ࡱ>      \} [ bjbj:E:E X/\X/\rpppppddd<(""d9nDDJ4$K$K$KKSDV$$]  p,~KK,~,~pp$K$K,~Jp$Kp$K,~:,x$Ka ^  09&RW : W xW pD+W c( %mTyt +W+W+W+W+W+W9,~,~,~,~W +W+W+W+W+W+W+W+W+W> 6: . Supporting Documentation Materials for HACCP Decisions By Mary Kay Folk and Lynn Knipe, Ph. D. Department of Animal Sciences and Food Science and Technology The Ohio State University 2029 Fyffe Road Columbus, Ohio 43210 Updated January, 2007 Table of Contents page Introduction iii Glossary  PAGEREF terms \* MERGEFORMAT 1 Bacteria and Parasite  PAGEREF Bacteria \* MERGEFORMAT 5 Physical Hazards  PAGEREF physicahazards \* MERGEFORMAT 8 Beef and Pork Slaughter Process  PAGEREF Slaughter \* MERGEFORMAT 11 Slaughter  Poultry Slaughter  PAGEREF Poultryslaughter \* MERGEFORMAT 36 Raw, Not-Ground Process  PAGEREF Nonground \* MERGEFORMAT 58 Raw, Ground Process  PAGEREF Ground \* MERGEFORMAT 74 Fully Cooked, Not Shelf Stable Process  PAGEREF FullycookedNotshelfstable \* MERGEFORMAT 88 Heat Treated, Not Fully Cooked  PAGEREF notfullycookedheattreated \* MERGEFORMAT 154 Not Heat Treated, Shelf Stable Process  PAGEREF Notheated \* MERGEFORMAT 158 Heat Treated, Shelf Stable Process  PAGEREF Heattreated \* MERGEFORMAT 168 Secondary Inhibitors, Not Shelf Stable Process  PAGEREF Secondaryinhibitors \* MERGEFORMAT 198 Irradiation  PAGEREF irradiation \* MERGEFORMAT 201 Thermally Processed, Commercially Sterile  PAGEREF commerciallysterile \* MERGEFORMAT 209 Introduction This material has been developed to aid you, the meat and poultry processor, in the scientific documentation of the HACCP decisions during hazard analysis, validation of plans, and corrective actions by giving examples of processing steps from scientific publications and regulatory documents. Organized by HACCP process category, this material will assist you after your specific hazards and critical control points of your process(es) have been identified. The table of contents on the previous page will direct you to the location of each process category. Be advised that not all possible hazards are covered in this manual, and many steps that are included in this information may not necessarily be hazards in your process. This manual includes published scientific research. The research that has been done does not necessarily comply with current regulations, nor are all of the parameters normal processing conditions. Some of the treatments discussed are not within the legal limits; other treatments may not be approved at any level. Some of the research in this manual shows that certain conditions are not effective in reducing or eliminating risk; other conditions may create a probable risk. This information is here not only to validate existing processes, but also to demonstrate the effectiveness, or lack thereof, of process steps that may be added to your process in the future. Much of the information included here focuses on biological hazards. Physical and chemical hazards are addressed, but only briefly. One topic of major interest in the food industry as a whole is allergens. Allergens are not a defined class of substances, but there are 8 categories of foods that have been scientifically recognized and accepted by the United Nations Joint Food and Agriculture Organization (FAO) and the World Health Organization (WHO) Food Standards Programme in 1995. These categories are: Cereals containing Gluten; Crustacea; Eggs and egg products; Fish and Fish products; Peanuts; Milk and Milk products; Tree nuts; and Soybeans. Foods in these main categories affect people in two main ways. Food intolerances are a reaction to the chemical composition of the food itself. Food sensitivities are immune responses the body has to proteins in the food. Either manner that a person reacts to an allergen is highly individualistic, varying in degree, onset time, location of reaction and the amount of the food needed to trigger the response. Because of this concern, it is important that processors think up front about allergens and the possibility of cross-contact between products that may have allergens labeled and those that do not. It is also of utmost importance that all ingredients are correctly labeled on products, especially those ingredients that contain protein such as those listed in the 8 categories above. The information from published articles has been compiled into the following tables for the easiest use. Once you find the correct process category, the table will help you find the specific step you wish to document. Again, there are many steps listed that may not apply to your process, and specific steps in your process may not be included. The first column, labeled Process Step, in the table indicates the point or step of each process flow, in which scientific or regulatory documentation is available. Not all steps in a process will be found here, and individual processors may have other process steps in their HACCP plans; the processes listed here have been specifically addressed by scientific research. The second column identifies the Potential Hazards that have been addressed in published scientific literature for each process step. The third column, labeled Process Parameters, describes the conditions that are applied in various scientific publications. This table is designed so that a processor can go to the processing point or step of interest, then move across to the potential hazards and process parameters that best match their particular process. The reference will only be valid if the steps you take match the criteria in this column. The column lists the specific product that was tested. If you are looking for turkey information, broiler information may not necessarily apply. If you are processing pork, beef information may not apply. Upon identifying one or more process parameters that are appropriate for the operation, the fourth column, labeled as Decision Criteria, will describe the results of the research, or the regulatory requirements. In the fifth, or last column, labeled Scientific Documentation, the actual source of the information described in the three columns to the left is listed. Process StepPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationThis column indicates the point or step of each process flow, in which scientific or regulatory documentation is available.This column identifies the potential hazards that have been addressed in published scientific literature, for each process step. This column describes the conditions used in the research that is described in various scientific publications.This column describes the results of the research, or the regulatory requirements.This column describes the actual source of the information, described in the three columns to the left. Where available, a website is given to allow internet access to publications.  Where available, a website is given to allow internet access to publications. If a website link is not provided, publications can be accessed from either the National Agricultural Library (Website:  HYPERLINK "http://www.nal.usda.gov/" http://www.nal.usda.gov/, E-mail:  HYPERLINK "mailto:lending@nal.usda.gov" lending@nal.usda.gov or phone: 301/504-5879) or through inter-library loan, at your local library. When requesting publications at either location, you will need to provide the information that is listed under the column Scientific Documentation (author, title, year, journal name, volume, page numbers, etc.). The following is an example of how one might use this manual: You need to validate or examine the decision you made to select the critical limit that you have chosen for the cooking step in a Fully Cooked, Not Shelf Stable HACCP plan. You would go to the Fully Cooked, Not Shelf Stable Process section (see page  PAGEREF FullycookedNotshelfstable \* MERGEFORMAT 88) and look for cooking in the far left column, Process Step (see page  PAGEREF cookingexample \* MERGEFORMAT 109). Next, look at the second and third columns (Potential Hazards and Process Parameters) to find hazards and processing procedures that match what you are doing. Once you have found Process Parameters that fit your process, read the Decision Criteria in the next column to the right to find the results of published research that should help you in your decision. Finally, the Scientific Documentation column will give the information that you would need if you wanted to read the entire article. If the process parameters do not fully match your specific process, a further review of published research is necessary. This is a living document. New research is continually being published and other publications are always being brought to our attention. Though this compilation is extensive, it is not exhaustive. Our intentions are to update this manual regularly and the updated versions will be available at The Ohio State University Meat Science web page at:  HYPERLINK "http://www.meatsci.osu.edu" http://www.meatsci.osu.edu Glossary Aerobic - Bacteria that require oxygen to grow or will grow in the presence of oxygen. Anaerobic Bacteria that do not utilize oxygen to grow, or will not grow in the presence of oxygen. Bacteriocin A substance that is produced by specific bacteria that is toxic to closely related strains of the same specific bacteria and either kills or slows the growth of those other specific bacteria. Coliform Bacteria that most often inhabit the intestine of animals, do not utilize oxygen, but can grow in its presence. Bacteria that are classified as coliforms have the same shape, and many of the same characteristics. These bacteria are used as indicators of sanitary quality in many food products. Detection limit The lowest threshold amount of bacteria that must be present in a sample to be found. Detection level depends upon methods used. Direct plating The application of a sample, or dilution thereof, to solid media usually containing agar and other material used to grow and enumerate bacteria. D-value The amount of time needed to destroy one log unit of a specific bacteria at a specific temperature in a specific medium. Enrichment Addition of nutrient rich broth so that certain bacteria or type of bacteria increases in number to result in a bacterial cell count that is higher than the detection limit. This is used to detect only the presence or absence of the bacteria, not the amount present. Enterobacteriaceae Large group of bacteria that are closely related and are commonly found in fecal material of warm blooded animals. They include coliforms and pathogens such as Salmonellae. F-value  Measured in minutes, the D-value of a specific organism at 250F (121C) multiplied by the desired log reduction. Germination  The process of a spore becoming a vegetative cell. Inhibition  The slowing or stopping of bacterial growth. Lag time Time that bacteria take to become acclimated to a new environment before starting to multiply. Bacteria divide and their numbers grow exponentially, 1 becomes 2 becomes 4 becomes 8. Lethality The effectiveness of a treatment to destroy or kill bacteria. Log unit A unit of 10x used to count bacteria. The difference between 106 (1,000,000) and 107 (10,000,000) is one log unit (9,000,000), the difference between 106 and 105 (100,000) is also one log unit (900,000). Mesophiles Bacteria that have optimum growing temperatures between 77F (25C) and 104F (40C). Microflora Bacteria, molds and yeasts. Pathogen Organisms that cause illness. These organisms include bacteria, protazoa, or viruses. pH - Level of acidity or alkalinity in a product. The pH scale ranges from 1 to 14 with 7 considered neutral, 1 the most acidic and 14 the most alkaline. Fresh meat usually has a pH near 5.6. Psychrotrophs - Bacteria that have optimum growing temperatures between 68F (20C) and 86F (30C) but can grow at temperatures as low as 32F (0C). Residue Usually refers to the presences antibiotics or pesticides that are still detectable in carcasses at slaughter. Shocked (heat shocked) Occurs when a product is heated but the temperature is not high enough to destroy the bacteria. This results in bacteria that are injured for a while but in most cases can repair itself and becomes more resistant to heat the next time the product is heated. Heat shocked can also refer to the process by which a spore is induced into germination. When a product is heated thoroughly the vegetative cells are destroyed, but the spores are undamaged by the heat. The spores then germinate into vegetative cells once the temperature has decreased to an optimum level. Significant difference Statistical difference in results due to treatments. Spore A highly resistant, dormant form that some bacteria can change into. Spores are usually very resistant to heat, long periods of dryness, and other adverse conditions that normal vegetative cells cannot survive. Most must be heat shocked to germinate into normal, vegetative cells. Most of the time spores have a toxin associated with them, either within the spore covering, or released at the time of germination or when becoming a spore (sporulation). Strain A specific subset of bacteria. For example, Escherichia is the genus, coli is the specie and O157:H7 is the strain. Thermotolerant Bacteria that can withstand higher than normal temperatures. Toxin (enterotoxin, mycotoxin, neurotoxin) A compound produced by a bacterium or fungi (molds and yeasts) that can cause illness in other living organisms. Specific examples include enterotoxins which affect the intestine, mycotoxins are those toxins produced by fungi, and neurotoxins attack the nervous system. Transdermal synergists Compounds that work with other compounds against bacteria when applied to the surface of a carcass. Treatment The method of processing that is being tested. A good research study will compare various treatments, such as levels of salt in a product, to a control, in this example the control maybe no salt added. All other conditions should remain the same for all samples tested except the specific treatment. Vegetative cell The normal bacteria cell. This is in contrast to a spore. Vegetative cells are susceptible to destruction or damage from heat, additives, and other factors that can damage and destroy them relatively easily. Bacteria and Parasite Aeromonas hydrophilia A pathogenic psychrotroph that produces an enterotoxin. Bacillus cereus A spore-forming, pathogenic bacterium that forms an enterotoxin. B. cereus is an aerobic spore-former, unlike the common clostridium spore formers which are anaerobic. Campylobacter jejuni A common pathogenic bacterium that forms an enterotoxin. It needs very low levels (about 5%) of oxygen and too much will inhibit growth, and about 10% carbon dioxide is required for growth. Campylobacter is the most common cause of food borne illness in the United States, commonly associated with diarrheal illness. Clostridium botulinum A spore-forming, pathogenic bacterium that forms a neurotoxin when in an anaerobic environment. C. botulinum is a concern mainly in canned foods. Clostridium perfringens A spore-forming, pathogenic bacterium that forms an enterotoxin in the spore coat. C. perfringens must be ingested in large quantities while a vegetative cell and then will sporulate in the intestine. Clostridium sporogenes A spore-forming, non-pathogenic bacterium that mimics other clostridium bacteria in growth conditions. C. sporogenes is often used in research where use of the pathogenic bacteria is infeasible. Escherichia coli A common coliform bacterium. Generic E. coli is used as an indicator bacterium for fecal contamination. The strains O157:H7 and O128 are among the few strains of E. coli that have been found to be pathogenic. These two strains have different growth characteristics than generic E. coli, and must be detected using different methods. Lactobacillus plantarum A non-pathogenic bacterium that is commonly used in starter cultures. L. plantarum and many other Lactobacillus species are noted for their production of lactic acid, which lowers pH and gives distinctive flavors. Leuconostoc A non-pathogenic bacterium that is used in starter cultures. Leuconostoc species produce lactic acid used to lower pH and give distinctive flavors. Listeria monocytogenes- A pathogenic bacterium that grows well in many adverse conditions. L. monocytogenes is considered a psychrotroph, and likes to grow in damp cool places such as drains and on floors. L. monocytogenes is the only specie of Listeria that is considered pathogenic. Presence of L. monocytogenes on carcasses is usually attributed to contamination by fecal matter during slaughter. Pediococcus acidilactici A non-pathogenic bacterium that is used in starter cultures. P. acidilactici produces lactic acid, which lowers pH and produces distinctive flavors. Salmonellae, Salmonella spp., S. seftenberg, and S. typhimurium A pathogenic bacterium that is a common cause of gastrointestinal foodborne illness. Salmonellae grow rapidly in optimum conditions and all of the numerous species are considered pathogenic. Other notable Salmonella species are S. typhi, which causes Typhoid fever, and S. enteritidis, a frequently occurring specie, second only to S. typhimurium. Staphylococcus aureus A pathogenic bacterium that produces a very heat stable enterotoxin known for producing severe abdominal cramps, vomiting and diarrhea in humans. Trichinella spiralis A parasite (round worm) that lodges in certain muscles while in the larva form. T. spiralis is of most concern with pork, however it can be found in other game meats such as bears, canines, and marine mammals, that consume meat. Yersinia enterocolitica A pathogenic bacterium that is commonly found in the lymph system of the pig. Y. entercolitica is a psychrotroph and produces an enterotoxin. Physical Hazards This category crosses all process categories. It includes lead, other metals, glass, and any other physical hazards that may occur. Process StepPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationAll process stepsP Any foreign materialOpportunity for any physical contamination to occurMonitoring equipment must be sensitive enough to detect contamination as small as 1/32 (0.8mm). The presence of any visible foreign material needs to be addressed. Visual inspection is a necessity when no other metal detection or x-ray devices are employed. A visible inspection is prudent in addition to machines due to the nature of detection devices and the many types of materials that may cause a physical hazard. FSIS directive 7310.4 Revision 2, 12/28/93 This directive has been cancelled; however, it provides a basis for contamination monitoring. P Contamination with glass, metal, wood, plastic or other miscellaneous foreign objectsContamination of products during processingFDA Health Hazard Evaluation Board concludes that hard or sharp objects that at maximum dimension are 7mm or longer but less than the Consumer Product Safety Commissions standard for choking hazard (able to be compressed into a 1.25 inch diameter by 2.25 inch long cylinder), represent a potential physical hazard. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/OlsenRegActionCriteria1.pdf" Olsen, A.R., 1998. Regulatory Action Criteria for filth and other extraneous materials, I. Review of hard or sharp foreign objects as physical hazards in food. Regulatory Toxicology and Pharmacology 28 (3) 181-198.FDA Health Hazard Evaluation Board concludes that hard or sharp objects that at maximum dimension are 7mm or less represent a possible physical hazard, especially if a special-risk group is the intended consumer of the product.All process stepsP and/or C Lead hazardContamination of muscle tissue with lead shotThough whole lead shots are removed from the meat, a trace amount of residue remains. However, the amount of lead residue is not of health concern unless excessive amounts of the contaminated product are eaten daily over a long period of time. Although scientific documentation is limited it is advised that processors are aware that lead toxicity is always a concern and should be addressed. Burger, J., R.A. Kenamer, I.L. Brisbin Jr., and M. Gochfeld. 1997. Metal levels in mourning doves from South Carolina: potential hazards to doves and hunters. Environmental Resources. 75 (2) 173-186. AND  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/JohansenLeadContaminationSeabirds.pdf" Johansen, P., G. Asmund, and F. Riget. 2001. Lead contamination of seabirds harvested with lead shot implications to human diet in Greenland. Environmental Pollution. 112 (3) 501-504. Slaughter Process Includes: beef, and pork Process StepPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationAnimal Receiving/ holdingC Antibiotic and pesticide residuesSlaughter of hogs and cattleThere have been no reports of residue-related human illness in the United States associated with consumption of commercially available meat or poultry. Monitoring for the presence of violative chemical residues is done by USDA and the slaughter establishments. Industry educational programs such as the Pork Quality Assurance (PQA) Program (National Pork Producers Council, 1994) have promoted residue prevention on the farm. In addition to the end producer efforts to address residues, slaughter establishments can request letters of guarantee and copies of relevant animal treatment records (Pork Slaughter model, Draft USDA FSIS April, 1997).Kindred T. P., and W.T. Hubbert. 1993. Residue prevention strategies in the United States. Journal of the American Veterinary Medicine Association. 202 (1) 46-49. There is a low risk of antibiotic and pesticide residues in meat.National Residue Monitoring program, 1999. To access on the internet:  HYPERLINK "http://www.fsis.usda.gov/OPHS/red99/" http://www.fsis.usda.gov/OPHS/red99/ Animal Receiving/ holdingC- Antibiotic and pesticide residues Slaughter of all animalsCurrent data in 1998 showed that approximately 1% of animal products in US and Europe contain antibiotic residues at very low levels. Though due to low prevalence of the positive results, about 90% are expected to be false positives. Mitchell, J.M., M.W. Griffiths, S.A. McEwen, W.B. McNab, and A.J. Yee. 1998. Antimicrobial Drug Residues in Milk and Meat: Causes, Concerns, Prevalence, Regulations, Tests, and Test Performance. Journal of Food Protection. 61 (6) 742-756. B Contamination with Salmonella spp., Listeria monocytogenes, Campylobacter spp., Clostridium perfringens, and Yersinia enterocoliticaCo-mingling and resting of animals prior to slaughterFeed withdrawal and holding animals 2 to 6 hours prior to slaughter has been shown to reduce the incidence of ruptured viscera and cross-contamination.Miller, M.F., M.A. Carr, D.B. Bawcom, C.B. Ramsey, and L.D. Thompson. 1997. Microbiology of pork carcasses from pigs with differing origins and feed withdrawal times. Journal of Food Protection. 60 (3) 242-245.P Foreign materialSlaughtering animals with the possible presence of needles, buckshot etc. There is a low incidence of occurrence.National Beef Quality Audits, 1991, 1995, 2000. Pork carcass scaldingB Escherichia. Coli, Salmonella and Campylobacter survivalScalding in water at or below 145F (63C)E. coli, Salmonella and Campylobacter were not killed with 122F (50C) water typical in a scalding tank. The carcasses must still be singed to kill the pathogens. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/GillFM10(4)337-344.pdf" Gill, C.O., and J. Bryant. 1993. The presence of Escherichia coli, Salmonella and Campylobacter in pig carcass dehairing equipment. Food Microbiology 10 (4) 337-344.Scalding in water to 145F (63C)E. coli, Salmonella and Campylobacter are killed at 145F (63C).Scald water at less than 140F (60C)Salmonella spp. were only found when scald water was less than 140F (60C).Kampelmacher, E.H., P.A.M. Guinee, K. Hofstra, and A. Van Keulen. 1961. Studies on Salmonella in slaughter houses. Zentralbl. Veterinaermed. Reihe. 8:1025-1032.Beef carcass pre-eviscer-ation and eviscerationB- Fecal contamination with E. coli O157:H7, and S. typhimuriumPost hide removal, pre-evisceration wash of beef carcasses with distilled (not tap) water A pre-evisceration wash makes the surface of the carcass less tactile, therefore allowing any ensuing contamination easier to remove. E. coli O157:H7, and S. typhimurium count was 0.7 log units less after washing. Dickson, J.S. 1995. Susceptibility of preevisceration washed beef carcasses to contamination by Escherichia coli O157:H7 and salmonellae. Journal of Food Protection. 58 (10) 1065-1068.Hide removal/ eviscerationB- Fecal contamination with E. coli, and EnterobacteriaceaeSteam vacuuming beef carcasses at 162F (72C), followed by a hot water spray of 203F (95(C), at 24 psi, and/or an 11 second spray of 2% lactic acid at 131F (55C)Fecal contamination will be removed by steam vacuuming when accompanied by either or both of the hot water or lactic acid treatments. E. coli, Enterobacteriaceae, and total and thermotolerant coliforms were consistently reduced to less than 1.0 log. Castillo, A., L.M. Lucia, K.J. Goodson, J.W. Savell, and G.R. Acuff. 1999. Decontamination of beef carcass surface tissue by steam vacuuming alone and combined with hot water and lactic acid sprays. Journal of Food Protection. 62 (2) 146-151.Hide removal/ eviscerationB- Fecal contamination with E. coli, and S. typhimurium Rinse beef carcasses with low pressure (10 psi), followed by high pressure (250 psi) 95F (35C) waterAfter a known fecal contamination, washing with water reduces the E. coli O157:H7, and S. typhimurium by 2.6-3.0 log units; however, it allows bacteria to be spread to the area outside of the visible contamination area. Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. 1995. Comparison of methods for decontamination from beef carcass surfaces. Journal of Food Protection. 58 (4) 368-374.Trimming visible contamination from beef carcassesTrimming away contamination was equivalent to water washing in reducing visible contamination and more consistent in reducing E. coli O157:H7 to non-detectable levels than washing with water. However, contamination was still detectable outside of the initial area that was visibly contaminated.Rinse beef carcasses with low pressure (10 psi) followed by high pressure (250 psi) 95F (35C) water, then spraying the area with a fine mist of 131F (55C) 2% acetic acid for 11 secondsThe addition of the 2% acetic acid treatment with the water wash, reduced E. coli, and S. typhimurium count 2.4 to 5.1 log units inside the contaminated area and to < 0.5 log units outside the initial contamination area to below detection level more effectively than just the water wash, or trimming.Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. 1995. (continued)Hide removal/ eviscerationB- Fecal contamination with E. coli, and S. typhimurium Rinse beef carcasses with low pressure (10 psi) followed by high pressure (250 psi) 95F (35C) water, then spraying the area with a fine mist of 131F (55C) 2% lactic acid for 11 secondsThe addition of the 2% acetic acid treatment with the water wash, reduced E. coli, and S. typhimurium count 3.0 to 5.0 log units inside the contaminated area and to < 0.5 log units outside the initial contamination area to below detection level more effectively than just the water wash, or trimming.Hardin, M.D., G.R. Acuff, L.M. Lucia, J.S. Oman, and J.W. Savell. 1995. (continued)B S. typhimurium contaminationSpraying pork carcasses with 2% or greater lactic acid solution at 52F (11C) for at least 60 seconds. The cold lactic acid treatment eliminated S. typhimurium when contaminated with 1 log unit but was less than 50% successful in removing contamination when inoculated with 2 log units.  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/Van%20NettenIJFM25%20(1)%201-9.pdf" Van Netten, P., D.A.A. Mossel, and J. Huis Int Veld. 1995. Lactic acid decontamination of fresh pork carcasses: a pilot plant study. International Journal of Food Microbiology. 25 (1) 1-9.B S. typhimurium contaminationSpraying pork carcasses with 2% or greater lactic acid solution at 131F (55C) for at least 60 secondsThe hot lactic acid treatment eliminated S. typhimurium when contaminated with up to 2 log units. Van Netten, P., D.A.A. Mossel, and J. Huis In t Veld. 1995. (continued)B Contamination with Salmonella, Yersinia, and CampylobacterSpray pork carcasses with 1/5% acetic, citric, or lactic acidNo significant microbiological difference was made with these treatments on Salmonella, Yersinia, and Campylobacter. Fu, A.H., J.G. Sebranek, and E.A. Murano, 1994. Microbial and Quality Characteristics of Pork Cuts from Carcasses Treated with Sanitizing Sprays. Journal of Food Science. 59 (2) 306-309.Hide removal/ eviscerationB Contamination with Salmonella spp., and Campylobacter spp.Spray pork carcasses with 2% lactic acid spray (20 psi, ca. 150 ml per half carcass) Incidence of Salmonella spp. and Campylobacter spp. decreased 95 to 99% with this treatment.Epling, L.K., J.A. Carpenter, and L.C. Blankenship. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537. B Aerobic and anaerobic pathogen survival and growthSpray pork carcasses with 55F (12.8C) tap water followed by 2% acetic acid solution at 55F (12.8C) both at 200 psiThere was a 0.8 log decrease in the microflora present one hour after treatment, and the inhibition continued through the 28th day of storage when there was a 0.9 log difference between those loins sprayed with acetic acid and those not sprayed at all. Over all there was still a 4 log growth over the 28 days for all treatments. Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. Effects of washing and sanitizing on the bacterial flora of vacuum-packaged pork loins. Journal of Food Protection. 46 (3) 231 234.B Aaerobic and anaerobic pathogen survival and growthSpray pork carcasses with 55F (12.8C) tap water followed by 200 ppm sodium hypochlorite solution (adjusted pH to 6.0 with phosphoric acid) at 55F (12.8C) both at 200 psi.A 0.6 log reduction was detected one hour after treatment, however by 21 days after slaughter there was no difference in growth between those sprayed with sodium hypochlorite solution and those that were not sprayed at all (approx. 6.9 log count of microorganisms).Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. (continued)Hide removal/ eviscerationB Aaerobic and anaerobic pathogen survival and growthSpray pork carcasses with 55F (12.8C) tap water at 200 psi.A 0.6 log reduction was detected one hour after treatment, however by 21 days after slaughter there was no difference in growth between those sprayed with water and those that were not sprayed at all. (about 6.9 log count of microorganisms).Cacciarelli, M.A. W.C. Stringer, M.E. Anderson, and H.D. Naumann. 1983. (continued)Steam Vacuuming B- Bacterial ContaminationBeef Carcasses steam vacuumed of knife trimmed to remove visible fecal contaminationTotal aerobic bacteria were reduced approximately 1.5 log units with both knife trimming and steam vacuuming. When there was no visible contaimination steam vacuuming reduced the aerobic plate count by about 0.5 log unitsKochevar, Sherri L., John N. Sofos, Robert R. Bolin, James O. Reagan, and Gary C. Smith 1997. Steam Vacuuming as a Pre-Evisceration Intervention to Decontaminate Beef Carcasses. Journal of Food Protection. 60 (2) 107-113.DehairingB- Salmonella contamination No post-dehairing rinse of pork carcassesCarcass sides should be washed with high-pressure spray inside and out and immediately placed in chill room with minimal handling and the meat temperature maintained at or below 45F (7.1C) to reduce the prevalence of Salmonella.Newel, K.W., and L.P. Williams. 1971. The control of Salmonella affecting swine and man. Journal of the American Veterinary Medical Association. 158 (1) 89-88. Post-dehairing rinse of pork carcassesB-E. coli survivalRinse polished pork carcasses for 40 seconds with water at 140F (60C) or lessThis treatment results in approximately a 2 log reduction of bacteria including E. coli.Gill, C.O., D.S. McGinnis, J. Bryant, and B. Chabot. 1995. Decontamination of commercial polished pig carcasses with hot water. Food Microbiology. 12 (2) 143-149.DehairingB- E. coli survivalRinse polished carcass for 40 seconds with water at 167F (75C) to 194F (90C) Treatment resulted in a 4 to 8 log reduction of bacteria. (However, the carcass was discolored). Gill, C.O., D.S. McGinnis, J. Bryant, and B. Chabot. 1995. (continued)Rinse polished carcass for 40 seconds with water 185F (85C)Treatment resulted in 1 to 3 log reduction of E. coli.Evisceration, head trimmingB- Yersinia enterocolitica contaminationCircumanal incision and removal of intestines; excision of the tongue, pharynx, and the tonsils; incision of the mandibular lymph nodes and deboning of head meatPrevent Yersinia enterocolitica contamination as the organism is able to grow in refrigerated foods.Kapperud, G. 1991. Yersinia enterocolitica in food hygiene. International Journal of Food Microbiology. 12 (1) 53-66.B E. coli, coliforms and aerobic bacteria contaminationWashing carcasses with water at 104F (40C) and pH 7.5 and trimming after skinning and evisceration of beef carcassesE. coli, coliforms and aerobic bacteria deposited on surface during skinning and evisceration are not reduced by trimming, and washing.Gill, C.O., M. Badoni, and T. Jones. 1996. Hygienic effects of trimming and washing operations in a beef-carcass-dressing process. Journal of Food Protection. 59 (6) 666-669.Final TrimB Fecal, milk and ingesta contamination to carcassesFinal trim of beef, pork and lamb carcasses before final rinseZero tolerance for visible fecal, milk and ingesta contamination.FSIS Directive 6420.1 To access on the internet, go to:  HYPERLINK "http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6420-1.pdf" http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6420-1.pdf B E. coli O157:H7 contamination Trimming beef carcassTrimming beef carcass reduced E.coli O157:H7 by 3.1 log units (5.14 logs initial).Phebus, R.K., A.L. Nutsch, D.E. Schafer, R.C. Wilson, M.J. Reimann, J.D. Leising, C.L. Kastner, J.R. Wolf, and R.K. Prasai. 1997, Comparison of steam pasteurization and other methods for reduction of pathogens on surfaces of freshly slaughtered beef. Journal of Food Protection. 60 (5) 476-484.Trimming beef carcass combined with warm water wash 95F (35C)Trimming beef carcass combined with warm water reduced E.coli O157:H7 by 4.7 log units (5.19 logs initial).Carcass Wash B Contamination of carcasses with bacteria Lamb carcasses were cleaned using sterile cloths. Bacteria count was 4 log units. Kelly, C.A., B. Lynch, and A.J. McLoughlin. 1982. The Effect of spray washing on the development of bacterial numbers and storage life of lamb carcasses. Journal of Applied Bacteriology. 53, 335 341. Lamb carcasses washed with 50F (10C) water for 120 seconds at 7.7 kg/cm2 Bacteria count was less than 4 log units.Lamb carcasses washed with 176F (80C) water for 120 seconds at 7.7 kg/cm2Bacteria count was 3.3 log units.Carcass Wash B Contamination of carcasses with bacteria Lamb carcasses washed with 176F (80C) water with 450 ppm chlorine for 120 seconds at 7.7 kg/cm2Bacteria count was less than 3 log units. Kelly, C.A., B. Lynch, and A.J. McLoughlin . (continued)Spraying beef carcasses immediately after rail inspection and again after and an 8 hour spray chill cycle with any combinations of the following: water, 200ppm chlorine, or 3% lactic acid solutionSpraying the carcass with the lactic acid solution both times showed the greatest bacterial reduction. When lactic acid rinse was used for one of the rinses the bacteria were reduced more than not using lactic acidKenney, P.B., R.K. Prasai, R.E. Campbell, C.L. Kastner, and D.Y.C. Fung. 1994. Microbiological Quality of Beef Carcasses and Vacuum-Packaged Subprimals: Process Intervention during Slaughter and Fabrication. Journal of Food Protection. 58 (6) 633-638.Rinse beef carcass with 200 250 mg/L sodium hypochlorite (pH 6.0) at 3.5 kg/cm2 or 14.0 kg/cm2; .83 L/minute or 3.4 L/minute and moving 2 cm /second or 10 cm /second for 2, 15, or 30 seconds.Each combination using sodium hypochlorite rinse reduced bacteria at least 0.1log (0.83 L/minute, 3.5 kg/cm2, 10 cm/second) to 72.0 log (3.4 L/minute, 14.0 kg/minute, 2 cm/second). As time of spray increased from 2 to 15 and 30 seconds, the log reduction increased from less than .5 log reduction to greater than 1.0 log reduction.Marshall, R.T., M.E. Anderson, H.D. Naumann, and W.C. Stringer. 1977. Experiments in Sanitizing Beef With Sodium Hypochlorite. Journal of Food Protection. 40 (4) 246 249. Carcass WashB Contamination of carcasses with bacteria Lamb carcasses dressed and rinsed with 60F (15C) water for 15 seconds then subjected to steam condensation or immersed in 194F (90C) water for 8 secondsThere was no difference between these two treatments. Aerobic plate counts were reduced 1 log unit as compared to carcasses that were not treated.James, C., J.A. Thornton, L. Ketteringham, S.J. James. 2000. Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses. Journal of Food Engineering. 