚C) to 45˚F (7.2˚C) in 15 hours was 1 log growth of C. perfringens. Cooked ground beef cooled from 130˚F (54.4˚C) to 45˚F (7.2˚C) in 18 hours There was 5 log growth of C. perfringens. Chilling process after cooking B – Growth of Bacillus cerus, Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Chilling cooked ground beef from 126˚F (52.4˚C) to 45˚F (7.2˚C) within 21 hours Product cooled from 126˚F (52.4˚C) to 45˚F (7.2˚C) with in 21 hours showed no log increase of Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp.
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