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Growth of Salmonella on chilled meat

Published online by Cambridge University Press:  15 May 2009

B. M. Mackey ,
T. A. Roberts ,
J. Mansfield  and
G. Farkas
B. M. Mackey
Affiliation:
The Agricultural Research Council, Meat Research Institute, Langford, Bristol, BS18 7DY
T. A. Roberts
Affiliation:
The Agricultural Research Council, Meat Research Institute, Langford, Bristol, BS18 7DY
J. Mansfield
Affiliation:
Bacteriology Department, Union International Research Centre, St Albans, Hertfordshire
G. Farkas
Affiliation:
Bacteriology Department, Union International Research Centre, St Albans, Hertfordshire
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Growth rates of a mixture of Salmonella serotypes inoculated on beef from a commercial abattoir were measured at chill temperatures. The minimum recorded mean generation times were 8·1 h at 10 °C; 5·2 h at 12·5 °C and 2·9 h at 15 °C. Growth did not occur at 7–8 °C. From these data the maximum extent of growth of Salmonella during storage of meat for different times at chill temperatures was calculated. Criteria for deciding safe handling temperatures for meat are discussed. Maintaining an internal temperature below 10 °C during the boning operation would be sufficient to safeguard public health requirements.

Type
Research Article
Information
Journal of Hygiene , Volume 85 , Issue 1 , August 1980 , pp. 115 - 124
Copyright
Copyright © Cambridge University Press 1980

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