43 (4) 219-225.Lamb carcasses dressed and rinsed with 60F (15C) water for 15 seconds then subjected immersed in 194F (90C) water with 250 ppm free chlorine by NaOCl for 8 secondsAerobic plate counts were reduced 1.6 logs as compared to carcasses that were not treated.Carcass WashB Contamination of carcasses with Bacillus cereus, C. perfringens, E. coli, Micrococcus varians, Proteus vulgaris, Pseudomonas florescens and fragi, Salmonella typhimurium and spp., Stapylococcus aureus, and Enterococcus faecalis.Aqueus cholrine (using Ca(OCl)2) to result in 3, 12.5, 50 or 200 ppm of chlorine on beef carcasses15 seconds of exposure to 3 ppm of chlorine destroyed C. perfringens, E. coli, Micrococcus varians, Proteus vulgaris, Pseudomonas florescens and fragi, Salmonella typhimurium and spp., and Stapylococcus aureus; 12.5 ppm cholrine for 2 minutes or 50 ppm of cholrine for 15 seconds were required for a 7 log decrease in Enterococcus faecalis; and 200 ppm chlorine for 30 seconds resulted in a 6 log decrease of Bacillus cereus.Kotula, K.L., A.W. Kotula, B.E. Rose, C.J. Pierson, and M. Camp. 1997. Reduction of aqueous cholrine by organic material. Journal of Food Protection. 60 (3) 276-282.B E. coli O157:H7 contaminationUsing 2% acetic acid on beef brisket fat for 12 sec immediately after being inoculated with fecal matter. E. coli O157:H7 was reduced by 3.69 log units.Cabedo, L., J.N. Sofos, and G.C. Smith. 1996. Removal of bacteria from beef tissue by spray washing after different times of exposure to fecal material. Journal of Food Protection. 59 (12) 1284-1287. B - S. typhimurium Using 2% acetic acid on beef brisket fat when there was a 2 hr delay after inoculation.E. coli O157:H7 was reduced by 2.5 log units.N. Clayton, 2002. unpublished thesis from U. Kentucky.Carcass WashB - E. coli O157:H7 contamination 50 ppm chlorine spray used on pork carcasses.Spraying 50 ppm chlorine reduced S. typhimurium was reduced by 2.25 log units.Gorman, B.M., J.N. Sofos, J.B. Morgan, G.R. Schmidt, and G.C. Smith. 1995. Evaluation of hand-trimming, various sanitizing agents, and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection. 58 (8) 899-907.50 ppm chlorine spray combined with hot water used on pork carcasses.Spraying 50 ppm chlorine combined with a hot water rinse (10 sec) reduced S. typhimurium by 2.5 log units. B - E. coli O157:H7 contamination 165 F (74 C) water wash followed by a 61 F (16 C) water wash on beef brisket adipose tissue. 165 F (74 C) water wash followed by a 61 F (16 C) water wash on beef brisket adipose tissue, resulted in a 3 log unit reduction. Gorman, B.M., J.N. Sofos, J.B. Morgan, G.R. Schmidt, and G.C. Smith. 1995. Evaluation of hand-trimming, various sanitizing agents, and hot water spray-washing as decontamination interventions for beef brisket adipose tissue. Journal of Food Protection. 58 (8) 899-907. Smith. M.G., and A. Graham. 1978. Destruction of Escherichia coli and salmonellae on mutton carcasses by treatment with hot water. Meat Science. 2 (2) 119-128.61 F (16 C) water wash followed by a 165 (74 C) water wash on beef briskey adipose tissue.61 F (16 C) water wash followed by 165 F (74 C) water wash brisket adipose tissue, resulted in a 2.6 log unit reduction. Carcass WashB - E. coli O157:H7 contaminationBeef and sheep carcass surfaces flooded with water less than 131F (55C) water for 120 secondsE. coli O157:H7 was reduced by less than 1 log unit when flooded by water less than 131F (55C) for up to 120 seconds.Smith. M.G., and A. Graham. 1978. Destruction of Escherichia coli and salmonellae on mutton carcasses by treatment with hot water. Meat Science. 2 (2) 119-128. Beef and sheep carcass surfaces flooded with 140F (60C) water for 10 to 120 secondsE. coli O157:H7 on beef was reduced by 1 log unit when flooded by water at 140F (60C) for up to 120 seconds. After 10 seconds of flooding of sheep carcasses E. coli O157:H7 was reduced less than 1 log unit, when flooded for 60 to 120 seconds the log reduction was 2.5 log units.Beef and sheep carcass surfaces flooded with 149F (65C) water for 10 to 120 secondsE. coli O157:H7 was reduced by 1 log unit when flooded by water at 149F (65C) for 10 seconds on beef carcasses and 2 log units on sheep carcasses. With flooding of both beef and sheep carcasses for 30 seconds and again 60 to 120 seconds E. coli O157:H7 was reduced 1 more log unit, with final reductions at 120 seconds of 3 log units on beef and 4 log units on sheep carcasses. Carcass Wash B - E. coli O157:H7 contaminationBeef and sheep carcass surfaces flooded with 158F (70C) water for 10 to 120 secondsE. coli O157:H7 was reduced by 2 log units when flooded by water at 158F (70C) for 10 seconds on beef carcasses, and a final reduction of 4 log units after 120 seconds. E. coli O157:H7 was reduced by less than 3 log units when flooded by water at 158F (70C) for 10 seconds on sheep carcasses, and 4 log units after 30 to 120 seconds.Smith. M.G., and A. Graham. 1978. (continued)Beef and sheep carcass surfaces flooded with 176F (80C) water for 10 to 120 secondsE. coli O157:H7 was reduced by less than 3 log units when flooded by water at 176F (80C) for 10 seconds on beef carcasses, and a final reduction of 4.5 log units after 120 seconds. E. coli O157:H7 was reduced by more than 3 log units when flooded by water at 176F (80C) for 10 seconds on sheep carcasses, and 4.5 log units after 30 to 120 seconds.B  7 strains of E. coliSheep carcass surfaces submersed in 194F (90C) water for 10 to 120 secondsE. coli O157:H7 on beef carcasses was reduced by more than 3 log units when flooded by water at 194F (90C) for 30 seconds, and 4.5 log units 60 to 120 seconds. E. coli O157:H7 was reduced by 4.5 log units when flooded by water at 194F (90C) for at least 10 seconds. Nettles Cutter, C., and G.R. Siragusa. 1994. Efficacy of Organic Acids Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer. Journal of Food Protection. 57 (2) 97 103.Carcass Wash B 7 strains of E. coliBeef carcass sprayed with a carcass washer (80 cycles per minute, 14 m/minute, 80 psi, and 4.8 L/minute) at 75.2F (24C) with 1%, 3%, or 5% acetic, lactic, or citric acid. E. coli O157:H7 was reduced 1 to 1.5 log units with rinse of 1%, 3%, or 5% acetic, lactic, or citric acid.Nettles Cutter, C., and G.R. Siragusa. 1994. Efficacy of Organic Acids Against Escherichia coli O157:H7 Attached to Beef Carcass Tissue Using a Pilot Scale Model Carcass Washer. Journal of Food Protection. 57 (2) 97 103.B 7 strains of E. coli B E. coli O157:H7 B Salmonella enteritidis B Listeria monocytogenes contamination140 F (60 C) hot water wash on beef carcasses7 strains of E. coli reduced greater then 1 log unit with a 140F (60C) carcass wash.Smith, M. G. 1992. Destruction of bacteria of fresh meat by hot water. Epidemiology and Infection. 109 (3) 491-496.176 F (80C) hot water wash on beef carcasses for 10 seconds176 F (80C) hot water wash on carcasses for 10 seconds, reduced the 7 strains of E. coli 3 log units.Venkitanarayanan, K.S., G.O. Ezeike, Y. Hung, and M.P. Doyle. Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes.Carcass WashB Listeria innocua Electrolyzed oxidizing water with 80+ ppm free chlorine (40+ for Listeria monocytogenes) (pH range 2.3 to 2.6) at 39.2F (4C) , 73.4F (23C), 95F (35C) or 113F (45C) or water with chlorine added 70 to 80 ppm.All cultures were negative even by enrichment after 10 minutes at 39.2F (4C) and 73.4F (23C), 4 minutes at 95F (35C), and 3 minutes at 113F (45C). Similar results (not published) were found with water and chlorine against E. coli O157:H7 and Listeria monocytogenes.Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1997. Effects of steam-vacuuming and hot water spray wash on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O107:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (2) 114-119.A hot water wash 165F (74C) at 20 psi, followed by 86F (30C) at 125 psi.A hot water wash 165F (74 C) at 20 psi, followed by 86F (30C) at 125 psi, reduced Listeria innocua on beef carcasses by 2.5 log units.Carcass Wash B  E. coli O157:H7A hot water wash 165F (74C) at 20 psi, followed by 86F (30C) at 125 psiA hot water wash 165F (74 C) at 20 psi, followed by 86F (30C) at 125 psi, reduced E.coil O157:H7 on beef carcasses by 2.6 log units.Dickson, J.S., and M.E. Anderson. 1991. Control of Salmonella on Beef Tissue Surfaces in a Model System by Pre- and Post-Evisceration Washing and Sanitizing, With and Without Spray Chilling. Journal of Food Protection. 54 (7) 514 518.B Salmonella contaminationWash beef carcass with 2% acetic acid at 73.4F (23C) or 131F (55C).Salmonella was reduced 0.5 to 2 log units with 2% acetic acid at 73.4F (23C) to 131F (55C).Cutter, C., G.R. Siragusa. 1994. Application of chlorine to reduce populations of Escherichia coli on beef. Journal of Food Safety. 15. 67-75.B E. coli O157:H7 contaminationBeef carcasses sprayed (60 psi; 4.2 L/min) with sodium hypochlorite (NaOCl) solution with 50, 100, 250, 500, and 800 ppm of chlorine at 28CE. coli was reduced by less than .5 log units by these treatments but the reduction is not significantly different from water.Carcass WashB E. coli O157:H7, Listeria and Clostridium contaminationSpray beef carcasses 80 psi, 32C for 15 seconds with tap water (pH 7.34)Initial wash with water reduced E. coli O157:H7 by more than 1.5 log units and reduced Listeria and Clostridium by 3 log units.Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1996. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (6) 619-624.B E. coli O157:H7, Listeria and Clostridium contaminationSpray beef carcasses 80 psi, 32C for 15 seconds with 12% trisodium phosphate (pH 12.31) Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.B Survival of S. typhimuriumSpray beef carcasses 80 psi, 32C for 15 seconds with 1.5% lactic acid (pH 2.44)Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.N. Clayton, 2002. unpublished thesis from U. Kentucky Spray beef carcasses 80 psi, 32C for 15 seconds with 3% lactic acid (pH 2.27)Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.B Survival of S. typhimurium Spray beef carcasses 80 psi, 32C for 15 seconds with 1.5% acetic acid (pH 2.82)Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.Carcass WashB Survival of S. typhimurium Spray beef carcasses 80 psi, 32C for 15 seconds with 3% acetic acid (pH 2.69)Initial wash with water reduced E. coli O157:H7 by more than 2.5 log units and reduced Listeria and Clostridium by 3 log units.N. Clayton, 2002. unpublished thesis from U. Kentucky A hot water treatment 127 F (53 C) for 10 seconds on pork carcasses, than a 10 second flame singe, 50 ppm chlorine or 2% lactic acidA hot water treatment 127 F (53 C) for 10 seconds, than a 10 second flame singe, 50ppm chlorine or 2% lactic acid on pork carcasses resulted in the reduction of S. typhimurium by 3.7 log units.B E. coli O157:H7 and Salmonella typhimurium contaminationA hot water treatment 127 F (53 C) for 10 seconds on pork carcasses, than a 10 second flame singe, 50ppm chlorine or 2% lactic acid combined with additional hot water rinse.A hot water treatment 127 F (53 C) for 10 seconds on pork carcasses, than a 10 second flame singe, 50ppm chlorine or 2% lactic acid combined with additional hot water rinse resulted in the reduction of S. typhimurium by 4.7 log units.Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite. Journal of Food Protection. 62 (6) 580 584.2% lactic acid solution sprayed on pork carcasses2% lactic acid solution sprayed on pork carcasses reduced S. typhimurium by 2.25 log units.Carcass Wash B E. coli O157:H7 and Salmonella typhimurium contamination B E. coli O157:H7 and Salmonella typhimurium contamination Flame singeing of pork carcasses, for 10 seconds.Flame singeing of pork carcasses, for 10 seconds, reduced population of S. typhimurium by 2.2-3 log units. Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. Reduction of Escherichia coli O157:H7 and Salmonella Typhimurium on Beef Carcass Surfaces Using Acidified Sodium Chlorite. Journal of Food Protection. 62 (6) 580 584. Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. (continued).Flame singeing of pork carcasses, for 20 secondsFlame singeing of pork carcasses, for 20 seconds, reduced population of S. typhimurium by 3.1 log units.B E. coli O157:H7 and Salmonella typhimurium contaminationApply carcass rinse of 1.5 L handwash (9 seconds at 69 kPa) and 5L automated cabinet wash for 9 seconds.E. coli O157:H7 and Salmonella typhimurium were reduced 2.3 log units.Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. (continued). Apply carcass rinse of 1.5 L handwash (9 seconds at 69 kPa) and 5L automated cabinet wash for 9 seconds followed by a 140 ml spray solution of phosphoric acid and sodium chlorite with a final concentration of 1200 mg/L (chlorous acid concentration of 164 mg/L) for 10 seconds at 69 kPa. E. coli O157:H7 and Salmonella typhimurium were reduced 3.8 log units.Carcass WashB E. coli O157:H7 and Salmonella typhimurium contaminationApply carcass rinse of 1.5 L handwash (9 seconds at 69 kPa) and 5L automated cabinet wash for 9 seconds followed by a 140 ml spray solution of citric acid and sodium chlorite with a final concentration of 1200 mg/L (chlorous acid concentration of 164 mg/L) for 10 seconds at 69 kPa.E. coli O157:H7 and Salmonella typhimurium were reduced 4.5 log units.Castillo, A., Lucia, L.M. Kemp, G.K., and Acuff, G.R. 1999. (continued).Carcass WashB Listeria contaminationBeef carcass sprayed in carcass washer (80 cylces/minute, 14m/minute, 60 psi, 4.2 L/min at 82.4F (28C)) with nisin (5000 activity units/ml pH 6.0) then stored at 39.2F (4C) for 1 day.Listeria was reduced 2 to 3 log units when treated with nisin. This reduction was found on both the day of the treatment and the following day.Nettles Cutter, C., and G.R. Siragusa. 1994. Decontamination of Beef carcass tissue with nisin using a pilot scale model carcass washer. Food Microbiology. 11 (6) 481 489.B- Salmonella, Listeria monocytogenes, Aeromonas hydrophilia, and Campylobacter survival and/or growthHot boned and vacuum packaged (40-45 minutes post mortem) and stored at 34F (1C)Hot processed and packaged meat supported survival and growth (no log change to 2.5 log units of growth) of Salmonella, L. monocytogenes, Aeromonas hydrophilia, and Campylobacter despite immediate storage at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage.Van Laack, R.L.J.M., J.L Johnson, C.J.N.M. van der Palen, F.J.M. Smulders, and J.M.A. Snijders. 1993. Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection. 56 (10) 847-851. Carcass TreatmentB- E.coli 0157:H7 and L.innocua contaminationFreezing beef in liquid nitrogen for 15 minutesE.coli 0157:H7 and L.innocua was found to transfer from inoculated samples to non-inoculated samples. E.coli 0157:H7 did decrease 2.18 to 4.02 log units, L.innocua decreased 0.33 to 1.77 log units.Berry, Elaine D., Warren J. Dorsa, Gregory R. Siragusa, and Mohammad Koohmaraie. 1998. Bacterial Cross-Contamination of Meat during Liquid Nitrogen Immersion Freezing. Journal of Food Protection. 61 (9) 1103-1108.Pre-Rigor (hot) DeboningB E. coli survivalPass pork carcasses through a freezing tunnel at  4F (-20C) for 45 to 60 minutes prior to entering a conventional chiller (32 to 36F (0 to 2C))The entire carcass (deep temperature) is reduced to below 45F (7C) during the chilling process and a bacterial hazard from E. coli is not likely to occur.Gill, C.O., and T. Jones. 1992. Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcasses. Food Microbiology. 9 (4) 335-343.ChillingB E. coli survivalPork carcasses are immediately placed into a conventional chiller at 30 to 36F (-1 to 2C) then sprayed with 41F (5C) water for 20 seconds spread over 10 minutes. The surface of the carcass is reduced to below 45F (7C) during the chilling process, however the internal temperature (deep temperature) is reduced to approximately 50F (10C). Gill, C.O., and T. Jones. 1992. Assessment of the hygienic efficiencies of two commercial processes for cooling pig carcasses. Food Microbiology. 9 (4) 335-343.Beef carcasses chilled in commercial chillersThe longest carcass to chill took 50 hours to reach 45F (7C) internally but the highest E. coli growth was recorded for the cooling curve that took 30 hours to chill to 45F (7C). However, in both cases the surface required only 20 hours chill to 45F (7C)Gill, C.O., J.C.L. Harrison, and D.M. Phillips. 1991. Use of a temperature function integration technique to assess the hygienic adequacy of a beef carcass cooling process. Food Microbiology. 8 (2) 83-94. StorageB Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50F (10C) or lowerLag time for E. coli and Salmonella typhimurium was 23.25 hours and generation time was 6.7 hours at 50F (10C) and increased infinitely as temperature decreasedSmith, M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene Cambridge. 94 (1) 289-300.  Poultry Slaughter Process ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationCloacal pluggingB Campylobacter spp. contaminationCloacally plugging chickens prior to electrocutionCloacal plugging prior to electrocution resulted in 2.5 to 3 log units less Campylobacter spp.  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/MusgrovePS76%20(3)%20530-533.pdf" Musgrove, M.T., J.A. Cason, D.L. Fletcher, N.J. Stern, N.A. Cox, and J.S. Bailey. 1997. Effect of cloacal plugging on microbial recovery from partially processed broilers. Poultry Science. 76 (3) 530-533.ScaldingB Contamination of skin and respiratory tract with CampylobacterChicken carcasses scalded for 110 seconds, 57 seconds, then 45 seconds with 15 seconds out of the scalder between each. Scalding significantly reduced Campylobacter (about 4 log units) on the surface, however the presence of Campylobacter or E. coli in the respiratory tract were not effected.Berrang, M.E., R.J. Meinersmann, R.J. Buhr, N.A. Reimer, R.W. Philips, and M.A. Harrison. 2003 Presence of Campylobacter in the respiratory tract of broiler carcasses before and after commercial scalding. Poultry Science 82 (12) 1995-1999.B Salmonella typhimurium attachment to skinScalding chicken carcasses 1 to 2 minutes at 126F (52C), 133F (56C), or 140F (60C)Salmonella typhimurium attached to chicken skin after scalding at 140F (60C) for 1 to 2 minutes were 1.1 to 1.3 log units higher than scalding at 126F (52C), or 133F (56C).Kim, J.W., M.F. Slavik, C.L. Griffis, and J.T. Walker. 1993. Attachment of Salmonella typhimurium to skins of chicken scalded at various temperatures. Journal of Food Protection. 56 (8) 661-665.ScaldingB  Salmonella typhimurium and Campylobacter jejuni attachment to skinScalding chicken carcasses 1 to 2 minutes at 126F (52C), 133F (56C), or 140F (60C)Salmonella typhimurium attached to chicken skin after scalding at 140F (60C) for 1 to 2 minutes were 0.3 to 0.5 log units higher than scalding at 126F (52C), or 133F (56C), Campylobacter jejuni recovered from the 140F (60C) scalded carcasses were 0.7 log more than those scalded at 126F (52C), or 133F (56C). Slavik, M.F., J.W. Kim, and J.T. Walker. 1995. Reduction of Salmonella and Campylobacter on chicken carcasses by changing scalding temperature. Journal of Food Protection. 58 (6) 689-691.B  Salmonella typhimurium and Campylobacter jejuni attachment to skinScald chicken carcasses 5 minutes at 122F (50C), 131F (55C), or 140F (60C) When scalding at 122F (50C), there was no log change in S. typhimurium, and a 1.5 log decrease in C. jejuni. At 131F (55C), S. typhimurium was reduced 1 log unit, and C. jejuni was reduced 3 log units. At 140F (60C), both S. typhimurium and C. jejuni were reduced 2 log units.Yang, H., Y. Li, and M.G. Johnson. 2001. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. Journal of Food Protection. 64 (6) 770-776. B Salmonellae contaminationEffectiveness of scald water additives at 129 to 133F (54 to 56C) for 2 minutesPositive incidence of salmonellae is reduced from 67% positive samples to 8% positive samples with 0.5% and 1% H2O2. 1% lactic or acetic acids, NaOH (ph=10.5) and 100 ppm Chlorine had little to no effect on percent positive samples.Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. ScaldingB Salmonellae contaminationScalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% acetic acidSalmonella typhimurium was reduced less than 1.2 log units with 0.5% and 1% and was reduced 1.5 to 2 log units with 2% to 6% acid.Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection. 60 (6) 629-633. Scalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% citric acidSalmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1.5 to 2 log units with 1% to 6% acid.Scalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% lactic acidSalmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1.5 to 3 log units with 1% to 6% acid.Scalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% malic acidSalmonella typhimurium was reduced less than 1 log unit with 0.5% and was reduced 1 to 2 log units with 1% to 6% acid.ScaldingB  Salmonellae contaminationScalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% mandelic acidSalmonella typhimurium was reduced less than 1 log unit with 0.5% and 1% and was reduced 1 to 2 log units with 2% to 6% acid.Tamblyn, K.C., and D.E. Conner. 1997. (continued) Scalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% propionic acidSalmonella typhimurium was reduced less than 1.3 log units with up to 6% acid.Scalding broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% to 6% tartaric acidSalmonella typhimurium was reduced 0.5 to 1.5 log units with 0.5% to 2% and was reduced 1 to 2 log units with 4% and 6% acid.ScaldingB  Salmonellae contaminationScald broiler carcasses for 2 minutes at 122F (50C), with addition to scald water of 0.5% or 1% acetic, citric, lactic, malic or tartaric acids, plus, transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Salmonella typhimurium showed less than 1.5 log reduction with all scald water treatments that contained acids and synergists, except for 0.5% citric acid, with 100 ppm sorbitan monolaurate; malic acid (both concentrations) with 125 ppm sodium lauryl sulfate showed a 2 log reduction and tartaric acid (both concentrations) with 100 ppm sorbitan monolaurate showed a 2.75 log decrease. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14%20(5)%20477-484.pdf" Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids in combination with transdermal compounds against Salmonella typhimurium attached to broiler skin. Food Microbiology. 14 (5) 477-484.  DefeatheringB Salmonella cross contaminationDefeathering turkey carcasses conventionally (scalded in a triple pass tank for 1.3 minutes at 137.5F (58.6C)), Kosher (cold scalded 1 minute at 45F (7C)), or steam sprayed for 1.6 minutes with a combination of 140F (60C) water and steam. There was no significant difference in positive samples of Salmonella between the three types of defeathering.Clouser, C.S., S.J. Knabel, M.G. Mast, and S. Doores. 1995. Effect of type of defeathering system on Salmonella cross-contamination during commercial processing. Poultry Science. 74 (4) 732-741. DefeatheringB Salmonella and Listeria monocytogenes cross contaminationDefeathering turkey carcasses conventionally (scalded in a triple pass tank for 1.3 minutes at 137.5F (58.6C)), Kosher (cold scalded 1 minute at 45F (7C)), or steam sprayed for 1.6 minutes with a combination of 140F (60C) water and steam. There was no significant difference between Kosher picking and the steam spray method, however incidence of Salmonella increased 50% with conventional picking. There was no Listeria monocytogenes detected associated with the picking process, however there was a significant increase in positive samples from those Kosher picked in the chilling process.Clouser, C.S., S. Doores, M.G. Mast, and S.J. Knabel. 1995. The role of defeathering in the contamination of turkey skin by Salmonella species and Listeria monocytogenes. Poultry Science. 74 (4) 723-731.Pre-evisceration washB Salmonella, Staphylococcus, and Clostridium spp. contaminationSpray washing defeathered, uneviscerated chicken carcasses with tap water at 50 psi for 2.5 minutesSpray washing after defeathering but before evisceration had no significant effect on the incidence of Salmonella, Staphylococcus, and Clostridium spp.Lillard, H.S., D. Hamm, and J.E. Thompson. 1984. Effect of reduced processing on recovery of foodborne pathogens from hot-boned broiler meat and skin. Journal of Food Protection. 47 (3) 209-212.Viscera removalCross-contamination by automatic viscera removal equipmentWash automatic viscera removal equipment probe with plastic bristled brush rotating at 1700 rpm and sprayed rinsed with chlorinated waterThe risk of cross-contamination is eliminated with this wash process between each carcass.Thayer, S.G., and J.L. Walsh. 1993. Evaluation of cross-contamination on automatic viscera removal equipment. Poultry Science. 72 (4) 741-746.House inspection/ trim B Pathogen contamination from fecesFinal trim of carcasses before final rinseZero tolerance for visible fecal contamination.Directive 6150.1, for internet access, go to:  HYPERLINK "http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6150-1.pdf" http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6150-1.pdf MPI Regulations, Sec. 381.65(e), for internet access, go to:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.htmlReprocessingB Contamination from E. coli and SalmonellaReprocessing prior to chilling according to USDA regulationsNo overall log difference was found between initially processed and reprocessed chickens before chilling carcasses.Blankenship, L.C., J.S. Bailey, N.A. Cox, M.T. Musgrove, M.E. Berrang, R.L. Wilson, M.J. Rose, and S.K. Dua. 1993. Broiler carcass reprocessing, a further evaluation. Journal of Food Protection. 56 (11) 983-985. Dip/RinseB Salmonella contaminationSpray chicken carcasses with 0.85% NaCl at 207, 345, or 827 kPa water for 30 or 90 secondsThere was less than 0.25 log reduction of S. typhimurium when sprayed up to 90 seconds and up to 827 kPa pressure. Li, Y., M.F. Slavik, J.T. Walker, and H. Xiong. 1997. Pre-chill spray of chicken carcasses to reduce Salmonella typhimurium. Journal of Food Science. 62 (3) 605-607.Dip/Rinse B Salmonella contaminationSpray chicken carcasses with 5% trisodium phosphate (TSP) at 207, 345, or 827 kPa water for 30 or 90 secondsWhen sprayed for 30 seconds (any pressure) there was less than 1 log reduction of S. typhimurium. When sprayed for 90 seconds there was approximately 1.5 log reduction of S. typhimurium.Li, Y., M.F. Slavik, J.T. Walker, and H. Xiong. 1997. (continued)Spray chicken carcasses with 10% trisodium phosphate (TSP) at 207, 345, or 827 kPa water for 30 or 90 secondsWhen sprayed for 30 seconds (any pressure) there was 1.5 to 2 log reduction of S. typhimurium. When sprayed for 90 seconds there was 1.5 to 4 log reduction of S. typhimurium.Spray chicken carcasses with 5% sodium bisulfate (SBS) at 207, 345, or 827 kPa water for 30 or 90 secondsWhen sprayed for 30 seconds (any pressure) there was less than 1 log reduction of S. typhimurium. When sprayed for 90 seconds there was approximately 1.25 log reduction of S. typhimurium.Spray chicken carcasses with 10% sodium bisulfate (SBS) at 207, 345, or 827 kPa water for 30 or 90 secondsWhen sprayed for 30 seconds (any pressure) there was 1.2 to 1.5 log reduction of S. typhimurium. When sprayed for 90 seconds there was 2.3 to 2.6 log reduction of S. typhimurium.Dip/RinseB Salmonella contaminationSpray chicken carcasses with 1% cetylpyridinium chloride (CPC) at 207, 345, or 827 kPa water for 30 or 90 secondsWhen sprayed for 30 seconds (any pressure) there was less than 1 log reduction of S. typhimurium. When sprayed for 90 seconds there was less than 1.5 log reduction of S. typhimurium.Li, Y., M.F. Slavik, J.T. Walker, and H. Xiong. 1997. (continued)Spray chicken carcasses with 1% lactic acids at 207, 345, or 827 kPa water for 30 secondsWhen sprayed for 30 seconds (any pressure) there was less than 1 log reduction of S. typhimurium. Dip chicken carcasses in 10% solution of trisodium phosphate (TSP), at 50F (10C), or 122F (50C) for 15 secondsBoth control (no TSP) and 10% TSP dip (at both temperatures) decreased the incidence of Salmonella 1.6-1.8 log units (27-46%). Overall the 122F (50C) dip showed a greater log reduction by 0.4 units than at 50F (10C). Kim, J.W., M.F. Slavik, M.D. Pharr, D.P. Raben, C.M. Lobsinger, and S. Tsai. 1994. Reduction of Salmonella on post-chill chicken carcasses by trisodium phosphate (Na3PO4) treatment. Journal of Food Safety. 14 (1) 9-17.Dip broiler carcasses in 2% lactic acid, 99F (37C) for 2 minutes Salmonellae incidence decreased from 100% to 0% positive samples when carcasses were dipped in 2% lactic acid at 99F (37C). 40F (4C) dips and less than 2 minutes in the 99F (37C) dip had little to no effect on the incidence of salmonellae.Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. Dip/RinseB Salmonella contaminationDipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% acetic acidThere was little to no effect of the acid dips at any concentration on Salmonella typhimurium.Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection. 60 (6) 629-633. Dipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% citric acidThere was little to no effect of the acid dips at any concentration on Salmonella typhimurium.Dipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% lactic acidThere was less than 0.5 log reduction with up to 4% acid. 6% acid showed a 0.75 to 1.2 log reduction.Tamblyn, K.C., and D.E. Conner. 1997. (continued)Dipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% malic acidThere was little to no effect of the acid dips at any concentration on Salmonella typhimurium.Dip/RinseB  Salmonella contaminationDipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% mandelic acid4% acid or less showed less than 1 log reduction. 6% acid showed a 0.75 to 2 log reduction.Tamblyn, K.C., and D.E. Conner. 1997. (continued)Dipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% propionic acidThere was little to no effect of the acid dips on Salmonella typhimurium up to 4%. At 6% there was a 0.5 to 1.65 log reduction.Dipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% to 6% tartaric acidThere was little to no effect of the acid dips at any concentration on Salmonella typhimurium.Dip/RinseB  Salmonella contamination Dipping broiler carcasses for 15 seconds at 73F (23C), into dip water containing 0.5% or 1% acetic, citric, lactic, malic or tartaric acids plus transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Salmonella typhimurium showed less than 0.5 log reduction with all acid and synergists except 1% acetic acid with 125 ppm sodium lauryl sulfate, which showed between 0.5 and 1 log reduction. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14%20(5)%20477-484.pdf" Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids in combination with transdermal compounds against Salmonella typhimurium attached to broiler skin. Food Microbiology. 14 (5) 477-484.  Dip and Chill Rinse turkey carcasses in 200 ppm chlorine for 10 seconds then chilled for 4 hours in 0.5% Slow release chlorine dioxide (SRCD) No positive samples of Salmonella (65 to 75% positive pre rinse).Villarreal, M.E., R.C. Baker, and J.M. Regenstein. 1990. The incidence of Salmonella on poultry carcasses following the use of slow release chlorine dioxide (Alcide). Journal of Food Protection. 53 (6) 465-467. Dip turkey carcasses in 4.5% SRCD for 20 seconds, pre chillNo positive samples of Salmonella (65 to 75% positive pre rinse).Dip and ChillB Salmonella contamination Dip turkey carcasses in 4.5% SRCD for 20 seconds and chilled for 4 hours in 0.5% SRCDNo positive samples of Salmonella (65 to 75% positive pre rinse).Villarreal, M.E., R.C. Baker, and J.M. Regenstein. 1990. (continued)Dip turkey carcasses in 4.5% SRCD for 20 seconds and chilled for 4 hours in iced water0 to 10% positive Salmonella samples (65 to 75% positive pre rinse).Chill carcasses B  Pathogen growth Chilling poultry carcasses after slaughterPoultry carcasses shall be chilled to 40F (4C) or lower within the following specified times: Time Weight (hours) of carcass 4 < 4 pounds 6 4-8 pounds 8 > 8 poundsMPI Regulations, Sec. 381.66(b)(2) Access on internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html B Growth of Campylobacter jejuni in chill waterTreat chill water containing 0.1% NaCl (pH 7) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 2 to 3 log units in 20 minutes.Li, Y., J.T. Walker, M.F. Slavik, and H. Wang. 1995. Electrical treatment of poultry chiller water to destroy Campylobacter jejuni. Journal of Food Protection. 58 (12) 1330-1334.Chill carcassesB Growth of Campylobacter jejuni in chill waterTreat chill water containing 0.2% NaCl (pH 7) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 2 to 4 log units in 20 minutes.Li, Y., J.T. Walker, M.F. Slavik, and H. Wang. 1995. (continued)Treat chill water containing 0.3% NaCl (pH 7) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 3 log units in 15 minutes.Treat chill water containing 0.1% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 1 log unit in 20 minutes.Treat chill water containing 0.2% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 2 to 4 log units in 20 minutes.Chill carcassesB Growth of Campylobacter jejuni in chill waterTreat chill water containing 0.3% trisodium phosphate (pH 11 to 12) with 10mA/cm2 and 1 kHz pulsed electrical current Campylobacter jejuni decreased 1 to 3 log units in 3 minutes.Li, Y., J.T. Walker, M.F. Slavik, and H. Wang. 1995. (continued)B Survival of Salmonella typhimurium, and Campylobacter jejuniChill chicken carcasses in water containing up to 50 ppm chlorineThe amount of chlorine did not change the log count of S. typhimurium or C. jejuni in chiller water tested fresh to 8 hours.Yang, H., Y. Li, and M.G. Johnson. 2001. Survival and death of Salmonella typhimurium and Campylobacter jejuni in processing water and on chicken skin during poultry scalding and chilling. Journal of Food Protection. 64 (6) 770-776. B Salmonella growthTimes, meat pH, and temperatures to reach level of food safety concernInsert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth.ARS Salmonella growth model:  HYPERLINK "http://www.arserrc.gov/mfs/PATHOGEN.HTM" http://www.arserrc.gov/mfs/PATHOGEN.HTM B Salmonella contaminationChilling broiler carcasses with addition of 0.6% acetic acid to chill waterUse of 0.6% acetic acid, when combined with air or paddle agitation, reduced Salmonella incidence by 30%, and reduced Enterobacteriaceae by 1 log or less.Dickens, J. A. and A. D. Whittemore. 1995. The effects of Extended Chilling Times with Acetic Acid on the Temperature and Microbiological Quality of Processed Poultry Carcasses. Poultry Sci. 74:1044-1048.Chill carcassesB  Salmonella contaminationChilling broiler carcasses for 1 hour at 34 to 35F (1.1 to 1.7C), in chill water containing 0.5% to 1% H2O2, 1% lactic acid, or 100 ppm ChlorineSalmonellae incidence is reduced 50 to 66% with the addition of any one of these additives to the chill water. Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. Chilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% acetic acidSalmonella typhimurium was reduced less than 0.7 log units with up to 6% acetic acid.Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids against Salmonella typhimurium attached to broiler chicken skin. Journal of Food Protection. 60 (6) 629-633. Chilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% citric acidSalmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 2% citric acid. At 4% citric acid the reduction was 1 to 2 log units and at 6% the reduction was 1.5 to 2 log units.Chilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% lactic acidSalmonella typhimurium was reduced less than 1 log reduction at 0.5% to 2% lactic acid. At 4% lactic acid the reduction was 0.75 to 1.5 log units and at 6% the reduction was 2 to 2.25 log units.Chilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% malic acidSalmonella typhimurium was reduced less than 0.5 log reduction at 0.5% and 1% malic acid. At 2% the reduction was 1.5 log units, at 4% and 6% malic acid the reduction was 2 to 2.75 log units.Chill carcassesB  Salmonella contaminationChilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% mandelic acidSalmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 2% mandelic acid. At 4% and 6% acid the reduction was 2 log units.Tamblyn, K.C., and D.E. Conner. 1997. (continued)Chilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% propionic acidSalmonella typhimurium was reduced less than 1 log reduction at 0.5% and 1% propionic acid. At 2% acid the reduction was 1 to 1.5 log units, at 4% acid the reduction was 1 to 2.25 log units and at 6% the reduction was 1.75 to 2.25 log units.Chilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% to 6% tartaric acidSalmonella typhimurium was reduced less than 0.5 log reduction at 0.5% to 4% tartaric acid. At 6% acid the reduction was 1.5 log units.Chill carcassesB Salmonella contaminationChilling broiler carcasses for 1 hour at 32F (0C), in chill water containing 0.5% or 1% acetic, citric, lactic, malic or tartaric acids plus transdermal synergists of 2% ethanol, 125 ppm sodium lauryl sulfate, 15% dimethyl sulfoxide, or 100 ppm sorbitan monolaurate Salmonella typhimurium showed less than 0.5 log reduction with all acid and synergists except 1% lactic or 1% acetic acid with 125 ppm sodium lauryl sulfate, and 1% malic acid showed between 0.5 and 1 log reduction. