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Assessment of the Sanitary Effectiveness of Holding Temperatures on Beef Cooked at Low Temperature

机译：低温煮熟牛肉保温温度的卫生效果评估

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摘要

Beef cubes cooked at low temperature were surface inoculated and incubated at 43.3 through 53.3 C to establish temperature limits for growth of staphylococci, salmonellae, and Clostridium perfringens. A greater than 99% reduction in staphylococci was achieved after 6 hr at 48.8 C, of salmonellae at 51.1 C, and of C. perfringens at 53.3 C. There were no survivors of a mixed inoculum of Staphylococcus aureus, Salmonella enteritidis, and C. perfringens after 12 hr at 51.1 C.
机译：将在低温下煮熟的牛肉块进行表面接种，并在43.3至53.3 C下孵育，以建立葡萄球菌，沙门氏菌和产气荚膜梭状芽孢杆菌生长的温度极限。在48.8 C下6小时后，在51.1 C下沙门氏菌和在53.3 C下产气荚膜梭状芽胞杆菌的葡萄球菌减少幅度超过99％。没有金黄色葡萄球菌，肠炎沙门氏菌和C混合接种物的幸存者。在51.1℃下12小时后产气荚膜梭菌。

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