Table F.1.
The estimated maximum time and temperature to stay below different targets corresponding to equivalent log increases as during standard fresh beef preparation for microbiological hazards and spoilage bacteria during dry‐ageing of beef. The scenarios are predicted based on scenarios with minimum, median or maximum values of pH and aw
| Target | Scenario: minimum (a) | Scenario: median (b) | Scenario: maximum (c) | |||
|---|---|---|---|---|---|---|
| Max time (at temperature) | Max temperature (at time) | Max time (at temperature) | Max temperature (at time) | Max time (at temperature) | Max temperature (at time) | |
| Beef | ||||||
| L. monocytogenes | ||||||
| 0.5 | 77 (5) | 5 (77) | 60 (0) | 1 (20) | – (e) | – |
| 1.0 | 77 (5) | 5 (77) | 77 (0) | 2 (20) | 20 (0) | 0 (20) |
| 2.0 | 77 (5) | 5 (77) | 77 (1) | 4 (15) | 40 (0) | 1 (22) |
| 3.0 | 77 (5) | 5 (77) | 77 (1) | 5 (18) | 61 (0) | 2 (21) |
| 4.0 | 77 (5) | 5 (77) | 77 (2) | 5 (24) | 77 (0) | 3 (19) |
| LAB | ||||||
| 0.5 | 77 (5) | 5 (77) | 19 (0) | 0 (19) | – | – |
| 1.0 | 77 (5) | 5 (77) | 39 (0) | 2 (15) | – | – |
| 2.0 | 77 (5) | 5 (77) | 77 (0) | 4 (18) | 24 (0) | 1 (17) |
| 3.0 | 77 (5) | 5 (77) | 77 (0) | 5 (22) | 36 (0) | 2 (19) |
| 4.0 | 77 (5) | 5 (77) | 77 (1) | 5 (29) | 48 (0) | 4 (15) |
| Pseudomonas (d) | ||||||
| 0.5 | 77 (5) | 5 (77) | – | – | – | – |
| 1.0 | 77 (5) | 5 (77) | 15 (0) | 0 (15) | – | – |
| 2.0 | 77 (5) | 5 (77) | 31 (0) | 3 (16) | – | – |
| 3.0 | 77 (5) | 5 (77) | 46 (0) | 5 (17) | – | – |
| 4.0 | 77 (5) | 5 (77) | 62 (0) | 5 (22) | – | – |
(a)
Minimum scenario – dry‐ageing: pH = 5.5, aw = 0.92.
(b)
Median scenario – dry‐ageing: pH = 5.85, aw = 0.955.
(c)
Maximum scenario – dry‐ageing: pH = 6.2, aw = 0.99.
(d)
Only temperature and aw (not pH) in a Pseudomonas predictive model.
(e)
‘–’ indicates that none of the evaluated conditions result in log increases below the target.