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14%20(5)%20477-484.pdf" Tamblyn, K.C., and D.E. Conner. 1997. Bactericidal activity of organic acids in combination with transdermal compounds against Salmonella typhimurium attached to broiler skin. Food Microbiology. 14 (5) 477-484.  Fresh water input at a rate of 0.25 to 0.5 gallons per carcass with 0 to 50 ppm chlorineThere is no significant effect detected when using a higher rate of fresh water input. There was less cross-contamination detected with the use of 50 ppm chlorine than with no chlorine, but the cross contamination was not eliminated. Chlorine decreases rapidly in the chilling water because of interaction with organic matter.Thompson, J.E., J.S. Bailey, N.A. Cox, D.A. Posey, and M.O. Carson. 1979. Salmonella on broiler carcasses as affected by fresh water input rate and chlorination of chiller water. Journal of Food Protection. 42 (12) 954-955. Chill CarcassesB Salmonella and fecal coliforms34 ppm Cl introduced into chiller water after birdsFecal coliforms and Salmonella were undetectable in the chiller water with each of these treatments. Fecal coliforms were reduced more than 1 log, and Salmonella positive samples decreased 10 to 13% on the carcasses. There is no statistical difference between these 4 treatments.Lillard, H.S. 1980. Effect of broiler carcasses and water of treating chiller water with chlorine or chlorine dioxide. Poultry Science. 59 (8) 1761-1766.5 ppm Chlorine dioxide (ClO2) introduced into chiller water after birds20 ppm Cl introduced with fresh water3 ppm Chlorine dioxide (ClO2) introduced with fresh waterChiller water with 34 ppm ClBoth treatments showed 2 log unit reduction in fecal coliforms and Salmonella was undetectable.Lillard, H.S. 1979. Levels of chlorine dioxide of equivalent bactericidal effect in poultry processing water. Journal of Food Science 44 (6) 1594-1597. Chiller water with 5 ppm Chlorine dioxide (ClO2)Chiller water with 20 ppm ClThese levels of Cl and ClO2 showed 1 log unit reduction of fecal coliforms, however, fecal coliforms and Salmonella were still detectable.Chiller water with 3 ppm Chlorine dioxide (ClO2)Chill CarcassesB Bacterial contaminationChiller water with 30 40 mg/L chlorine dioxide or 150 200 mg/L chlorine. Either chlorine dioxide or chlorine in chiller water resulted in a 3 log reduction in bacteria. Tasi, L., R. Wilson, and V. Randall. 1997. Mutagenicity of Poultry Chiller Water Treated with either Chlorine Dioxide or Chlorine. Journal of Agricultural and Food Chemistry. 45 (6) 2267 2272.Post Chill Dip/SprayB Salmonellae contaminationDipping broiler carcasses at 40F (4C) for 1 to 10 minutes in 1% lactic acid, 0.5% or 1% H2O2 Salmonella incidences decreased with these additives in the dips from 100% positive samples to 33 to 17% positive samples.Izat, A.L., M. Colberg, M.H. Adams, M.A. Reiber, and P.W. Waldroup. 1989. Production and processing studies to reduce the incidence of salmonellae on commercial broilers. Journal of Food Protection. 52 (9) 670-673. Dipping broiler carcasses at 40F (4C) for 30 seconds in 20% Ethanol This treatment had little to no effect on the incidences of positive salmonellae samples.Spraying chilled broiler carcasses for 2 minutes with 2% or 5% lactic acid Spraying chilled broiler carcasses with water containing up to 50 ppm chlorineNo significant change was detected in log counts of psychrophiles or total aerobes or the number of positive samples of salmonellae between 0 and 50 ppm chlorine.Kotula, A.W., G.J. Banwart, and J.A. Kinner. 1967. Effect of postchill washing on bacterial counts of broiler chickens. Poultry Science. 45 (5) 1210-1216.Post Chill Dip/SprayB  Campylobacter spp. contaminationDip chilled carcasses for 15 seconds in 122F (50C) 10% trisodium phosphateThere was no immediate effect however, after 1 to 6 days there was a 1.2 to 1.5 log decrease (64%) in the positive incidence of Campylobacter spp.Slavik, M.F., J.W. Kim, M.D. Pharr, D.P. Raben, S. Tsai, and C.M. Lobsinger. 1994. Effect of trisodium phosphate on Campylobacter attached to post-chill chicken carcasses. Journal of Food Protection. 57 (4) 324-326.B Campylobacter jejuni contamintaionChicken carcasses chilled for 50 minutes in chiller water (40F (4C)) with 50 ppm chlorine sprayed for 12 seconds at 80 psi with water at 68F (20C), 131F (55C), or 140F (60C) with or without 50 ppm chlorineThere was no significant reduction in C. jejuni when sprayed with 68F (20C) water. When spray water contained 50 ppm chlorine at 68F (20C), 131F (55C), or 140F (60C) or without cholorine at 131F (55C), or 140F (60C) there was 1 log reduction in C. jejuni.Li, Y., H. Yang, B.L. Swem. 2002. Effect of high-temperature inside-outside spray on survival of Campylobacter jejuni attached to prechill chicken carcasses. Poultry Science. 81 (9) 1371-1377. Raw, Not-Ground Process Includes: beef, pork, lamb, and poultry ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationStorageB  Staphylococcus aureus growth Storage at 50F (10C) or lowerMinimum growth temperature is 50F (10C).Troller, J.A. 1976. Staphylococcal growth and enterotoxin production factors for control. Journal of Milk and Food Technology. 39: 499-503.B  Staphylococcus aureus toxin productionStorage at 50F (10C) or lowerMinimum toxin production temperature is a few degrees above the minimum growth temperature.Pereira, J.L., S.P. Salsberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309.B Yersinia enterocolitica growthStorage of vacuum packed beef or lamb at 45F (7C)Y. enterocolitica can increase in numbers at 45F (7).Hanna, M.O., D.L. Zink, Z.L. Carpenter, and C. Vanderzant. 1976. Yersinia enterocolitica-like organisms from vacuum packaged beef and lamb. Journal of Food Science. 41: 1254-1256.Storage of beef or pork (in a jar, but not retorted) at 45F (7)Hanna, M.O., J.C. Stewart, D.L. Zink, Z.L. Carpenter, and C. Vanderzant. 1977. Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184.StorageB  Yersinia enterocolitica growthStorage of raw pork at 44.5F (6.9C) for 10 daysY. enterocolitica showed a 4 log increase at 44.5F (6.9C) in 10 days.Food Safety and Inspection Service. Facts. 1989. Preventable foodborne illness. May. 5-14.B  Listeria monocytogenes growthStorage of raw lamb at 38F (4) to 42F (6)Listeria monocytogenes is capable of growth at these temperatures.Palumbo, S.A. 1986. Is refrigeration enough to restrain foodborne pathogens? Journal of Food Protection. 49(12) 1003-1009.B  Salmonella growthStorage at 44F (6.7C) or lowerLowest growth temp reported in a food was 44F (6.7C).Angelotti, R., M.J. Foter, and K.H. Lewis, 1961. Time-temperature effects on Salmonella and Staphylococci in foods. 1. Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88.Storage at 41.5F (5.3C) or 43.2F (6.2C) or lowerLowest temperature for Salmonella growth: 41.5F (5.3C) S. Heildelberg 43.2F (6.2C) S. typhimuriumMatches, J.R., and J. Liston. 1968. Low temperature growth of Salmonella. Journal of Food Science. 33: 641-645.Pork carcass storage at 40F (4C) No change in Salmonella prevalence after 24 hours at 40F (4C).Epling, L.K., J.A. Carpenter, and L.C. Blankenship. 1993. Prevalence of Campylobacter spp. and Salmonella spp. on pork carcasses and the reduction effected by spraying with lactic acid. Journal of Food Protection. 56 (6) 536-537. StorageB  Pathogen growthStore raw meat at 41F (5C) or belowFDA Food Code states: Red meat, which is a potentially hazardous food, must be stored at 41F (5C) or below.2001 FDA Food Code, 3-501.16 page 63. Access on internet at:  HYPERLINK "http://www.cfsan.fda.gov/~dms/fc01-3.html#3-5" http://www.cfsan.fda.gov/~dms/fc01-3.html#3-5 B E. coli O157:H7, Listeria and Clostridium contaminationSpray beef carcasses 80 psi, 32C for 15 seconds with tap water (pH 7.34)Under vacuum storage E. coli O157:H7 rose to initial level of more than 4 logs, Listeria rose 3 log units over the original level and Clostridium was reduced by 1 log unit.Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1996. Effects of acetic acid, lactic acid and trisodium phosphate on the microflora of refrigerated beef carcass surface tissue inoculated with Escherichia coli O157:H7, Listeria innocua, and Clostridium sporogenes. Journal of Food Protection. 60 (6) 619-624.Spray beef carcasses 80 psi, 32C for 15 seconds with 12% trisodium phosphate (pH 12.31)E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria increased 3 log units in 21 days.Spray beef carcasses 80 psi, 32C for 15 seconds with 1.5% lactic acid (pH 2.44)E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced.Spray beef carcasses 80 psi, 32C for 15 seconds with 3% lactic acid (pH 2.27)E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced.StorageB E. coli O157:H7, Listeria and Clostridium contaminationSpray beef carcasses 80 psi, 32C for 15 seconds with 1.5% acetic acid (pH 2.82)E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced.Dorsa, W.J., C.N. Cutter, and G.R. Siragusa. 1996. (continued)Spray beef carcasses 80 psi, 32C for 15 seconds with 3% acetic acid (pH 2.69)E. coli O157:H7 and Clostridium did not grow nor was destroyed with any of the treatments Listeria did not grow nor was reduced.B Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356.Product Rinse (before Formulation)B E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes contaminationElectrolyzed oxidizing water with 80+ ppm free chlorine (40+ for Listeria monocytogenes) (pH range 2.3 to 2.6) at 39.2F (4C) , 73.4F (23C), 95F (35C) or 113F (45C) or water with chlorine added 70 to 80 ppm.All cultures were negative even by enrichment after 10 minutes at 39.2F (4C) and 73.4F (23C), 4 minutes at 95F (35C), and 3 minutes at 113F (45C). Similar results (not published) were found with water and chlorine against E. coli O157:H7 and Listeria monocytogenes.Venkitanarayanan, K.S., G.O. Ezeike, Y. Hung, and M.P. Doyle. Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes.Applied and Environmental Microbiology. 65 (9) 4276 4279. Product Rinse (before Formulation)B Survival and growth of Salmonella typhimurium, Listeria monocytogenes, and Campylobacter coliSpray pork bellies for 15 seconds with distilled water, chlorinated water (25 ppm), 2% lactic acid, acidic electrolyzed oxidizing water (50 ppm chlorine, pH 2.4 to 2.7), or aged acidic electrolyzed oxidizing water (100 ppm chlorine, pH 2.3) held at 40F (4C) 2 days aerobiacally then vacuum sealed and held for 7 daysS. typhimurium showed an immediate decrease of at least 1 log unit, and maintained that difference from no treatment at 7 days, but there was no significant difference between treatments L. monocytogenes showed an immediate decrease of 1 log unit , and maintained that difference from no treatment at 7 days, but there was no significant difference between treatments. Growth was demonstrated in 7 days C. coli showed no significant difference from no treatement in 7 days with all treatment except lactic acid and electrolyzed oxidating (EO) water, though both showed greater than 2 log reduction. When treated with either lactic acid or EO water, C. coli was significantly reduced 1.7 log units immediately and maintained that difference at day 2. Once vacuum packaged the level was not significantly different than no treatment.Fabrizio, K.A., and C.N. Cutter. 2004. Comparison of electrolyzed oxidizing water with other antimicrobial interventions to reduce pathogens on fresh pork. Meat Science. 68 (3) 463-468.ThawingB Salmonella growthThaw whole chickens at 71.6F (22C) for 14 hours or less to internal temperature of 40F (4.4C).When thawed at room temperature, i.e. 71.6F (22C), Salmonella showed no increases as the internal temperature reached 40F (4.4C) in less than 14 hours. Jimnez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. The Effect of Different Thawing Methods on the Growth of Bacteria in Chicken. Dairy, Food, and Environmental Sanitation. 20 (9) 678 683.Thaw whole chickens at refrigerated temperatures, i.e. 38.3F to 45F (3.5C to 7.2C), for 33 hours to internal temperature of 40F (4.4C).At refrigerated temperatures , i.e. 38.3F to 45F (3.5C to 7.2C), Salmonella did not increase; however, spoilage bacteria did have time to increase in the 33 hours needed to reach 40F (4.4C).Thaw whole chickens in flowing, potable water at 70F (21C) for 5 hours to internal temperature of 40F (4.4C). In potable, flowing water at 70F (21C), chicken thawed to 40F (4.4C) in 5 hours and there was no increase in Salmonella.ThawingB Growth of Salmonella, E. coli O157:H7, and S. aureus1670g chickens or larger thawed at 86F (30C) for 9 hours, internal temperature reaching 68F (20C)No pathogen growth was detected.Ingham, S.C., R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30C. Journal of Food Protection. 68(7) 1457-1461.Cutting B- Salmonella typhimurium contamination from lymph nodes in pork carcasses and primal cutsCutting pork carcass cuts which contain lymph nodes such as, ham, shoulder, etc. The lymph nodes harbor Salmonella typhimurium, and could be a potential biological hazard if not removed or if cut into (or incised) during slaughter or processing. Care should be taken not to cut into them. Corrective action should be implemented if they are. Wood, R.L., and R. Rose. 1989. Distribution of persistent Salmonella typhimurium infection in internal organs of swine. American Journal of Veterinary Research. 50 (7) 1015-1021. B Clostridium, Bacilli, and other pathogenic contamination in abscessesCutting into pork carcasses which contain abscessesLaboratory experience has shown no pathogenic vegetative cells and only Clostridial and Bacillial spores, of which both remained as spores in the anaerobic condition of the abscess. Correspondence with George Beran, D.V.M, Ph.D., Distinguished Professor; Microbiology, Immunology, Veterinary Preventative Medicine; Iowa State University.CuttingB Salmonella growthTimes, meat pH, and temperatures to reach level of food safety concernInsert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth.ARS Salmonella growth model:  HYPERLINK "http://www.arserrc.gov/mfs/PATHOGEN.HTM" http://www.arserrc.gov/mfs/PATHOGEN.HTMProcess poultry carcassesB Pathogen growth during processingCutting and trimming poultry meatIf poultry carcasses exceed 55F (13C) during processing, they must be chilled to <40F (4C) in 2 hours. MPI Regulations, Sec. 381.66 (b)(2) Access on internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.htmlFormulation/ Treatment/ RinseB L.monocytogenes, S. aureus, S. typhimurium, E. coli O157:H7, P. aeruginosa, Y. enterocoliticas growthBeef coated with lactoperoxidase (LPS) system chilled slowly from 53.6F (12C) on day 1 to 30.2F (-1C) by day 7 and held for a total of 42 daysFor all bacteria tested log units decreased by about 2 log units during storage on the beef treated with LPS. Only E. coli O157:H7 and P. aeruginosa decreased when treated only with water. During the 42 day storage Pseudomonas and lactic acid bacteria were not retarded by LPS.Elliot, R.M., J.C. McLay, M.J. Kennedy, R.S. Simmonds. 2004. Inhibition of foodborne bacteria by the lactoperoxidase system in a beef cube system. International Journal of Food Microbiology. 91 (2004) 73-81. Rinse, dip or spray B - S. typhimurium survival and growth Lean beef dipped in acetic acid at 20, 45, or 70C then held at 1C for 16 hoursS. typhimurium was decreased .75 log units at 20C, 1 log at 45C and less than 1.5 log units at 70C.Anderson, M.E., R.T. Marshall, and J.S. Dickson. 1992. Efficacies of acetic, lactic and two mixed acids in reducing numbers of bacteria on surfaces of lean meat. Journal of Food Safety. 12. 139-147.Lean beef dipped in lactic acid at 20, 45, or 70C then held at 1C for 16 hoursS. typhimurium decreased greater than 1 log unit at 20C, 1.25 logs at 45C and greater than 2 log units at 70C.Rinse, dip or sprayB - S. typhimurium survival and growthLean beef dipped in a solution that contained 2% acetic acid, 1% lactic acid, .25% citric acid, and .1% L ascorbic acids at 20, 45, or 70C then held at 1C for 16 hoursS. typhimurium decreased .75 log units at 20C and 45C and greater than 1 log unit at 70C.Anderson, M.E., R.T. Marshall, and J.S. Dickson. 1992. (continued) Lean beef dipped in a solution that contained 2% lactic acid, 1% acetic acid, .25% citric acid and .1% L ascorbic acidsS. typhimurium decreased .75 log units at 20C and 45C and greater than 1 log unit at 70C.Survival and growth of S. typhimurium and E. coliLean beef dipped in 1% lactic acid at 25, 40, 55, and 70CE. coli and S. typhimurium were not reduced by the addition of lactic acid any more than rinse with water.Anderson, M.E., and R.T. Marshall. 1990. Reducing microbial populations on beef tissues: concentration and temperature of lactic acid. Journal of Food Safety. 10. 181-190. Lean beef dipped in 2% lactic acid at 25, 40, 55, and 70CS. typhimurium was destroyed 1 to 1.5 log units and E. coli was destroyed less than 1 log unit at all temperatures.Lean beef dipped in 3% lactic acid at 25, 40, 55, and 70CS. typhimurium was destroyed 1-2 log units and E. coli was destroyed less than 1 log unit at all temperatures.Rinse, dip or sprayB E. coli, L. monocytogenes, Yersinia enterocolitica, Aeromonas hydrophilia, and other Enterobacteriaceae inhibitionSpray beef with 36(F (2(C) 1.2% acetic or lactic acid for 120 seconds This spray treatment inhibits the growth of bacteria on raw meat up to 9 days when stored at 36(F (2(C) (1.7 log units less than without the treatment).Kotula, K.L., and R. Thelappurate. 1994. Microbiological and sensory attributes of retail cuts of beef treated with acetic and lactic acid solutions. Journal of food Protection. 57 (8) 665 670.Dip pork for 2 minutes into a 3% acetic acid with 2% salt or 3% sodium ascorbate solutionA bacterial hazard is reduced by 2.0 log units when the whole muscle product is dipped, vacuum packed and stored at 36 40(F (2-4(C).Mendonca, A.F., R.A. Molins, A.A. Kraft, and H.W. Walker. 1989. Microbiological, chemical and physical changes in fresh, vacuum-packaged pork treated with organic acids and salts. Journal of Food Science. 54 (1) 18-21.Dip pork for 15 seconds into a 3% lactic acid solution at 131F (55C) and store at 40F (4C) for at least 4 days After 4 days up to 15 days of storage at 40F (4C) the level of Yersinia enterocolitica, and Aeromonas hydrophilia was reduced 2-3.5 log units to undetectable levels. L. monocytogenes was reduced about 2 log units and remained at about 4 log units for the duration.  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/GreerIJFM25%20(2)%20141%20-%20151.pdf" Greer, G.G., and B.D. Dilts, 1995. Lactic-acid inhibition of the growth of spoilage bacteria and cold tolerant pathogens on pork. International Journal of Food Microbiology. 25 (2) 141 151.Rinse, dip or sprayB E. coli O157:H7 survival and growthDipped beef rounds in 2% low molecular weight polylactic acid, or 2% lactic acid with or without 400 IU/ml nisin then vacuum packaged and stored at 40F (4C) for 28 daysAll treatments lowered E. coli O157:H7 less than 1.5 log units. There was no significant difference between treatments and nisin made no contribution to the antimicrobial effect of the treatments.Mustapha, A., T. Ariyapitipun, and A.D. Clarke. 2002. Survival of Escherichia Coli O157:H7 on vacuum-packaged raw beef treated with polylactic acid, lactic acid and nisin. Journal of Food Science. 67 (1) 262-267.B Survival of E. coli O157:H7, or S. aureusSpray beef brisket at 77F to 79F (25C to 26C) at 60 psi for 10, 15, 30 or 60 seconds with waterE. coli O157:H7 was reduced 0.7 log units when sprayed 10 to 60 seconds S. aureus was not significantly reduced even after spraying for 60 secondsHajmeer, M.N., J.L. Marsden,, D.Y.C. Fung, and G.K. Kemp. 2004. Water, sodium chloride and acidified sodium chlorite effects on Escherichia coli O157:H7 and Staphylococcus aureus on beef briskets. Meat Science. 68 (2) 277-283.Spray beef brisket at 77F to 79F (25C to 26C) at 60 psi for 10, 15, 30 or 60 seconds with 25% salt solutionE. coli O157:H7 was reduced 0.7 log units when sprayed 10 to 60 seconds S. aureus was not significantly reduced up to 30 seconds sprayed but was reduced 0.4 log units when sprayed for 60 secondsSpray beef brisket at 77F to 79F (25C to 26C) at 60 psi for 10, 15, 30 or 60 seconds with 0.1% acidified sodium chlorite solutionE. coli O157:H7 was reduced 1.5 log units when sprayed for 30 seconds, only 1 log reduction when sprayed for 10, 15 or 60 seconds S. aureus was reduced 0.8 log units when sprayed for 10 to 60 secondsPackaging B Fecal contamination pathogen survival including but not limited to Campylobacter, and L. monocytogenesFresh pork loins, hot boned and vacuum packaged, stored at 34F (1C)Hot processed and packaged meat supported survival and growth of pathogenic fecal bacteria despite immediate storage at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage.Van Laack, R.L.J.M., J.L Johnson, C.J.N.M. van der Palen, F.J.M. Smulders, and J.M.A. Snijders. 1993. Survival of pathogenic bacteria on pork loins as influenced by hot processing and packaging. Journal of Food Protection. 56 (10) 847-851. Fresh pork loins, chilled and vacuum packaged, stored at 34F (1C)There was no appreciable effect of packaging on the growth or survival of pathogenic bacteria with vacuum packaging. A hazard is likely to occur if fecal contamination is not removed prior to storage.Fresh pork loins, chilled and left unpackaged, stored at 34F (1C) Campylobacter, L. monocytogenes and other pathogens will continue to survive and grow even at refrigerated temperatures. A hazard is likely to occur if fecal contamination is not removed prior to storage.B  Growth of Listeria monocytogenesVacuum packaged beef strip loin pH 5.5-5.7 stored at 32F (5.3C) L. monocytogenes showed no log change on lean meat and showed a 2 log increase on fat after 76 days.Grau, F.H., and P.B. Vanderlinde. 1990. Growth of Listeria monocytogenes on vacuum-packaged beef. Journal of Food Protection. 53 (9) 739-741.Vacuum packaged beef strip loin pH 5.5-5.7 stored at 41.5F (0C) L. monocytogenes showed a 2.5 log growth on lean meat and showed a 4 log increase on fat after 30 days.PackagingB- Salmonella growthPork loins vacuum packaged and stored at 36F (2C)Salmonella prevalence reduced from 0.7% to zero after 36 days of storage at 36F (2C).Saide, J.J., C.L. Knipe, E.A. Murano, and G.E. Beran. 1995. Contamination of pork carcasses during slaughter, fabrication and chilled storage. Journal of Food Protection. 58 (9) 993-997. B  Pathogen growthPoultry internal temperature maintained at 40F (4C) during storage and at 55F (12.8C) during processing.& Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40F (4C) or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55F (12.8C). Provided that immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40F (4C) or less, or the poultry is placed in a freezer& FSIS poultry processing regulation: 381.66(b) Access on the internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.htmlStorage B Survival of E. coli O157:H7Storage of lean beef trimmings quickly frozen (initially -31F (35C)) or slowly frozen (0F (18C)) for 12 weeksThere was no significant decrease in E. coli O157:H7 when held frozen at 0F (-18C) for up to 12 weeks. Slow freezing of some strains demonstrated at least 1 log reduction, however this was not consistent across all tested strainsDykes, G.A. 2000. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings. Food Research International. 33(5) 387-392.StorageB Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50F (10C) or lowerLag time for E. coli and Salmonella typhimurium was 23.25 hours and generation time was 6.7 hours at 50F (10C) and increased infinitely as temperature decreasedSmith, M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene Cambridge. 94 (1) 289-300. B Survival of E. coli O157:H7 and Listeria monocytogenesBroth held at 18F (-28C), 0F (18C) or 23F (5C) for up to 21 days E. coli O157:H7 decreased 0.5 log units at 18F (-28C), and 1.5 log units at 0F (18C) in 7 days and remained constant for 21 days. There was no decrease in 21 days at or 23F (5C) L. monocytogenes showed less than 0.5 log reduction in 21 days at all three temperatures. Chou, C.C., S.J. Cheng, Y.C. Wang, and K.T. Chung. 1999. Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in tryptic soy broth subjected to various low temperature treatments. Food Research International. 32 (1) 1-6.B-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens pH, water activity, temperature and time limitsUnless product is shelf stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits)FSIS. 2005. Meat and Poultry Hazards and Controls Guide. Pg. 24 http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat_and_Poultry_Hazards_Controls_Guide_10042005.pdf Raw, Ground Process Includes: beef, pork, lamb and poultry ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationCarcass rinseB Coliforms and S. aureus growthBeef fore quarter sprayed with hypochlorus acid, 200 mg/L, pH 6-6.5 at 100 lbs/in2 for 12 seconds at 16C ground, packaged in low oxygen permeable film at 2CThere was no significant difference in numbers of coliform and S. aureus from day 0 to day 13 between beef with hypochlorus acid and without, however, the beef trim started with higher levels of contamination.Johnson, M.G., T.C. Titus, L.H. McCaskill, and J.C. Acton. 1979. Bacterial counts on surfaces of carcasses and in ground beef from carcasses sprayed or not sprayed with hypochlorous acid. Journal of Food Science. 44 (1) 169-173.Frozen boneless lean beef, ground, packaged in low oxygen permeable film stored at 2CBeef fore quarters; ground, packaged in low oxygen permeable film stored at 2CProduct Rinse (before Formulation)B E. coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes contaminationElectrolyzed oxidizing water with 80+ ppm free chlorine (40+ for Listeria monocytogenes) (pH range 2.3 to 2.6) at 39.2F (4C) , 73.4F (23C), 95F (35C) or 113F (45C) or water with chlorine added 70 to 80 ppm.All cultures were negative even by enrichment after 10 minutes at 39.2F (4C) and 73.4F (23C), 4 minutes at 95F (35C), and 3 minutes at 113F (45C). Similar results (not published) were found with water and chlorine against E. coli O157:H7 and Listeria monocytogenes.Venkitanarayanan, K.S., G.O. Ezeike, Y. Hung, and M.P. Doyle. Efficacy of Electrolyzed Oxidizing Water for Inactivating Escherichia coli O157:H7, Salmonella enteritidis, and Listeria monocytogenes. Applied and Environmental Microbiology. 65 (9) 4276 4279. CuttingB- Salmonella typhimurium contamination from lymph nodes in pork carcasses and primal cutsCutting, trimming and grinding pork carcass cuts which contain lymph nodes such as, ham, shoulder, etc. The lymph nodes harbor Salmonella typhimurium, and could be a potential biological hazard if not removed or if cut into (or incised) during slaughter or processing. Care should be taken not to cut into them. Corrective action should be implemented if they are. Wood, R.L., and R. Rose. 1989. Distribution of persistent Salmonella typhimurium infection in internal organs of swine. American Journal of Veterinary Research. 50 (7) 1015-1021. CuttingB Clostridium, Bacilli, and other pathogenic contamination in abscessesCutting into pork carcasses which contain abscessesLaboratory experience has shown no pathogenic vegetative cells and only Clostridial and Bacillial spores, of which both remained as spores in the anaerobic condition of the abscess. Correspondence with George Beran, D.V.M, Ph.D., Distinguished Professor; Microbiology, Immunology, Veterinary Preventative Medicine; Iowa State University.B Salmonella growthTimes, meat pH, and temperatures to reach level of food safety concernInsert poultry temperature, pH and % sodium chloride into model to determine Salmonella growth.ARS Salmonella growth model:  HYPERLINK "http://www.arserrc.gov/mfs/PATHOGEN.HTM" http://www.arserrc.gov/mfs/PATHOGEN.HTM Thawing B Growth of Salmonella, E. coli O157:H7, and S. aureus453g ground beef thawed at 86F (30C) or 81.5F (22C) for 9 hours, internal temperature reaching 80.6F (27C) and 62.6F (17C) respectivelyThere were less than 0.5 log growth for these pathogens.Ingham, S.C., R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichiacoli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef protions at 22 and 30C. Journal of Food Protection. 68(7) 1457-1461.1359g ground beef thawed at 86F (30C) for 9 hours, internal temperature reaching 52F (11C)There was no growth for these pathogens. Nitrite addition C and B Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration).Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. For internet access, go to: HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm"http://www.ag.ohio-state.edu/~meatsci/borca2.htmAddition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.C and B Excessive nitrite level in productAddition of sodium nitriteSodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing.CFR 318.7I To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 Phosphate addition B Growth of L. monocytogenes, S. typhimurium, and E. coli O157:H7Addition of 0.5% phosphate blend to ground beef or porkThere is minimal or no effect of the phosphate addition on the growth of L. monocytogenes, S. typhimurium, and E. coli O157:H7.Flores, L.M., S.S. Sumner, D.L. Peters, and R. Mandigo. 1996. Evaluation of a phosphate to control pathogen growth in fresh and processed meat products. Journal of Food Protection. 59 (4) 356-359. FormulationB Survival of E.coli O157:H7Ground beef with Sodium Lactate (0.9% or 1.8%), Sodium Diacetate (0.1%, or 0.2%), Sodium Citrate (1% or 2%) or a combination of Sodium Lactate and Diacetate (0.9% and 0.1%, or 1.8% and 0.2%) then stored at 36F (2C) or 50F (10C)E. coliO157:H7 significantly decreased by the time the meat appeared spoiled when store at 36F (2C) but not when stored at 50F (10C).Ajjarapu, S., and L.A. Shelef. 1999. Fate of pGFP-bearing Escherichia coli O157:H7 in ground beef a t 2 and 10C and effects of lactate, diacetate and citrate. Applied and Environmental Microbiology. 65(12) 5394-5397.B- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levelsThere was no growth of E. coli O157:H7 below 46.4F (8C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4F (28C) and higher grew E. coli O157:H7. Buchanan, R.L., and L.A. Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) 185-196. B Salmonella, L. monocytogenes and E.coli O157:H7 contaminationLean beef trimmings pH enhanced with ammonia gas to 9.6Salmonella, L.monocytogenes, and E.coli O157:H7 were reduced by 4, 3, and 1 log unit, respectively, by the change in pH.Niebuhr, Steven E. and J.S. Dickson. 2002. Impact of pH Enhancement on Populations of Salmonella, Listeria monocytogenes, and Escherichia coli O157:H7 in Boneless Lean Beef Trimmings. Journal of Food Protection. 66 (5) 874-877. FormulationB Salmonella, L. monocytogenes and E.coli O157:H7 contaminationLean beef trimmings pH enhanced with ammonia gas to 9.6, then frozen, chipped and compressed into blocksAfter freezing, no Salmonella or E.coli O157:H7 were detectable and L. monocytogenes was reduced 3 log units total.ChoppingB E.coli O157:H7 contaminationChopping beef in a bowl chopper for 60 to 240 secondsOnce a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2) 246-251.Process poultry carcassesB Pathogen growth during processingCutting, trimming and grinding poultry meatIf poultry carcasses exceed 55F (13C) during processing, they must be chilled to <40F (4C) in 2 hours. MPI Regulations, Sec. 381.66 (b)(2) Access on internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html Storage B  S. typhimirum growthTimes and temperatures to reach level of food safety concernYou enter the time and temperatures between 46F (8C) and 118F (48C). This spreadsheet will provide you with lag time growth rate and overall log growth for the parameters set. Poultry Food Access Risk Model (FARM), on ARS Website:  HYPERLINK "http://www.arserrc.gov/mfs/PFarmrsk.htm#pre" http://www.arserrc.gov/mfs/Pfarmrsk.htm#pre Storage B Listeria monocytogenes contamination and growthpH of uncooked bratwurst 5.35-6.45 stored at 40F (4.4C)A hazard is likely if contaminated (6.1x102 inoculation ) with Listeria monocytogenes. It will continue to grow (4 log increase over 6 weeks) and create a biological risk. Glass, K.A., and M.P. Doyle. 1989. Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Applied and Environmental Microbiology. 55 (6) 1565-1569. B  Staphylococcus aureus growth Storage at 50F (10C) or lowerMinimum Staphylococcus aureus growth temperature is 50F (10C).Troller, J.A. 1976. Staphylococcal growth and enterotoxin production factors for control. Journal of Milk and Food Technology. 39: 499-503.B  Staphylococcus aureus toxin productionStorage at 50F (10C) or lowerMinimum toxin production temperature is a few degrees above the minimum growth temperature.Pereira, J.L., S.P. Salsberg, and M.S. Bergdoll. 1982. Effect of temperature, pH and sodium chloride concentrations on production of staphylococcal enterotoxins A and B. Journal of Food Protection. 45: 1306-1309.B Yersinia enterocolitica growthStorage of raw pork at 44.5F (6.9C) for 10 daysY. enterocolitica showed a 4 log increase at 44.5F (6.9C) in 10 days.Food Safety and Inspection Service. Facts. 1989. Preventable foodborne illness. May. 5-14.StorageB  Salmonella growthStorage at 44F (6.7C) or lowerLowest Salmonella growth temperature reported in a food was 44F (6.7C).Angelotti, R., M.J. Foter, and K.H. Lewis, 1961. Time-temperature effects on Salmonella and Staphylococci in foods. 1. Behavior in refrigerated foods. American Journal of Public Health. 51: 76-88.Storage at 41.5F (5.3C) or 43.2F (6.2C) or lowerLowest temperature for growth: 41.5F (5.3C) S. Heildelberg 43.2F (6.2C) S. typhimuriumMatches, J.R., and J. Liston. 1968. Low temperature growth of Salmonella. Journal of Food Science. 33: 641-645.Vacuum packaged ground beef storage Lowest temperature for growth of Salmonella on vacuum packaged ground beef is 50F (10C). Ayres, J.C. 1978. Salmonella in meat products. In proceedings from the 31st annual Reciprocal Meats Conference. 148-155.B Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356.StorageB Survival of E. coli O157:H7Storage of ground beef at  4F (20C)There was no log change in E. coli O157:H7 when stored at  4F (20C) for 0 to 9 months. Doyle, M.P., J.L. Schoeni. 1984. Survival and growth characteristics of Eschrichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology. 10, 855-856. B Growth of E. coli and Salmonella typhimurium Mutton carcasses and meat held at 50F (10C) or lowerLag time for E. coli and Salmonella typhimurium was 23.25 hours and generation time was 6.7 hours at 50F (10C) and increased infinitely as temperature decreasedSmith, M.G. 1985. The generation time, lag time, and minimum temperature o growth of coliform organisms on meat, and the implications for codes of practice in abattoirs. Journal of Hygiene Cambridge. 94 (1) 289-300. B  Survival and growth of E. coli O157:H7Vacuum packaged ground beef, and fresh pork sausage stored at 40F (4C) for 7 daysAt 40F (4C) there was approximately 0.7 log reduction in the number of E. coli O157:H7 organisms.Flores, L.M., S.S. Sumner, D.L. Peters, and R. Mandigo. 1996. Evaluation of a phosphate to control pathogen growth in fresh and processed meat products. Journal of Food Protection. 59 (4) 356-359. Vacuum packaged ground beef, and fresh pork sausage stored at 54F (12C) for 7 daysAt 54F (12C) E. coli O157:H7 grew 1.5-2 log units in pork and 5-6 log units in beef in 7 days.Vacuum packaged ground beef, and fresh pork sausage stored at 68F (20C) for 24 hoursAt 68F (20C) E. coli O157:H7 grew 1.5-2 log units in pork and 3.5-4 log units in beef in 24 hours.StorageB  Growth of L. monocytogenes and S. typhimuriumVacuum packaged ground beef, and fresh pork sausage stored at 40F (4C) for 7 daysAt 40F (4C) there was little (less than 0.5 log reduction) or no growth of L. monocytogenes and S. typhimurium. Flores, L.M., S.S. Sumner, D.L. Peters, and R. Mandigo. 1996. (Continued)B  Growth of L. monocytogenes during refrigerationStorage of ground beef (pH 6.2, and 15 or 38% fat) at 40F (4C)L. monocytogenes showed a generation time of 1.2 days for 15% fat and 1.45 days for 38% fat.Rosso, L., S. Bajard, J.P. Flandrois, C. Lahellec, J. Fournaud, and P. Veit. 1996. Differential growth of Listeria monocytogenes at 4 and 8C: Consequences for the shelf life of chilled products. Journal of Food Protection. 59 (9) 944-949.Storage of minced beef (pH 6.2, and 15 or 38% fat) at 42F (6C)L. monocytogenes showed a generation time of 0.4 days for 15% fat and 38% fat.Storage of minced beef (pH 6.2, and 15 or 38% fat) at 46F (8C)L. monocytogenes showed a generation time of 0.3 days for 15% fat and 0.35 days for 38% fat.Storage of minced beef (pH 6.2, and 15 or 38% fat) at 54F (12C)L. monocytogenes showed a generation time of 0.2 days for 15% fat and 0.1 days for 38% fat.B-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens pH, water activity, temperature and time limitsUnless product is shelf stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits)FSIS. 2005. Meat and Poultry Hazards and Controls Guide. Pg. 24 http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat_and_Poultry_Hazards_Controls_Guide_10042005.pdfFrozen storage times and temperaturesB Survival of E. coli O157:H7Storage of lean beef trimmings quickly frozen (initially -31F (-35C)) or slowly frozen (0F (-18C)) for 12 weeksThere was no significant decrease in E. coli O157:H7 when held frozen at 0F (-18C) for up to 12 weeks. Slow freezing of some strains demonstrated at least 1 log reduction, however this was not consistent across all tested strainsDykes, G.A. 2000. The effect of freezing on the survival of Escherichia coli O157:H7 on beef trimmings. Food Research International. 