Evaluating the growth of Staphylococcus aureus during slow cooking of beef and turkey formulations from 10°C to 54.4°C for an extended time.

USDA FSIS recommends meat dwell ≤6 h during cooking from 10 to 54.4°C to limit the growth of Staphylococcus aureus and prevent its production of heat-stable enterotoxins. This study evaluated the growth of S.

Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products.

The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.

Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes.

Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes.

Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin.

Abstract: Bacillus weihenstephanensis can grow at refrigeration temperature and cause food poisoning. It has been isolated from liquid whole egg products. The moderate heat used for pasteurization of liquid egg products is ineffective for killing spore-forming bacteria, including Bacillus.

Predicting the Growth of Listeria monocytogenes in Cooked, Sliced Deli Turkey Breast as a Function of Clean-Label Antimicrobials, pH, Moisture, and Salt.

Abstract: The use of antimicrobials in formulated ready-to-eat meat and poultry products has been identified as a major strategy to control Listeria monocytogenes. The U.S.

Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken.

Cooking temperature of poultry meat is typically inadequate to inactivate the heat resistant spores of Clostridium botulinum. The purpose of this study is to develop a predictive model for C. botulinum during cooling of cooked ground chicken.

Survival of Salmonella serovars introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21 °C.

Unlabelled: The microbiological stability of low-salt cheese has not been well documented. This study examined the survival of Salmonella in low-salt compared to regular salt Cheddar cheese with 2 pH levels. Cheddar cheeses were formulated at 0.

Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.

Unlabelled: Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food pathogens.