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Potential for growth from spores of Bacillus cereus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling.

Author(s) : JUNEJA V. K., SNYDER O. P. Jr, MARMER B. S.

Type of article: Article

Summary

The ability of 16 foodborne pathogens, representative of 5 different species, to grow during cooling of previously sterilized cooked beef was studied to determine a safe cooling rate. Autoclaved ground beef samples were inoculated with heat-shocked spores of Bacillus cereus, Clostridium botulinum, vegetative cells of Listeria monocytogenes, Staphylococcus aureus or Salmonella serotypes, vacuum-packaged, and cooked in a stirred water bath to an internal temperature of 60 deg C in 1 hour. Heated samples were cooled through the temperature range of 54.4 to 7.2 deg C at rates varying from 6 to 21 hours. No growth was oberved with cooling periods of up to 21 hours. The study with the model meat system indicated that cooling from 52.4 to 7.2 deg C in up to 21 hours would not pose a food safety hazard from growth of these pathogens.

Details

  • Original title: Potential for growth from spores of Bacillus cereus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling.
  • Record ID : 1998-1747
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 3
  • Publication date: 1997/03
  • Document available for consultation in the library of the IIR headquarters only.

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