33(5) 387-392.Ground beef held at 0F (-18C) for up to 240 hoursE. coli O157:H7 survived the first 72 hours at 0F (-18C), after 120 hours the survivors decreased by 10 to 30% and 40 to 65% after 240 hours. The was not a difference between cells that had been cold shocked (50F (10C) for 6 hours) or not (68F (20C) constantly).Grzadkowska, D., and M.W. Griffiths. 2001. Cryotolerance of Escherichia coli O157:H7 in laboratory media and food. Journal of Food Science. 66(8). 1169-1173.Frozen storage times and temperaturesB Survival of E. coli O157:H7 and Listeria monocytogenesBroth held at 18F (-28C), 0F (18C) or 23F (5C) for up to 21 days E. coli O157:H7 decreased 0.5 log units at 18F (-28C), and 1.5 log units at 0F (18C) in 7 days and remained constant for 21 days. There was no decrease in 21 days at or 23F (5C) L. monocytogenes showed less than 0.5 log reduction in 21 days at all three temperatures. Chou, C.C., S.J. Cheng, Y.C. Wang, and K.T. Chung. 1999. Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in tryptic soy broth subjected to various low temperature treatments. Food Research International. 32 (1) 1-6.B Survival of Trichinella spiralisFreezing ground pork for a given time-temperature intervalTrichina are non-infectious when frozen to the time-temperature relationship found with the equation: log (time in hours) = 5.98 + 0.40 (temperature C).Kotula, A.W., A.K. Sharar, E. Paroczay, H.R. Gamble, K.D. Murrell, and L. Douglass. 1990. Infectivity of Trichinella spiralis from frozen pork. Journal of Food Protection. 53 (7) 571-573.Frozen storage times and temperaturesB  Survival of Trichinella spiralisFreezing ground pork for a given time-temperature intervalTrichinella spiralis will be destroyed at these specific time-temperature intervals: 0F (-18C) for 106 hours -5F (-21C) for 82 hours -10F (-23C) for 63 hours -15F (-26C) for 48 hours -20F (-29C) for 35 hours -25F (-32C) for 22 hours -30F (-35C) for 8 hours -35F (-37C) for 1/2 hourCFR 318.10 I (iv) Table 2. To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 ThawingB Salmonella growthThaw whole chickens at 71.6F (22C) for 14 hours or less to internal temperature of 40F (4.4C).When thawed at room temperature, i.e. 71.6F (22C), salmonella showed no increases as the internal temperature reached 40F (4.4C) in less than 14 hours. Jimnez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. The Effect of Different Thawing Methods on the Growth of Bacteria in Chicken. Dairy, Food, and Environmental Sanitation. 20 (9) 678 683.Thaw whole chickens at refrigerated temperatures, i.e. 38.3F to 45F (3.5C to 7.2C), for 33 hours to internal temperature of 40F (4.4C).At refrigerated temperatures , i.e. 38.3F to 45F (3.5C to 7.2C), Salmonella did not increase; however, spoilage bacteria did have time to increase in the 33 hours needed to reach 40F (4.4C).ThawingB Salmonella growthThaw whole chickens in flowing, potable water at 70F (21C) for 5 hours to internal temperature of 40F (4.4C). In potable, flowing water at 70F (21C), chicken thawed to 40F (4.4C) in 5 hours and there was no increase in salmonella.Jimnez, S.M., M.E. Pirovani, M.S. Salsi, M.C. Tiburzi, and O.P. Snyder. 2000. (Continued) Fully-Cooked, Not Shelf Stable Process Includes: Fully cooked hams, wieners, bologna, luncheon meats, summer sausage, etc. ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationFormulationC Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration).Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper.  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm" http://www.ag.ohio-state.edu/~meatsci/borca2.htm Addition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.Addition of sodium nitriteSodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite).CFR 318.7I To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 B Pathogen competition and growth against Lactobacillus and Leuconostoc growthAdding 3-4% sodium lactate to cooked beef If product contains 3-4% sodium lactate, the micro flora shift to primarily Lactobacillus during the 84 day shelf life at 32F (0C) indicating that a hazard is not likely to occur.Papadopoulos, L.S., R.K. Miller, G.R. Acuff, C. Vanderzant, and H.R. Cross. 1991. Effect of sodium lactate on microbial and chemical composition of cooked beef during storage. Journal of Food Science. 56 (2) 341-347.Not adding 3-4% sodium lactateLeuconostoc spp., organisms that are not a likely hazard, are the dominant bacteria after 56 days of storage at 32F (0C) when little or no sodium lactate is added to product. FormulationB Pathogen survivalAddition of smoke (liquid or solid) to productsAt the manufacturers recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium.Suen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 48. B Growth of pathogenic bacteria and moldAddition of liquid smoke to productsAll smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, while phenols do not seem to effect microbial inhibition. Milly, P.J., R.T. Toledo, S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 M17.B C. botulinum growth and toxin formationPork liver sausage with pork trim, calcium reduced dry milk, salts, spices, and nitrite. Cooked at 76.5C (170F) for 60 minutes then stored at 27C (80.6F) for 4 weeksWhen no nitrite was added all sausages were toxic by week 2. At 50 ppm sausages were toxic by week 3, and at 100 ppm toxins were found at week 4. At 150 ppm. No sausages were found to have toxins at week 4. Hauschild, A.H.W., R. Hilsheimer, G. Jarvis, and D.P. Raymond. 1982. Contribution of Nitrite to the Control of Clostridum botulinum in Liver Sausage. Journal of Food Protection. 45 (6) 500-506. FormulationB C. botulinum growth and toxin formationVacuum packaged spaghetti and meat sauce (pH 4.5 - 6) processed at 75C (167F) for 36 minutes then stored at 15C (59F) for 42 daysToxin was detected in samples with pH >5.5 after 14 days. When pH was 5.25. toxin was found after 35 days and no toxin was found when pH was <5.25. When salt concentration was >1.5%, there was no toxin production in the 42 days. Microwave heating 5-10 minutes at full or half power (880 watt microwave) inactivated the toxin.Simpson, M.V., J.P. Smith, K.Dodds, H.S. Ramaswamy, B. Blanchfield and B.K. Simpson. 1994. Challenge Studies with Clostridium botulinum in a Sous-Vide Spaghetti and Meat-Sauce Product. Journal of Food Protection. 58 (3) 229-234. B L. monocytogenes, Staphylococcus aureus, S. typhimurium, E. coli, and Clostridium perfringens growth Addition of 2% sodium lactate (NaL) to cooked beef round stored for 28 days at 50F (10C)There is no appreciable difference between the control (no lactate) and adding 2% NaL. L. monocytogenes, S. typhimurium, and E. coli, increased by at least 3 log units S. aureus grew 1.5 log units and C. perfringens was not detected after 7 days. Miller, R.K. and G.R. Acuff. 1994. Sodium lactate affects pathogens in cooked beef. Journal of Food Science. 59 (1) 15-19. Addition of 3% sodium lactate to cooked beef round stored for 28 days at 50F (10C)There was 2.5 log units of growth of L. monocytogenes with 3% lactate (no lactate, 4.5 log growth); 1 log decrease of S. typhimurium with 3% lactate (no lactate, 4 log growth); 1 log growth of E. coli (no lactate, 3 log growth); no change in count of S. aureus with no lactate or 3% lactate, and C. perfringens was not detected in any of the samples after 14 days.FormulationB L. monocytogenes, et all, growth (continued)Addition of 4% sodium lactate to cooked beef round stored for 28 days at 50F (10C)There was less than 0.5 log change in L. monocytogenes, S. aureus, S. typhimurium, E. coli O157:H7, and no C. perfringens were detected after 14 days with 4% lactate. Those samples with no lactate L. monocytogenes, S. typhimurium, and E. coli O157:H7, increased by at least 3 log units S. aureus grew 1.5 log units and C. perfringens was not detected after 7 days.Miller, R.K. and G.R. Acuff. 1994. (continued)B- growth of Listeria Bologna type sausages containing 120 ppm nitrite, 2% salt and 0-4% sodium lactate syrup (60%) predicted L. innocua growth at 45-68F (7-20C)L. innocua growth was predicted, though somewhat low, by the equation: Growth rate/ hour  EMBED Equation.3   EMBED Equation.3  where p is the millimolar concentration of sodium lactateHoutsma, P.C., M.L. Kant-Mutermans, F.M. Rombouts, and M.H. Zwietering. 1996. Model for the Combined Effects of Temperature, pH, and Sodium Lactate on Growth Rates of Listeria innocua in Broth and Bologna-Type Sausages. Applied and Environmental Microbiology. 62 (5) 1616-1622.FormulationB Growth of L. monocytogenes, A. hydrophila, and Y. enterocoliticaAddition of smoke (liquid or solid), at the manufacturers recommended level, to products and held at 41F (5C) for up to 21 days.Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. Suan, E. B. Fernandez-Galian, and C. Aristimuo. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 393. B Growth of L. monocytogenes and SalmonellaBeef bologna with 2.5% sodium lactate, 0.2% sodium diacetate or both stored at 5C (41F) or 10C (50F)After 45 days at 5C there was no to slight growth (less than 1 log) of L. monocytogenes with either or both of the salts. At 10C, there was 2 to 5 log growth. In all cases, including without salts, Salmonella was undetectable after 30 days at both 5C and 10CMbandi, E. and L.A. Shelef. 2002. Enhanced antimicrobial effects of combination of lactate and diacetate on Listeria monocytogenes and Salmonella spp. in beef bologna. International Journal of Food Microbiology. 76 (2002) 191-198.B Growth of L. monocytogenes Ground beef (55% moisture) with 2%NaCl, and 2-3% Sodium lactate stored at 68F (20C) L. monocytogenes showed less than 0.5 log growth over 7 days.Chen, N., and L.A. Shelef, 1992. Relationship between water activity, salts of lactic acid and growth of Listeria monocytogenes in a meat model system. Journal of Food Protection. 55 (8) 574-578.Ground beef (55% moisture) with 2-3% Sodium lactate stored at 68F (20C).L. monocytogenes showed a 5 log growth in 5 days with 2% NaL.FormulationB Growth of L monocytogenesRainbow trout with 21g/kg salt, cold smoked then injected with 36g/kg sodium lactate, 240 IU/g Nisinora combination of 18g/kg sodium lactate and 120 IU/g Nisin and stored 17 days at 46.4F (8C).The addition of Nisin only allowed 2 log units of growth however, this was 1.7 log less than no treatment. Lactate alone decreased L.monocytogenes by less than 0.5 log units. The combination of Nisin and lactate decreased L.monocytogenes 1.5 log unitsNykanen, A., K. Weckman, and A. Lapvetelainen. 2000. Synergisitc inhibition of Listeria monocytogenes on cold smoked rainbow trout by nisin and sodium lactate. International Journal of Food Microbiology. 61 (2000) 63-72.Rainbow trout with 15g/kg salt injected with 36g/kg sodium lactate, 240 IU/g Nisinora combination of 18g/kg sodium lactate and 120 IU/g Nisin, cold smoked then held 30 days at 37.4F (3C).In all treatments L. monocytogenes grew. The combination of lactate and Nisin only allowed 0.1 log growth in the 30 days, Nisin alone allowed 1.2 log growth and lactate allowed 1.3 log growth as compared to no treatment which showed 1.8 log units of growth. FormulationB Growth of L. monocytogenes Ground beef or chicken with added broth (2 3% NaCl, 140 ppm KNO2) 4% Potassium or Sodium Lactate, stored at 95F (35C)4% lactate inhibited growth by1- 2 log units, however overall growth was 4-5 log units in 68 hours.Shelef, L.A., and Q. Yang. 1991. Growth suppression of Listeria monocytogenes by lactates in broth, chicken and beef. Journal of Food Protection. 54 (4) 283-287.Ground beef or chicken with added broth (2 3% NaCl, 140 ppm KNO2) 4% Potassium or Sodium Lactate, stored at 68F (20C)4% lactate inhibited growth by 1-2 log units, however overall growth was 4-6 log units in 8 days.Ground beef or chicken with added broth (2 3% NaCl, 140 ppm KNO2) 4% Potassium or Sodium Lactate, stored at 68F (20C)4% lactate inhibited growth by 2-4 log units in beef and no inhibition in chicken was found. Overall growth was 2-6 log units in 21 days.Formulation B Growth of L. monocytogenes Bologna type sausage with 2% sodium lactate No L. monocytogenes growth was detected when held at 41F (5C) for 28 days. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/QvistIJFM24%20(1-2)%20283-293.pdf" Qvist, S., K. Sehested, and P. Zeuthen. 1994. Growth suppression of Listeria monocytogenes in a meat product. International Journal of Food Microbiology. 24 (1/2) 283-293.Bologna type sausage with 2% sodium lactate and 0.25% glucono-delta-lactoneNo L. monocytogenes growth was detected when held at 50F (10C) or less for 35 days.Bologna type sausage with 2% sodium lactate and 0.50% glucono-delta-lactoneB Growth of L. monocytogenes Cervelat (pork and beef sausage) with 2.5% NaCl, 2.5% sodium lactate and 0.25% sodium acetate, vacuum packaged and stored at 40F (4C) With the addition of sodium lactate and sodium acetate there was no L. monocytogenes log change detected in 35 days at 40F (4C). HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/BlomIJFM38(1)%2071-76.pdf" Blom, H., E. Nerbrink, R. Dainty, T. Hagtvedt, E. Borch, H. Nissen, and T. Nesbakken. 1997. Addition of 2.5% lactate and 0.25% acetate controls growth of Listeria monocytogenes in vacuum-packed, sensory acceptable cervelat sausage and cooked ham stored at 4C. International Journal of Food Microbiology. 38(1) 71-76.Formulation B Growth of L. monocytogenes Cervelat (pork and beef sausage) with 2.5% NaCl, 2.5% sodium lactate and 0.25% sodium acetate, vacuum packaged and stored at 48F (9C)With the addition of sodium lactate and sodium acetate there was no L. monocytogenes log change detected in 35 days at 48F (9C).B lom, H., E. Nerbrink, R. Dainty, T. Hagtvedt, E. Borch, H. Nissen, and T. Nesbakken. 1997. (continued)Cooked ham sliced and vacuum packaged, stored at 40F (4C)There was no log growth of L. monocytogenes in 35 days at 40F (4C).Cooked ham sliced and vacuum packaged, stored at 48F (9C)There was a 2.5 log growth of L. monocytogenes in 35 days at 48F (9C).FormulationB L. monocytogenes survival and growthUse of various liquid smoke products at 0.25% and 0.5%0.25% Char-Sol and Arro-Smoke P50 resulted in a 5 log reduction of L. monocytogenes in 4 hours. 0.25% Chardex Hickory resulted in a 5 log reduction of L. monocytogenes in 24 hours. 0.25% CharSol PN-9 resulted in a 5 log reduction of L. monocytogenes in 48 hours. 0.25% Charoil Hickory resulted in a 5 log reduction of L. monocytogenes in 96 hours. 0.5% Chardex Hickory, Arro-Smoke P50, and CharSol-10, resulted in a 5 log reduction of L. monocytogenes in 4 hours. 0.5% CharSol PN-9 and Charoil Hickory resulted in a 5 log reduction of L. monocytogenes in 24 hours. Messina, M.C., H.A. Ahmad, J.A. Marchello, C.P. Gerba, and M.W. Paquette. 1988. The effect of liquid smoke on Listeria monocytogenes. Journal of Food Protection. 51 (8) 629-631.B Growth of L. monocytogenespH of product is near or below 5.0, stored at 40F (4.4C) Roast Beef (<1% NaCl, 4.61-5.31pH after week 2)Listeria monocytogenes is not likely to grow; however if contaminated prior to storage it will not be destroyed. Roast beef  L. monocytogenes changed in log units decline 1 unit to increase 2 units in 6 weeks. Glass, K.A., and M.P. Doyle. 1989. Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Applied and Environmental Microbiology. 55 (6) 1565-1569. FormulationB Growth of L. monocytogenesPH of product is near or above 6.0 Cooked ham (2.5-3% NaCl, 6.52-5.13 pH) Bologna (2.3-2.6% NaCl, 6.46-5.06 pH) Wieners (2.4-2.6% NaCl, 6.18-5.44 pH)A hazard is likely if contaminated with Listeria monocytogenes. It will continue to grow and create a risk. Cooked ham  3 to 4 log increase Bologna  3 to 4 log increase Wieners  0.5 to 3 log increaseGlass, K.A., and M.P. Doyle. 1989. (continued)Cooked cured ham (2.2% NaCl) vacuum packaged and stored at 40F (4C) for 20 daysStorage at 40F (4C) resulted in a 1 log growth of L. monocytogenes in 20 days.Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. The influence of different additives on the quality of cooked ham products. TNO Nutrition and Food Research Institute. Project number 847655.Cooked cured ham (2.2% NaCl) with 1.5% Sodium Lactate, vacuum packaged and stored at 40F (4C) for 40 daysTreatment with 1.5% sodium lactate resulted in no log growth of L. monocytogenes over 40 days.Cooked cured ham (2.2% NaCl) with 2% Sodium Lactate, vacuum packaged and stored at 40F (4C) for 40 daysTreatment with 2% sodium lactate resulted in no log growth of L. monocytogenes over 40 days.FormulationB  Growth of L. monocytogenesCooked cured ham (2.2% NaCl) with 0.1% di-acetate, vacuum packaged and stored at 40F (4C) for 15 daysTreatment with 0.1% di-acetate resulted in 1 log growth of L. monocytogenes over 15 days.Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. (continued)Cooked cured ham (2.2% NaCl) with 0.2% di-acetate, vacuum packaged and stored at 40F (4C) for 40 daysTreatment with 0.2% di-acetate resulted in no log growth of L. monocytogenes over 40 days.Cooked cured ham (2.2% NaCl) with 0.9% Sodium Lactate and 0.1% di-acetate, vacuum packaged and stored at 40F (4C) for 40 daysTreatment with 0.9% sodium lactate and 0.1% di-acetate resulted in no log growth of L. monocytogenes over 40 days.Cooked cured ham (2.2% NaCl) with 1.5% Sodium Lactate and 0.1% di-acetate, vacuum packaged and stored at 40F (4C) for 40 daysTreatment with 1.5% sodium lactate and 0.1% di-acetate resulted in no log growth of L. monocytogenes over 40 days.FormulationB  Growth of L. monocytogenesBeef gravy with pH 4 to 8, salt content 0 to 6%, sodium pyrophosphate 0 to 0.3%, cooked to temperatures of 131 to 149F (55 to 65C)As pH decreased sensitivity to temperature increased. Salt content protected L.monocytogenes against deactivation at all temperatures, however at high pH, 3% salt was the most protective. As sodium pyrophosphate concentration increased to 0.2% deactivation time decreased, however 0.3% sodium pyrophosphate showed protection against deactivationJuneja, Vijay K. and Brian S. Eblen. 1999. Predictive Thermal Inactivation Model for Listeria monocytogenes with Temperature, pH, NaCl, and Sodium Pyrophosphate as Controlling Factors. Journal of Food Protection. 62 (9) 986-993. Cooked cured ham (2.2% NaCl) with 1% sodium citrate (Ional), vacuum packaged and stored at 40F (4C) for 15 daysTreatment with 1% sodium citrate (Ional) resulted in greater than 5 log growth of L. monocytogenes over 15 days.Kant-Muermans, M.L.T., and F.K. Stekelenburg, 1998. (continued)B Growth of C. perfringensVacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 3% NaCl and held at 40F (4C), 59F (15C), or 82F (28C)There was no C. perfringens growth at 40F (4C) or 59F (15C) for 28 days. At 28F (82C) there was no growth in 12 hours.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf" Juneja, V.K., and B.S. Marmer. 1996. Growth of Clostridium perfringens from spore inocula in sous-vide turkey products. International Journal of Food Microbiology. 32 (1-2) 115-123.  FormulationB Growth of C. perfringensVacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 2% or less NaCl and held at 40F (4C), 59F (15C), or 82F (28C)There was no C. perfringens growth at 40F (4C) for 28 days and at 59F (15C) and 82F (28C) there was no growth for 8 hours. HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf" Juneja, V.K., and B.S. Marmer. 1996. Growth of Clostridium perfringens from spore inocula in sous-vide turkey products. International Journal of Food Microbiology. 32 (1-2) 115-123. B E. coli O157:H7 survivalAdditional malic acid to pH 3.9The addition of malic acid and citric acid to the growth medium reduced E. coli O157:H7 4 log units at pH 4.2 or lower however still detectable at pH 3.9.Ryu, J.H., Y. Deng, L.R. Beuchat. 1999. Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids. Journal of Food Protection. 62(5) 451-455.Additional citric acid to pH 3.9Additional lactic acid to pH 3.9The addition of lactic acid to the growth medium reduced E. coli O157:H7 by 4 log units at pH 3.9 however it was still detectable at pH 3.9.Additional acetic acid to pH 3.9The addition of acetic acid to the growth medium reduced E. coli O157:H7 by 3 log units at pH 5.1 and 4.8, 4 log units at pH 4.5, and 6 log units at pH 4.2. E. coli O157:H7 was undetected at pH 3.9 (more than 7 log unit reduction).FormulationB- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levelsThere was no growth of E. coli O157:H7 below 46.4F (8C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4F (28C) and higher grew E. coli O157:H7. Buchanan, R.L., and L.A. Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) 185-196. B Survival and growth of E. coli O157:H7 Ground roasted beef mixed with up to 40% mayonnaise and held at 5C for 72 hoursThere was no log change in E. coli O157:H7 in 72 hours.Abdul-Raouf, U.M., L.R. Beuchat, and M.S. Ammar. 1993. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Applied and Environmental Microbiology. 2364-2368.Ground roasted beef mixed with up to 40% mayonnaise and held at 21C for 24 hours32% to 40% mayonnaise resulted in less than .5 log growth of E. coli O157:H7, 24% and less resulted in greater than 1 log to greater than 4 log growth.Ground roasted beef mixed with up to 40% mayonnaise and held at 30C for 24 hours40% mayonnaise resulted in no growth of E. coli O157:H7, 32% and less resulted in a 2.5-4.5 log growth of E. coli O157:H7.Ground roasted beef acidified with acetic acid to pH 5.4, 5.0, and 4.7 and stored at 5, 21, and 30C for 24 hoursThere was no growth or destruction of E. coli O157:H7 at pH 5.4 or 5.0. At pH 4.7 there was 1.5 to 2 log reduction at each of the temperatures.FormulationB Survival and growth of E. coli O157:H7Ground roasted beef acidified with citric acid to pH 5.4, 5.0, and 4.7 and stored at 5, 21, and 30C for 24 hoursThere was no growth or destruction at any pH level when stored at 5C. At 21C E. coli O157:H7 increased 3 log units at pH 5.4 and 5.0, but no change at pH 4.7. At 30C there was 2-5 log units of growth for all pH.Abdul-Raouf, U.M., L.R. Beuchat, and M.S. Ammar. 1993. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Applied and Environmental Microbiology. 2364-2368.Ground roasted beef acidified with lactic acid to pH 5.4, 5.0, and 4.7 and stored at 5, 21, and 30C for 24 hoursThere was no growth or destruction at any pH level when stored at 5C. At 21C E. coli O157:H7 increased 3 log units at pH 5.4 and 5.0, but no change at pH 4.7. At 30C there was 2-5 log units of growth for all pH.ChoppingB E.coli O157:H7 contaminationChopping beef in a bowl chopper for 60 to 240 secondsOnce a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2) 246-251.ThawingB pathogen growthThawing ready-to-cook poultryThawing media (water, air, etc.) shall not exceed 70F.MPI Regulations, Section 381.65(h)(1) Access on the internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.htmlFermentation B- Staphylococcal enterotoxin productionUsing a starter culture to reduce meat pHMeat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997.B Potential Staphylococcus growthFermentation to pH 5.3 or less(Fermentation Temperature (F) 60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90F (32(C). Fewer than 1000 degree hours when the highest fermentation temperature is between 90F (32(C) and 100F (38(C). Fewer than 900 degree hours when the highest fermentation temperature is greater than 100F (38(C). B  Survival of L. monocytogenesCooking fermented sausage at temperatures ranging from 120F (48.9C) to 140F (60C)Listeria monocytogenes has a D-value of 98.6 minutes at 120F (48.9C), and 9.13 minutes at 140F (60C). Schoeni, J.L., K. Brunner, and M.P. Doyle. 1991. Rates of thermal inactivation of Listeria monocytogenes in beef and fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.FermentationB - Survival of Salmmonella seftenberg, C. perfringens, and E. coli O128:B12Dried fermented turkey sausage step-wise heat treated at 81F (27C) for 3 hours, 90F (32C) for 4 hours, 115F (46C) for 5 hours, spray cooled to 61 to 64F (16 to 18C) and dried at 50F (10C) 72% RH for 8 daysS. seftenberg decreased 1.5 to 20 log units. C. perfringens decreased 2 to 3.6 log units. E. coli O128:B12 decreased 1.4 to 2.1 log units.Baran, W.L., and K.E. Stevenson. 1975. Survival of selected pathogens during processing of a fermented turkey sausage. Journal of Food Science. 40 (3) 618-620.FermentationB Survival of E. coli O157:H7Lebanon-style bologna: 92% lean beef (90/10) 3.3% salt, 2.9% sugar, 0.8% dextrose, 0.7% spices, 0.14% potassium nitrate, 0.01% sodium nitrite, 0.15% lactic acid starter culture stuffed into 115 mm or 90 mm diameter casings, fermented 8 hours at internal temperature 80F (26.7C), with 90%RH, 24 hours at internal temperature 100F (37.8C), with 80% RH then 24 hours at internal temperature 110F (43.3C) with smoke the final 2 hours, 80%RH, 0, 1, 2, or 5 hours of heating at internal temperature 115F (46.1C) . 90% RH was used throughout for 90mmAll counts were below detection level after heating processes (greater than 6 log reduction of E. coli O157:H7) for 115 mm diameter After all heating processes there was 2.4 to 2.7 log reduction of E. coli O157:H7 for 90 mm diameterGety, K.J.K., R.K. Phebus, J.L. Marsden, J.R. Schwenke, and C.L. Kastner. 1999. Control of Escherichia coli O157:H7 in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologona. Journal of Food Science. 64 (6) 1100-1107.Cook-in-bag packagingB Clostridium perfringens and Salmonella survival in roast beefBeef roasts cooked in plastic bags, in a water bath to 140F (60C) internal temperature for 12 minutesSalmonella was eliminated and C. perfringens was reduced 3 log units.Smith, A.M., D.A. Evans, and B.M. Buck. 1981. Growth and survival of Clostridium perfringens in rare roast beef prepared in a water bath. Journal of Food Protection. 44: 9-14.B Clostridium perfringens growth during storage of cooked ground beefAfter cooking ground beef product (3% salt, and pH 5.5) to 160F (71.1C), cooled to 32F (0C) then stored at 82F (28C), in vacuumized, cook-in-bagNo hazard is likely to occur from Clostridium perfringens within 24 hours at 82F (28C), as no growth occurred. 36 hours were required for 1 log growth. HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6110.pdf" Juneja, V.K., and W.M. Majka. 1995. Outgrowth of Clostridium perfringens spores in cook-in-bag beef products. Journal of Food Safety. 15 (1) 21-34.  After cooking ground beef product (0% salt, pH 7.0) to 160F (71.1C), cooled to 32F (0C) then stored at 59F (15C), in vacuumized, cook-in-bag Growth of Clostridium perfringens was delayed (less than 1 log increase) 5 days, and posed no hazard in that time. Cook-in-bag packagingB  Clostridium perfringens growth during storage of cooked ground beefAfter cooking ground beef product (3% salt, and pH 7.0) to 160F (71.1C), cooled to 32F (0C) then stored at 59F (15C), in vacuumized, cook-in-bagGrowth of Clostridium perfringens was delayed (less than 1 log increase) 7 days, and posed no hazard in that time. Juneja, V.K., and W.M. Majka. 1995. (continued)After cooking ground beef product (3% salt, and pH 5.5) to 160F (71.1C), cooled to 32F (0C) then stored at 59F (15C), in vacuumized, cook-in-bagGrowth of Clostridium perfringens was delayed (less than 1 log increase) 21 days, and posed no hazard in that time. After cooking ground beef to an internal temperature of 160F (71.1C), cooled to 32F (0C) then stored at 40F (4C) in vacuum packaged, cook-in bag, regardless of salt content or pH.Less than 1 log of growth of Clostridium perfringens was detected, even after 28 days, no hazard is posed. Cook-in-bag packagingB  Growth of C. perfringensVacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 3% NaCl and held at 40F (4C), 59F (15C), or 82F (28C)There was no C. perfringens growth at 40F (4C) or 59F (15C) for 28 days. At 28F (82C) there was no growth in 12 hours.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf" Juneja, V.K., and B.S. Marmer. 1996. Growth of Clostridium perfringens from spore inocula in sous-vide turkey products. International Journal of Food Microbiology. 32 (1-2) 115-123.  Vacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 2% or less NaCl and held at 40F (4C), 59F (15C), or 82F (28C)There was no C. perfringens growth at 40F (4C) for 28 days and at 59F (15C) and 82F (28C) there was no growth for 8 hours.Cooking B L. monocytogenes, survivalCooking ham to minimum internal temperature of 150F (65C) and maintaining that internal temperature for at least 40 minutesListeria monocytogenes is destroyed (no detection after 50 days) provided that product is cooked to an internal temperature of 150F (65C) and maintained at that temperature for 40 minutes. Carlier, V., J.C. Augustin, and J. Rozier. 1996. Destruction of Listeria monocytogenes during a ham cooking process. Journal of Food Protection. 59 (6) 592-595.CookingB L. monocytogenes, survival Cooking Ground Beef to 125F (52C), 135F (57C) and 145F (63C) (internal) Listeria monocytogenes showed a 4 log reduction in ground beef at these temperatures, in these time-internal temperature limits. 125F (52C) internal for 325 min. 135F (57C) internal for 25 min. 145F (63C) internal for 2 min. Fain, A.R., J.E. Line, A. B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella, and W.L. Brown. 1991. Lethality of heat to Listeria monocytogenes Scott A: D-value and z-value determinations in ground beef and turkey. Journal of Food Protection. 54 (10) 756-761.Cooking Ground Turkey to 160F (71.1C) internalAfter cooking for 2 minutes at 160F (71.1C) internal, L. monocytogenes was reduced by a 5 to 6 log reduction.CookingB L. monocytogenes, survivalCooking raw ground beef (10% fat) on a 365F (185C) griddle for 6 to 10 minutes then held at room temperature for 1 minuteAfter 6 minutes (internal temperature 168F (75.5C)) L. monocytogenes was reduced 2.8 log units when held at room temperature for 1 minute after cooking, 2 log units reduction when immediately chilled. After 8 minutes (internal temperature 192F (88.9C)) L. monocytogenes was reduced 3 log units when held at room temperature for 1 minute after cooking, 2.7 log units reduction when immediately chilled. After 10 minutes (internal temperature 198F (92.4C)) L. monocytogenes was reduced 6.75 log units when held at room temperature for 1 minute after cooking, 5.25 log units reduction when immediately chilled.Passos, M.H.C.R., A.Y. Kuaye. 2002. Influence of the formulation, cooking time and final internal temperature of beef hamburgers on the destruction of Listeria monocytogenes. Food Control. 13(1) 33-40.CookingB L. monocytogenes, survivalCooking raw ground beef (20% fat) on a 365F (185C) griddle for 6 to 10 minutes then held at room temperature for 1 minuteAfter 6 minutes (internal temperature 182.5F (83.6C)) L. monocytogenes was reduced 3 log units when held at room temperature for 1 minute after cooking, 2.7 log units reduction when immediately chilled. After 8 minutes (internal temperature 194F (89.8C)) L. monocytogenes was reduced 4 log units when held at room temperature for 1 minute after cooking, 3.7 log units reduction when immediately chilled. After 10 minutes (internal temperature 195F (90.8C)) L. monocytogenes was reduced 5.4 log units when held at room temperature for 1 minute after cooking, 4.5 log units reduction when immediately chilled.Passos, M.H.C.R., A.Y. Kuaye. 2002. (continued)CookingB L. monocytogenes, survivalCooking raw ground beef (10% fat) with 1.5% salt on a 365F (185C) griddle for 6 to 10 minutes then held at room temperature for 1 minuteAfter 6 minutes (internal temperature 177F (80.8C)) L. monocytogenes was reduced 2.85 log units when held at room temperature for 1 minute after cooking, 1.9 log units reduction when immediately chilled. After 8 minutes (internal temperature 173F (78.5C)) L. monocytogenes was reduced 3.6 log units when held at room temperature for 1 minute after cooking, 3 log units reduction when immediately chilled. After 10 minutes (internal temperature 190F (87.7C)) L. monocytogenes was reduced 4.2 log units when held at room temperature for 1 minute after cooking, 3.75 log units reduction when immediately chilled.Passos, M.H.C.R., A.Y. Kuaye. 2002. (continued)CookingB L. monocytogenes, survivalCooking raw ground beef (10% fat) with 10.5% hydrated (2:1) textured soy protein (51%dry basis protein) on a 365F (185C) griddle for 6 to 10 minutes then held at room temperature for 1 minuteAfter 6 minutes (internal temperature 202F (94.6C)) L. monocytogenes was reduced 2.85 log units when held at room temperature for 1 minute after cooking, 2.25 log units reduction when immediately chilled. After 8 minutes (internal temperature 185F (85.2C)) L. monocytogenes was reduced 4.5 log units when held at room temperature for 1 minute after cooking, 3.8 log units reduction when immediately chilled. After 10 minutes (internal temperature 188F (86.5C)) L. monocytogenes was reduced 6.5 log units when held at room temperature for 1 minute after cooking, 5.95 log units reduction when immediately chilled.Passos, M.H.C.R., A.Y. Kuaye. 2002. (continued)Cooking ground beef roast at temperatures ranging from 130F (54.4C) to 154F (62.8C)Listeria monocytogenes has a D-value of 22.4 minutes at 130F (54.4C), and 2.56 minutes at 154F (62.8C). Schoeni, J.L., K. Brunner, and M.P. Doyle. 1991. Rates of thermal inactivation of Listeria monocytogenes in beef and fermented beaker sausage. Journal of Food Protection. 54 (5) 334-337.CookingB L. monocytogenes, survivalCooking pork and turkey tumbled and pork emulsion type sausages to 158F (70C) When product is cooked to an internal temperature of at least 158F (70C) L. monocytogenes is destroyed.  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/SamelisFM16%20(5)%20465-477.pdf" Samelis, J., and J. Metaxopoulos, 1999. Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant. Food Microbiology. 16 (5) 465-477.Cooking chicken breast to specific internal temperaturesThe following log reductions were reached when cooking chicken breast to these specific instantaneous internal temperatures. 150F (65.6C): 2.8 log reduction 160F (71.1C): 1.8 log reduction 165F (73.9C): 4.4 log reduction 170F (76.7C): 5.3 log reduction 180F (82.2C): 4.85 log reductionCarpenter, S.L., and M.A. Harrison. 1989. Survival of Listeria monocytogenes on processed poultry. Journal of Food Science. 54 (3) 556-557.Ground Turkey (5.4%0.3% fat) or Ground Beef (34.41.1% fat) heated to 131 F (55 C) to 158F(70C)Listeria monocytogenes decreased by 1 log unit in: 37 minutes at 131F (55C). 18 minutes at 135.5 F (57.5C). 8.5 minutes at 140F (60C). 3 minutes at 144.5 F (62.5C). 2 minutes at 149F (65C). 24 seconds at 153.5F (67.5C). and 7 seconds at 158F (70C).Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. Beard, and J.A. Marcy. 2004. Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products. Journal of Food Protection. 67 (7) 1394-1402.Cooking B L. monocytogenes heat resistanceAddition of partially cooked ham reworkWhen cooking ham to 140(F (60(C), rework, previously heated at 108(F (42(C) for 1 hr (heat shocked), resulted in L. monocytogenes with more heat resistance than L. monocytogenes in rework, which was previously heated at 108(F (42(C) for 20 minutes. Carlier V., J.C. Augustin, and J. Rozier. 1996. Heat resistance of Listeria monocytogenes: D- and z-values in ham. Journal of Food Protection. 59 (6) 588-591.Holding product between 104F (40C) and 118F (48C) for 3 to 20 minutesD-value for L. monocytogenes increases up to 2.3 fold when cooked at 131F (55C). The time allotted to destroy L. monocytogenes must increase correspondingly. Linton, R.H., M.D. Pierson, and J.R. Bishop. 1990. Increase in heat resistance of Listeria monocytogenes Scott A by sublethal heat shock. Journal of Food Protection. 53 (11) 924-927. B E.coli O157:H7 and L. monocytogenes survival Ground beef patties cooked on a double sided grilling broiling system to final internal temperature of 71.2C (160F) or 75.8C (168F)E.coli O157:H7 decreased 5.7 log units when cooked to 71.2C and 6.1 log units when cooked to 75.8C. L. monocytogenes decreased 5.4 log units at 71.2C and 5.6 log units at 75.8CDsa, Elaine M., Mark A. Harrison, Scott E. Williams, and Marc H. Broccoli. 1999. Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef patties. Journal of Food Protection. 63 (7) 894-899.CookingB E.coli O157:H7 and L. monocytogenes survivalGround beef patties cooked on a single sided broiling system to final internal temperatures of 62.7C (145F) and 69.3C (157F)E.coli O157:H7 decreased 1.3 log units at 62.7C and 2.9 log units at 69.3C. L. monocytogenes decreased 1.8 log units at 62.7C and 3.6 log units at 69.3CDsa, Elaine M., Mark A. Harrison, Scott E. Williams, and Marc H. Broccoli. 