Partager

Possibilité de croissance dans des spores du Bacillus cereus, du Clostridium botulinum et des cellules végétales de Staphylococcus aureus, de Listeria monocytogenes et de sérotypes de Salmonella lors du refroidissement du boeuf haché cuit du hachis de boeuf cuit du hachis cuit de boeuf.

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.

Auteurs : JUNEJA V. K., SNYDER O. P. Jr, MARMER B. S.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : 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.
  • Identifiant de la fiche : 1998-1747
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 60 - n. 3
  • Date d'édition : 03/1997
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (3)
Voir la source

Indexation