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. 1980 Aug;85(1):115–124. doi: 10.1017/s0022172400027121

Growth of Salmonella on chilled meat.

B M Mackey, T A Roberts, J Mansfield, G Farkas
PMCID: PMC2134010  PMID: 7052227

Abstract

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 degrees C; 5.2 h at 12.5 degrees C and 2.9 h at 15 degrees C. Growth did not occur at 7-8 degrees 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 degrees C during the boning operation would be sufficient to safeguard public health requirements.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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