1999. Effectiveness of Two Cooking Systems in Destroying Escherichia coli O157:H7 and Listeria monocytogenes in Ground Beef patties. Journal of Food Protection. 63 (7) 894-899.B Survival of L. monocytogenes, Salmonella, and E. coli O157:H7Ground pork with 45% moisture, 40% fat and 15% protein heated to 131F (55C) to 158F (70C)The D value for E coli O157:H7 decreases from 33.5 minutes at 131F (55C) to 0.05 minutes (3 seconds) at 158F (70C). The D values for Salmonella and L. monocytogenes decreases from 47 minutes at 131F (55C) to 0.09 minutes (5.4 seconds) at 158F (70C).Murphy, R.Y., B.S. Beard, E.M. Martin, L.K. Duncan, and J.A. Marcy. 2004. Comparative study of thermal inactivation of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in ground pork. Journal of Food Science 69(4) 97-101.B Clostridium perfringens survival during cooking processCooking Ground Beef to 140F (60C)Cooking beef to an internal temperature of 140F (60C) destroys Clostridium perfringens and the risk of spore germination is eliminated if the temperature is constantly raised by at least 13C/hour. Research showed same results with fluid thioglycollate medium (FTM).Shigehisa, T., T. Nakagami, and S. Taji. 1985. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and roast beef. Japanese Journal of Veterinary Science. 47 (2) 259-267. CookingB Clostridium perfringens survival during cooking processCooking ground beef to 135F (57C) internal temperature C. perfringens showed a 5 log reduction of vegetative cells within 50 minutes at 135F (57C) in ground beef.Roy, R.J., F.F. Busta, and D.R. Thompson. 1981. Thermal inactivation of Clostridium perfringens after growth at several constant and linearly rising temperatures. Journal of Food Science. 46: 1586-1591.B Stability of C. perfringens enterotoxin through cookingCooking chicken gravy to 142F (61C) for 23.8 minutesC. perfringens enterotoxin is destroyed after cooking chicken gravy at 142F (61C) for at least 23.8 minutes. Bradshaw, J.G. G.N. Stelma, and V.I. Jones, et al. 1982. Thermal inactivation of Clostridium perfringens enterotoxin in buffer and chicken gravy. Journal of Food Science. 47: 914-916.B E. coli O157:H7 survival during cooking processGround beef acidified to pH 5.0 with lactic acid, acetic acid, or citric acid heated to 52CAll formulations showed less than 1 log reduction when heated for 70 minutes.Abdul-Raour, U.M., L.R. Beuchat, and M.S. Ammar. 1993. Survival and growth of Escherichia coli O157:H7 in ground, roasted beef as affected by pH, acidulants, and temperature. Applied and Environmental Microbiology. 2364-2368.Ground beef acidified to pH 5.0 with lactic acid, acetic acid, or citric acid heated to 54CUsing acetic acid E. coli O157:H7 was reduced 7 log units in 42 minutes, citric and lactic acids showed 5-6 log reduction in 70 minutes.CookingB E. coli O157:H7 survival during cooking processGround beef acidified to pH 5.0 with lactic acid, acetic acid, or citric acid heated to 56CE. coli O157:H7 was reduced 6 log units in 14 minutes.Abdul-Raour, U.M., L.R. Beuchat, and M.S. Ammar. 1993. (Continued)Cooking ground beef to specific internal temperatures: 130F (54.4C) 135F (57.2C) 138F (58.9C) 140F (60C) 145F (62.8C) 148F (64.3C)D-values for E. coli O157:H7 in ground beef for these specific internal temperatures are: 130F (54.4C): 2,390 min. 135F (57.2C): 270 min. 138F (58.9C): 70 min. 140F (60C): 45 min. 145F (62.8C): 24 min. 148F (64.3C): 9.6 min.Doyle, M.P., J.L. Schoeni. 1984. Survival and growth characteristics of Eschrichia coli associated with hemorrhagic colitis. Applied and Environmental Microbiology. 10: 855-856. Cooking Ground Beef to 155F (68C)By heating the ground beef to 155F (68C) a hazard posed by E. coli O157:H7 is not likely to occur. Mermelstein, N.H. 1993. Controlling E. coli O157:H7 in meat. Food Technology. 47 (4) 90-91.Cooking ground beef to 135F (57C) internal temperature E. coli showed a 7 log reduction in 30 minutes at 135F (57C) in ground beef.Line, J.E., A.R. Fain Jr., A.B. Moran, L.M. Martin, R.V. Lechowich, J.M. Carosella, and W.L. Brown. 1991. Lethality of Heat to Escherichia coli O157:H7: D-value and Z-value determinations in ground beef. Journal of Food Protection. 54 (10) 762-766.Cooking ground beef to 145F (63C) internal temperature E. coli showed a 7 log reduction in 1 minute at 145F (63C) internal in ground beef.CookingB E. coli O157:H7 survival during cooking processCooking Ground Turkey, Pork and Lamb: E. coli O157:H7 is reduced by 1 log unit in ground turkey, pork and lamb at these time and temperature levels. 131F (55C) internal for 11.9 min. 135.5F (57.5C) internal for 3.7 min. 140F (60C) internal for 2.0 min. 144.5F (62.5C) internal for 0.9 min. 149F (65C) internal for 0.4 min.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6714.pdf" Juneja, V.K., and B.S. Marmer. 1999. Lethality of heat to Escherichia coli O157:H7: D- and z- value determinations in turkey, lamb, and pork. Food Research International. 32 (1) 23-28. B Survival of E. coli O157:H7 Ground Turkey (5.4%0.3% fat) or Ground Beef (34.41.1% fat) heated to 131 F (55 C) to 158F(70C)E. Coli O157:H7 decreased by 1 log unit in: 22 minutes at 131F (55C). 9 minutes at 135.5 F (57.5C). 2 minutes at 140F (60C). 1 minute at 144.5 F (62.5C). 20 seconds at 149F (65C). 7 seconds at 153.5F (67.5C). and 3 seconds at 158F (70C).Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. Beard, and J.A. Marcy. 2004. Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products. Journal of Food Protection. 67 (7) 1394-1402.CookingB Survival of E. coli O157:H7Morcillia sausages with 17.59 34% fat and 57 68% moisture content held at 129F (54C).E. coli O157:H7 was reduced by 1 log unit in 6.5 minutes. Oteiza, J.M., L. Giannuzzi, and A.N. Califano. 2003. Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product. Food Research International. 36 (7) 703 712. Morcillia sausages with 17.59 34% fat and 57 68% moisture content held at 136.4F (58C).E. coli O157:H7 was reduced by 1 log unit in 3.6 minutes.Morcillia sausages with 17.59 34% fat and 57 68% moisture content held at 143.6F (62C).E. coli O157:H7 was reduced by 1 log unit in 1.3 minutes.B E. coli O128, Salmonella, Staphylococcus aureus survival during cooking processDry-roasting beef to 140F (60C) in oven temperatures at 230F (110C) to 266F (130C)When dry-oven-roasting roast beef the internal temperature must reach 140F (60C) to ensure the destruction of E. coli O128, Staphylococcus aureus, and Salmonella. Oven temperature did not effect results as long as internal temperature reached 140F (60C).Shigehisa, T., T. Nakagami, S. Taji, and G. Sakaguchi. 1985. Destruction of salmonellae, Escherichia coli, and Staphylococcus aureus inoculated into and onto beef during dry-oven roasting. Japanese Journal of Veterinary Sciences. 47 (2) 251-257. CookingB Salmonella survival during cooking processDry roasting of large beef roasts at oven temperatures of 250F (121C) or 275F (135C)Salmonella will be destroyed (7 log reduction) if roasts (16-18 pounds) are dry roasted to these specifications: 250F (121C) oven, internal temperature of at least 130F (54.4C). 275F (135C) oven, internal temperature of at least 125F (51.6C).Goodfellow, S.J., and W.L. Brown. 1978. Fate of Salmonella inoculated into beef for cooking. Journal of Food Protection. 41 (8) 598-605. Dry Roasting small (less than 10 pounds) beef roasts in oven temperatures of 275F (135C) or lessSalmonella are not fully destroyed when dry roasting beef roasts of less than 10 pounds in an oven at 275F (135C), or less, when heated to an internal temperature of 135F (57.2C), however there was a 5 log reduction. Including steam cooking for at least 30 minutes in total cooking timeSalmonella will be destroyed if large beef roasts (16-18 pounds) are cooked to an internal temperature of at least 130F (54.4C) using at least 30 minutes of steam in the cooking process where the oven temperature is 175F (79.4C). CookingB Salmonella survival during cooking processWater cooking in 165F (73.8C) waterSalmonella will be destroyed (7 log reduction) at these time-internal temperature levels in 165F (73.8C) water. 125F (51.6C) internal for more than 7 hours. 130F (54.4C) internal for 60 minutes. 135F (57.2C) internal for 3 minutes. Above 135F (57.2C) internal instantaneous.Goodfellow, S.J., and W.L. Brown. 1978. (continued)B Survival of SalmonellaGround Turkey (5.4%0.3% fat) or Ground Beef (34.41.1% fat) heated to 131 F (55 C) to 158F(70C)Salmonella decreased by 1 log unit in: 44 minutes at 131F (55C). 20 minutes at 135.5 F (57.5C). 7 minutes at 140F (60C). 3 minute at 144.5 F (62.5C). 1.5 minutes at 149F (65C). 20 seconds at 153.5F (67.5C). and 6 seconds at 158F (70C).Murphy, R.Y., E.M. Martin, L.K. Duncan, B.L. Beard, and J.A. Marcy. 2004. Thermal Process Validation for Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes in Ground Turkey and Beef Products. Journal of Food Protection. 67 (7) 1394-1402.CookingB Survival of SalmonellaChicken leg quarters cooked in an impingement oven at 450F (232C) with air velocity of 1.4 m/s 43% humidity for 5 to 35 minutesSalmonella survivors can be predicited by the model: 1.0031- 0.6589(time)+0.008 (time x mass) = ln (survivor CFU/initial CFU) Where time is in minutes and mass is in gramsMurphy, R.Y., K.H. Driscoll, L.K. Duncan, T. Osaili, and J.A. Marcy. 2004. Thermal lethality of Salmonella in chicken leg quarters processed via an air/stream impingement oven. Journal of Food Protection. 67 (3) 493-498.B Salmonella and L. monocytogenes survival during cooking processCooking times and internal temperatures of meat products to achieve lethalityAMI Process Lethality Equation calculates f-values for individual processes based upon cooking and cooling times and temperatures. Access AMI Process Lethality Equation at:  HYPERLINK "http://www.amif.org/factsand.htm" http://www.amif.org/factsand.htmB Survival of L. monocytogenes and SalmonellaGround chicken thigh and leg meat cooked in bag (10.3% fat)1 log of Salmonella destroyed at these times and temperatures:Murphy, R.Y., T. Osaili, L.K. Duncan, and J.A.Marcy. 2004. Thermal inactivation of Salmonella andListeria monocytogenes in ground chicken thigh/leg meat and skin. Poultry Science. 83. 1218-1225.CSalmonellaListeria5543.7638.9457.513.669.67605.722.0462.51.621.0165.55.3067.5.19.1070.07.04Ground chicken skin and fat (47%) cooked in bag5543.334.0557.514.0910.19607.313.9562.52.211.3765.79.4167.5.23.1370.09.05CookingB Salmonella and L. monocytogenes survival during cooking processCooking cooked beef, roast beef, and cooked corned beef productsTime and temperature combinations to meet either a 6.5 or a 7.0 log reduction in Salmonella.MPI Regulations, Section 381.17(a) Appendix A to FSIS Compliance Guidelines Access Appendix A, on internet at:  HYPERLINK "http://www.fsis.usda.gov/oa/fr/95033f%2Da.htm" www.fsis.usda.gov/oa/fr/95033f%2Da.htmB Salmonella and L. monocytogenes survival during cooking processFully cooking ground beef pattiesUSDA FSIS regulations state that fully cooked patties should reach an instantaneous internal temperature of 160F (71C).MPI Regulations, Section 318.23(b)(1)(i) Access on internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 Cooking cured and non-cured poultry productsPoultry products should be cooked to specific time and temperature combinations based upon fat content of the product. FSIS. March 2005 Compliance Guides. Time-temperature tables for cooking ready-to-eat poultry products Access on internet at:  HYPERLINK "http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf" http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdfCookingB Contamination with Trichinella spiralisCooking pork chops in a conventional or convection oven or flat grill to an internal temperature of 151(F (66(C)Pork cooked to an internal temperature of at least 151(F (66(C) using a conventional or convection oven or flat grill rendered the trichina non-infectious. Kotula, A.W., K.D. Murrell, L. Acosta-Stein, L. Lamb, and L. Douglas. 1983. Destruction of Trichinella spiralis during cooking. Journal of Food Science. 48 (3) 765-768.B Contamination with Trichinella spiralisCooking pork chops with microwave ovens up to an internal temperature of 180F (82C)When using microwaves to cook meat, a consistent temperature cannot be guaranteed and therefore does not necessarily render trichina non-infectious. At the maximum final temperature 180F (82C) there will still be cold spots where the trichina can survive.ReheatingB  Survival of C. perfringerns vegetative cellsReheating vacuumized, cooked beef to internal temperature of 149F (65C)Reheating product to an internal temperature of 149F (65C) before consumption will kill vegetative cells preventing a hazard.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/5992.pdf" Juneja, V.K., B.S. Marmer, and A.J. Miller. 1994. Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef. Journal of Food Protection. 57 (5) 393-398. ReheatingB Survival of C. perfringerns vegetative cellsHeating previously cooked ground beef containing 0.15% to 0.3% sodium pyrophosphate to 149F (65C) When ground beef containing 0.15% to 0.3% sodium pyrophosphate is heated to 149F (65C) for 30 seconds 8 log units of C. perfringens are destroyed. HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6583.pdf" Juneja, V.K., B.S. Marmer. 1998. Thermal inactivation of Clostridium perfringens vegetative cells in ground beef and turkey as affected by sodium pyrophosphate. Food Microbiology. 15 (3) 281-287.Heating previously cooked turkey containing 0.15% to 0.3% sodium pyrophosphate to 140F (60C)When turkey containing 0.15% to 0.3% sodium pyrophosphate is heated to 140F (60C) for 30 seconds 8 log units of C. perfringens are destroyed.Post-cooking InterventionB Growth of Clostridium sporogenesCooked beef treated with a 75 ppm solution of nisin vacuum packaged and stored up to 70 days at 39.2F (4C) or 50F (10C)In all treatments, C. sporogenes decreased 1 to 2 log units with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50F (10C) showed increased cell counts with a growth of 2 log units. Hague, M.A., C.L. Kastner, D.Y.C. Fung, K. Kone, and J.R. Schwenke. Use of Nisin and Microwave Treatment Reduces Clostridium sporogenes outgrowth in Precooked Vacuum-Packaged Beef. 1997. Journal of Food Protection. 60(9) 1072 1074. Post-cooking InterventionB Growth of Clostridium sporogenesCooked beef microwaved to raise the surface temperature to 95F(35C) to 131F (55 C) vacuum-packaged and stored up to 70 days at 39.2F (4C) or 50F (10C)In all treatments, C. sporogenes decreased 1 to 2 log units with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50F (10C) showed increased cell counts with a growth of 2 log units.Hague, M.A., C.L. Kastner, D.Y.C. Fung, K. Kone, and J.R. Schwenke. (continued)Cooked beef both treated with a 75 ppm solution of nisin and microwaved to a surface temperature at 95F(35C) to 131F (55 C) vacuum-packaged and stored up to 70 days at 39.2F (4C) or 50F (10C).In all treatments, C. sporogenes decreased 1 to 2 log units with in the first 21 days of storage and remained unchanged to 70 days. Only no treatment at 50F (10C) showed increased cell counts with a growth of 2 log units.Post-cooking InterventionB Growth of L. monocytogenesFrankfurters and cooked ham innoculated with Pediococcus acidilactici and Lactobacillus casei, and Lactobacillus paracasei then vacuum packaged and stored at 5C (45F) for 28 daysThe lactic acid bacteria inhibited L. monocytogenes growth for the 28 days. In the frankfurters approxamity 1 log decrease of L. monocytogenes was found. Overall, pH dropped from about 6.5 to 4.6 in the frankfurters and 5.7 in the ham. Amezquita, A. and M.M Brashears. 2002. Competitive Inhibition of Listeria monocytogenes in Ready-to-Eat Meat Product by Lactic Acid Bacteria. Journal of Food Protection. 65 (2) 316-325. Post cook holding, pre chillingB Salmonella spp. lag timesCooked ground chicken breast meat, held at 77F (25C)11 strains of Salmonella spp. showed lag times of 2.2 hours to 3.09 hours when held at 77F (25C).Oscar, T.P. 2000. Variation of lag time and specific growth rate among 11 strands of Salmonella inoculated onto sterile ground chicken breast burgers and incubated at 25C. Journal of Food Safety. 20 (4) 225-236.B  Growth of C. perfringensChili cooked to 167F (75C) quickly cooled to 90F (32.2C) and held for up to 6 hoursThere was 0.5 log growth of C. perfringens in 6 hours at 90F (32.2C). Blankenship, L.C., S.E. Craven, R.G. Leffler, and C. Custer. 1988. Growth of Clostridiun perfringens in cooked chili during cooling. Applied and Environmental Microbiology. 54 (5) 1104-1108. Chili cooked to 167F (75C) quickly cooled to 95F (35C) to 110F (43.3C) and held for up to 6 hoursThere was no log growth of C. perfringens in 2 hours in this temperature range, however in 6 hours there was 2 to 3 log growth when kept at 95F (35C) to 110F (43.3C). Post cook holding, pre chillingB  Growth of C. perfringensChili cooked to 167F (75C) quickly cooled to 80F (26.7C) or 70F (21.1C) and held for up to 6 hoursThere was no log growth of C. perfringens in 6 hours at either 80F (26.7C) or 70F (21.1C). Blankenship, L.C., S.E. Craven, R.G. Leffler, and C. Custer. 1988. (Continued)Post packaging heat treatmentB  L. monocytogenes survivalFully cooked RTE turkey breasts packaged in .08 mm film heated in 96C waterL. monocytogenes was reduced by 1 log unit in 2 minutes, 2 log units in 5 minutes, 3.5 log units in 10 minutes, 5 log units in 20 minutes, 6 log units in 40 minutes, and 7 log units in 50 minutes.Murphy, R.Y., L.K. Duncan, K.H. Driscoll, J.A. Marcy, and B.L. Beard. 2003. Thermal inactivation of Listeria monocytogenes on ready-to-eat turkey breast meat products during postcook in-package pasteurization with hot water. Journal of Food Protection. 66 (9) 1618-1622.Chilling process after cookingB- C. perfringens growth during chilling processCooked, cured meat productsDetermine log changes in C. perfringens at various chilling times and temperatures.To use prediction model, based upon research by V.K. Juneja, go to:  HYPERLINK "http://www.arserrc.gov/mfs/pathogen.htm" http://www.arserrc.gov/mfs/pathogen.htm Ready-to-eat turkey cooled from 120F (48.9C) to 55F (12.8C) in 6 hoursThere was no log growth of C. perfringens. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/SteelPS80%20(6)%20813-816.pdf" Steel, F.M., and K.H. Wright. 2001. Cooling rate effect on outgrowth of Clostridium perfringens in cooked ready-to-eat turkey breast roast. Poultry Science. 80 (6) 813-816. Chilling process after cookingB- C. perfringens growth during chilling processReady-to-eat turkey cooled from 120F (48.9C) to 55F (12.8C) in 6 hoursThere was 0.75 log growth of C. perfringens.Steel, F.M., and K.H. Wright. 2001. (Continued)Ready-to-eat turkey cooled from 120F (48.9C) to 55F (12.8C) in 6 hoursThere was 1.25 log growth of C. perfringens.Cooked, uncured ground turkey chilled from 120F (48.9C) to 55F (12.8C) in 6 hours. There was 2.25 to 2.44 log units growth of C. perfringens in the 6 hours of chilling. Kalinowski, R.M., R.B. Tompkin, P.W. Bodnaruk, W.P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) 1227-1232.Cooked, uncured ground turkey with no salt or with 1 to 3% salt held at 80F (26.7C) to 120F (48.9C) for up to 6 hoursThere was log growth of 1.4 to 5.2 units of C. perfringens in 6 hours. 1 to 3% salt increased the lag time 2 hoursCooked, cured ground turkey chilled from 120F (48.9C) to 80F (26.7C) in 6 hours. There was no log growth of C. perfringens in the 6 hours of chilling.Chilling process after cookingB- C. perfringens growth during chilling processCooked, cured ground turkey chilled from 130F (54.4C) to 45F (7.2C) in 24 hours.There was 3.7 log growth of C. perfringens in 24 hours. 2.66 log growth of C. perfringens occurred between 95F (35C) to 52F (11.1C) durring the second 12 hours.Kalinowski, R.M., R.B. Tompkin, P.W. Bodnaruk, W.P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) 1227-1232.Cooked, cured ground turkey with no salt or with 1 to 3% salt held at 100F (37.8C) to 120F (48.9C) or below 90F (32.2C) for up to 6 hours There was log growth of 2.6 to 4.1 units of C. perfringens in 6 hours. There was no log growth below 90F (32.2C) in 6 hours. 1 to 3% salt increased the lag time 3 hours With 3% salt, inoculation dropped below detection level after 1 hourCooked ground beef cooled from 130F (54.4C) to 45F (7.2C) in 12 hoursThere was no log growth of C. perfringens. HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6078.pdf" Juneja, V.K., O.P. Snyder Jr, and M. Cygnarowicz-Provost. 1994. Influence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef. Journal of Food Protection. 57 (12) 1063-1067.Cooked ground beef cooled from 130F (54.4C) to 45F (7.2C) in 15 hoursThere was 1 log growth of C. perfringens.Cooked ground beef cooled from 130F (54.4C) to 45F (7.2C) in 18 hoursThere was 5 log growth of C. perfringens.Chilling process after cookingB  Growth of Bacillus cerus, Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. Chilling cooked ground beef from 126F (52.4C) to 45F (7.2C) within 21 hoursProduct cooled from 126F (52.4C) to 45F (7.2C) with in 21 hours showed no log increase of Clostridium botulinum, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6391.pdf" Juneja, V.K., O.P. Snyder, and B.S. Marmer Jr. 1997. Potential for growth from spores of Bacillus cerus and Clostridium botulinum and vegetative cells of Staphylococcus aureus, Listeria monocytogenes, and Salmonella serotypes in cooked ground beef during cooling. Journal of Food Protection. 60 (3) 272-275.B Clostridium perfringens growth of heat resistant spores before fully chilled Cooling from 140F (60C) to 50F (10C) at a constant rateTemperature must constantly decrease at a rate of 10C/hour from 140F (60C) to 50F (10C) to prevent growth of heat resistant spores.Shigehisa, T., T. Nakagami, and S. Taji. 1985. Influence of heating and cooling rates on spore germination and growth of Clostridium perfringens in media and roast beef. Japanese Journal of Veterinary Science. 47 (2) 259-267.Holding meat products below 59F (15C)C. perfringens does not grow in meat products at temperatures below 59F (15C).Labbe, R.G., and C.L. Duncan. 1974. Sporulation and enterotoxin production by Clostridium perfringens type A under conditions of controlled pH and temperature. Canadian Journal of Microbiology. 20: 1493-1501.Chilling process after cookingB Clostridium perfringens growth of heat resistant spores before fully chilledHolding meat products below 68F (20C)Lowest temperature of growth for C. perfringens is 68F (20C).Rey C.R., H.W. Walker, and P.L. Rohrbaugh. 1975. The influence of temperature on growth, sporulation, and heat resistance of spores of six strains of Clostridium perfringens. Journal of Milk and Food Technology. 38:461-465.B  Growth and toxin production of C. botulinumHolding meat products below 36F (2.2C) and aw is 0.94 or less.C. botulinum does not grow at 36F (2.2C) or lower, and the minimum aw is 0.94. Sperber, W.H., 1982. Requirements of Clostridium botulinum for growth and toxin production. Food Technology. 36 (12) 89-94. B  Clostridium perfringens growth in temperature abused productTemperature abuse (82F(28C)) of cooked beef productTemperature abuse of refrigerated products for 6 hours did not permit C. perfringens growth.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/5992.pdf" Juneja, V.K., B.S. Marmer, and A.J. Miller. 1994. Growth and sporulation potential of Clostridium perfringens in aerobic and vacuum-packaged cooked beef. Journal of Food Protection. 57 (5) 393-398.  Chilling process after cookingB Clostridium perfringens growth and toxin formation Ready-to-eat roast beef, cooked beef and corned beef products, fully cooked, partially cooked, and char-marked meat patties, and certain partially cooked and ready-to-eat poultry productsEstablishments are required by FSIS to meet the stabilization performance standards for preventing the growth of spore-forming bacteria.Appendix B, to FSIS Compliance Guidelines Access on internet at:  HYPERLINK "http://www.fsis.usda.gov/oa/fr/95033F-b.htm" www.fsis.usda.gov/oa/fr/95033F-b.htm Meat and Poultry Regulations, Sections 9 CFR 318.17(a)(2)  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 FSIS Directive 7370.2, on the internet:  HYPERLINK "http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir7370.2.pdf" http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir7370.2.pdfBrine ChillB Yersinia enterocolita, L. monocytogenes, and Staphylococcus aureus survival and growth in recycled chiller brines.Using brine solutions from 0.5% to 20% sodium chloride, and temperatures from 10.4F (12C) to 82.4F (28C)For Y. enterocolitica: At 9% NaCl, growth was prevented at any temperature. At 19F (7C), growth prevention was more likely than pathogen death, suggesting a protective effect at lower temperatures. For L. monocytogenes: Lethal or static conditions were observed at >9% NaCl. Lowering temperature appeared to enhance survival. For S. aureus, death was observed at 9% NaCl or higher, and at 41F (5C) or lower. The times, temperatures, and salt concentrations specified in Meat & Poultry Inspection Bulletin 83-16 are sufficient to prevent these three pathogens from growing, but may not cause death of pathogens.Miller, A. J., J. E. Call, and B. S. Eblen. 1997. Growth, injury and survival potential of Yersinia enterocolitica, L. monocytogenes, and Staphylococcus aureus in brine chiller conditions. Journal of Food Protection. 60 (11) 1334-1340. MPI Bulletin 83-16Post cooking handlingB S. aureus, Salmonella spp. and L. monocytogenes contaminationExposing product (opening packages) after product is cooked; surface rubbed with spices S. aureus increased in some cases but were not consistent. There were no positive Listeria spp. or Salmonella spp. Michel, M.E., J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772.Temperature control and storage after cookingB Survival and growth of C. perfringensHolding beef gravy at various temperatures ranging from 40(F (4.44(C) to 125(F (51.3(C)40(F (4.44(C) to 60(F (15.6(C) stabilization or slow death over 5 days.Hall, H.E., and R. Angelotti. 1965. Clostridium perfringens in meat and meat products. Applied Microbiology. 13 (3) 352-357.65(F (18.3(C) 2 log growth in 4 days.70(F (21.1(C) 2 log growth in 3 days.75(F (23.9(C) 2 log growth in 2 days.80(F (26.7(C) 2 log growth in 1 day.85(F (29.4(C) to 95(F (35(C) 2 log growth in less than 24 hours.115(F (46(C) 2 log growth in less than 4 hours.120(F (49(C) while vegetative cells are destroyed, spores are shocked and will germinate leading to a 2 log increase in 4 days.125(F (51.6(C) there were no log changes in 5 days.B Survival and growth of C. perfringensCooked, uncured ground turkey held at 33F (0.6C) to 50F (10C) for up to 7 days C. perfringens was reduced 1.25 to 1.9 log units when stored for 24 hours and 2.3 to 2.75 log units when stored for 7 days. Kalinowski, R.M., R.B. Tompkin, P.W. Bodnaruk, W.P. Pruett, Jr. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. Journal of Food Protection. 66(7) 1227-1232.Temperature control and storage after cookingB- Staphylococci aureus, Salmonella typhimurium, and Clostridium perfringens growth during hot holding of roast beefFully cooked roast beef holding temperature at 120F (48.8C) or warmer When holding meat at 120F (48.8C) Staphylococci aureus was reduced approximately 3 log units in 6 hours and Salmonella typhimurium was reduced < 3 log units in 24 hours.Brown, D.F., and R.M. Twedt. 1972. Assessment of the sanitary effectiveness of holding temperature of beef cooked at low temperature. Applied Microbiology. 24 (4) 599-603.Fully cooked roast beef holding temperature at 122F (50C)When holding meat at 122F (50C) Salmonella typhimurium was reduced 1 log unit in 12 hours, and 3 log units in 18 hours.Fully cooked roast beef holding temperature at 124F (51.1C)When holding meat at 124F (51.1C) Salmonella typhimurium was reduced 2 log units in 6 hours, and 4 log units in 12 hours. Clostridium perfringens was reduced > 1 log unit in 18 hours.Fully cooked roast beef holding temperature at 128F (53.3C)When holding meat at 128F (53.3C) Salmonella typhimurium was reduced > 4 log units in 6 hours. Clostridium perfringens was reduced 2-3 log units, below detection limits in 6 hours.B  Yersinia enterocolitica growthStorage of cooked beef, or pork roasts at 45F (7C)Y. enterocolitica can increase 7 log units in 10 days at 45F (7C).Hanna, M.O., J.C. Stewart, Z.L. Carpenter, D.L. Zink, and C. Vanderzant. 1977. Development of Yersinia enterocolitica on raw and cooked beef and pork at different temperatures. Journal of Food Science. 42: 1180-1184.Temperature control and storage after cookingB C. botulinum toxin productionBeef stew held at 34F (1C), 36F (2C), or 38F (3C) for up to 104 daysC. botulinum toxin was detected between 14 and 31 days when the stew was held at 38F (3C). No toxin was detected at 104 days when held at 34F (1C) or 36F (2C).Schmidt, C.F., R.V. Lechowich, and J.F. Folinazzo. 1961. Growth and toxin production by type E clostridium botulinum below 40F. Journal of Food Science. 26(6) 626-630.B C. botulinum toxin production, L. monocytogenes, and enterotoxigenic E. coli growthStorage of products at less than 41F (5C)C. botulinum type E grew and produced toxin in beef stew at 38F(3.3C) within 31 days. L. monocytogenes is capable of growth at 40F (4C) and 43F (6C) in milk and lamb. Enterotoxigenic E. coli were able to grow and produce toxin at 40F (4C) in broth and broth with cream. Palumbo, S.A. 1986. Is refrigeration enough to restrain foodborne pathogens? Journal of Food Protection. 49(12) 1003-1009.B Survival of E. coli O157:H7 and Listeria monocytogenesBroth held at 18F (-28C), 0F (18C) or 23F (5C) for up to 21 days E. coli O157:H7 decreased 0.5 log units at 18F (-28C), and 1.5 log units at 0F (18C) in 7 days and remained constant for 21 days. There was no decrease in 21 days at or 23F (5C) L. monocytogenes showed less than 0.5 log reduction in 21 days at all three temperatures. Chou, C.C., S.J. Cheng, Y.C. Wang, and K.T. Chung. 1999. Behavior of Escherichia coli O157:H7 and Listeria monocytogenes in tryptic soy broth subjected to various low temperature treatments. Food Research International. 32 (1) 1-6.Temperature control and storage after cookingB Survival of E. coli, Staphylococcus aureus and SalmonellaSlurries made from commercially available chicken, beef and turkey pot pies held for 18 hours at 95F (35C)Salmonella grew when the pH of the slurry was greater than 4.0 E. coli and Staphylococcus aureus grew when the pH was greater than 4.5.Dack, G.M., and G. Lippitz. 1962. Fate of Staphylococci and enteric microorganisms introduced into slurry of frozen pot pies. Applied Microbiology. 10 (5) 472-479.B Campylobacter jejuni growth and survivalStore cooked ground chicken at 40(F (4(C)Campylobacter jejuni decreased 1 to 2 log units over 17 days.Blankenship, L.C., and S.E. Craven. 1982. Campylobacter jejuni survival in chicken meat as a function of temperature. Applied and Environmental Microbiology. 44 (1) 88-92.Store cooked ground chicken at 73(F (23(C)Campylobacter jejuni decreased 2.5 to 5 log units over 17 days.Store cooked ground chicken at 99(F (37(C)Campylobacter jejuni increased 1 to 2 log units over the first 4 days then decreased 1 log unit by day 17 for an over all 1 log unit change or no change.Store cooked ground chicken at 109(F (43(C)Campylobacter jejuni decreased 5 to 6 log units in 10 to 17 days.Packaging and/or StorageB  Growth of Bacillus cereus, C. perfringens, E. coli, S. typhimurium, and S. aureusChopped ham, sliced and vacuum packed, stored at 40F (4C) for 24 hoursThere was no log change in C. perfringens, E. coli, S. typhimurium, and S. aureus, however, B. cereus decreases 1.5 log units.Stiles, M.E., and L.-K. Ng. 1979. Fate of pathogens inoculated onto vacuum-packaged sliced hams to simulate contamination during packaging. Journal of Food Protection. 42 (6) 464-469.Chopped ham, sliced and vacuum packed, stored at 70F (21C) for 24 hoursC. perfringens decreased by 1 log units, the other pathogens tested all increased 0.5 to 3 log units.Chopped ham, sliced and vacuum packed, stored at 86F (30C) for 24 hoursAll pathogens tested increased 3.5 to 6.5 log units.Chopped ham, sliced and vacuum packed, stored at 40F (4C) for 30 daysThere was no log change in the pathogens tested except there was a 2 log unit decrease in B. cereus, and C. perfringens.Chopped ham, sliced and vacuum packed, stored at 50F (10C) for 30 daysThere was 1 to 2.5 log unit decreases in all pathogens tested except E. coli, which showed a 2.5 log growth.Packaging and/or StorageB  Growth of E. coli, S. typhimurium, and S. aureusChopped ham, sliced and vacuum packed, stored at 40F (4C) for 24 hoursThere was a 0.5 log decrease in E. coli, and S. typhimurium. There was no log change in S. aureus. Stiles, M.E., and L.-K. Ng. 1979. Fate of enteropathogens inoculated onto chopped ham. Journal of Food Protection. 42 (8) 624-630.Chopped ham, sliced and vacuum packed, stored at 70F (21C) for 24 hoursThere was a 2.5 log increase in E. coli, there was a 1 log increase in S. typhimurium, and a 1.5 to 3 log increase in S. aureus. Chopped ham, sliced and vacuum packed, stored at 86F (30C) for 24 hoursThere was a 2.5 log increase in E. coli, and S. typhimurium. There was greater than 6 log growth in S. aureus.B  Growth of S. typhimurium, S. aureus, and C. perfringensCooked roast beef stored in air at 40F (4.4C) for 42 daysThere was no log growth for S. typhimurium, S. aureus, or C. perfringens at 40F (4.4C) for up to 42 days.Hintlian, C.B., and J.H. Hotchkiss. 1987. Comparative growth of spoilage and pathogenic organisms on modified atmosphere-packaged cooked beef. Journal of Food Protection. 50 (3) 218-223.Cooked roast beef stored in air at 40F (4.4C) for 0 to 35 days then at 55F (12.8C) for 7 daysThere was >5 log increase for S. typhimurium, S. aureus, and C. perfringens after the 7 days at 55F (12.8C).Cooked roast beef stored in 75% CO2, 10% O2, 15% N2 at 40F (4.4C) for 42 daysThere was no log growth for S. typhimurium, S. aureus, or C. perfringens at 40F (4.4C) for up to 42 days.Cooked roast beef stored in 75% CO2, 10% O2, 15% N2 at 40F (4.4C) for 0 to 35 days then at 55F (12.8C) for 7 daysThere was >5 log increase for S. typhimurium, and 1 to 2 log increase of S. aureus and C. perfringens after the 7 days at 55F (12.8C).Packaging and/or StorageB Growth of Escherichia, Shigella,Proteus Klebsiella, Bacillus,and Clostridium perfringens,Water activity (aw) level at or below 0.95 such as some fresh meat, and cooked sausages, also foods containing approximately 40% sucrose or 7%NaClThese pathogens will be inhibited at or below these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. B Growth of Salmonella, Vibrio, C. botulinum, some molds and yeasts Water activity (aw) level at or below 0.91 such as some cured meat, like hams,and foods containing 55% sucrose or 12% NaCl B Listeria monocytogenes, Aeromonas hydrophilia, and Yersinia enterocolitica growthPackaging sliced roast beef with controlled CO2 atmosphere (saturated)When packaged with a controlled CO2 atmosphere there is less than 1 log unit of growth when stored at 29(F (1.5(C) for 1,000 hours (>41 days).Hudson J.A., S.J. Mott, and N. Penney. 1996. Growth of Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica on vacuum and saturated carbon dioxide controlled atmosphere-packaged sliced roast beef. Journal of Food Protection. 57 (3) 204-208.Vacuum packaging sliced roast beefWhen vacuum packaged there is a 4 log growth when stored at 29(F (1.5(C) for 1,000 hours (>41 days).Packaging and/or StorageB Growth of mesophiles and psychrotrophs Packaging roast beef with controlled CO2 atmosphere (saturated)Mesophiles and psychrotrophs grew 1.5 log units over 21 days. McDaniel, M.C., J.A. Marchello, and A.M. Tinsley. 1984. Effect of different packaging treatments on microbiological and sensory evaluation of precooked beef roasts. Journal of Food Protection. 47 (81) 23-26.Packaging roast beef with controlled (15%) CO2 and (30%) O2, (55%) N2 atmosphereMesophiles grew 2.5 log units and psychrotrophs grew 4.5 log units over 21 days.Vacuum packaging sliced roast beefMesophiles grew 4 log units and psychrotrophs grew 4.5 log units over 21 days.B C. perfringens, S. aureus, E. coli, S. typhimurium, and L. monocytogenes survival and growth on vacuum packaged roast beefCooked roast beef slices, vacuum packaged and stored at 37(F (3(C) for 70 days Despite some decreases in counts (as much as 2 log units in some cases) C. perfringens, S. aureus, E. coli, S. typhimurium, and L. monocytogenes were detectable for the entire 70 days and a hazard is likely to occur if product is contaminated after cooking. Michel, M.E., J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772.Packaging and/or StorageB Growth of S. aureus, Y. enterocolitica, B. cereus, S. typhimurium and S. enteritidisSliced, vacuum-packaged bologna S. aureus showed a 6 log growth over 28 days when stored at 54(F (12(C).Nielsen, H.-J.S., and P. Zeuthen, 1984. Influence of lactic acid bacteria and the overall flora on development of pathogenic bacteria in vacuum-packed, cooked emulsion-style sausage. Journal of Food Protection. 48 (1) 28-34.S. aureus showed a 1.5 log growth over 28 days when stored at 46(F (8(C).Y. enterocolitica showed less than 2 log growth at 46(F (8(C) and less than 1 log growth at 41(F (5(C) over 28 days.S. typhimurium showed a 4 log growth in 9 days when stored at 59F (15C).B. cereus and S. enteritidis does not grow at 50(F (10(C) or less.B Growth of C. perfringensCured hot dogs vacuum packaged C. perfringens showed no growth over 28 days at 54(F (12(C), or 50(F (10(C).B Listeria monocytogenes survival and growthVacuum-packaged frankfurters stored 20 days at 40(F (4(C) L. monocytogenes multiplied > 1 log unit the first 10 days and another 1 log unit in the second 10 days. A hazard is likely due to the favorable environment the vacuum packaging creates.Buncic, S., L. Paunovic, and D. Radisic. 1991. The fate of Listeria monocytogenes in fermented sausages and in vacuum-packaged frankfurters. Journal of Food Protection. 54 (6) 413-417. Packaging and/or StorageB Listeria monocytogenes survival and growthAll-beef wiener exudate inoculated with 100 AU pediocin AcH, or 4 log units of Pediococcus acidilactici H stored at 40(F (4(C) for 29 daysL. monocytogenes decreased 1 to 2 log units with either of these treatments.Yousef, A.E., J.B. Luchansky, A.J. Degnan, and M.P. Doyle. 1991. Behavior of Listeria monocytogenes in wiener exudates in the presence of Pediococcus acidilactici H or Pediocin AcH during storage at 4 or 25(C. Applied and Environmental Microbiology. 57 (5) 1461-1467.All-beef wiener exudate stored at 40(F (4(C) for 29 daysL. monocytogenes decreased 0.61 to 3.8 log units in 29 days. All-beef wiener exudate inoculated with 100 AU pediocin AcH, or 4 log units of Pediococcus acidilactici H stored at 77(F (25(C) for 5.8 daysL. monocytogenes decreased 3 to 4 log units with either of these treatments.All-beef wiener exudate stored at 77(F (25(C) for 5.8 daysThere was great variation in L. monocytogenes activity. pH < 4.4 = 2 to 4.2 log reduction. pH > 4.5 = 1.7 to 3.6 log increase. Packaging and/or StorageB - Listeria monocytogenes survival and growthCooked ham, chicken breast and luncheon meats packaged in 30% CO2/ 70% N2 or vacuum packaged and held 35 days at 44.6F (7C)L.monocytogenes grew 7 log units in 35 daysBeumer, R.R., M.C. te Giffel, E. de Boer and F.M. Rombouts. 1996. Growth of Listeria monocytogenes on sliced cooked meat products. Food Microbiology. 13 (4) 333-340. Saveloy (fermented sausage) and Coburger ham (raw) packaged in 30% CO2/ 70% N2 or vacuum packaged and held at 32F (0C) for 6 weeksL.monocytogenes did not grow and fell below detection level during the storage time. B Listeria monocytogenes survivalStorage at 16F (9C) to 12F (11C) up to 14 daysL. monocytogenes culture sustained 44-46% injury in the first 24 hours, however all of the injury was reversible upon thawing.Flanders, K.J., C. W. Donnelly. 1994. Injury, resuscitation and detection of Listeria spp. from frozen environments. Food Microbiology. 11 (6) 473-480.Storage in phosphate buffer for 1 month at -18C (-0.4F) or -198C (-324.4F) (liquid nitrogen)Storage at -18C resulted in 87 % death and 79% injury. Stroage at -198C for 1 month resulted in little or no injury or death. Freezing at -198C then storage at -18C resulted in 60% death and 36% injuryEl-Kest, Souzan E., Ahmed E. Yousef, and Elmer H. Marth. 1991. Fate of Listeria monocytogenes During Freezing and Frozen Storage. Journal of Food Science. 56 (4) 1068-1071Packaging and/or StorageB Listeria monocytogenes growthPork white pudding or Roulade slices (both ph 6.2, aw = 0.975 and 0.98 respectively) held at temperatures between 23F (-5C) and 114F (45.5C)If temperature is below 48F (9C) growth rate is predicted by:  EMBED Equation.3   EMBED Equation.3  If temperature is greater than 48F (9C) growth rate is predicted by:  EMBED Equation.3   EMBED Equation.3  These equations cannot be extrapolated to other pH or aw values. Membr, J., M. Kubaczka, J. Dubois, and C. Chn. 2004. Temperature effect on Listeria monocytogenes growth in the event of contamination of cooked pork products. Journal of Food Protection. 67 (3) 463-469.B C. perfringens and S. aureus growthVacuum packaged cooked roast beef stored at 37(F (3(C) for 70 daysC. perfringens showed a 2 log decrease and S. aureus showed no log change in 70 days of storage.Michel, M.E., J.T. Keeton, and G.R. Acuff. 1991. Pathogen survival in precooked beef products in processing. Journal of Food Protection. 54 (10) 767-772.B C. perfringens growthVacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 1, 2, or 3% NaCl stored at 40F (4C)There was no C. perfringens log increase at 40F (4C).  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf" Juneja, V.K., and B.S. Marmer. 1996. Growth of Clostridium perfringens from spore inocula in sous-vide turkey products. Journal of International Food Microbiology. 32 (1-2) 115-123.  Packaging and/or StorageB  C. perfringens growthVacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 1, 2, or 3% NaCl stored at 59F (15C)There was no C. perfringens log increase at 59F (15C) with 3% NaCl for 28 days. However, 1 and 2 % NaCl showed 2 to 4 log increase over 28 days after the first 3 days when there was no growth.J uneja, V.K., and B.S. Marmer. 1996. (continued)Vacuum-packaged, cook-in-bag turkey pH 6, 0.3% sodium pyrophosphate and 1, 2, or 3% NaCl stored at 82F (28C)There was no C. perfringens log increase at 82F (28C) for 8 hours, however in 28 days there was >5 log increase in all three formulations. Vacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 68F (20C)C. perfringens grew >3 log units at 68F (20C) with sodium lactate, there was no log increase with calcium lactate.Aran, N. 2001. The effect of calcium and sodium lacatates on growth from spores fo Bacillus cereus and Clostridium perfringens in a sous-vide beef goulash under temperature abuse. International Journals of Food Microbiology. 63 (1-2) 117-123. B - C. perfringens and B. cereus growthVacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 68F (20C)There was no log increase of B. cereus in 28 days with 3% sodium lactate or 1.5% or 3% calcium lactate. There was a 1 log increase of B. cereus with 1.5% sodium lactate in 28 days. There was no log increase of C. perfringens with calcium lactate in 28 days however there was a 3 log increase when sodium lactate was used. Packaging and/or StorageB - C. perfringens and B. cereus growthVacuum-packaged beef goulash 1.6% NaCl, 5.5 pH, 1.5% or 3.0% sodium lactate or calcium lactate stored at 59F (15C)There was no log increase of B. cereus in 28 days at 59F (15C). There was no log increase of C. perfringens when calcium lactate or 3% sodium lactate was used, however there was a 3 log increase when 1.5% sodium lactate was used. Aran, N. 2001. (continued)StorageB Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356.B Salmonella growthCooked chicken patties stored at 25C (77F) The shortest lag time for all Salmonella strains tested was 2.2 hours, followed by log growth of 0.4 log/ hourOscar, Thomas P. 2000. Variation of Lag Time and Specific Growth Rate Among 11 Strains of Salmonella Inoculated onto Sterile Ground Chicken Breast Burgers and Incubated at 25C. Journal of Food Safety. 20 (2000) 225-236. StorageB-growth of Staphylococcus aureus, Clostridium botulinum, and Clostridium perfringens and Listeria monocytogenespH, water activity, temperature and time limitsUnless product is shelf stable, other methods must be used to prevent growth (e.g., low pH, freezing, low water activity, refrigeration temperature and time limits)FSIS. 2005. Meat and Poultry Hazards and Controls Guide. Pg. 24 http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/5100.2/Meat_and_Poultry_Hazards_Controls_Guide_10042005.pdfStorage after cookingB-growth of Listeria monocytogenesProduct temperature, pH and water activity Listeria monocytogenes can grow between the minimum and maximum Minimum Temp. 31.3F (-0.4C) pH 4.39 Water activity .92 Optimum Temp. 98.6F (37C) pH 7.0 Maximum Temp. 113F (45C) pH 9.4FSIS. 2006. Listeria monocytogenes Rule Compliance Guidelines. Pg. 12 http://www.fsis.usda.gov/oppde/rdad/FRPubs/97-013F/LM_Rule_Compliance_Guidelines_May_2006.pdf Post package pasteurization B Survival of L. monocytogenes Vacuum packaged smoked ham reheated in 195F (90.6 C) waterL. monocytogenes was reduced 3 log after 4 minutes, 3.5 log after 6 minutes, less than 4 log units after 8 minutes. Cooksey, D.K., B.P. Klein, F.K. McKeith, and H.P. Blaschek. 1993. Reduction of Listeria monocytogenes in Precooked Vacuum-Packaged Beef Using Postpackaging Pasteurization. Journal of Food Protection. 56(12) 1034-1038. Vacuum packaged smoked ham reheated in 200F (93.3 C) water L. monocytogenes was reduced less than 3.5 log after 4 minutes, 3.5 log after 6 minutes, and more than 4 log units after 8 minutes.Post package pasteurization B Survival of L. monocytogenesVacuum packaged precooked beef loins reheated in 180 F (82 C) water for 16 minutesL. monocytogenes was reduced more than 2 log units on meat surface and in broth inside package. This reduction in L. monocytogenes was maintained for 85 days after the reheating treatment.Cooksey, D.K., B.P. Klein, F.K. McKeith, and H.P. Blaschek. 1993. (continued)Fully cooked chicken breast (approximately 13 mm thick), individually vacuum-packaged, steam or hot water heated at 194F (90C).Surface L. monocytogenes was reduced 7 log units in 5 minutes.Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.B. Berrang, and J.A. Marcy. 2003. Determination of Lethality of Listeria monocytogenes in Fully Cooked Chicken Breast Fillets and Strips during Postcook In-Package Pasteurization. Journal of Food Protection. 66 (4) 578 583. Fully cooked chicken breast strips in 0.5 pound (227 grams) package (approximately 35 mm thick), vacuum-packaged, steam or hot water heated at 194F (90C).Surface L. monocytogenes was reduced 7 log units in 25 minutes.Post package pasteurization B Survival of L. monocytogenesFully cooked chicken breast strips in 1 pound (454 grams) package (approximately 44 mm thick), vacuum-packaged, steam or hot water heated at 194F (90C).Surface L. monocytogenes was reduced 7 log units in 35 minutes.Murphy, R.Y., L.K. Duncan, K.H. Driscoll, B.L. Beard, M.B. Berrang, and J.A. Marcy. 2003 (continued)Vacuum packaged smoked ham reheated in 205F (96.1C) waterL. monocytogenes was reduced 2.5 to 3 log units in 4 to 6 minutes. L. monocytogenes was reduced 3.5log units in 8 and 10 minutes.Muriana, P.M., W. Quimby, C.A. Davidson, and J. Grooms. 2002. Postpackage pasteurization of ready-to-eat deli meats by submersion heating for reduction of Listeria monocytogenes. Journal of Food Protection. 65(6) 963-969.Vacuum packaged roast beef reheated in 195F (90.6C) water. L. monocytogenes was reduced 2 to 2.5 log units in 4 to 6 minutes. L. monocytogenes was reduced 2.5 to 3 log units in 8 to 10 minutes.Vacuum packaged roast beef reheated in 200F (93.3C) water.L. monocytogenes was reduced 2.5 to 3 log units in 4 to 6 minutes. L. monocytogenes was reduced 3 to 3.5 log units in 8 to 10 minutes.Vacuum packaged roast beef reheated in 205F (96.1C) water.L. monocytogenes was reduced 2 to 2.5 log units in 4 to 10 minutes. Post package pasteurization B Survival of L. monocytogenesVacuum packaged skin-on turkey reheated in 195F (90.6C) or 200F (93.3C) water.L. monocytogenes was reduced 2 to 3 log units in 4 to 10 minutes. Muriana, P.M., W. Quimby, C.A. Davidson, and J. Grooms. 2002 (continued)Vacuum packaged skin-on turkey breasts reheated in 205F (96.1C) water.L. monocytogenes was reduced more than 1.5 log units in 4 to 10 minutes.Vacuum packaged, smoked turkey reheated in 205 F (96.1C) water.L. monocytogenes was reduced more than 2 log units after 4 minutes. L. monocytogenes was reduced greater than 3 log units after 6 minutes. L. monocytogenes was reduced 3 log units after 8 minutes.Vacuum packaged formed turkey or whole muscle turkey reheated in 205 F (96.1C) water.L. monocytogenes was reduced 2.5 to 3 log units in 4 to 8 minutes.Vacuum packaged turkey ham or netted turkey reheated in 200F (93.3C) or 205 F (96.1C) waterL. monocytogenes was reduced 3.5 log units after 3 minutes. L. monocytogenes was reduced 3 to 3.5 log units after 4 minutes.Post package pasteurization B Survival of L. monocytogenesVacuum packaged netted turkey breasts, containing sodium lactate, reheated in 200F (93.3C) water or 205 F (96.1C) waterL. monocytogenes was reduced 2 to 2.5 log units after 3 minutes. L. monocytogenes was reduced more than 2.5 log units after 4 minutes.Muriana, P.M., W. Quimby, C.A. Davidson, and J. Grooms. 2002 (continued)Vacuum packaged cracked pepper, mesquite and lemon dill turkey, reheated in 200F (93.3C) water or 205 F (96.1C) waterL. monocytogenes was reduced 1.5 to 2.5 log units after 3 minutes. B Survival of Listeria or SalmonellaFully cooked ground chicken breast products 12.7 to 63.5 mm thickness, heated at 131F (55C) to 203F (95C) for 5 seconds to 90 minutes Time to a 7 log reduction for Salmonella can be predicted by: Heating time (seconds) = 0.7986 x (product thickness mm)2 +9.9031 x (product thickness mm) + 94.428 Time to a 7 log reduction for L.isteria innocua can be predicted by: Heating time (seconds) = 0.8598 x (product thickness mm)2 +7.4653 x (product thickness mm) + 152.59Murphy, R.Y., L.K. Duncan, K.H. Driscoll, and J.A. Marcy. 2003. Lethality of Salmonella and Listeria innocua in fully cooked chicken breast meat products during postcook in-package pasteurization. Journal of Food Protection. 66 (2) 242-248.Post package pasteurization B Survival of Listeria Fully cooked chicken breast strips vacuum packaged exposed to steam or hot water at 190F (88C) for 10 to 35 minutesAfter 25 minutes there was a 2 log reduction of L. innocua and after 35 minutes a 7 log reduction. No significant difference was found in water activity or shear force. There was significantly less expressable and total moisture in the water treated products and those treated for 35 minutes.Murphy, R.Y., M.E. Berrang. 2002. Effect of steam- and hot-water post-process pasteurization on microbial and physical property measures of fully cooked vacuum-packaged chicken breast strips. Journal of Food Science. 67 (6) 2325-2329. Heat Treated, Not Fully Cooked Includes: Char-marked patties, flash-fried products, bacon ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationFormulationC Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration).Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm"http://www.ag.ohio-state.edu/~meatsci/borca2.htmAddition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.Addition of sodium nitriteSodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing.CFR 318.7(c) To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 B Pathogen survivalAddition of smoke (liquid or solid) to productsAt the manufacturers recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium.Suen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic mico-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 48. FormulationB Growth of pathogenic bacteria and moldAddition of liquid smoke to productsAll smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, while phenols do not seem to effect microbial inhibition. Milly, P.J., R.T. Toledo, S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 M17.B- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levelsThere was no growth of E. coli O157:H7 below 46.4F (8C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4F (28C) and higher grew E. coli O157:H7. Buchanan, R.L., and L.A. Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) 185-196. B Growth of L. monocytogenes, A. hydrophila, and Y. enterocoliticaAddition of smoke (liquid or solid), at the manufacturers recommended level, to products and held at 41F (5C) for up to 21 days.Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. Suan, E. B. Fernandez-Galian, and C. Aristimuo. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 393. ChoppingB E.coli O157:H7 contaminationChopping beef in a bowl chopper for 60 to 240 secondsOnce a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2) 246-251.StorageB Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356. Not Heat Treated, Shelf Stable Process Includes: dry - cured products ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationFormulationC Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration).Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm"http://www.ag.ohio-state.edu/~meatsci/borca2.htmAddition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.Addition of sodium nitriteSodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing.CFR 318.7(c) To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 B Pathogen survivalAddition of smoke (liquid or solid) to productsAt the manufacturers recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium.Suen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic micro-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 48. FormulationB Growth of pathogenic bacteria and moldAddition of liquid smoke to productsAll smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, while phenols do not seem to effect microbial inhibition. Milly, P.J., R.T. Toledo, S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 M17.B Growth of L. monocytogenes, A. hydrophila, and Y. enterocoliticaAddition of smoke (liquid or solid), at the manufacturers recommended level, to products and held at 41F (5C) for up to 21 days.Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. Suan, E. B. Fernandez-Galian, and C. Aristimuo. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 393. B Survival and growth of SalmonellaAddition of NaNO2 and KNO3 and use of starter culture or glucono-delta-lactone to lower pH to 4.8 to 5.3100 ppm NaNO2 and 150 ppm KNO3 or 50 ppm NaNO2 and 75 ppm KNO3 is adequate to produce a safe dry sausage as long as a starter culture or glucono-delta-lactone is used to lower pH to 4.8 to 5.3.Puolanne, E. 1977. Effects of reduced addition of nitrate and nitrite on the properties of dry sausage. Journal of the Scientific Agricultural Society of Finland. 49 (1) 1-106.FormulationB - E. coli O157:H7 survivalAddition of malic acid to pH 3.9The addition of malic acid and citric acid to the growth medium reduced E. coli O157:H7 4.0 log units at pH 4.2 or lower however it was still detectable at pH 3.9.Ryu, J.H., Y. Deng, L.R. Beuchat. 1999. Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids. Journal of Food Protection. 62(5) 451-455.Addition of citric acid to pH 3.9Addition of lactic acid to pH 3.9The addition of lactic acid to the growth medium reduced E. coli O157:H7 by 4 log units at pH 4.2, and 6 log units at pH 3.9 however it was still detectable at pH 3.9.Addition of acetic acid to pH 3.9The addition of acetic acid to the growth medium reduced E. coli O157:H7 by 3 log units at pH 5.1, and 4.8, 4 log units at pH 4.5, 6 log units at pH 4.2 and E. coli O157:H7 was undetected at pH 3.9 (reduction of more than 7 log units).B- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levelsThere was no growth of E. coli O157:H7 below 46.4F (8C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4F (28C) and higher grew E. coli O157:H7. Buchanan, R.L., and L.A. Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) 185-196. ChoppingB E.coli O157:H7 contaminationChopping beef in a bowl chopper for 60 to 240 secondsOnce a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2) 246-251.Fermentation B - E. coli O157:H7 survival through fermentation and dryingProduct is fermented, using starter culture, at 68-86F (20-30C), for 1-3 days, at about 90% RH, followed by drying for up to 60 days at about 85% RH.Seven commercial processes were evaluated and it was found that fermentation can result in 0.3 to 1.3 log reduction of E. coli O157:H7; not sufficient to meet the required 2 log reduction. Three models have been developed to assist estimating the time required to achieve a 2 log reduction when parameters such as water activity, pH and drying time are used.Pond, T.J., D.S. Wood, I.M. Mumin, S. Barbut and M.W. Griffith. 2001. Modeling the survival of E. coli O157:H7 in uncooked, semidry, fermented sausage. Journal of Food Protection. 64 (6) 759-766. B- Staphylococcal enterotoxin productionUsing a starter culture to reduce meat pH.Meat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997. Fermentation B Potential Staphylococcus growthFermentation to pH 5.3 or less(Fermentation Temperature (F) 60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90F (32(C). Fewer than 1000 degree hours when the highest fermentation temperature is between 90F (32(C) and 100F (38(C). Fewer than 900 degree hours when the highest fermentation temperature is greater than 100F (38(C). Drying B  Growth of many yeastsWater activity (aw) level at or below 0.87 such as fermented sausage, and foods containing approximately 65% sucrose or 15%NaClThese pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. Drying B growth of most molds (mycotogenic penicillia), Staphyloccoccus aureus, most Saccharomyces (bailii) spp. Debaromyces Water activity (aw) level at or below 0.80 These pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. (continued)B growth of halophilic bacteria, mycotoxigenic aspergilli Water activity (aw) level at or below 0.75StorageB Staphylococcus growthStorage of dry-cured hams at 36(F (2(C) in vacuum packaging.A hazard by Staphylococcus is less likely if stored just above freezing.Kemp, J.D., B.E. Langlois, K. Akers, and D.K. Aaron. 1989. Effect of storage temperature, time and method of slicing on microbial population and white film development in vacuum packaged, dry-cured ham slices. Journal of Food Science. 54 (4) 871-873.Storage of dry-cured hams at 75(F (24(C) in vacuum packaging.A bacterial hazard is likely to occur because there are no retardant conditions to slow bacteria growth. There is a 3 to 4 log increase in growth from storage at 36(F (2(C).B E. coli O157:H7 growth in ground beef productGround beef dried at 72F (22C) to near 30% moisture when stored at 40F (4C) 55% relative humidity for 2 months, NOT vacuum packagedNo hazard is posed after 2 months, in these conditions as all traces of E. coli were destroyed.  HYPERLINK "http://ww*=>   " ' S T s t u v  ' ( K L N P [ \ w x * + - Ұh!-CJmHnHujhvCJU hvCJ hv>* hvCJ( hvCJ$ *h" aCJ$ *h}UhvCJ$hv hvCJ(\ hvCJ4\ hvCJ8 hvCJ8\ hvCJ$\ h+CJ$\:*>@Rijkl   0^`0$a$gd}U$a$ ' A w  ] / F A 672 5 X^X hX]h^X pdhx^pp^p- . Z [   @ A D E n o   ; < ? @ o p codv5F5 !###$$$$$hv0JCJjh`hMCJUhv5CJ\hv5CJ\hv hvCJ$ hvCJ h!-CJmHnHu hvCJjhvCJUC5 = B T g q z Hkd$$IfTs4r'M3FOh 034 saT $$Ifa$ !!"V"###E?h^hkd$$IfTstr'M3FOh 034 saT$If$If$'$($Q$R$S$g$h$3%K%&&''''5'A'L'M'u'v'y'z'''''2(D(e(v(()I+J+r+s+t+++++++++,_,k,.-hv hv5\hv5CJ \hv5CJ8\hh0JCJjhCJU hCJjhCJUh!-CJmHnHuhv5CJ\hv0JCJj>h`hMCJUjhvCJU hvCJ2#%%%%)))++++++++++++_,`,.-/-b.c.. 8^8`$a$ h]h^.-7-b.r..///0*091L11 223z33344455 5!5T5U5h5i5555555G6R6q6z66677/87888:;K;Q;=%=U=`=o=s======>+?B???@@AAAABBBBRBBBCC[D hv6] hvCJ8hv5CJ \hv56\] hvH*hv hv5\R..//0 091:11122z3|333445 555G6H6q6r6667 8^8`77/80888::K;L;======+???@@AAAAAAA 8^8`AAAAAAABBCBCC[D\DEEEEFF0H1H"I#III\K]K 8^8` 8^8`[DqDDDEEvEEEFFoF|FFFFGGGGGH0HHHHH"I.IoIzIII#J3JJJJJJJJK\KuKKKLL(L/L>LCLELFLQLTL:MCMdMsMMMM^NsNNN^OvOOO P P hvCJ hv5\ hv6hv5CJ\hv56CJ\]hv6CJ] hv6]hvhv56\]H]KLLMM^N_N^O_O P P P PPPPPP#P$P%P&PVPPP $]^a$ ]^ 8^8` P$PPPQlUmUUUUVVVwYKZLZZZZq[r[t[u[[[[ \ \%\__*`+`]`^`_````ٷҩٷퟖ}ob}h:h b0JB*phj h:h bU h:h bjh:h bU h b5CJh b5CJ\h b hvCJ8jkh:hvUh:hv0JB*phj@h:hvU h:hvjh:hvUhv5CJ\hv hvCJ$hv5CJ8\&PPPPPPPQQFkd$$IfTs4r %U106 014 saT $$Ifa$Q"Q;QoQSESFSS$If  !$IfSSST0TlUVMB<<<<$If  !$Ifkd|$$IfTs4r %U1`06 014 saf4TVVVV1& $If  !$IfkdO$$IfTs4r %U1 0`6`` 014 saf4p2TVVWWW0kdi$$IfTs4r %U1 0 6   014 saf4p(T$IfWWWWXXXwYDZEZJZKZs[$If  !$If s[t[u[v[w[x[y[z[M@>>>>> $]^a$kd $$IfTs4r %U106 014 saf4Tz[[[[[[[[[[[[[ \ $$Ifa$ \ \%\K\h\]^OGAA66  !$If$If$$IfkdM $$IfTs4r %U106 014 saT^_______G?$$Ifkd $$IfTs4r %U1`0`6` 014 saf4T$If____``*``  !$1$If$If`````aMD>>3  !$If$If $Ifgd`kd $$IfTs4r %U1 0 6  014 saf4T```bbbbb ccEcddeeeeeeee&f-f/f9f>fLfff#g$g%gWgggigsgxggggggggggh hh7h8h_hihi iiiiijjjjWkhkkkel h b5hIc h b0J6B*]phhIc h b0JB*phj}hIc h bU hIc h bjhIc h bU h b6] h b5CJh bCab$Ifbbkd $$IfTs4r %U1`06 2014 saf4p2TbbEc{cdd  !$If$If$IfdddeMeueKE??4  !$If$If$Ifkd$$IfTs4r %U1 06 014 saf4Tueeeee&ffgE?$Ifkd$$IfTs4f r %U1 06 014 saf4T$Ifggggg5h6hKE????$If$Ifkd$$IfTs4tr %U1`0`6` 014 saf4T6h7h8h9h_hhKE??4  !$If$If$IfkdT$$IfTs4tr %U1 0 6  014 saf4ThQiRiiijjE9 3$Ifkd&$$IfTs4tr %U1 0 6 014 saf4T$Ifjkkk llmE9 3$Ifkd$$IfTs4`r %U106 014 saf4T$Ifelfl8m?mnnnnooooqqqqrrtttuvvvvxyy,yzzzzzz||}}^~_~`~!"#)8">.DHUض h&Lh bh:h b0JB*phjh:h bU h:h bjh:h bUh b5B*\phf h b6]h b jh bEmnnnn?6* 3$If $IfgdPkd$$IfTs4`r %U106 014 saf4p T$Ifnn`o@pp$If 3$IfgdPppqq@7( 3$IfgdP $IfgdPkd$$IfTs4`r %U1`0`6` 014 saf4pTq4qrrrr:kd$$IfTs4`r %U1 0 6  014 saf4pT$Ifrr:tJvv  !$If$If 3$Ifvvv1( $IfgdPkd$$IfTs4r %U1 0 6 014 saf4p2Tvvvbx^zz$If 3$If 3$Ifgd bzzzz1( 3$If $IfgdPkd$$IfTs4r %U1`06 014 saf4p2Tz|}#$%?kd$$IfTs4r %U1 06 014 saf4p T$If%FЀ  !$If$If  !3$IfV ɃKE9EEE 3$If$Ifkd$$IfTs4r %U1 06 014 saf4TɃʃ$zE<0*$If 3$If $IfgdPkdu$$IfTs4r %U1 06 014 saf4p Tz؄ąŅƅ?6 $IfgdPkdX$$IfTs4r %U1`06 014 saf4p T$If"/9C˒֒*>6=%-Nf6456z{|}֞ݞ /۳ҩhDh bH*h b6]mHsHh bmHsHh bB*CJphh:h b0JB*CJphjg(h:h bCJUh:h bCJjh:h bCJUh bB*ph h bH* h b6]h b6ƅˆ  !$If$If 3$If̉0E?3?? 3$If$Ifkd;$$IfTs4r %U1 06 014 saf4p T+kd$$IfTs4r %U1 06 014 saf4p2T$IfJp+$If  !$If 3$If1((( $Ifgdcbkd) $$IfTs4r %U106 014 saf4p2T $Ifgdcb  !$Ifgdcbkd/!$$IfTs4r %U106 2014 saf4p2TɒCkdw"$$IfTs4r %U1`0`6`` 014 saf4T$$If 01239kd\#$$IfTs4r %U1 0 6   014 saf4T 3$If$If34G  !$If  !3$If$If KE9EEE 3$If$IfkdA$$$IfTs4r %U1 06 014 saf4T nE9 3$Ifkd%$$IfTs4?r %U1`0`6` 014 saf4T$If./0Lu|Ekd%$$IfTs4?r %U1 0 6  014 saf4T$If|01Ekd&$$IfTs4r %U1`06 014 saf4T$If'fKEEE::  !$If$Ifkd'$$IfTs4br %U1 06 014 saf4T|}~Ekdb)$$IfTs4br %U1`06 014 saf4T$If 3  !$If$If3456v1+++$Ifkd8*$$IfTs4r %U1 0`6` 014 saf4p2Tv kd?+$$IfTs4r %U1 0 6  014 saf4p2T$If  !$If St?  !$If $Ifgd b$If?@kdT,$$IfTs4r %U1`0`6` 2014 saf4p2T@AB  !$If$If $IfgdPkd-$$IfTs4r %U1 0 6  2014 saf4p2T -.  !$If$If $IfgdP./kd.$$IfTs4r %U1 0 6  2014 saf4p2T/<=jkΣ2  !$If$If $IfgdC $Ifgd~ $Ifgd b/ij̣ͣ !/0Ʃǩɭ̭G|Ԯ׮,-4[\,:;< (øìÔhC6mHsHhPhC] hC6]hcbhC6mHsHhC6]mHsHhCmHsH hC] hCH* hPhC hC6 hhC hCH*hDhCH* h1KUhChC923kd=0$$IfTs4r %U1`0`6 2014 saf4p2T345ѥͦ  !$Ifgd~ $Ifgdk] $Ifgd~ͦΦkd1$$IfTs4r %U1 0 6 2014 saf4p2TΦϦЦި  !$Ifgd~ $Ifgdk] $Ifgd~kd2$$IfTs4r %U1 0 6 2014 saf4p2Tǩȩe  !$If$If $IfgdC $Ifgdkkd 4$$IfTs4r %U1`0`6` 2014 saf4p2T  !$If$If $IfgdkkdR5$$IfTs4r %U1 0 6  2014 saf4p2TG  !$If$If $Ifgdkkd6$$IfTs4r %U1`06 2014 saf4p2T-\&  !$Ifgd $Ifgd $Ifgdk&'(<1("$If $Ifgdkkd7$$IfTs4r %U1 06 014 saf4p2T<²  !$If$If)1("$If $Ifgdkkd8$$IfTs4 r %U1 06 014 saf4p2T()*ypt|#+@ºк<C LN`nLZ\>L泫 hcbh h6]h "\hmHsH h6h6mHsHhmHsHh hhC hC6hChCmHsHhC6mHsHhCmHsH hC6]hChcbhCmHsHh "\hCmHsH4)*X  !$If$If1("$If $Ifgdkkd9$$IfTs4r %U1`0`6` 014 saf4p2Tmn  !$If$Ifnop1("$If $Ifgdkkd:$$IfTs4r %U1 0 6  014 saf4p2T|/  !$If$If $Ifgdk] /0121( $Ifgdk] $Ifgdkkd;$$IfTs4r %U1 0`6` 014 saf4p2T2  !$If$IfA1( $Ifgdk] $Ifgdkkd<$$IfTs4r %U1 0 6  014 saf4p2TAº $Ifgd  !$If$If1( $Ifgdk] $Ifgdkkd=$$IfTs4r %U1`0`6` 014 saf4p2T  !$If$If1( $Ifgdk] $Ifgdkkd>$$IfTs4r %U1 0 6  014 saf4p2T $Ifgdk  !$If$If1(( $Ifgdkkd?$$IfTs4Er %U1 0 6  014 saf4p2TN $Ifgdk  !$If$If $Ifgdk] 1("$If $IfgdkkdA$$IfTs4Cr %U1`0`6` 014 saf4p2T`$& $Ifgdk  !$If$If&(*\1("$If $Ifgdkkd B$$IfTs4Cr %U1 0 6  014 saf4p2T\ $Ifgdk  !$If$IfL[l }"*+/7D`awtvLT`a &(59JK 40~尨hmHsHh hG56hG56]mHsHhG5mHsHhG5hCmHsH hC6 h "\hCh&LhC6 h&LhC h "\h hC6]hC hh h6] h6h51( $Ifgdk $IfgdkdC$$IfTs4r %U1 06 014 saf4p2T. $Ifgd  !$If$If*1("$If $IfgdkkdD$$IfTs4Cr %U1`06 014 saf4p2T*+?@[\p  !$If$If prtv1("$If $IfgdkkdE$$IfTs4Cr %U1 0`6 014 saf4p2Tva'  !$If$If'(5J1("$If $IfgdkkdF$$IfTs4Cr %U1 0 6 014 saf4p2TJKL#5  !$If$Ifkd-G$$IfTs4r %U1`0`6`  2014 saf4p2Tdz|  !$If$If $Ifgdk|~1( $Ifgdk $IfgdIc kdH$$IfTs4r %U1 0 6  014 saf4p2Tis)3<L{*1^e} "1,-78( h "\hhcbhmHsHh6mHsH h6 h6]hhmHsHh6]mHsHLZ6#  !$If$If#$%B1("$If $IfgdkkdI$$IfTs4ar %U1`06 014 saf4p2TBy  !$If$Ifyz{1("$If $IfgdkkdJ$$IfTs4r %U1 06` 014 saf4p2T*  !$If$IfkdK$$IfTs4j r %U1 06  2014 saf4p2T>  !$If$If $Ifgdk11("$If $IfgdkkdL$$IfTs4r %U1`06` 014 saf4p2T1  !$If$If -1("$If $IfgdkkdN$$IfTs4r %U1 06  014 saf4p2T-~45 $Ifgd  !$If$If56781("$If $Ifgdkkd O$$IfTs4r %U1 0`6` 014 saf4p2T8 $Ifgdk  !$If$If )*1((( $IfgdkkdP$$IfTs4r %U1 0 6  014 saf4p2T*{ $Ifgdk  !$If$If(/23]lo:IM"*6LCS`vnu")6Lz{gxKTf h b6] h b6h b h] h "\hhp h6hT )1( $Ifgd $Ifgdkkd&Q$$IfTs4r %U1 06  014 saf4p2T)*y/0 $Ifgdp  !$If$If $Ifgdk01231("$If $Ifgdkkd6R$$IfTs4r %U1`0`6` 014 saf4p2T3~  !$If$If1(( $IfgdkkdKS$$IfTs4r %U1 0 6  014 saf4p2Tn[@ $Ifgdk  !$If$If@ABC1(( $IfgdkkdRT$$IfTs4r %U1 0`6` 014 saf4p2TCu $Ifgdk  !$If$If1(( $IfgdkkdgU$$IfTs4r %U1 0 6  014 saf4p2T[\(  !$If$If()*+1("$If $Ifgdkkd|V$$IfTs4r %U1`0`6` 014 saf4p2T+\  !$If$If1( $Ifgdk] $IfgdkkdW$$IfTs4br %U1 0 6  014 saf4p2Tn $Ifgdk]  !$If$IfkdX$$IfTs4r %U1 0`6` 2014 saf4p2T"ij  !$If$If $Ifgdk] $IfgdkjkkdY$$IfTs4 r %U1 0 6``  2014 saf4p2Tkxyz{|  !$If$If $Ifgdk] $Ifgdk|}kdB[$$IfTs4 r %U1`06   2014 saf4p2T}~f  !$If$If $Ifgdkfgkd\$$IfTs4r %U1 06 2014 saf4p2TgtK  !$If$Ifkd]$$IfTs4r %U1`06 2014 saf4p2T  !$If$IfE???4  !$If$Ifkd _$$IfTs4r %U1 06 014 saf4p T Ve./ 7|nȽȶȲhv5CJ\ hvCJ hvCJ8hv hAhXhAhX6hX hjeh bh h b6]h b h b6 h^)h bh bmHsHh b6mHsHh^)h b6mHsHh^)h bmHsH3$Ifkd_$$IfTs4r %U106 2014 saf4p2T*2Ekda$$IfTs4r %U106 014 saf4T$If<Ekda$$IfTs4 r %U1`0`6 014 saf4T$If*/$Ifkdb$$IfTs4r %U1 0 6 2014 saf4p2T8o $Ifgd{o$Ifkdc$$IfTs4r %U106  2014 saf4p2T.6AKTm $$Ifa$$a$mn9 o JDD9DD  !$If$IfkdBe$$IfTs44r %U1$8  014 saf4T$ 1 9 :    m n o p    6 T c       P ^ d      "H&`~4㿻h:hI5CJ\ h/hI hI6]h/hI]h/hI6 hI6hIhv5CJ\h:hv0JB*phjfh:hvU h:hvjh:hvUhv hv6]6o p y  6  KB<1<  !$If$If $Ifgdkd'g$$IfTs4r %U1$8  014 saf4T  $If  kdg$$IfTs4r %U1`$8  2014 saf4p2T     !$If$IfH;2,$If $IfgdIc kd)i$$IfTs4r %U1 $8  014 saf4pTH*kdj$$IfTs4r %U1`$8  014 saf4pT$If  !$If4 8@l8Ty'(8923  !!F"r"##$,$$$$$%&&&&&''(((((()** hK CJhK 6CJ] hK 6]hK h5CJ\ hCJh6CJ] h6]h hIH* hI6]hI5CJ\hIC68'  !$If$If'()G<E??4?  !$If$Ifkdj$$IfTs4r %U1 $8  014 saf4p T<#A:1( $Ifgdk] $IfgdIc kdk$$IfTs4r %U1 $8  014 saf4pT$IfA !##4kdl$$IfTs4*r %U1`$`8 ` 014 saf4pT$If$If###$$$$If$If $Ifgdk] $IfgdIc $$$$%&@:::4$If$Ifkdm$$IfTs4)r %U1 $ 8   014 saf4pT&&&&&+kdn$$IfTs4)r %U1 $ 8   014 saf4p2T$If&'(((4kdo$$IfTs4)r %U1 $ 8   014 saf4pT$If$If((()*@+B+$If$If $Ifgdk] $IfgdIc **B+D+0,\,,,,,--.....002222233X3Y3[3\3m3w355666667 77&79 :A:W:r;|;;;;;;˽Ұ꜕hIhv5CJ\ hv6]hvhK hK 0J6B*]phhK hK 0JB*phjJshK hK U hK hK jhK hK U hK 6] hK CJhK 5CJ\hK hK 6CJ]5B+D+F+H+1( $Ifgdk] $IfgdIc kdqp$$IfTs4)r %U1`$`8 ` 014 saf4p2TH+0,,,,+kdxq$$IfTs4)r %U1 $ 8   014 saf4pT $Ifgdk] $If$If,,,-..$If$If... /02@:::4$If$Ifkdar$$IfTs4)r %U1 $ 8   014 saf4pT2[3\3i33:4$IfkdYt$$IfTs4r %U1$8  014 saf4pT$If3l5%66662kd3u$$IfTs44r %U1$8  014 saf4p T$If  !$If6:7&9:;;2kdv$$IfTs44r %U1$8  014 saf4p T  !$If$If;;<<===9kdv$$IfTs44r %U1$8  014 saf4T$If  !$If;;; <<=======??m@n@o@@@@AAHAIAAAAAAAABBBCCCCHDVDDE=E>EMEWE%F3FFFFFGGGGGGHHIII IIڿڿڸ촭hK 5CJ\ hK 6]hK hv5\hK hv0JB*phjexhK hvUjhK hvU hK hvhv5CJ\hv hv6]@==->>???9kdw$$IfTs44r %U1$8  014 saf4T$If  !$If???@?@m@n@ A AGAHAA$If AAABMBBCJDD9DD  !$If$Ifkd`y$$IfTs44r %U1$8  014 saf4TCCCCDD=EJDD99D  !$If$Ifkd&z$$IfTs44r %U1$8  014 saf4T=E>EHEIE/) $IfgdIc $Ifkdz$$IfTs44*r %U1$8  014 saf4p2TIEfEEFF  !$If $Ifgdk] FFFF/& $Ifgdk] $IfgdIc kd{$$IfTs44)r %U1`$`8 ` 014 saf4p2TFCGGG $Ifgdk]  !$IfGGGG/))$Ifkd|$$IfTs44)r %U1 $ 8   014 saf4p2TGaHII I!I"I9kd}$$IfTs44)r %U1 $ 8   014 saf4T$If  !$If"IIAJBJ$If  !$IfII1J@JBJCJQJ[J.KdRdJf`f g gjg hK hK jhK hK UhK 6CJ] hK CJ hK H*hK 5CJ\hK hK 6]LBJCJMJjJ/& $Ifgdk] $IfgdIc kd~$$IfTs44)r %U1 $ 8   014 saf4p2TjJJKK$If  !$IfKKKK/& $Ifgdk] $IfgdIc kd$$IfTs44)r %U1`$`8 ` 014 saf4p2TKhL0M2M$If  !$If2M4M6M8M/))$Ifkd$$IfTs44)r %U1 $ 8   014 saf4p2T8MNOQQQQ9kd$$IfTs44r %U1 $ 8  014 saf4T$If  !$IfQ*R TTT-kd$$IfTs44r %U1 $ 8  014 saf4pT$If  !$IfTTUVWY$If$If $Ifgdk] $IfgdIc YYYYY>5,&$If $Ifgdk] $IfgdIc kd$$IfTs44r %U1`$`8 ` 014 saf4pTYZZZZZ2kd$$IfTs44)r %U1 $ 8   014 saf4pT$If$IfZ[T\\$If$If\\\\]/)))$Ifkd}$$IfTs44)r %U1 $ 8 ` 014 saf4p2T]R^T^V^j^2) $IfgdIc kd$$IfTs44)r %U1 $ 8   014 saf4pT$If$Ifj^^|_6``$If$If $Ifgdk] ````/& $Ifgdk] $IfgdIc kds$$IfTs44)r %U1`$`8 ` 014 saf4p2T`~abbb)kd}$$IfTs44)r %U1 $ 8   014 saf4pT $Ifgdk] $If$Ifbbb`cd d$If$If d"d6dpdrdJf>88/8 $Ifgdk] $Ifkdi$$IfTs44)r %U1 $ 8   014 saf4pTJf gGhHhVh2kdd$$IfTs44r %U1$`8  014 saf4pT$If$IfjgkglgghDhEhGhHhhhgiqiiiIjSjujvjjjkkkkkkk@lBlDllHm\mmmmnnynznnnnoo¹jhK hIU hK hI hI5\ hI>* hICJhI hK 5\ hK 6]hK hK 5CJ\ hK hK hK hK 0J6B*]phhK hK 0JB*phjhK hK UjUhK hK U-VhWhXhhiii $Ifgdk] $If  !$If $Ifgdk] $IfgdIc iiii2jtj>88-8  !$If$IfkdF$$IfTs44,r %U1`$ 8 ` 014 saf4pTtjujvjj$$Ifkd2$$IfTs44)r %U1 $ 8   014 saf4p2T  !$Ifjjjj:kk  !$If$If $IfgdK kkkk/))$Ifkd<$$IfTs44)r %U1`$`8 ` 014 saf4p2Tkk@lBl$If  !$IfBlDldlflhl/)))$IfkdF$$IfTs44)r %U1 $ 8   014 saf4p2Thljlllllllllllllmm)nBnCn\n]nznnnnnBo ,$If^,$If$If $IfgdIc o@oAoBoCoDoSogoooooppppppqMqNqtqqqqq3r4rZrnrrrrrrs#sHsIsJsssssttt"t6tttttɽɴͪhK 5CJ\ hK CJhK 6CJ] hK H* hK 6]hK hICJhI6CJ] hIH* hI6]hIhI5CJ\ hI5\hK hI5\jhK hIUhK hI0JB*ph4BoCoDoEowooo=kdP$$IfTs44r %U1`$8  014 saf4p T$Ifoopp$If$Ifpppq/& $Ifgdk] $IfgdIc kd($$IfTs44r %U1 $8  014 saf4p2Tqtqqq $Ifgdk] $If$Ifqqqq/& $Ifgdk] $IfgdIc kd($$IfTs44r %U1`$`8 ` 014 saf4p2TqZrrr $Ifgdk] $If$Ifrrrr/& $Ifgdk] $IfgdIc kd2$$IfTs44r %U1 $ 8   014 saf4p2TrsHsIs $Ifgdk] $If$IfIsJsKsLss/)))$Ifkd<$$IfTs44r %U1 $ 8   014 saf4p2Tsttt#kdF$$IfTs44r %U1 $ 8   014 saf4p2T$If$IfttFttt>u$If$If $IfgdIc tt>u?uPuhuluuuv vvvvvv.w/w0w5w?wwwwwwwx x xBxCxjxkxlxmxnxsx}xx%y/ysyzzzz{{{{|q|O}P}~鼱h hK H* hK 6]hK hI0JB*phjhK hIU hK hIhI6CJ] hICJhI5CJ\ hI5\ hI6]hIhK 5CJ\hK hK CJ7>u?u@uu/& $If $IfgdIc kdP$$IfTs44r %U1`$8  014 saf4p2Tuu@v/w0w1w=4 $IfgdIc kdP$$IfTs44r %U1 $8  014 saf4p T$If1wGwww x xlxmx$If$IfmxnxoxxxsyzC===7=$If$Ifkd($$IfTs44r %U1 $8  014 saf4p Tzzzz|>5,&$If $Ifgdk] $IfgdIc kd$$IfTs44r %U1 $8  014 saf4pT|q|r|O}P})kd$$IfTs44r %U1`$`8  014 saf4pT$If $$Ifa$$IfP}Q}R}~x$If$If $Ifgdk] $IfgdIc ~~x&RʁHJLN%҄ӄԄՄx&:(TBDhjln!7ʎ̑ٺٺٺ hK hvjhK hvU hvCJhv6CJ] hv6]hvhK 5CJ\ hK CJhK 6CJ] hK 6]hK h5CJ\ h6]h hCJh6CJ]3ʁ>5,&$If $Ifgdk] $IfgdIc kdɚ$$IfTs44r %U1 $ 8 ` 014 saf4pTʁJLNPR7kd$$IfTs44r %U1 $ 8   014 saf4p T$If$IfӄԄՄ#kd$$IfTs44r %U1 $ 8   014 saf4p2T$If$IfՄքׄx$If$IfX/& $If $IfgdIc kd$$IfTs44r %U1 $ 8   014 saf4p2TX(D$If$If/)))$Ifkd$$IfTs44r %U1`$`8 ` 014 saf4p2Tjln#kd$$IfTs44r %U1 $ 8   014 saf4p2T$If$Ifnpr!$If$Ifَ̑/)))$Ifkd$$IfTs44r %U1 $ 8   014 saf4p2T̑W>kdآ$$IfTs44r %U1`$`8  014 saf4T$If$If !W ØĘ;<Z[\]|əܙxyΚ¹hv6CJ]hA6CJ] hvH* hv6CJ hv6] hvCJhvhv5CJ\ hK hvhK hv0J6B*]phhK hv0JB*phjhK hvUjɡhK hvU6D>$Ifkd$$IfTs44r %U1 $ 8  014 saf4T$If/)))$Ifkd$$IfTs44Fr %U1`$`8 `` 014 saf4p2T#kd$$IfTs44Fr %U1 $ 8    014 saf4p2T$If$If$If$If Z/)))$Ifkd$$IfTs44Fr %U1 $ 8    014 saf4p2TZ[\]#kd$$IfTs44Fr %U1 $ 8    014 saf4p2T$If$If]^_|ܙx$If$Ifxyz{/)))$IfkdԨ$$IfTs44;r %U1 $ 8 `` 014 saf4p2T#kd$$IfTs44r %U1 $ 8    014 saf4p2T$If$IfΚYZ$If$IfΚ78BYZ[ l/0~<>СBCDPRb1>DǦ !&;HIE˾ˬ˧ˏhXhsxCJhsxhsx6 hsxhsx hsx6hsx5CJ\hsx6CJ] hsxCJ hsx6]hsx hvH*hv5CJ\hvhv6CJ]hA6CJ] hvCJH* hvCJ6Z[\]/)))$Ifkd$$IfTs44Qr %U1 $ 8 `  014 saf4p2T#kd$$IfTs44r %U1 $ 8    014 saf4p2T$If$If l/$If$If/0kd$$IfTs44r %U1$8  2014 saf4p2T0Ec<$If$If<>@BСBCJDDD>D$If$Ifkd[$$IfTs44?r %U1`$`8 ` 014 saf4TCDEFJDDD>D$If$Ifkd0$$IfTs44r %U1 $ 8 `  014 saf4TJDDD>$If$Ifkd $$IfTs44r %U1 $ 8    014 saf4TPR|Ȥb?999$Ifkd$$IfTs44r %U1 $ 8  014 saf4T  !$IfbD !"I933$Ifkd$$IfTs44r %U1`$8  014 saf4T  !$If$IfI,  !$If$If$IfENͨ٨!+,̩өxz,FrDp$<Bh\вҲִHlҶ<j̸>R\vtvҾҺ hv6]hv5CJ\ hvCJ\ hvCJ8hvhsx5CJ\hsxhX G hXhXhXhX6 hX6hX hX6CJ hXCJhXhXCJhXhsxCJhXhsx6CJ7kd$$IfTs44r %U1 $8  2014 saf4p2T "$vzԪ, $$Ifa$$a$,.>«8JDDDDD$Ifkdϳ$$IfTs44r %U10= 014 saf4T8:<ҭEKEEEEE$Ifkd$$IfTs47r %U1`0= 014 saf4T ChذFKEEEEE$Ifkd]$$IfTs47r %U1 0= 014 saf4TFHJLвҲKEE:EE  !$If$Ifkd%$$IfTs4Sr %U1 0`=` 014 saf4THصKEEEEE$Ifkd$$IfTs4Sr %U1 0 =  014 saf4T<·KEE:EE  !$If$Ifkdɷ$$IfTs4Sr %U1`0= 014 saf4T¸ĸ24KEEEEE$Ifkd$$IfTs4Sr %U1 0= 014 saf4T468:vKEEEEEE$IfkdY$$IfTs47r %U1 0`= 014 saf4TvԻ8Vrֽؾ012_`bdhoy:Bp{Vgp(/<G !\d˶ذ񨟨 h4Dhssc hssc6hssc6mHsHhsscmHsH hssc0J(jhhssc0JB*Uphhhssc0JB*ph"jhhssc0JB*Uph hhsschssc hv6]hv:8tZ\^`Ekd&$$IfTs47r %U1 0 = 014 saf4T$If*<Ekd$$IfTs47r %U1 0 = 014 saf4T$Ifdb$If  !$IfbcdE?7?77$$If$Ifkd$$IfTs47r %U1`0= 014 saf4p T1+#$$If$IfkdԽ$$IfTs47r %U1 0`=` 014 saf4p2T($$If$If1+#$$If$Ifkd$$IfTs47r %U1 0 =  014 saf4p2T$$If$If1+#$$If$Ifkd$$IfTs47r %U1 0 =  014 saf4p2TWX$$If$If08aelv HP [c*+BFNWosU\i +/F IWh4hssc6hThssc6h((hssc6 h((hsschssc6mHsHhsscmHsHh]hssc6 h]hssc hssc6hsscHXYa1( $$If $IfgdnnAkd$$IfTs47r %U1 0 =  014 saf4p2To$$If$If1( $$If $IfgdnnAkd6$$IfTs47r %U1`0`=` 014 saf4p2T$$If$If1+ $$IfgdnnA$IfkdK$$IfTs47r %U1 0 =  014 saf4p2T+ $IfgdnnA $$IfgdnnAkd`$$IfTs4 r %U1 0= 2014 saf4p2TBo  !$If$Ifkd$$IfTs4r %U10= 2014 saf4p2T IN  !$If$If [f'no|>Tk"oyRTĻĴ紟hhssc0JB*phjhhsscUhhssc6] hhsschssc6CJ] hsscCJ h^AIhssc h@AhsschAhssc6 hssc6]hssc hssc6 h:hssch4hssc69NOkd$$IfTs4pr %U10= 2014 saf4p2TOWmmG$IfGHkd$$IfTs4Yr %U1`'`*` 2014 saf4p2THIJ$Ifkdj$$IfTs4Yr %U1 ' *  2014 saf4p2T$Ifkd$$IfTs4r %U1 ' *   2014 saf4p2T;\o$$If$Ifopkd $$IfTs4r %U10= 2014 saf4p2Tpxy'0$$If $IfgdIc $If3g E?7777$$If$IfkdR$$IfTs4 r %U1`0= 014 saf4p T"E???9?$If$Ifkd5$$IfTs4r %U1 0= 014 saf4p T$Ifkd$$IfTs4r %U10=  2014 saf4p2TAc"$R5  !$If$If T345TXQ(4fg79R`N\APT[$+,35wƾҷݲݲݲݷݷ hVKY6] hVKY6hVKY hssc6 hNDhsschsscmHsHhNDhssc6mHsHhNDhsscmHsHhsschhssc0JB*phjhhsscU hhssc=56TQg8KBBBBB $IfgdE@vkd`$$IfTs4r %U10= 014 saf4T89kd1$$IfTs4!r %U10= 2014 saf4p2T9MNuv. $IfgdE@vN@77,  !$If $IfgdE@vkdy$$IfTs4!r %U1`0`=` 014 saf4pTN<3 $IfgdE@vkdp$$IfTs4r %U1 0 =  014 saf4pT$IfLM $IfgdE@v $IfgdnnAMNOP3*$$If $IfgdE@vkdc$$IfTs4r %U1`0`=` 014 saf4p2TP'($If  !$If()*\3*$$If $IfgdE@vkdt$$IfTs4r %U1 0 =  014 saf4p2T\-kd$$IfTs4r %U1 0`=` 014 saf4p T $IfgdE@v$If  !$Ifde  !$If$If $IfgdE@vefghG>8-8  !$If$If $IfgdE@vkdn$$IfTs4r %U1 0 =  014 saf4p T(A888 $IfgdE@vkdW$$IfTs4r %U1 0 =  014 saf4p T$IfEFJK &'j-\jHP\efDE  Hbn<VZڸ쫤 hhVKY h(/hVKYh(/hVKY6 hVKY6hVKYhVKY0JB*phjhVKYhVKYU hVKYhVKYjhVKYhVKYU jhVKYhVKY hVKY6]hVKY6CJ]>GHI0kd@$$IfTs4r %U1`0`= 014 saf4p T $IfgdE@v  !$IfgdE@vIJ+  6kd$$$IfTs4r %U1 0 = 014 saf4p T  !$If$If     !$If$If $IfgdE@v.]6G>>>>> $IfgdE@vkd$$IfTs4r %U1 0 = 014 saf4p T678f^G>>>>>> $IfgdE@vkd$$IfTs4r %U1`0= 014 saf4p T^E $IfgdE@vEFkd$$IfTs4r %U1 0`=` 2014 saf4p2TFGH|} $Ifgd(/ $IfgdE@v}~kd1$$IfTs4r %U1 0 =  2014 saf4p2T~ $Ifgd(/ $IfgdE@vkd$$IfTs4r %U1 0 =  2014 saf4p2Tvl $IfgdIc $IflmnoE<6666$If $IfgdIc kd$$IfTs4pr %U1`0`=` 014 saf4p T<E<6666$If $IfgdIc kd$$IfTs4pr %U1 0 =  014 saf4p TZz*  * J    ,   PVcdABgn*+hx@GLbhAhK6 h4DhKhKhsscB*ph hssc6hssc h4DhsschVKYB*phhVKYhVKY0JB*ph hVKYhVKYjhVKYhVKYU hVKYCJ h\hVKYhVKY hVKY6]8*z  E<6666$If $IfgdIc kd$$IfTs4Or %U1 0 =  014 saf4p T    *   E<6666$If $IfgdIc kd$$IfTs4@r %U1 0`=` 014 saf4p T   <  T E<6666$If $IfgdnnAkd$$IfTs4;r %U1 0 =  014 saf4p TE??????$Ifkdx$$IfTs4pr %U1`0= 014 saf4p T?6 $IfgdIc kd[$$IfTs4{r %U1 0= 014 saf4p T$IfB+$Ifkd0$$IfTs4r %U10= 2014 saf4p2T3$If $Ifgd{o:ARS?@Ncezno !"=AjkGH)!-!5!>!V!Z!p!!!!<#C#P#g#hv6mHsHhvmHsH hvH* hv6hv5CJ\ hvCJ hvCJ$ hvCJ8hv hzBhKh; uhK6 h LhKh LhK6 hK6 h4DhKhKB*phhK hAhK6kdf$$IfTs4r %U1`0= 2014 saf4p2T:S?$If?@kd$$IfTs4r %U1 0= 2014 saf4p2T@Ao   !$Ifgd6 $Ifgd6$If !kd$$IfTs4r %U1 0=  2014 saf4p2T!"#$%&'()=>?@Aiks $$Ifa$ $$$Ifa$$a$jT JD<<<<$$If$Ifkd%$$IfTs44r %U1'* 014 saf4TT U V W 1+#$$If$Ifkd$$IfTs4r %U1`'`*`` 014 saf4p2TW    $$If  kd$$IfTs4r %U1 ' *   ````2014 saf4p2T   !!!$$If$If!!kda$$IfTs4r %U1 ' *   ````2014 saf4p2T!)!!V"h#k$  !$If$Ifg####$$-$w$$P%f%}&&''''((4))))))))))****+*?*L*U*l+v+++++,,-.. /!/"/R/ht[hS{0JB*phjaht[hS{U ht[hS{jht[hS{U *hS{hS{ he6heht[hv0JB*ph ht[hvjht[hvUhv6CJ] hvCJ hv6] hv6hv3k$l$kd$$IfTs4r %U1'* 2014 saf4p2Tl$t$$9%B&&&$$If$If&&'L''9((KCCCCC$$Ifkd$$IfTs4r %U1'* 014 saf4T((((4)))KC==7=$If$If$$Ifkd$$IfTs4r %U1`'* 014 saf4T))**$If**kd$$IfTs4r %U1 '* 2014 saf4p2T**V** +3, $$Ifgd$$If $ !$If3,4,kd$$IfTs4r %U1`'`*` 2014 saf4p2T4,5,6,,,, $$Ifgd$$If $ !$If,,kd$$IfTs4r %U1 ' *  2014 saf4p2T,,,-5-4....T/$$If $$IfgdIc $ !$If R/S/T/V/W/v/w/[0]0000011111627292:2;2]22222236393B34 40474?44&5'5.555556666鸱~~ hMht[ ht[6 hht[hht[6mHsHhht[mHsHht[ *he he6]hehS{B*phht[hS{0JB*phjht[hS{U hS{H* *hS{hS{ ht[hS{jht[hS{U1T/U/V/W/w/00K@::::$If $$IfgdIc kd4$$IfTs4r %U1`'`*` 014 saf4T00000}1K?7-- P $If$$If $ !$Ifkd$$IfTs4r %U1 ' *  014 saf4T}1111192:2;2AkdU$$IfTs4r %U1 '* 014 saf4T P $If;2O222K344:kd$$IfTs4r %U1'* 014 saf4T$If  !$If4 4?4'556  !$If$If66kd$$IfTs4r %U1`'* 2014 saf4p2T6666088  !$If$If6666666666677 78&8-8/808888888 999%9:9;9r9s9}9999999B:f:j:{:::::::::; ;; ;;;;;û޴ޭީûޢ h6 hx1h h 8hh hht[ hx1ht[h 8ht[6 h 8ht[ ht[6 hyht[hyht[6ht[ h#ht[h#ht[6mHsHh#ht[mHsH;88kd$$IfTs4r %U1 '* 2014 saf4p2T88;9s99:  !$If$If::kdl$$IfTs4r %U1 '*` 2014 saf4p2T:: ;;;;  !$If$If;;;;;;;;;< <<)<_<<<==,======j?l?n?@@@@@@@@FA\BBBBBB»˜}vh}j$ht[h\U ht[h\jht[h\UhAh\CJ h\6]h\ht[he0JB*ph ht[hejht[heU he5\hehl( hx16 hx1hx1h 8hx16 h 8hx1hx1 hx1h hh h6h(;;kd$$IfTs4r %U1'*   2014 saf4p2T;<)<_<==  !$If$If==kd $$IfTs4r %U1'*  2014 saf4p2T===>>>:?\6kd$$IfTs4r %U1 '* 014 saf4p T $Ifgd{o$IfDZKZPZgZZZZZA[B[v\\]]d`t`aabbbcBdddjddBebef0fgg\@\\>]^^$If$If^^^^1& $If  !$Ifkd$$IfTs4r %U1 '`*` 014 saf4p2T^F`a a a+kd$$IfTs4r %U1 ' *  014 saf4p2T$If aaaabb$If $$Ifa$bbbc1("$If $Ifgd{okd$$IfTs4r %U1 ' *  014 saf4p2Tccd"e$e+kd$$IfTs4r %U1`'* 014 saf4p2T$If$e&eeffhhh?kd$$IfTs4Yr %U1 '`*` 014 saf4T$If$Ifhhxxx{{|||Q|R|T|U|a|l| }}#-?STɻЮhAhv5CJ\ hvCJ hv h'6]h'ht[hX0JB*phj}ht[hXU ht[hXjht[hXU hXH* hX6] h LhXh LhX6hX hX63tttuIuu(vE<6666$If $IfgdGkd$$IfTs4Yr %U1`'* 014 saf4p T(vwww@xx`y:kd$$IfTs4Yr %U1 '* 014 saf4pT$If`ybyyyz6zlzzz {F{H{~{{T|  !$If$IfT|U|]|s||s}M~@:::::$Ifkd$$IfTs42 r %U1'* 014 saf4pTM~N~kd$$IfTs4Yr %U1`'`*` 2014 saf4p2TN~O~P~~$Ifkd+ $$IfTs4Yr %U1 ' *  2014 saf4p2T7$Ifkd!$$IfTs4Yr %U1'*  2014 saf4p2T?ˁԁ $$Ifa$gd%   $a$!VUJAAAAAA $Ifgd% kd"$$IfTs44r %U1.9 014 saf4T()*Z[\^_df23ÆĆƆdžȆ؈و89=>TUVaΫΫΫΫΧΧΟh^{% h zjh zj h Bh zj h zj6h zjh$yGhV hv6]j&h^{%hvU hvH*hv5CJ\hvh^{%hv0JB*phj#h^{%hvU h^{%hvjh^{%hvU5\]^_`Bkdc$$$IfTs4wr %U1`.`9` 014 saf4T $Ifgd%  B55 P $Ifgd% kd5%$$IfTs4wr %U1 . 9  014 saf4T $Ifgd%  12Ɔdž>kd'$$IfTs4wr %U1 . 9 014 saf4T P $Ifgd% džȆCD׈؈BkdQ($$IfTs4nr %U1 .`9` 014 saf4T $Ifgd% ؈وڈBkd#)$$IfTs4mr %U1 . 9  014 saf4T $Ifgd% Љv7 $Ifgd% 78kd*$$IfTs4mr %U1`.9 2014 saf4p2T89d@ $Ifgd% kdB+$$IfTs4mr %U1 .9 2014 saf4p2TU $Ifgd%  !$Ifgd% UVkd,$$IfTs4r %U1 .9 2014 saf4p2TVbZ@ $Ifgd%  !$Ifgd% abfs̑?@AF_ѓߓ!" M[ҕە FQRVh2CQė˗&vh^{%B*ph3f h^{%] h^{%6] h^{%CJhv5CJ\hhv6>*] hv6]hv h zjh zj h zj6 h^{%6h^{%h zj@@Akd-$$IfTs4r %U1`.9 2014 saf4p2TAB $Ifgd%  !$Ifgd% הDEKBBBBB $Ifgd% kd.$$IfTs4r %U1 .`9` 014 saf4TEFRؖFuKBBBBB $Ifgd% kd/$$IfTs4r %U1 . 9  014 saf4TuvwwxE<<<<< $Ifgd% kd0$$IfTs4r %U1`.9 014 saf4p Tvw(xy7;L*ARVg,Ȼ|||||||| h^{%6]h^{%h^{%\ h^{%\ hZch^{%hZch^{%6j4hZch^{%EHUj[G h^{%CJUVaJj1hZch^{%EHUj\G h^{%CJUVaJjh^{%U hF1h^{%hyh^{%6 h^{%6h^{%h^{%5CJ\0x $Ifgd% kd6$$IfTs4r %U1 .9 2014 saf4p2TMћ $Ifgd% ,0Fbs !*)?ԡ.=>Mdڤۤ ̦ºdzǬǨǡ h^{%H* h"`ha6yha6y h"`h"` hgh"`hgh"`6 h"`6h"`h^{%5CJ\ hh^{%hh^{%] h^{%]hzh^{%6 h^{%6 h^{%6]h^{%=kd8$$IfTs4r %U1`.9 2014 saf4p2T! $Ifgd%  !$Ifgd%  kdW9$$IfTs4>r %U1 .9 2014 saf4p2T  )* $Ifgd%  !$Ifgd% ԡKBBBBB $Ifgd% kd:$$IfTs4>r %U1 .`9` 014 saf4T >KBBB4  !$Ifgd% $Ifgd% kdh;$$IfTs4>r %U1 . 9  014 saf4Tۤܤݤޤ-kd:<$$IfTs4r %U1`.`9` 014 saf4p(T $Ifgd% ޤ  !$Ifgd% $Ifgd% ̦ͦG6---- $Ifgd% kd7=$$IfTs4r %U1 . 9  014 saf4p(TGQRST4kd4>$$IfTs4r %U1`.`9` 014 saf4T $Ifgd%  !$Ifgd% RS34uv;FHVgEFGJZ!"|}~1¯ίϯޯȦȦh^{%h|7t0J6B*]phjrDh^{%h|7tU h|7t5\h^{%h|7t0JB*phj@h^{%h|7tU h^{%h|7tjh^{%h|7tU h|7t6]h|7t5CJ\h|7t h^{%6] h^{%H*h^{%5CJ\h^{%2TΨ0123B4  !$Ifgd% kd?$$IfTs4r %U1 . 9  014 saf4T $Ifgd% 349:;GBkd?$$IfTs4r %U1 . 9  014 saf4T $Ifgd% GHgh $Ifgd% $Ifgd% GE<333 $Ifgd% $Ifgd% kdA$$IfTs4`r %U1`.`9` 014 saf4p T<3 $Ifgd% kdB$$IfTs4r %U1 . 9`  014 saf4p T $Ifgd% .kdC$$IfTs4r %U1 . 9   014 saf4p T $Ifgd%  !$Ifgd% !¯ $Ifgd% ¯ïϯЯx@77777 $Ifgd% kdyE$$IfTs4r %U1 .9 014 saf4pTޯ̰XdeϱHXu%5zͳݳ$3׵صƶķe{ ޹hln|@B޿2Rt0<^` *Lh|7t5CJ\hhvB*phhv5CJ\ hv6]hv hh|7t h6h|7th|7t h|7t6]Kxefgh7kdXF$$IfTs4r %U1`.`9` 014 saf4pT $Ifgd% *7kdAG$$IfTs4mr %U1 . 9  014 saf4pT $Ifgd% *stu<.  !$Ifgd% kd*H$$IfTs4lr %U1 . 9  014 saf4p T $Ifgd% BCAB ֵ $Ifgd% ֵ׵صdfƶKBB555 P $Ifgd% $Ifgd% kd I$$IfTs4r %U1`.9 014 saf4Tƶ785kdI$$IfTs4r %U1 .9 014 saf4T $Ifgd% P $Ifgd% AiHJȺj P $Ifgd% $Ifgd%  !$Ifgd% jlnp>KBB55B P $Ifgd% $Ifgd% kdJ$$IfTs4r %U1`.`9 014 saf4T>@BDڿܿKBB55B P $Ifgd% $Ifgd% kdK$$IfTs4r %U1 . 9` 014 saf4Tܿ޿prKBB55B P $Ifgd% $Ifgd% kdbL$$IfTs4r %U1 . 9  014 saf4TrtK=4' P $Ifgd% $Ifgd%  !$Ifgd% kdBM$$IfTs4r %U1 . 9  014 saf4TN*kd"N$$IfTs4r %U1`.`9` 014 saf4pT $Ifgd% P $Ifgd% Z\ P $Ifgd% $Ifgd% \^`bb@77* P $Ifgd% $Ifgd% kdO$$IfTs4r %U1 . 9  014 saf4pTbHJLN*kdP$$IfTs4r %U1 . 9  014 saf4pT $Ifgd% P $Ifgd% LNn$TdI`wF]t~X`ճΕճ󍄍h|7t6mHsHh|7tmHsHj Vh|7th|7tUh|7th|7t0J6B*]phh|7th|7t0JB*phj+Th|7th|7tU h|7th|7tjh|7th|7tU hC:h|7t h|7t6 h|7t6]h|7th|7t5CJ\4NPP68 P $Ifgd% $Ifgd% 8:R@7. $Ifgd% $Ifgd% kdQ$$IfTs4r %U1 . 9  014 saf4pTM $Ifgd% P $Ifgd% kdQ$$IfTs4r %U1`.`9  2014 saf4p2T s P $Ifgd% $Ifgd%  !$Ifgd% K=4' P $Ifgd% $Ifgd%  !$Ifgd% kdPS$$IfTs4r %U1 . 9 014 saf4T $Ifgd% P $Ifgd% 1( $Ifgd% $Ifgd% kdU$$IfTs4r %U1 .9 014 saf4p2T $Ifgd% P $Ifgd% 1#  !$Ifgd% kdV$$IfTs4r %U1`.9 014 saf4p2T P $Ifgd% $Ifgd% `  "sv~sz#*dk6=jq U}ƾƞ hy6 hx1hyhx1hymHsHhy6mHsHhymHsHhy hyh|7thyh|7t6 h#h|7th#h|7t6mHsHh#h|7tmHsH h|7t6h|7t>1#  !$Ifgd% kdW$$IfTs4 r %U1 .`9`` 014 saf4p2T P $Ifgd% $Ifgd% kdY$$IfTs4r %U1 . 9   ``2014 saf4p2TWX P $Ifgd% $Ifgd%  !$Ifgd% XYkdaZ$$IfTs4r %U1 . 9  ``2014 saf4p2TYZ[|ef P $Ifgd% $Ifgd%  !$Ifgd% fgkd[$$IfTs4r %U1 . 9   ``2014 saf4p2Tgs  !$Ifgd% $Ifgd% $Ifgd% kd]$$IfTs4r %U1`.9  2014 saf4p2TXv P $Ifgd% $Ifgd% $Ifgd% vwx1#  !$Ifgd% kd\^$$IfTs4r %U1 .`9` 014 saf4p2Txycd P $Ifgd% $Ifgd% def1#  !$Ifgd% kdq_$$IfTs4r %U1 . 9  014 saf4p2Tfg45 P $Ifgd% $Ifgd% 5671#  !$Ifgd% kd`$$IfTs4r %U1 . 9  014 saf4p2T78;< P $Ifgd% $Ifgd% <=I1#  !$Ifgd% kda$$IfTs4r %U1 . 9  014 saf4p2TIt P $Ifgd% $Ifgd% 1#  !$Ifgd% kdb$$IfTs4r %U1`.`9` 014 saf4p2T P $Ifgd% $Ifgd% 1(( $Ifgd% kdc$$IfTs4r %U1 . 9  014 saf4p2TU $Ifgd%  !$Ifgd% "3KLRT460Pjk+Hpt|F`춯h[7h[7CJaJ h'h' h'6hh'OJQJ h'6]h' h|7t6] jh|7t *h|7th|7th|7t0JB*ph h|7th|7tjh|7th|7tUh|7t hy6 hx1hyhy6kdd$$IfTs4qr %U1.9 2014 saf4p2T./JK P $Ifgd% $Ifgd%  !$Ifgd% K=4' P $Ifgd% $Ifgd%  !$Ifgd% kd"f$$IfTs4 r %U1.9 014 saf4T98/ $Ifgd% kdf$$IfTs4qr %U1`.9` 014 saf4p T P $Ifgd% 9Xjl\^>@   P $Ifgd% RE</& $Ifgd% P $Ifgd% $Ifgd% kdg$$IfTs4qr %U1 .9  014 saf4p Tk*+8.kdh$$IfTs4r %U1 .9 014 saf4p T $Ifgd%  !$Ifgd% 8F1 $Ifgd% $Ifgd%  P $7$8$H$Ifgd% P $Ifgd% +E7** P $Ifgd%  !$Ifgd% kdi$$IfTs4qr %U1.9 014 saf4p T*+r5:EQh$R  KLM~<̹̹̹̹̹̹̹̹̩v̹h|7th0J6]h|7th0J$j7lh|7thB*Uphh|7thB*phjh|7thB*Uph h6] hh' h6hh[7h[7]h'h[7 h[76 h[7]h[7h[7CJaJh[7h'CJaJ-+8kdvj$$IfTs4qr %U1.9 014 saf4p T P $Ifgd% \  P $Ifgd% $Ifgd%  E<<// P $Ifgd% $Ifgd% kdTk$$IfTs4 r %U1`.9 014 saf4p T (kd m$$IfTs4 r %U1 .`9` 014 saf4p2T $Ifgd%  $Ifgd% P $Ifgd% 1( $Ifgd{o $Ifgd% kd!n$$IfTs4 r %U1 . 9  014 saf4p2TL d<>  :   B C D u       2 N ,&6./;Kڸ󤝤 hUdhY&fhY&fB*ph hY&f6]hY&fh\h0J6B*]phh\h0JB*phjurh\hU h\hjh\hU hh h6]hh5CJ\8 $Ifgd% P $Ifgd%  "1(( $Ifgd% kd6o$$IfTs4 r %U1`.`9` 014 saf4p2T"P<> $Ifgd% P $Ifgd% >@BD1(( $Ifgd% kdKp$$IfTs4 r %U1 . 9  014 saf4p2TD $Ifgd% P $Ifgd% 1(( $Ifgd% kd`q$$IfTs4 r %U1 . 9  014 saf4p2T    $Ifgd% P $Ifgd%   kdJs$$IfTs4 r %U1`.`9` 2014 saf4p2T      P $Ifgd% $Ifgd% kdt$$IfTs4 r %U1 . 9   2014 saf4p2T7v $Ifgd% "BE<.<<  !$Ifgd% $Ifgd% kdu$$IfTs4 r %U1.9 014 saf4p T:;]^ $Ifgd% E<3< $Ifgd% $Ifgd% kdv$$IfTs4ir %U1`.`9` 014 saf4p T-. $Ifgd%  !$Ifgd% ./kdw$$IfTs4ir %U1 . 9  2014 saf4p2T/7Vij:  !$Ifgd% $Ifgd% K9:IX$./|"18Qa-> a|Q b  !u!!!!7"N"""f#v####jhUh5CJ\ h6 hUdhhmHsHhUdhmHsHh}Sh] h6] h]hFkdy$$IfTs4ir %U1.9 2014 saf4p2T/xyDED  !$Ifgd% $Ifgd% DEkdbz$$IfTs4ir %U1.9 2014 saf4p2TEMla  !$Ifgd% $Ifgd% kd{$$IfTs4ir %U1.9 2014 saf4p2T|KL   ! $Ifgd%  !$Ifgd% $Ifgd% !!kd|$$IfTs4ir %U1`.`9 2014 saf4p2T!!!u!!" $Ifgd%  !$Ifgd% """"@7. $Ifgd% $Ifgd% kdD~$$IfTs4~ r %U1 . 9 014 saf4pT"##$ $Ifgd%  !$Ifgd% ###4$=$F$\$$$''((***3*=*C*Y*****++ +!+E+F+L+M+u++++++++++,,-...//P0Q0U0\0h0y000ٺɯhmHsHh6mHsHhi@h6mHsHhi@hmHsHhB*ph jhh5CJ\ h6]hh0J6] h0JjhUj6hU8$$$$6-$ $Ifgd% $Ifgd% kdE$$IfTs4~ r %U1`.`9 014 saf4p(T$$|%}%D&&&'^'?( $Ifgd%  !$Ifgd% ?(@(A(B((6-$$ $Ifgd% $Ifgd% kdK$$IfTs4~ r %U1 . 9 014 saf4p(T(((()6)V)q)))* dh$Ifgd% $Ifgd% **kdQ$$IfTs4~ r %U1 . 9  2014 saf4p2T****+++F- $Ifgd% $Ifgd% F-H-J-L--E<3%  !$Ifgd% $Ifgd% $Ifgd% kd$$IfTs4~ r %U1`.`9 014 saf4p T-&/O0P0Q00<3 $Ifgd% kd$$IfTs4~ r %U1 . 9 014 saf4p T $Ifgd% 00 1 11r1s11111G2X2d2{22222222222o3y3z33334C4444455&56585B5H5O5W5X55Ѽ~ hA!KhhA!Kh6] h] h6]hi@h5CJ\hLh; h;hmHsHh6mHsHhi@h6mHsHhi@hmHsHhOh\ h\ hLh h6h hi@h/0 1s112 $Ifgd% 22kds$$IfTs4Tr %U1 .9 2014 saf4p2T222z345 $Ifgd% $Ifgd% 55kd$$IfTs4Tr %U1`.9 2014 saf4p2T55X55.667 $Ifgd% $Ifgd% 55?6I6M6_627B7L7V7\7r77777L8c899: : :$:::7;N;;;;;1<?<< =^=_=d=k=>>??@@#@@@@@$ABB&EFEFFeFlFFFFF)G0GGHtHuHH hZCdhhZCdh6] hR6 hR6]hR h] h6]h5CJ\ hTh h6hhTh6F77kd $$IfTs4Tr %U1 .9 2014 saf4p2T777 89: $Ifgd% $Ifgd% :: :E:::E<333 $Ifgd% $Ifgd% kdZ$$IfTs4Tr %U1 .9 014 saf4p T:;;;;1<<3 $Ifgd% kd=$$IfTs4Tr %U1`.9 014 saf4p T $Ifgd% 1<<^=_=`==<.  !$Ifgd% kd $$IfTs4Tr %U1 .9 014 saf4p T $Ifgd% ==?>%?&?(kd$$IfTs4\r %U1 .`9` 014 saf4p2T $Ifgd% &?'?(??@@ $Ifgd%  !$Ifgd% @@@L@1( $Ifgd% $Ifgd% kd$$IfTs4Tr %U1 . 9  014 saf4p2TL@@@%A&A(kd-$$IfTs4Tr %U1`.`9 014 saf4p2T $Ifgd% &A'A(A`ABQ'R/R5RJRPRZRS'S-SBSSSSSITSTxUU;VEVWWWWdWnW[X\X`XhVhCJ\h5CJ\h0J6] h0JjhUjhUh h6]LIDIlImIoIIIJJ+J,JQJRJyJzJJK  !$Ifgd% $Ifgd% KKKK)LUL@7... $Ifgd% $Ifgd% kd֓$$IfTs4&r %U1`.9 014 saf4pTULVLsLLLLLM'M#N dh$Ifgd% $Ifgd% #N$NkdÔ$$IfTs4r %U1 .9 2014 saf4p2T$N,NLNNNO $Ifgd% $Ifgd% OOkd$$IfTs4&r %U1`.`9` 2014 saf4p2TOOO1PkPlP $Ifgd% $Ifgd% lPmPkdg$$IfTs4&r %U1 . 9  2014 saf4p2TmPnPoPPQQ $Ifgd% $Ifgd% Q Qkd$$IfTs4&r %U1 . 9  2014 saf4p2T Q Q^QQRS $Ifgd% $Ifgd% SSSSITE<3%  !$Ifgd% $Ifgd% $Ifgd% kd$$IfTs4Sr %U1 .9 014 saf4p TITTTUUFUU $Ifgd% UUUU;VWE7.7. $Ifgd%  !$Ifgd% kd$$IfTs4Sr %U1`.`9` 014 saf4p TWWWWWdW7.. $Ifgd% kd$$IfTs4Sr %U1 . 9  014 saf4p T  !$Ifgd% dWPXRXSXTX\XX<kdҜ$$IfTs4Sr %U1 . 9  014 saf4p T $Ifgd% `XkXXXuY~Y Z ZZ%ZZZ[\ \\\/\\\\\']2]]]5^@^^^^^^^^E_F___$`%`&`F`G`Z`k`n`y```JaUaXanaaac c%c6ccced»¤hOh0Jj<hOhU hOhjhOhUhB*ph h] h9}h h6h5CJ\ hCJh h6]>XX%Y&YUYVY~YYYYY Z $Ifgd%  !$Ifgd% Z Z Z&ZZZE<<.<  !$Ifgd% $Ifgd% kd$$IfTs4Sr %U1`.9 014 saf4p TZZZZ [*[G[g[[\ $Ifgd% dh$Ifgd% \\kd$$IfTs4Sr %U1 .9  2014 saf4p2T\\\]']]]]]]^  !$Ifgd% $Ifgd% $Ifgd% ^^kd$$IfTs4ir %U1`.9  2014 saf4p2T^^^F__H`  !$Ifgd% $Ifgd% $Ifgd% H`I`J`z```E7.7. $Ifgd%  !$Ifgd% kd$$IfTs4ir %U1 .9 014 saf4p T`aa(kdҢ$$IfTs4-r %U1 .`9`` 014 saf4p2T $Ifgd% aaaaaaaaaaaaaaaaaaaaaabbbbFf.FfQFft $Ifgd%  !$Ifgd% bbbb bbbbbbbb!b&b'b(b)b*b+b.b2b6b7b8b9b:bFfŸFfFf   !$Ifgd% $Ifgd% :b;b@bDbHbIbJbKbLbMbPbTbXbYbZb[b\bbbbbbbbbbFf\FfFf $Ifgd%  !$Ifgd% bbbbbbbbbbbbbbbbbbbbbbbbbbFfFf  !$Ifgd% Ff9 $Ifgd% bbbbbbbbbbbbbbbbccc c ccVcccFfFf  !$Ifgd% $Ifgd% Ff $Ifgd% cddAdBdedd $Ifgd% edfddddddddddddffbgdgfggggghii itiuiviiiiiiiiiZj[j`jajjjjj_kskkknn=p>p?p~p jhhOh\ h\ h;hh6Zh0JjhU h6ZhjhU h6]h5CJ\ h0JjhUhjhU6ddde3eE<3%  !$Ifgd% $Ifgd% $Ifgd% kd$$IfTs4~ r %U1`.9 014 saf4p T3e@fffffg $Ifgd% gggg&hE<3%  !$Ifgd% $Ifgd% $Ifgd% kd $$IfTs4r %U1 .`9 014 saf4p T&hhiiii0kd $$IfTs4r %U1 . 9 014 saf4p T "d$Ifgd6Z $Ifgd% iiidjkk  !$Ifgd% $Ifgd% $Ifgd% kkkkfljnE7..7 $Ifgd%  !$Ifgd% kd$$IfTs4~ r %U1`.9` 014 saf4p Tjnlnnnnnxo<.  !$Ifgd% kd$$IfTs4~ r %U1 .9  014 saf4p T $Ifgd% xo>pMq $Ifgd% ~pppppHqIqhqwqrrssss:t;tEFNOVW  129:AB^_fgno 67?@EFhM,hd(5B*phhd(56B*]phhd(5B*ph jhd(5hd(5 hd(56]Q;KBBBB9 $Ifgd% $Ifgd% kd:$$IfTs4r %U1.9 014 saf4T  2E<<<< $Ifgd% kd $$IfTs4r %U1`.`9`` 014 saf4p T2345677... $Ifgd% kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% 7_`abc.kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% $Ifgd% cd.kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% $Ifgd% .kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% $Ifgd%   !$Ifgd% $Ifgd% 7E<<<< $Ifgd% kd$$IfTs4r %U1 . 9   014 saf4p T789:;<7... $Ifgd% kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% <.kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% $Ifgd% .kd$$IfTs4r %U1 . 9   014 saf4p T  !$Ifgd% $Ifgd% %&z134be}+`vPQ  q  pT*vO_ǼμǷǷǷǷhDhd(5] h@hd(5h@hd(5] hd(5]hd(56B*]ph hd(56]hd(5B*ph hM,hd(5 hd(56hd(5hM,hd(5B*phhM,hd(56B*]ph?&y3kd$$IfTs4r %U1 .9 014 saf4p T $Ifgd% $Ifgd% 1N $Ifgd% $Ifgd% NOPQ E<3<< $Ifgd% $Ifgd% kdp$$IfTs4r %U1`.`9` 014 saf4p T     M<3 $Ifgd% kd]$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% M    <3 $Ifgd% kdJ$$IfTs4r %U1 . 9  014 saf4p T $Ifgd%  L  T<kd7$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% TH3kd$$$IfTs4r %U1 .9 014 saf4p T $Ifgd% $Ifgd% p $Ifgd% $Ifgd% pqkd$$IfTs4 r %U1`.9  2014 saf4p2TqrNO $Ifgd% $Ifgd% kdT $$IfTs4 r %U1 .9  2014 saf4p2T-.IY`wx|3:?T{|%)=Rstxy|lmɿ jhd(5hd(56B*]phhZhd(5]hZhd(56] hd(5] hd(56]hd(5B*phhd(56B*phhZhd(56B*phhZhd(5B*ph h Lhd(5h Lhd(56 hd(56 h4Dhd(5hd(55. $Ifgd% kd!$$IfTs4r %U1 .9 2014 saf4p2TI3|# $Ifgd% $Ifgd% #$kd"$$IfTs4 r %U1`.9 2014 saf4p2T$%R|j $Ifgd% $Ifgd% jklmE<3<< $Ifgd% $Ifgd% kd-$$$IfTs4r %U1 .`9` 014 saf4p T<3 $Ifgd% kd%$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% $&x)3 fhln&jlL^rtL^*x < *hd(5hd(5B*ph hd(56] jhd(5hd(5W<3 $Ifgd% kd&$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% &(*\<kd&$$IfTs4 r %U1 . 9  014 saf4p T $Ifgd% L $Ifgd% P $Ifgd%    1(( $Ifgd% kd'$$IfTs4<r %U1`.`9` 014 saf4p2T df $Ifgd% P $Ifgd% fhjl1(( $Ifgd% kd($$IfTs49r %U1 . 9  014 saf4p2Tljl $Ifgd% P $Ifgd% lnpr1(( $Ifgd% kd *$$IfTs49r %U1 . 9  014 saf4p2Tr $Ifgd% P $Ifgd% 1(( $Ifgd% kd +$$IfTs49r %U1 . 9  014 saf4p2Thj $Ifgd% P $Ifgd% jl1(( $Ifgd% kd5,$$IfTs4 r %U1 . 9  014 saf4p2Tdr $Ifgd% P $Ifgd%  P $If]^gd% rtvx1(( $Ifgd% kdJ-$$IfTs4`r %U1`.`9` 014 saf4p2Tx  $Ifgd% P $Ifgd%  P $If]^gd% 1(( $Ifgd% kd_.$$IfTs4`r %U1 . 9  014 saf4p2T $Ifgd% P $Ifgd%  P $If]^gd%  1(( $Ifgd% kdt/$$IfTs4!r %U1 . 9  014 saf4p2T \ $Ifgd% P $Ifgd%  P $If]^gd% E<<' P $If]^gd% $Ifgd% kd0$$IfTs4'r %U1 .`9` 014 saf4p T/kdv1$$IfTs4&r %U1 . 9  014 saf4p T $Ifgd% P $Ifgd% bNP^`np2R-`c}&'UW(.E0189!#./89GK['[_ohd(55B*\ph jhd(5 *hd(5 hd(56]hd(5 hd(5H*R* $Ifgd% P $Ifgd%  P $If]^gd%  E<<' P $If]^gd% $Ifgd% kdc2$$IfTs4r %U1 . 9  014 saf4p T}/kdP3$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% P $Ifgd% }] $Ifgd% P $Ifgd% 1(( $Ifgd% kd=4$$IfTs4fr %U1`.9`` 014 saf4p2T $Ifgd% P $Ifgd% 31((( $Ifgd% kdR5$$IfTs4r %U1 .9   014 saf4p2T3<kdg6$$IfTs4r %U1 .`9` 014 saf4p T $Ifgd% XYZs<kdF7$$IfTs48r %U1 . 9  014 saf4p T $Ifgd% E<kd%8$$IfTs4[r %U1`.`9` 014 saf4p T $Ifgd% E<kd9$$IfTs4[r %U1 . 9  014 saf4p T $Ifgd%   <kd9$$IfTs48r %U1 . 9  014 saf4p T $Ifgd% 3kd:$$IfTs4lr %U1 .9 014 saf4p T $Ifgd% $Ifgd% RSXYDM  XY]gjz"#()-.4J1G jhd(5 hd(56]hd(56B*]phhd(5hd(5B*phV]@ $Ifgd%  !$Ifgd% $Ifgd% @ABCDE<<<< $Ifgd% kd;$$IfTs4>r %U1`.`9`` 014 saf4p T<333 $Ifgd% kd{<$$IfTs4>r %U1 . 9   014 saf4p T $Ifgd%     3kd_=$$IfTs4>r %U1 . 9   014 saf4p T $Ifgd% $Ifgd%   XYZ[3kdC>$$IfTs4>r %U1 . 9   014 saf4p T $Ifgd% $Ifgd% [\]3kd'?$$IfTs4>r %U1 . 9   014 saf4p T $Ifgd% $Ifgd% -. $Ifgd% $Ifgd% ./0_VE<<<< $Ifgd% kd @$$IfTs48r %U1 .9  014 saf4p TV-\4++ $Ifgd% kd@$$IfTs4H r %U1 .9 014 saf4p T $ @$If]gd% \6FG'kdA$$IfTs4r %U1`.`9` 014 saf4p T $Ifgd%  @$If]^gd% mnrs+<=BCSd *+;VFGNO: K R j k       D E F c z  ݲ hhd(5 hBahd(5 h^/hd(5h7hd(56 h7hd(5 h;]hd(5 hd(56 h[ohd(5 hd(5H* hd(56] jhd(5hd(5CGHI $Ifgd% SE<<+$If]^gd% $Ifgd% kdB$$IfTs4mr %U1 . 9  014 saf4p TS<kdxC$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% =bcd}<kdWD$$IfTs4r %U1 . 9  014 saf4p T $Ifgd% }+W $Ifgd% kdDE$$IfTs4r %U1`.`9` 2014 saf4p2T $Ifgd% kdF$$IfTs4r %U1 . 9   2014 saf4p2T :  U  $Ifgd% U V kdG$$IfTs4r %U1 .`9  2014 saf4p2TV W X   E  $Ifgd% E F kdDI$$IfTs4r %U1 . 9  2014 saf4p2TF _   R     #f9 $Ifgd%      R S f g h i l m              !"[\efƹէՈ{l_X hBahd(5jRhhd(5EHUj߫F hd(5CJUVaJjOhhd(5EHU#jËF hhd(5CJUVaJjMhhd(5EHU#jF hhd(5CJUVaJjJhhd(5EHUjCF hd(5CJUVaJ hhd(5jhhd(5U hhd(5 hd(5H*hd(5hhd(56"8;?MR\bcvNPR$$,HDSXo "׵ h2whd(5 hXXhd(5hIc hd(50J6B*]phhIc hd(50JB*phjCWhIc hd(5U hIc hd(5jhIc hd(5U jhd(5 hd(56] hBahd(5 hd(56hd(5;9:kd!U$$IfTs4r %U1`.9  2014 saf4p2T:;c  !$Ifgd% $Ifgd% \E<<// P $Ifgd% $Ifgd% kdnV$$IfTs4r %U1 .9 014 saf4p T4(kdX$$IfTs4r %U1 .9 014 saf4p2T $Ifgd% 4 $Ifgd%  !$Ifgd% 1(( $Ifgd% kdY$$IfTs4Mr %U1`.`9` 014 saf4p2T $Ifgd%  !$Ifgd%  1(( $Ifgd% kdZ$$IfTs4r %U1 . 9  014 saf4p2T  $Ifgd%  !$Ifgd% 1(( $Ifgd% kd#[$$IfTs4Mr %U1 . 9` 014 saf4p2T   $Ifgd%  !$Ifgd% "? N      # ###x$$$$$$$&&&&'''"'(')'u'''' (*(((((((() ))))8**** +$+++++,,,-W-X---..[/\///00t0h Xfhd(56 h`hd(5h`hd(56 hzBhd(5h; uhd(56 hF}hd(5 hd(56 h]hd(5 hd(56]hd(5J    1(( $Ifgd% kd*\$$IfTs4Mr %U1 .9  014 saf4p2T "S$o$ $Ifgd%  !$Ifgd% o$p$x$$1( $$Ifgd% $Ifgd% kd,]$$IfTs4~r %U1.9 014 saf4p2T$$$&' $Ifgd% $$Ifgd% ''kd2^$$IfTs4~r %U1`.9  2014 saf4p2T'')'W''(  !$Ifgd% $Ifgd% ((kd_$$IfTs4Mr %U1 .9 2014 saf4p2T(( )Q))8**  !$Ifgd% $Ifgd% ****1(( $Ifgd% kd`$$IfTs4Mr %U1.9 014 saf4p2T* +M+U+k+s+++++++++++,r,s, $Ifgd%  !$Ifgd% s,t,,,,1((( $Ifgd% kda$$IfTs4Mr %U1.9 014 saf4p2T,,,,,,,i-j-.  !$Ifgd% $Ifgd% $Ifgd7 ....1(( $Ifgd% kdb$$IfTs4Mr %U1`.`9` 014 saf4p2T...m/n/ $Ifgd%  !$Ifgd% n/o///1( $Ifgd% $Ifgd7kdc$$IfTs4Mr %U1 . 9  014 saf4p2T//00 1  !$Ifgd% $Ifgd% t001111I2_233333 44444N5O55555 6666666607A7t7777 8=8N8888969F9999s:::::;;F;G;X;;;;;&<7<i<<< ==L=N={==>þ hvO6hvOh;hhd(5CJ]aJ hdhd(5hNwhd(5]hdhd(56 hd(56] hd(5]hd(5 hd(56K 11111(( $Ifgd% kde$$IfTs4Mr %U1`.`9 014 saf4p2T1112 $Ifgd%  !$Ifgd% 22kdf$$IfTs4Mr %U1 . 9` 2014 saf4p2T222333  !$Ifgd% $Ifgd% 33kdig$$IfTs4Mr %U1 . 9  2014 saf4p2T333 444L5  !$Ifgd% $Ifgd% L5M5kdh$$IfTs4h r %U1`.`9 2014 saf4p2TM5N5O555566  !$Ifgd% $Ifgd% 66kdj$$IfTs4Cr %U1 . 9` 2014 saf4p2T66607s7t777  !$Ifgd% $Ifgd% 77kdMk$$IfTs4Cr %U1 . 9  2014 saf4p2T7777<8=888  !$Ifgd% $Ifgd% 88kdl$$IfTs4Cr %U1 . 9  2014 saf4p2T8888999  !$Ifgd% $Ifgd% 9 9kdm$$IfTs4Cr %U1 . 9  2014 saf4p2T 9%9&9G9999':  !$Ifgd% $Ifgd% ':(:kd(o$$IfTs4Cr %U1`.`9` 2014 saf4p2T(:):*:s:::  !$Ifgd% $Ifgd% ::kdqp$$IfTs4Cr %U1 . 9  2014 saf4p2T:::;F;G;;;;;  !$Ifgd% $Ifgd% ;;kdq$$IfTs4Cr %U1 . 9  2014 saf4p2T;;;&<i<j< !$If]^gd% $Ifgd% j<k<kds$$IfTs4Cr %U1 . 9  2014 saf4p2Tk<l<m<< = =L=M= !$If]^gd% $Ifgd% M=N=kdZt$$IfTs4Cr %U1 . 9  2014 saf4p2TN=j=k==>I>J>>> !$If]^gd% $Ifgd% >>J>[>>W?h????????o@z@@@A$AqArAAAAAA BBBBBpCzCfDgDUEVE{E|EEEEEEEF{G|GHHLHMHNH~HHHHI̺̱̱̭̥̱̿̚ hv0Jjp{hvUjhvUhZCdhv5CJ\ hv\ hvCJ$ hv5\hv hdhvO hRhvO hvOH*hRhvO6 hvO6hvO hvO] hvO6]:>>kdu$$IfTs4Cr %U1`.`9` 2014 saf4p2T>>>W????? !$If]^gd% $Ifgd% ??kdv$$IfTs4Cr %U1 . 9  2014 saf4p2T???Q@@@@9AAB $Ifgd{o $Ifgd% BBkd5x$$IfTs4Cr %U1 .9 2014 saf4p2TBBBB@CCgDTE $Ifgd{oTEUEkdty$$IfTs4Cr %U1.9 2014 saf4p2TUEVEWEXEYEZE[E\E{E|E}E~EEEEEEEEEEF $ P $Ifa$ $$Ifa$$ P $Ifa$ $ P $Ifa$ P  P FF#FJFF}GHLFFFFF$Ifkdz$$IfTs44r %U106 014 saf4THHHHHIIMGG<GG  !$If$IfkdC|$$IfTs4r %U1`0`6` 014 saf4TIIII}J~JJJJJJ9K:K;K=KBKCKLLxNyNzN}NNNNNNNNNNNO OPPPPPPPPPPPQQ&QQÿ}} hy6]hy5CJ\ hy6 hyhyhyhy6 h#hyh#hy6mHsHh#hymHsHhyh> 05CJ\h> 0hX2 hv0Jj}hvUjhvUhv5CJ\hv hvH*1IIIII~JJJJMGGGGGGG$Ifkd}$$IfTs4r %U1 0 6  014 saf4TJJKTKKKLGkd\$$IfTs4r %U1 0 6 014 saf4T$IfLLkd3$$IfTs4r %U1 06 2014 saf4p2TLLLMMxN$IfxNyNkd|$$IfTs4r %U1`06 2014 saf4p2TyNzNNNPP  !$Ifgd` $Ifgd`$IfPPkd$$IfTs4r %U1 06 2014 saf4p2TPP'QQgR[S$IfQQQQQRR,R0RARRS S S[S\SeSiSpSSSSSS_T`TTTTTTU4U;UNUOUzUUVV`WpWWWWWWWWWX)X2XKXYYCZ칳hZCdhv5CJ\ hvCJ hv\ hvCJ8hv h]hy hy6 hx1hyhx1hymHsHhy6mHsHhymHsHhy5CJ\hy hy6]8[S\Skd$$IfTs4r %U1 06 2014 saf4p2T\SeSSS`TT  !$Ifgd~ $Ifgd~TTkd5$$IfTs4r %U106 2014 saf4p2TTU;UOUnUVW $$Ifgd~ $Ifgd~WWkdo$$IfTs4r %U106  2014 saf4p2TWWWWWWWWWWWWWWWW XX)X2XKX $ P $Ifa$ $$Ifa$$ P $Ifa$ $ P $Ifa$$ P a$ P $a$$a$KXLXXX~XXYLBB<<$If P $Ifkd$$IfTs44r %U106 014 saf4TCZDZZZZZZ[[\\+],]-]m]n]o]p]v]w]__``````aaaaaaaaabbbbbEcPc`cbcicjccccccccc½µªœ˜˜˜‘‘‘‘‘‘‘‘‘‘ŒŒŒŒŒŒ hvH* hv6]hX2hvB*ph hv0JjhvUjhvU hvH*hvhhv0JCJaJ#jyhhvCJUaJhhvCJaJjhhvCJUaJ7YZZZZZ>444 P $IfkdL$$IfTs4r %U1`0`6` 014 saf4T $If]gdZ[[[[[\\Akd$$IfTs4r %U1 0 6  014 saf4T P $If\\\\\p]q]r]Akdm$$IfTs4r %U1 0 6 014 saf4T P $Ifr]]].^^$If^^kdH$$IfTs4r %U1 06 2014 saf4p2T^^'_L_``$If P $If``kd$$IfTs4dr %U1`06 2014 saf4p2T```xa4b(c$If P $If(c)ckdԏ$$IfTs4r %U1 06 2014 saf4p2T)c*cPcc{d0e1e5kd$$IfTs4r %U1 06 014 saf4T  !P $If P $Ifc1e=eAeIeZeeeoffyggGhOhhhhiii"i#i+i2i3ieifi}iiijjjjj&k7kbkckmkqkxkkkkkkglhlllmmmmmOm hN;^JhN;6]^JhN; hx1hhx1hmHsH hyhhyh6 h#hh#h6mHsHh#hmHsH h6h6mHsHhmHsHhhv81e=eZe{eff  !P $If P $Ifffffg1''' P $Ifkd$$IfTs4 r %U1`0`6`` 014 saf4p2Tggg P $If  !P $Ifgggg@g1''' P $Ifkd$$IfTs4r %U1 0 6   014 saf4p2T@ggg P $If  !P $Ifggggh1''' P $Ifkd$$IfTs4r %U1 0 6  014 saf4p2Thhh P $If  !P $Ifhhhi1( $Ifgd` $Ifgd~kd2$$IfTs4r %U1 0 6  014 saf4p2Tifijck $Ifgd`  !$Ifgd`ckdkkd9$$IfTs4r %U1 06  2014 saf4p2Tdkmkkkhlm  !$Ifgd~ $Ifgd~mmkd$$IfTs4r %U106  2014 saf4p2TmmmPmmPoppp$If  !P $If P $IfgdIc P $IfOmm_ngnOoooppLqMq[q,s.sssttttNuPuvwJw\w]wwx(x)xExQx_xxxxxxxxxzzzzzzzzzz{|||}}}}}}}jh`U h`5\ *h` jh` h`6]h` hN;H* hH* jhh *hN; hN;6]hN;6CJOJQJ]hN;CJOJQJhN;>pppGprppLqE;;;;; P $IfkdΘ$$IfTs4r %U1`06 014 saf4p TLqMqNq[q\qq;. P $IfgdN;kd$$IfTs4r %U1 06` 014 saf4p T P $IfqqDrFrtrvr6s8stttt P $If tttt,uvE;.;; P $IfgdIc P $Ifkd$$IfTs4r %U106  014 saf4p TvXvvvvv;. P $IfgdN;kdn$$IfTs4r %U106 014 saf4p T P $IfvvKwwwwww;kdL$$IfTs4r %U1`06`` 014 saf4p T P $IfwwxxBxCxDx P $IfDxExMxgxxxE8... P $If P $IfgdIc kd9$$IfTs4r %U1 06   014 saf4p Txyyyy-z;. P $IfgdIc kd&$$IfTs4r %U1`0`6` 014 saf4p T P $If-zzzzz{;. P $IfgdIc kd$$IfTs4r %U1 0 6  014 saf4p T P $If{}}  4kd$$IfTs4r %U1 06 014 saf4p T  !$If$Ifw.ag.ohio-state.edu/~meatsci/publications/CosanuMS54%20(4)%20407-411.pdf" Cosanu, S., and K. Ayhan. 2000. Survival of enterohaemorrahagic Escherichia coli O157:H7 strand in Turkish soudjouck during fermentation, drying and storage periods. Meat Science. 54 (4) 407-411.  Storage B E. coli O157:H7 growth in ground beef productGround beef dried at 72F (22C) to near 30% moisture when stored at 40F (4C) 55% relative humidity for 3 months, vacuum packagedNo hazard is posed after 3 months of storage in these conditions as all traces of E. coli were destroyed.Cosanu, S., and K. Ayhan. 2000. (continued)B- Survival of E. coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus. Sliced, vacuum-packaged dry-cured ham stored at 77(F (25(C) for 28 days Survival of these pathogens in vacuum-packaged dry-cured ham may pose a hazard if consumed without adequate cooking. Ng, W.F., BE. Langlois, and W.G. Moody. 1997. Fate of selected pathogens in vacuum-packaged dry-cured (country style) ham slices stored at 2 and 25(C. Journal of Food Protection. 60 (12) 1541-1547.Sliced, vacuum-packaged dry-cured ham stored at 35.6(F (2(C) for 28 days Survival of these pathogens in vacuum-packaged dry-cured ham may pose a hazard if consumed without adequate cooking. B Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356.StorageB - E. coli O157:H7 survival, and growthAfter fermentation at 76F (24C), 90% RH to pH <4.8, then dried at 55F (13C) 65% RH to pH approx. 4.6, aw approx. 0.92, 4.41% salt, 44.5% moisture, M/Pr ratio of greater than 1.9:1, sealed in oxygen impermeable bags with air, or vacuum sealed, stored at 40F (4C)After 90 days of storage at 40F (4C), E. coli O157:H7 was still detectable.Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks and storage of slices. Journal of Food Protection. 61 (4) 377-382. After fermentation at 76F (24C), 90% RH to pH <4.8, then dried at 55F (13C) 65% RH to pH approx. 4.6, aw approx. 0.92, 4.41% salt, 44.5% moisture, M/Pr ratio of greater than 1.9:1, sealed in oxygen impermeable bags with air, or vacuum sealed, stored at 70F (21C)After 90 days of storage at 70F (21C) no E. coli O157:H7 was detectable by direct plating but was found after enrichment. Aging time and packaging B Growth of bacteria and moldCuring hams for 2 days per pound covered with stockinettesBacteria and molds are equally likely to grow with either type of packaging, which could potentially cause a hazard.Draughon, F.A., C.C. Melton, and D. Maxedon. 1981. Microbial profiles of country-curd hams aged in stockinettes, barrier bags and paraffin wax. Applied and Environmental Microbiology. 41 (4) 1078-1080. Curing hams for 2 days per pound covered with barrier bagsCuring hams for 2 days per pound covered with a coating of paraffin waxThe use of paraffin wax coating did not seem to affect the growth of bacteria, however molds were less likely to grow, reducing the risk of mycotoxins. B Survival of Trichina spiralisCuring dry-cured ham at 50(F (10(C) for at least 90 daysTrichina are rendered non infective when ham is cured at the given time temperature intervals.Lin, K.W., J.T. Keeton, T.M. Craig, R.H. Huey, M.T. Longnecker, H.R. Gamble, C.S. Custer, and H.R. Cross. 1990. Bioassay of dry-cured ham processed to affect Trichina spiralis. Journal of Food Science. 55 (2) 289-292, 297.Curing dry-cured ham at 75(F (23.9(C) for at least 35 daysCuring dry-cured ham at 90(F (32.2(C) for at least 11 days Heat Treated, Shelf Stable Process Includes: dry sausage products ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationFormulationC Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration)Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm"http://www.ag.ohio-state.edu/~meatsci/borca2.htmAddition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.Addition of sodium nitrite Sodium nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing.CFR318.7(c) To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 B Pathogen survivalAddition of smoke (liquid or solid) to productsAt the manufacturers recommended levels, most bacteria were not inhibited by the addition of smoke to growth medium.Suen, E. 1998. Minimum inhibitory concentration of smoke wood extracts against spoilage and pathogenic mico-organisms associated with foods. Letters in Applied Microbiology. 27 (1) 45 48. FormulationB Growth of pathogenic bacteria and moldAddition of liquid smoke to productsAll smokes tested showed some additional anti-microbial activity. The most effective have low pH and high carbonyl content, while phenols do not seem to effect microbial inhibition. Milly, P.J., R.T. Toledo, and S. Ramakrishnan. 2005. Determination of Minimum Inhibitory Concentrations of Liquid Smoke Fractions. Journal of Food Science. 70 (1) M12 M17.B Growth of L. monocytogenes, A. hydrophila, and Y. enterocoliticaAddition of smoke (liquid or solid), at the manufacturers recommended level, to products and held at 41F (5C) for up to 21 days.Some smoke products can inhibit L. monocytogenes, , A. hydrophila, and Y. enterocolitica for up to 21 days, but L. monocytogenes and Y. enterocolitica show no log reduction in that time. Suan, E. B. Fernandez-Galian, and C. Aristimuo. 2001. Antibacterial activity of smoke wood condensates against Aeromonas hydrophila, Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiology. 18 (4) 387 393. B Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite additionAddition of sodium nitrite at 50 ppm (3-3.5% NaCl) to dried sausageListeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage.Junttila, J., J. Hirn, P. Hill, and E. Nurmi. 1989. Effect of different levels of nitrite and nitrate on the survival of Listeria monocytogenes during the manufacture of fermented sausage. Journal of Food Protection. 52 (3) 158-161. B Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite additionAddition of sodium nitrite at 120 ppm (3-3.5% NaCl) to dried sausageListeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage.FormulationB Listeria monocytogenes, survival with potassium nitrate and/or sodium nitrite additionAddition of sodium nitrite at 200 ppm (3-3.5% NaCl) to dried sausageListeria monocytogenes can be reduced by 1 log unit over a period of 21 days of storage. However this is over the limit of allowable nitrite.Junttila, J., J. Hirn, P. Hill, and E. Nurmi. 1989. (continued)Addition of sodium nitrite at 200 ppm and potassium nitrate at 300 ppm (3% NaCl) to dried sausageListeria monocytogenes can be reduced by 2 log units over a period of 21 days of storage. However this is over the limit of allowable nitrite.Addition of potassium nitrate at 1000 ppm (3.5% NaCl) to dried sausageListeria monocytogenes can be reduced by 3 log units over a period of 21 days of storage. However this is over the limit of allowable nitrite.B Survival and growth of SalmonellaAddition of NaNO2 and KNO3 and use of starter culture or glucono-delta-lactone to lower pH to 4.8 to 5.3100 ppm NaNO2 and 150 ppm KNO3 or 50 ppm NaNO2 and 75 ppm KNO3 is adequate to produce a safe dry sausage as long as a starter culture or glucono-delta-lactone is used to lower pH to 4.8 to 5.3.Puolanne, E. 1977. Effects of reduced addition of nitrate and nitrite on the properties of dry sausage. Journal of the Scientific Agricultural Society of Finland. 49 (1) 1-106.B S. aureus, Salmonella and Clostridium sporogenes survival with nitrite additionAddition of up to 150 ppm of nitriteNitrite at these levels has little or no effect controlling Staphylococcus aureus (1-2 log growth), Salmonella (0.5 1 log reduction), or Clostridium sporogenes (no log change). Collins-Thompson, D.L., B. Krusky, W.R. Usborne, and A.H.W. Hauschild. 1984. The effect of nitrite on the growth of pathogens during manufacture of dry and semi-dry sausage. Canadian Institute of Food Science and Technology Journal. 17 (2) 102-106.FormuationB L. monocytogenes heat resistanceHolding product between 104F (40C) and 118F (48C) for 3 to 20 minutesD-value for L. monocytogenes increases up to 2.3 fold when cooked at 131F (55C). The time allotted to destroy L. monocytogenes must increase correspondingly. Linton, R.H., M.D. Pierson, and J.R. Bishop. 1990. Increase in heat resistance of Listeria monocytogenes Scott A by sublethal heat shock. Journal of Food Protection. 53 (11) 924-927. B Survival of Listeria monocytogenes Beef Jerky no marinade dried 10 hours. 140F (60C)There was no significant reduction of Listeria monocytogenes due to pre-drying treatment. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/CaliciogluFM19%20(6)%20545-559.pdf" Calicioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, and G.C. Smith, 2002. Destruction of acid- and non-adapted Listeria monocytogenes during drying and storage of beef jerky. Food Microbiology. 19 (6) 545-559.Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140F (60C) then stored 42 days at 77F (25C)There was no significant reduction of Listeria monocytogenes due to pre-drying treatment.FormulationB Survival of Listeria monocytogenesMarinated Beef Jerky in a traditional sauce that includes 4.7% ethanol, (pH 3.0) for 24 hours at 40F (4C) then dried 10 hours at 140F (60C) and stored at 77F (25C) for 14 days There was no significant reduction of Listeria monocytogenes due to pre-drying treatment.C alicioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, and G.C. Smith. 2002. (continued)Beef jerky marinated with 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 39.2F (4C) with a traditional marinade (pH 4.3) and dried 10 hours at 140F (60C) then stored at 77F (25C) for 14 days (aw <.70)Treatment with acetic acid and Tween showed a 1 log reduction in Listeria monocytogenes.FormulationB Survival of Listeria monocytogenesBeef jerky marinated with 1% Tween 20 for 15 minutes then 5% acetic acid. 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 40F (4C) with a traditional marinade (pH 4.3) and dried 10 hours at 140F (60C) then stored at 77F (25C) for 14 days (aw <.70)Treatment with acetic acid and Tween showed a 1 log reduction in Listeria monocytogenes.C alicioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, and G.C. Smith. 2002. (continued)B Survival of E.coli O157:H7Beef Jerky rapidly dipped into batter at 200F (94C), then marinated (pH 4.3) for 24 hours at 40F (4C)E.coli O157:H7 was reduced 1.3 log units after hot water and marinade. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/AlbrightLWT36%20(4)%20381-389.pdf" Albright, S.N., P.A. Kendall, J.S. Avens, J.N. Sofos. 2003. Pretreatment effect on inactivation of Escherichia coli O157:H7 inoculated beef jerky. Lebensmittel Wissenschaft Technologie. 36 (4) 381-389.  FormulationB Survival of E.coli O157:H7Beef jerky seasoned with salt, sugar and pepper and held for 24 hours at 40F (4C) then immersed for 90 seconds in brine of the same seasoning at 172.4F (78C)E.coli O157:H7 was reduced 3 log units after seasoning and hot brine.A lbright, S.N., P.A. Kendall, J.S. Avens, J.N. Sofos. 2003. (continued)Beef jerky immersed for 20 seconds in 50/50 vinegar (5% acetic acid) water mixture at 135.5F (57.5C) then marinate (pH 4.3) for 24 hours at 40F (4C)E.coli O157:H7 was reduced .5 log units after treatment with vinegar and marinade.Beef jerky marinated (pH 4.3) for 24 hours at 39.2F (4C) then immersed for 20 seconds in 50/50 vinegar (5% acetic acid) water mixture at 135.5F (57.5C)FormulationB Survival of E.coli O157:H7Addition of malic acid to pH 3.9The addition of malic and citric acid to the growth medium reduced E.coli O157:H7 4 log units at pH 4.2 or lower, however still detectable at pH 3.9.Ryu, J.H., Y. Deng, L.R. Beuchat. 1999. Behavior of acid-adapted and unadapted Escherichia coli O157:H7 when exposed to reduced pH achieved with various organic acids. Journal of Food Protection. 62(5) 451-455.Addition of citric acid to pH 3.9Addition of lactic acid to pH 3.9The addition of lactic acid to the growth medium reduced O157:H7 by 4 log units at pH 4.2 and 6 log units at pH 3.9, however it was still detectable at pH 3.9.Addition of acetic acid to pH 3.9The addition of acetic acid to the growth medium reduced O157:H7 by 3 log units at pH 5.1 and 4.8, 4 log units at pH 4.5, 6 log units at pH 4.2 and O157:H7 was undetected at pH 3.9 (reduction of more than 7 log units).ChoppingB E.coli O157:H7 contaminationChopping beef in a bowl chopper for 60 to 240 secondsOnce a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2) 246-251.Processing B - E. coli O157:H7 survival, and growthTempering meat mixture containing starter culture at 55(F (13(C) for less than 2 hours, then freezing at 4(F (-20(C) for more than 3 days, and thawing at 40(F (4(C) over a period of at least 3 days followed by fermentation at 76(F (24(C), 90%RH to pH at or less than 4.8, then drying at 55(F (13(C)Tempering meat or directly freezing then thawing at 40(F (4(C) over 3 days prior to fermentation and drying does not effect E. coli O157:H7 survival during storage at either 40(F (4(C) or 70(F (21(C). E. coli O157:H7 was reduced 0.9 to 1.5 log units during fermentation and 0.2 to 0.6 log units during drying. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks and storage of slices. Journal of Food Protection. 61 (4) 377-382. Freeze meat mixture containing starter culture at 4(F (-20(C) >3 days then thawing at 40(F (4(C) over a period of at least 3 days followed by fermentation at 76(F (24(C), 90%RH to pH at or less than 4.8, then drying at 55(F (13(C)Processing B - E. coli O157:H7 survival, and growthRefrigerate meat mixture containing starter culture less than 8 hours at 40(F (4(C) followed by fermentation at 76(F (24(C), 90%RH to pH at or less than 4.8, then drying at 55(F (13(C)Tempering meat or directly freezing then thawing at 40(F (4(C) over 3 days prior to fermentation and drying does not effect E. coli O157:H7 survival during storage at either 40(F (4(C) or 70(F (21(C). E. coli O157:H7 was reduced 0.9 to 1.5 log units during fermentation and 0.2 to 0.6 log units during drying. Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. (continued)B E. coli O157:H7 survival through dryingPork and beef pepperoni fermented at 96(F (35.5(C), 85% RH and 5.0 pH or less, then dried at 55(F (13(C), 65% RH to a moisture, protein ration of 1.6:1 E. coli O157:H7 was reduced 1.2 log units with this process.Hinkins, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. Validation of pepperoni processes for control of Escherichia coli O157:H7. Journal of Food Protection 59 (12) 1260-1266.ProcessingB E. coli O157:H7 survival through dryingPork and beef pepperoni fermented at 96(F (35.5(C), 85% RH and 5.0 pH or less, heated to 128(F (53(C) for 60 minutes or 145(F (63(C) instantaneous, then dried at 55(F (13(C), 65% RH to a moisture, protein ration of 1.6:1This processing decreased the counts of E. coli O157:H7, 5 log units or more, and did not visibly affect the texture or appearance of the product.Hinkins, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. (continued)FermentationB L. monocytogenes survival and growthFermented pork and beef sausages, ripened for 4 days at 64-68F (18-20C) then dried at 64F (18C) with a pH range of 5.47 to 4.8L. monocytogenes decrease 3 log units in 35 days. Buncic, S., L. Paunovic, and D. Radisic. 1991. The fate of Listeria monocytogenes in fermented sausages and in vacuum-packaged frankfurters. Journal of Food Protection. 54 (6) 413-417. Beef and pork sausage fermented at 32F (90C) without a starter culture L. monocytogenes increased 2 log units during fermentation. Glass, K.A., and M.P. Doyle. 1989. Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni. Journal of Food Protection 52 (4) 226-231, 235.FermentationB  L. monocytogenes survival and growthBeef and pork sausage fermented at 32F (90C) with a lactic starter culture (Pediococcus acidilactici) L. monocytogenes failed to grow during fermentation and was reduced by 1-2 log units.Glass, K.A., and M.P. Doyle. 1989. (continued)Salami product (2.5% NaCl, 250 ppm KNO3 0.3% sucrose) using a bateriocin producing strain of Lactobacillus plantarum Bacteriocin producing lactic acid bacteria will prevent growth and survival of L. monocytogenes.Campanini, M., I. Pedrazzoni, S. Barbuti, and P. Baldini. 1993. Behavior of Listeria monocytogenes during the maturation of naturally and artificially contaminated salami: effect of lactic-acid bacteria starter cultures. International Journal of Food Microbiology. 20 (3) 169-175. Salami product (2.5% NaCl, 250 ppm KNO3 0.3% sucrose) using a unknown starter cultureUnknown starter cultures or known cultures that do not produce bacteriocin will prevent the growth of L. monocytogenes but will not destroy contamination.B B - E. coli O157:H7 survival through fermentation and dryingProduct is fermented, using starter culture, at 20-30 C, for 1-3 days, at about 90% RH, followed by drying for up to 60 days at about 85% RHSeven commercial processes were evaluated and it was found that fermentation can result in 0.3 to 1.3 log reduction of E. coli O157:H7; not sufficient to meet the required 2 log reduction. Three models have been developed to assist estimating the time required to achieve a 2 log reduction when parameters such as water activity, pH and drying time are used.Pond, T.J., D.S. Wood, I.M. Mumin, S. Barbut and M.W. Griffith. 2001. Modeling the survival of E. coli O157:H7 in uncooked, semidry, fermented sausage. Journal of Food Protection. 64 (6) 759-766. FermentationB Survival of E. coli O157:H7Lebanon-style bologna: 92% lean beef (90/10) 3.3% salt, 2.9% sugar, 0.8% dextrose, 0.7% spices, 0.14% potassium nitrate, 0.01% sodium nitrite, 0.15% lactic acid starter culture stuffed into 115 mm or 90 mm diameter casings, fermented 8 hours at internal temperature 80F (26.7C), with 90%RH, 24 hours at internal temperature 100F (37.8C), with 80% RH then 24 hours at internal temperature 110F (43.3C) with smoke the final 2 hours, 80%RH, 0, 1, 2, or 5 hours of heating at internal temperature 115F (46.1C) . 90% RH was used throughout for 90mmAll counts were below detection level after heating processes (greater than 6 log reduction of E. coli O157:H7) for 115 mm diameter After all heating processes there was 2.4 to 2.7 log reduction of E. coli O157:H7 for 90 mm diameterGety, K.J.K., R.K. Phebus, J.L. Marsden, J.R. Schwenke, and C.L. Kastner. 1999. Control of Escherichia coli O157:H7 in large (115 mm) and intermediate (90 mm) diameter Lebanon-style bologona. Journal of Food Science. 64 (6) 1100-1107.FermentationB B - E. coli O157:H7 survival through fermentation and dryingPork and beef pepperoni fermented at 96(F (35.5(C), 85% RH and 5.0 pH or less, then dried at 55(F (13(C), 65% RH to a moisture, protein ration of 1.6:1 This processing decreased the counts of E. coli O157:H7, 1.2 log units.Hinkins, J.C., N.G. Faith, T.D. Lorang, P. Bailey, D. Buege, C.W. Kaspar, and J.B. Luchansky. 1996. Validation of pepperoni processes for control of Escherichia coli O157:H7. Journal of Food Protection. 59 (12) 1260-1266. Pork and beef pepperoni fermented at 96(F (35.5(C), 85% RH and 5.0 pH or less, heated to 128(F (53(C) for 60 minutes or 145(F (63(C) instantaneous, then dried at 55(F (13(C), 65% RH to a moisture, protein ration of 1.6:1This processing decreased the counts of E. coli O157:H7, 5 log units or more, and did not visibly affect the texture or appearance of the product.B- Staphylococcal enterotoxin productionUsing a starter culture to reduce meat pHMeat pH should decline to 5.0 within 12 hours, to prevent Staphylococcal enterotoxin production. Good Manufacturing Practices for Fermented Dry and Semi-Dry Sausage Products, American Meat Institute Foundation, 1997.FermentationB Potential Staphylococcus growthFermentation to pH 5.3 or less(Fermentation Temperature (F)  60) X hours = degree hours Process acceptable if: Fewer than 1200 degree hours when the lowest fermentation temperature is less than 90F (32C). Fewer than 1000 degree hours when the highest fermentation temperature is between 90F (32C) and 100F (38C). Fewer than 900 degree hours when the highest fermentation temperature is greater than 100F (38C). GMPs 1997. (continued)B - Survival of Salmmonella seftenberg, C. perfringens, and E. coli O128:B12Dried fermented turkey sausage step-wise heat treated at 81F (27C) for 3 hours, 90F (32C) for 4 hours, 115F (46C) for 5 hours, spray cooled to 61 to 64F (16 to 18C) and dried at 50F (10C) 72% RH for 8 daysS. seftenberg decreased 1.5 to 20 log units. C. perfringens decreased 2 to 3.6 log units. E. coli O128:B12 decreased 1.4 to 2.1 log units.Baran, W.L., and K.E. Stevenson. 1975. Survival of selected pathogens during processing of a fermented turkey sausage. Journal of Food Science. 40 (3) 618-620.Heat TreatmentB Growth and survival of L. monocytogenesHold product that has been fermented at 90F (32C) for 10 hours at 90F (32C) After 10 hours there was greater than 1 log reduction of L. monocytogenes. Final results were below level of detection.Glass, K.A., and M.P. Doyle. 1989. Fate and thermal inactivation of Listeria monocytogenes in beaker sausage and pepperoni. Journal of Food Protection 52 (4) 226-231, 235.B Growth and survival of L. monocytogenesHold product that has been fermented at 90F (32C) for 8 hours at 115F (46C) after reaching that as the internal temperatureAfter 8 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection. Hold product that has been fermented at 90F (32C) for 8 hours at 125F (52C) after reaching that as the internal temperatureHold product that has been fermented at 90F (32C) for 4 hours at 135F (57C) after reaching that as the internal temperatureAfter 4 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection.Heat TreatmentB Growth and survival of L. monocytogenesHold product that has been fermented at 90F (32C) for 4 hours at 145F (63C) after reaching that as the internal temperatureAfter 4 hours there was greater than 2 log reduction of L. monocytogenes. Final results were below level of detection.Glass, K.A., and M.P. Doyle. 1989. (continued)Beef and pork sausage to at least 125F (51.7C) for 4 hoursWhen heated to at least 125F (51.7C) and held for 4 hours there was a 5 log reduction of L. monocytogenes.Heating/ DryingB Survival of Ecoli O157:H7Beef strips marinated in a common jerky preparation (pH 4.3)Application of marinade did not enhance or inhibit bacterial reduction.Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167.Beef strips not marinatedBeef strips marinated (pH4.3) for 24 hours at 40F (4C) then dried at 144.5F (62.5C) (aw .65)E.coli O157:H7 decreased 2.2 log units in 10 hours of drying.Beef strips marinated (pH 4.3) for 24 hours at 40F (4C) then dried at 154.94F (68.3C) (aw .64)E.coli O157:H7 decreased 3.0 log units in 10 hours of drying.Heating/ DryingB Survival of Ecoli O157:H7Beef strips not marinated dried 10 hours at 144.5F (62.5C) (aw .83)E.coli O157:H7 decreased 3.2 log units in 10 hours of drying.Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. (continued)Lean ground beef (90% lean) with spice mix heated to 160F (71.1C) then dried at 140F (60C) for 6 hoursE. coli O157:H7 was reduced by 1.6 log units after heating and 4.8 log units after 6 hours of drying.Harrison, J.A., M.A. Harrison, and R.A. Rose. 1998 Survival of Escherichia coli O157:H7 in ground beef jerky assessed on two plating media. Journal of Food Protection 61(1) 11-13.Lean ground beef (90% lean) with spice mix and cure mix heated to 160F (71.1C) then dried at 140F (60C) for 6 hoursE. coli O157:H7 was reduced by 1.6 log units after heating and 5.2 log units after 6 hours of drying.Lean ground beef (90% lean) with spice mix dried at 140F (60C) for 8 hoursE. coli O157:H7 was reduced by 4.3 log units after 8 hours of drying.Lean ground beef (90% lean) with spice mix and cure mix dried at 140F (60C) for 8 hoursE. coli O157:H7 was reduced by 5.2 log units after 8 hours of drying.Heating/ DryingListeria monocytogenes and Salmonella survivalLean ground beef (90% lean) with spice mixAfter heating and 6 hours of drying Salmonella was reduced by 3.9 log units and Listeria monocytogenes was reduced by 3.7 log units.Harrison, M.A., M.A. Harrison, and R.A. Rose. 1997. Fate of Listeria monocytogenes and Salmonella species in ground beef jerky. Journal of Food Protection 60(9) 1139-1141.After heating Salmonella was reduced by 4.5 log units and by .9 log units after 6 hours of drying and Listeria monocytogenes was reduced by 2.8 log units after heating and 3.2 log units after drying 6 hours.After 8 hours of drying Salmonella was reduced by 3.2 log units and Listeria monocytogenes was reduced by 2.5 log units.After 8 hours of drying Salmonella was reduced by 4.2 log units and Listeria monocytogenes was reduced by 4.0 log units.Drying B Survival of Ecoli O157:H7Beef Jerky non-marinade dried 10 hours 140F (60C)E.coli O157:H7 is reduced 3 logs after drying.Calcioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, G.C. Smith. 2002. Inactivation of acid adapted Escherichia coli O157:H7 during drying and storage of beef jerky treated with different marinades. Journal of Food Protection. 65(9) 1394-1405. Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140F (60C)Drying B Survival of E.coli O157:H7Marinated Beef Jerky in a traditional sauce that includes 4.7% ethanol, (pH 3.0) for 24 hours at 40F (4C) then dried 10 hours at 140F (60C)E.coli O157:H7 is reduced 4.5 logs after drying .Calcioglu, M., J.N. Sofos, J. Samelis, P.A. Kendall, G.C. Smith. 2002. (continued)Beef jerky marinated with 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 40F (4C) with a traditional marinade (pH 4.3) and dried 10 hours at 140F (60C)E.coli O157:H7 is reduced 4.5 log after drying.Beef jerky marinated with 1% tween 20 for 15 minutes then 5% acetic acid. 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 39.2F (4C) with a traditional marinade (pH 4.3) and dried 10 hours at 140F (60C)E.coli O157:H7 is reduced by 5 log after drying.Drying B Survival of E.coli O157:H7Beef jerky 5% pH 5.8 dried at 126F (52C) for 10 hoursBeef jerky processed at these times and temperature results in a 5 log reduction of E. coli O157:H7.Faith, N.G., N.S. LeCoutour, M.B. Alvarenga, M. Calicioglu, D.R. Buege and J.B. Luchansky, 1998. Viability of Escherichia coli O157:H7 in ground and formed beef jerky prepared at levels of 5 and 20% fat and dried at 52, 57, 63, or 68C in a home-style dehydrator. International Journal of Food Microbiology. 41 (3) 213-221.Beef jerky 5% fat pH 5.8 dried at 145F (63C) for 8 hoursBeef jerky 5% fat pH 5.8 154F (68C) for 5 hoursBeef jerky 25% fat pH 5.8 F (52C) for 24 hoursBeef jerky processed at these times and temperature results in a 5 log reduction of E. coli O157:H7.Beef jerky 25% fat pH 5.8 F (57C) for 16 hoursBeef jerky 25% fat pH 5.8 F (63C) for 8 hoursBeef jerky 25% fat pH 5.8 F (68C) for 4 hoursB Survival and growth of S. aureus, C. perfringens, B. subtilis, and SalmonellaBeef jerky made from flank steak strips dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw = 0.66)There was no log change in S. aureus. After 8 hours of drying C. perfringens decreased 4 log units and was below detection, B. subtilis decreased less than 2 log units and Salmonella decreased 1 log unit. Holley, R.A., 1985. Beef Jerky: Viability of food-poisioning microorganisms on jerky during its manufacture and storage. Journal of Food Protection 48 (2) 100-106.DryingB Survival of S. aureus and fecal coliformsBeef jerky made from inside round strips dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw < 0.69)There was no log change in S. aureus. After 8 hours of drying fecal coliforms decreased 3 log units and was below detection.Holley, R.A., 1985. Beef Jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and 2.5C storage. Journal of Food Protection 48 (2) 107-111.B Survival of S. aureus and fecal coliformsBeef jerky made from corned beef brisket dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw = 0.69)There was no log change in S. aureus. After 8 hours of drying fecal coliforms decreased 4 log units and was below detection. B Survival of E. coli O157:H7 L. monocytogenes, and S. typhimuriumBeef loin sliced and marinated dried at 140F (60C) for 10 hoursAfter drying for 10 hours at 140F (60C) E. coli O157:H7, L. monocytogenes, and S. typhimurium decreased by 5.5 log units. Harrison, J.A., and M.A. Harrison. Fate of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella typhimurium during preparation and storage of beef jerky. Journal of Food Protection 59 (12) 1336-1338.Beef loin sliced, marinated, heated to 160F (71C) then dried at 140F (60C) for 10 hoursAfter cooking to 160F (71C) E. coli O157:H7 decreased 5.0 log units, S. typhimurium and L. monocytogenes decreased 4.5 log units. After subsequent 10 hours of drying at 140F (60C) all pathogens were undetectable.DryingB S. aureus growthWater activity level 0.92-0.91, at 77F (25C) in salamiS. aureus growth is not inhibited when pH 6.0 or higher and a hazard is especially possible at aw 0.92-0.91 because of a lack of competing flora. When pH is 5.0 or lower a 6 log unit reduction was found after 21 days.Martinez, E.J., N. Bonino, and S.M. Alzamora. 1986. Combined effect of water activity, pH and additives on growth of Staphylococcus aureus in model salami systems. Food Microbiology. 3 (4) 321-329.Water activity level 0.90 or less, at 77F (25C) in salamiThe pH is not a factor in S. aureus growth, and a hazard is not likely.B  Growth of many yeastsWater activity (aw) level at or below 0.87 such as fermented sausage, and foods containing approximately 65% sucrose or 15%NaClThese pathogens are inhibited at these water activity levels. Beuchat, L.R. 1981. Microbial stability as affected by water activity. Cereal Foods World. 26 (7) 345-349. B Growth of most molds (mycotogenic penicillia), Staphyloccoccus aureus, most Saccharomyces(bailii) spp. Debaromyces Water activity (aw) level at or below 0.80 These pathogens are inhibited at these water activity levels. B Growth of halophilic bacteria, mycotoxigenic aspergilliWater activity (aw) level at or below 0.75Packaging and Storage B - E. coli O157:H7 survival and growthAfter fermentation at 76F (24C), 90% RH to pH <4.8, then dried at 55F (13C) 65% RH to pH approx. 4.6, aw approx. 0.92, 4.41% salt, 44.5% moisture, M/Pr ratio of greater than 1.9:1, sealed in oxygen impermeable bags with air, or vacuum sealed, stored at 40F (4C)After 90 days of storage at 40F (4C), E. coli O157:H7 was still detectable.Faith, N.G., N. Parniere, T. Larson, T.D. Lorang, C.W. Kaspar, and J.B. Luchansky. 1998. Viability of Escherichia coli O157:H7 in salami following conditioning of batter, fermentation and drying of sticks and storage of slices. Journal of Food Protection. 61 (4) 377-382. After fermentation at 76F (24C), 90% RH to pH <4.8, then dried at 55F (13C) 65% RH to pH approx. 4.6, aw approx. 0.92, 4.41% salt, 44.5% moisture, M/Pr ratio of greater than 1.9:1, sealed in oxygen impermeable bags with air, or vacuum sealed, stored at 70F (21C)After 90 days of storage at 70F (21C) no E. coli O157:H7 was detectable by direct plating but was found after enrichment. StorageB Survival and growth of S. aureus, C. perfringens, B. subtilis, and SalmonellaSlices of flank steak dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw = 0.66). Stored for 28 days at 68F (20C) allowing aw to rise to 0.83No viable bacteria were found.Holley, R.A., 1985. Beef Jerky: Viability of food-poisioning microorganisms on jerky during its manufacture and storage. Journal of Food Protection. 48 (2) 100-106.B Survival and growth of S. aureus, C. perfringens, B. subtilis, and SalmonellaBeef jerky made from flank steak strips dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw = 0.66). Stored for 26 days at 36.5F (2.5C) aw held constant at 0.66S. aureus, C. perfringens, B. subtilis, and Salmonella were reduced 1 log unit only Salmonella was below detectable levels. B Survival of S. aureusBeef jerky made from inside round strips dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw < 0.69), stored at 36.5F (2.5C) for 9 daysS. aureus decreased less than 1 log unit during refrigerated storage.Holley, R.A., 1985. Beef Jerky: Fate of Staphylococcus aureus in marinated and corned beef during jerky manufacture and 2.5C storage. Journal of Food Protection 48 (2) 107-111.StorageB Survival of S. aureus Beef jerky made from corned beef brisket dried for 4 hours at 127.2F (52.9C) then 4 more hours at 118.8F (48.2C) (Final aw = 0.69) stored at 36.5F (2.5C) fpr 9 daysS. aureus decreased less than 1 log unit during refrigerated storage.Holley, R.A., 1985. (continued)Beef steak with pH of 5.0 and water activity 0.732Though highly variable S. aureus did decline over time on both these products.Vora, Purvi; Andre Senecal, and Donald W. Schaffner. 2003. Survival of Staphylococcus aureus ATCC 13565 in Intermediate Moisture Foods is Highly Variable. Risk Analysis. 23 (1) 229-236.Chicken pockets with pH of 5.0 and water activity of 0.853B S. aureus growthGreek pork sausage (more than 30% fat) dried, then smoked at 25C for 40 minutes then 40C for another 40 minutes stored at 3 or 12CThough pH, salt, nitrite and moisture can be used to prevent pathogen growth, it is recommended that a starter culture be used to compete and lower the pH below 5.4 rapidly.Samelis, J. and J. Metaxopoulos. 1998. The microbiology of traditional greek country-style sausage during manufacture followed by storage at 3 and 12C in air. Italian Journal of Food Science. 10 (2) 155-163.Storage B Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356.B Survival of E. coli O157:H7 Beef Jerky marinade 10 minutes in traditional marinade (pH 3) dried 10 hours 140F (60C) then stored 42 days at 77F (25C)E.coli O157:H7 is reduced 5 logs after storage at 77F (25C).  HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/publications/CalciogluFM20%20(2)%20169-177.pdf" Calcioglu, M., J.N. Sofos, P.A. Kendall. 2003. Fate of acid-adapted and non-adapted Escherichia coli O157:H7 inoculated post-drying on beef jerky treated with marinades before drying. Food Microbiology 20 (2) 169-177. Marinated Beef Jerky in a traditional sauce that includes 4.7% ethanol, (pH 3.0) for 24 hours at 40F (4C) then dried 10 hours at 140F (60C) then stored 42 days at 77F (25C)StorageB Survival of E. coli O157:H7Beef jerky marinated with 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 40F (4C) with a traditional marinade (pH 4.3) and dried 10 hours at 140F (60C) then stored 42 days at 77F (25C)E.coli O157:H7 is reduced 5 logs after storage at 77F (25C). Cal cioglu, M., J.N. Sofos, P.A. Kendall. 2003. (continued)Beef jerky marinated with 1% tween 20 for 15 minutes then 5% acetic acid (pH 2.5) for 10 minutes then 24 hours at 40F (4C) with a traditional marinade (pH 4.3) and dried 10 hours at 140F (60C) then stored 42 days at 77F (25C)StorageB Survival of E. coli O157:H7 Beef strips marinated in a common jerky preparation (pH 4.3) stored for 30 days at relative humidity of 19 24%No E. coli O157:H7 detected. Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167. Beef strips not marinated stored for 30 days at relative humidity of 19 24%Beef strips marinated (pH4.3) for 24 hours at 40F (4C) then dried at 144.5F (62.5C) (aw .65) stored for 30 days at relative humidity of 19 24%E.coli O157:H7 decreased 5.2 log units in 10 hours of drying. Beef strips marinated (pH 4.3) for 24 hours at 40F (4C) then dried at 154.94F (68.3C) (aw .44) stored for 30 days at relative humidity of 19 24%StorageB Survival of E. coli O157:H7 Beef strips not marinated dried 10 hours at 144.5F (62.5C) (aw .88) stored for 30 days at relative humidity of 19 24%E.coli O157:H7 decreased 3.2 log units in 10 hours of drying.Albright, S.N., P.A. Kendall, J.S. Avens, and J.N. Sofos. 2002. Effect of marinade and drying temperature on inactivation of Escherichia coli O157:H7 on inoculated home dried beef jerky. Journal of Food Safety. 22 155-167.  Secondary Inhibitors, Not Shelf Stable Process Includes: uncooked corned beef and cured pork ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationFormulationC Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration).Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm"http://www.ag.ohio-state.edu/~meatsci/borca2.htmAddition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.Addition of sodium nitriteSodium Nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing.CFR 318.7(c) To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301 B- E. coli O157:H7 growth Storage of E. coli O157:H7 at various temperatures, NaCl levels and pH levelsThere was no growth of E. coli O157:H7 below 46.4F (8C), and slow to no growth when salt levels were above 20g/L. pH ranging from 4.5 to 8.5 did not greatly effect growth. All combinations of salt, ranging from 5 g/L to 35 g/L, pH (4.5 to 8.5) and temperature 82.4F (28C) and higher grew E. coli O157:H7. Buchanan, R.L., and L.A. Klawitter. 1992. The effect of incubation temperature, initial pH, and sodium chloride on the growth kinetics of Escherichia coli O157:H7. Food Microbiology. 9 (3) 185-196. ChoppingB E.coli O157:H7 contaminationChopping beef in a bowl chopper for 60 to 240 secondsOnce a batch has been contaminated with E.coli O157:H7 the bacteria are spread throughout the batch and without full clean up will contaminate subsequent batches. Flores, Rolando A. 2003. Distribution of Escherichia coli O157:H7 in Beef Processed in a Table-Top Bowl Cutter. Journal of Food Protection. 67 (2) 246-251.FermentationB S. aureus growthCountry-style hams (60% sucrose and 38% salt) with lactic acid bacteria added When inoculated with lactic acid bacteria, Staphylococcal growth was inhibited. Bartholomew, D.T., and T.N. Blumer. 1980. Inhibition of Staphylococcus by lactic acid bacteria in country-style hams. Journal of Food Science. 45 (3) 420-425, 430. StorageB Growth and toxin production of hemorrhagic E.coli (including O157:H7)Storage time and temperatures Hemorrhagic E.coli strains grew at temperatures as low as 46.4F (8C). However, all strains had at least 1 day lag time at that minimum temperature. All strains that produced toxin eventually did so at temperatures that supported growth. At 50F (10C) the shortest time for a 3 log increase was shown to be 4 days.Palumbo, Samuel A., Jeffrey E. Call, Frankie J. Schultz, and Aaron C. Williams. 1994. Minimum and Maximum Temperatures for Growth and Verotoxin Production by Hemorrhagic Strains of Escherichia coli. Journal of Food Protection. 58 (4) 352-356. Irradiation This information crosses many process categories. There is information in this section that has not been approved for use as of publication time, however it is included for future reference. ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationIrradiationB  Salmonella survivalIrradiating mechanically deboned poultry with 0.75 to 3.00 kGy at 32F (0C) Irradiating at 32F (0C), 0.75 kGy resulted in a 1 log decrease of Salmonella. 1.5 kGy resulted in a 3 log reduction, 2.25 kGy resulted in a 5 log reduction and 3.0 kGy resulted in a 7 to 8 log reduction. Thayer, D.W. 1995. Use of irradiation to kill enteric pathogens on meat and poultry. Journal of Food Safety. 15 (2) 181-192. Irradiating mechanically deboned poultry with 0.75 to 3.00 kGy at 32F (0C) then cooking to an internal temperature of 140F (60C) for 2 minutesIrradiating at 32F (0C) followed by cooking to 140F (60C) for 2 minutes, 0.75 kGy resulted in a 6 log decrease of Salmonella. 1.5 kGy to 3.0 kGy resulted in a 9 log reduction. Broiler carcasses deep frozen at -20C (-4F) or chilled at 5C (41F) then irradiated with 250 kradSalmonella was destroyed below detection levels on both chilled and frozen birds. Mulder, R.W.A.W, S. Notermans, and E.H. Kampelmacher. 1977. Inactivation of Salmonellae on Chilled and Deep Frozen Broiler Carcasses by Irradiation. Journal of Applied Bacteriology. 42 179-185. IrradiationB S. typhimurium survival Irradiating mechanically deboned chicken with 0.75 to 3.0 kGy then heated for 2.0 minutes at 140F (60C)The heat treatment after irradiation destroys 6 log units more than just irradiation at 1.5 kGy, and provides the same destruction as the irradiation increases.Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. Elimination of pathogens of significance in food by low-dose irradiation: a review. Journal of Food Protection. 57 (1) 73-86. B Campylobacter jejuni survivalIrradiating chicken carcasses with 2.5 kGy at 37.4 to 38.3F (3 to 3.5C)Campylobacter is reduced by 4.19 log units, and remained at least 2.5 log units lower than non-irradiated carcasses when stored at 40F (4C) for 18 days.B  C. botulinum survival and toxin productionIrradiated fresh pork with 1 kGy packaged with 10% to 20% oxygen stored at 59F (15C) for 14 daysBoth irradiated and non-irradiated products were toxic after 14 days.Irradiated fresh pork with 1 kGy packaged with 0% oxygen stored at 59F (15C) for 43 daysIrradiated pork showed no toxicity for 43 days while non-irradiated pork showed toxicity after 21 days. IrradiationB Survival of E. coli O157:H7, Salmonella, or Campylobacter. jejuniRaw ground beef patties (low fat 8 to 14% and high fat 27 to 28%) frozen (-17C (1.4F) to -5C (23F)) refrigerated (3C (37.4F) to 5C (41F)) irradiated with 2.5 kGyRegardless of temperature and fat level an applied dose of 2.5 kGy was sufficient to destroy 8.1 log E.coli O157:H7, 3.1 log Salmonellae and 10.6 log Campylobacter jejuni. E coli O157:H7 had a significantly higher D-value at frozen temperature but the D-values for E.coli and Campylobacter jejuni were less than 0.3 kGy and less than 1 kGy for Salmonella. Clavero, M. Rocelle S., J. David Monk, Larry R. Beuchat, Michael P. Doyle, and Robert E. Brackett. 1994. Inactivation of Escherichia coli O157:H7, Salmonellae, and Campylobacter jejuni in Raw Ground Beef by Gamma Irradiation. Applied and Environmental Microbiology. 60 (6) 2069-2075. B Eschrichia coli O157:H7 survivalIrradiation of ground beef at 1.5 kGy in vacuo at temperatures ranging from  76F (-60C) to 59F (15C)1.5 kGy irradiation at temperatures ranging from  76F (-60C) to  4F (20C) resulted in a 1 to 2 log reduction of E. c}~ J K L    % , - 4 > ` k E F J K    J Q z { 0 @ m n o {    h v       V d   ԿԿԺԿԺԿ jh`h`B*ph3f h`H* h`6] hN;6 h]hN; jhN; hN;6]hN;h`0J6] h`0Jjh`Ujh`UUh`> ! S   P $If P $IfgdIc $Ifgd~   D E8... P $If P $IfgdIc kdơ$$IfTs4r %U1`06 014 saf4p TD    9, P $IfgdIc kd$$IfTs4Fr %U1 0`6` 014 saf4p T  !P $If  [ ;kdz$$IfTs4Fr %U1 0 6  014 saf4p T P $If  > { n $Ifgd~ $$Ifgd~ P $IfgdIc n o kdY$$IfTs4r %U1 06 2014 saf4p2To w     P $If P $Ifgd    E;;;;; P $Ifkd$$IfTs4r %U1`0`6` 014 saf4p T   ; v E;.;; P $Ifgd{o P $Ifkdw$$IfTs4r %U1 0 6  014 saf4p Tv ;. P $Ifgd{okdV$$IfTs4r %U1`0`6`` 014 saf4p T P $If A4 P $Ifgd{okd:$$IfTs4r %U1 0 6   014 saf4T P $If F  Akd$$IfTs4Jr %U1 0 6  014 saf4T P $If % & = N           3 V            ! # F G B C        d e   % F J [    # ' ƹ̱꒝hX2 hv0JjhvUjhvU hv6] hvH*hv0JCJj1hvCJU hvCJjhvCJUhv5CJ\ hv\ hvCJ8hv h`6] jh`h`5 >     ;kd$$IfTs4zr %U1 0`6`` 014 saf4p T P $If        AkdǪ$$IfTs4xr %U1 0 6   014 saf4T P $If       A888$ P a$kd$$IfTs4xr %U1 0 6   014 saf4T P $If             3 4 5 6 7 V X ` r  $ P $Ifa$ $ P $Ifa$ P  P $a$$ P a$     ,kdu$$IfTs4r %U106 014 saT $ P $Ifa$ $ P $Ifa$ $$Ifa$       ;kd$$IfTs4r %U1`0`6` 014 saf4T$If P $If   = G H I J Akd֮$$IfTs4r %U1 0 6  014 saf4T P $IfJ K g  % & A B  P $If      T KA;;;;$If P $Ifkd%$$IfTs4r %U1 0 6 014 saf4TT U kd$$IfTs4r %U1 06 2014 saf4p2TU a   g  $If P $If  kdM$$IfTs4r %U1`06 2014 saf4p2T  \    $If P $If' 9 P a e v  ; ? U   1 G      1 s t   " 8    X n   3 I ! ! a! c! r! s! ! ! ! ! " " " # # # # # # # % % & & v' ' A( W( ( ( -) D) a) b) ) ) ) 8* O* * hv0J6] hv0JjAhvUjhvU hvH*hhv hv6]P  kd$$IfTs4r %U1 06 2014 saf4p2T   1  y z 5kd˵$$IfTs4r %U1 06` 014 saf4T  !P $If P $Ifz {   t u v  Akd$$IfTs4r %U1 06  014 saf4T P $If  "      Akde$$IfTs4r %U1`0`6` 014 saf4T P $If X      3 Akd7$$IfTs4r %U1 0 6  014 saf4T P $If3 U! Akd $$IfTs4r %U1 0 6  014 saf4T P $IfU! " " " " !# F# 5kd۹$$IfTs4r %U1 06 014 saf4T P $If  !P $IfF# # # $ $ % *% Akd$$IfTs4r %U1 06 014 saf4T P $If*% & ' ( ( ( ( E;; P $Ifkdk$$IfTs4r %U1`06 014 saf4T$If( ) a) *  !P $If P $If* * D+ [+ v+ w+ + + , , , , , , - - - - 3. I. J. i. . / / / / / / %0 ,0 80 ;0 K0 Y0 Z0 0 0 1 1 n1 o1 p1 >2 ?2 N2 ^2 l2 m2 3 3 V3 W3 3 3 3 3 3 3 ĺ󡖡hv6]mHsHhvmHsH hv0JjohvUhhv6] hhv hX2hvhX2h hX2hX2 hp\hX2hZCd hv6]hvjhvU:* * * * 1'' P $IfkdV$$IfTs4r %U1 0`6` 014 saf4p2T* + x+ y+ z+ +kd]$$IfTs4r %U1 0 6  014 saf4p2T$Ifz+ + + d, , - $If P $If- - - - 1'' P $Ifkdd$$IfTs48r %U1`0`6` 014 saf4p2T- - K. L. M. +kdk$$IfTs48r %U1 0 6  014 saf4p2T$IfM. Y. . / / 90 $If P $If90 :0 ;0 Z0 0 1''' P $Ifkdr$$IfTs48r %U1`06 014 saf4p2T0 1 A2 P $If  !P $IfA2 B2 N2 m2 1'' P $Ifkd$$IfTs4Fr %U1 06 014 saf4p2Tm2 3 U3 3 3 +kd$$IfTs4Fr %U1`0`6` 014 saf4p2T$If3 3 3 :4 4 4 $If P $If3 74 :4 H4 05 <5 L5 S5 Z5 [5 |5 5 5 6 6 6 b6 s6 7 7 37 7 7 7 7 8 8 8 8 8 8 8 8 9 69 ^9 d9 9 9 : : u: v: : : : : : : ; ɽɽɽ괬~~ jh> 0 h> 06] h> 06 hx1h> 0hx1h> 0mHsHh> 06mHsHh> 0mHsHh> 0 hX26 hZCd] hX26] hX2]hX2]mHsHhX26]mHsHhX2mHsHhX2 hv6]hv h{hv14 4 4 4 1'' P $Ifkd$$IfTs4Fr %U1 0 6`  014 saf4p2T4 -5 .5 /5 05 +kd$$IfTs4 r %U1 0 6   014 saf4p2T$If05 <5 [5 |5 6 6 $If P $If6 6 6 6 7 1''' P $Ifkd$$IfTs4lr %U1`0`6`` 014 saf4p2T 7 7 7 7 !kd$$IfTs4lr %U1 0 6   014 saf4p2T$If P $If7 7 7 37 7 7 $If P $If7 7 7 7 7 1''' P $Ifkd$$IfTs4lr %U1 0 6  014 saf4p2T7 8 8 8 !kd$$IfTs4Hr %U1 0 6  014 saf4p2T$If P $If8 8 9 69 9 v:  !$Ifgd~ $Ifgd~v: w: kd$$IfTs4r %U106 2014 saf4p2Tw: : : : : ; = (> $ P $If P $If; ; ; ; J; K; O; P; ; ; ; ; ; ; ; ; < < < < U< \< < < < < < < < < z= = _> `> f> g> > > > > > > > > ? ? ? ? '? .? ? ? ? ? ? ? ? ? ? ? @ @ ;@ <@ @@ A@ @ @ @ @ @ @ @ @ @ @ A A A A B B 0B 1B 6B 7B jB qB >C NC C C C C C h> 06]h> 0 jh> 0^(> )> *> +> ? ? ? KAAAAA P $Ifkd $$IfTs4r %U1`0`6`` 014 saf4T? ? !? "? #? L? @ KAAA5A $ P $If P $Ifkd$$IfTs4r %U1 0 6   014 saf4T@ >A A A A A jB 5kd$$IfTs4r %U1`06 014 saf4T P $If $ P $IfjB B C C C C D /E Akd$$IfTs4r %U1 06 014 saf4T P $IfC C D D !D "D :D ;D @D AD cD dD iD jD D D E E F G G G VI I 06CJOJQJ]h> 0CJOJQJh> 06]^J h> 0^Jh> 0B*ph3f h> 0H* h> 0] h> 06 h> 06]h> 0 jh> 0>/E E E E E F G A;$IfkdJ$$IfTs4r %U106 014 saf4T P $IfG H H H H ,I .I 0I Akd $$IfTs4r %U1`0`6 014 saf4T P $If0I 4I I K K *K |K ;kd$$IfTs4r %U1 0 6 014 saf4T$If P $If|K 'L }L L L L L ;kd$$IfTs4r %U1`0`6 014 saf4T$If P $IfL %M M N N N N 5kdt$$IfTs4r %U1 0 6` 014 saf4T$If$If P $IfN N O O O O O ;kdF$$IfTs4r %U1 0 6  014 saf4T$If P $IfO kP Q R R R /kd$$IfTs4r %U1 06 014 saf4T P $If$If  !P $IfR R R T yU zU U V P $Ifgd{o  !$Ifgd{oR T TU [U U U U U 0OJQJ *h> 0h> 0B*ph3f h> 06] jh> 0h> 06]^J h> 0^Jh> 0 hh/Y?h[7h/Y?]h/Y? h/Y?6 h/Y?]h[7h/Y?CJaJ@V V V W W W X KAAAAA P $Ifkd$$IfTs4r %U106 014 saf4TX X X X Y SZ TZ KAAAAA P $Ifkd$$IfTs4r %U1`0`6` 014 saf4TTZ UZ VZ Z Z [ [ KAAAAA P $Ifkdu$$IfTs4r %U1 0 6  014 saf4T[ [ [ [ [ x\ z\ \ KAAAAAA P $IfkdG$$IfTs4r %U1 06 014 saf4T\ \ j] l] L^ N^ _ F_ P $IfF_ H_ J_ _ a a KAAAA P $Ifkd$$IfTs4r %U1`06 014 saf4Ta a &b 'b Xb b P $If$If$If P $7$8$H$If&b 'b /b &c 6c c c Gd ^d d d d e e g )g g g Mh ^h Wi gi {i i i i j j k k k k k +l :l hl {l l l l l l m mm nm m m ?n ~n n oo wo o o &p .p kp lp p p q q "q 9q =q Hq |q q q q q r r >r Ur Yr dr r r r r r r s 1s s h> 06]mHsHh> 0mHsH h> 0] h> 06 h> 06]h> 0Ub b c 7c c c c d KAAAAAA P $Ifkd$$IfTs4r %U1 06 014 saf4Td d d d d ^e e e Akd$$IfTs4r %U1`06` 014 saf4T P $Ife e e e [f \f ]f KAAAAA P $Ifkdl$$IfTs4r %U1 0`6`  014 saf4T]f ^f _f `f f Xg Yg KAAAAA P $IfkdC$$IfTs4r %U1 0 6   014 saf4TYg Zg ig g h h h KAAAAA P $Ifkd$$IfTs4r %U1 0 6  014 saf4Th h h h h ii ji KAAAAA P $Ifkd$$IfTs4r %U1`0`6` 014 saf4Tji ki {i i i j k KAAAAA P $Ifkd$$IfTs4r %U1 0 6  014 saf4Tk k k k k 1''' P $Ifkd$$IfTs4pr %U1`0`6`` 014 saf4p2Tk k !k "k #k 'kd$$IfTs4pr %U1 0 6   014 saf4p2T P $If#k $k k k k P $Ifk k k k +l 1''' P $Ifkd$$IfTs4pr %U1 0 6  014 saf4p2T+l il jl kl {l 'kd$$IfTs4pr %U1 0 6  014 saf4p2T P $If{l l l m km P $Ifkm lm mm nm m 1''' P $Ifkd$$IfTs4pr %U1`0`6 014 saf4p2Tm ?n n n n 'kd$$IfTs4r %U1 0 6` 014 saf4p2T P $Ifn n oo o o P $Ifo o o o &p 1''' P $Ifkd$$IfTs4r %U1 0 6  014 saf4p2T&p lp mp np op 'kd$$IfTs4r %U1 0 6  014 saf4p2T P $Ifop pp p q q P $Ifq q "q Qq |q 1''' P $Ifkd$$IfTs4r %U1 0 6  014 saf4p2T|q r r r r 'kd$$IfTs4r %U1`0`6`` 014 saf4p2T P $Ifr r r s s P $Ifs s s s s s s s s t t t t t t )t Kt bt t t t t t t t t ru u u u dv ev ov v v v v w $w ,w Mw w w Lx Sx Zx {x Xy ^y fy y y y y y y >z Fz Nz Oz z z { | | | | | | d} } } } ~ ǿhBNh> 06 hBNh> 0h> 0]mHsHh> 06]mHsHh> 0mHsH h> 06] h> 06h> 0 h> 0]Is s s s s 1''' P $Ifkd$$IfTs4r %U1 0 6   014 saf4p2Ts t t t t 'kd$$IfTs4r %U1 0 6   014 saf4p2T P $Ift t t t t P $Ift t t t t 1''' P $Ifkd$$IfTs4r %U1 0 6   014 saf4p2Tt u v v v 'kd$$IfTs48r %U1`0`6`` 014 saf4p2T P $If v v dv ev fv $If P $Iffv gv ov v w 1''' P $Ifkd$$IfTs48r %U1 0 6   014 saf4p2Tw Pw w w !kd*$$IfTs48r %U1`0`6` 014 saf4p2T P $If$Ifw w w Lx |x }x $If P $If}x ~x x x Xy 1''' P $Ifkd1$$IfTs48r %U1 0 6  014 saf4p2TXy y y y !kd8$$IfTs4Er %U1 0 6  014 saf4p2T P $If$Ify y y y Oz {  P $If]^gdZ- P $If{ { { { { 1''' P $Ifkd?$$IfTs4(r %U1`0`6`` 014 saf4p2T{ { { { kdK$$IfTs4(r %U1 0 6   014 saf4p2T P $IfgdK$If{ { { | | | P $IfgdK$If P $If | | | | A| 1''' P $IfkdW$$IfTs4(r %U1 0 6   014 saf4p2TA| | | | | 'kdc$$IfTs4(r %U1 0 6`  014 saf4p2T P $If| | | | | $If P $If| | | | } 1''' P $Ifkdo$$IfTs4(r %U1 0 6   014 saf4p2T} } } } !kd{$$IfTs4(r %U1 0 6   014 saf4p2T P $If$If} } } E} F} G} $If P $IfG} H} I} } !~ 1''' P $Ifkd$$IfTs4(r %U1 0 6   014 saf4p2T~ ~ !~ <~ E~ `~ n~ ~ ~ ~ ~ ~   L M V q z Ԁ  6 7 @ [ d ҂ ڂ  I i j o p s { ƃ  % ) @      " D R W g ׅ n    p * X j   ی " *h> 0h> 0mHsHh> 06H*] h> 06] h> 06h> 0 h> 0H*T!~ ~   !kd$$IfTs4r %U1 06 014 saf4p2T P $If$If   V Ԁ $If P $If @ 1''' P $Ifkd$$IfTs4r %U1`06` 014 saf4p2T@ !kd$$IfTs4r %U1 06  014 saf4p2T P $If$If  I ƃ ǃ $If$If P $If 1''' P $Ifkd$$IfTs4r %U1 0`6` 014 saf4p2T ׅ ؅ م !kd$$IfTs4r %U1 0 6  014 saf4p2T P $If$Ifم \  ;kd$$IfTs4Fr %U1`0`6` 014 saf4T$If P $If $ 5kdt$$IfTs4r %U1 0 6  014 saf4T  !P $If P $If 7 AkdF$$IfTs4Pr %U1 06` 014 saf4T P $If " N Akd$$IfTs4r %U1 06`  014 saf4T P $If" 3 4 ̍ ލ ߍ B P ` b  . h j F H h A B S r 8 ` d n   ^ b m ș љ O P ~ Ě  z   H R  4 ĿտĿ hS{] hS{6] hS{H* hS{6hS{ h> 0] h> 06h> 0B*ph3f h> 06] *h> 0 h> 0H*h> 0J ͍ " $ Akd$$IfTs4r %U1 06   014 saf4T P $If$ & ( * , . 0 2 4 6 8 : > j P $If $$Ifa$$Ifj l n p C D KAAAAA P $Ifkd$$IfTs4tr %U1`0`6` 014 saf4TD E M S r  KAAA;A$If P $Ifkd$$IfTs4tr %U1 0 6  014 saf4T   o 6 1''' P $Ifkdi$$IfTs4r %U1`06` 014 saf4p2T6 !kdk$$IfTs4r %U1 06  014 saf4p2T P $If$If ҙ ~ Ě y P $Ify z 1'' P $Ifkdm$$IfTs4r %U1 06 014 saf4p2T H P $If P $IfgdIc  1''' P $Ifkdj$$IfTs4dr %U1`0`6 014 saf4p2T 5 'kdl$$IfTs4r %U1 0 6`` 014 saf4p2T P $If4 5 | - . 0 5 ? ̞ z Q Z Ϡ ֠ Ţ  ӣ ԣ 6 7 8    ͥ Υ ξ{t hZ-hKhS{hK0J6B*phhS{hK0JB*phj hS{hKU hS{hKjhS{hKU hK6]hK hIc 6 h]hIc hIc hf1] hf16hf1 hS{6] h*MhS{ hS{6hS{ha6yhS{]- - . / P $If/ 0 1 F ̞ 1''' P $Ifkdx $$IfTs4r %U1 0 6   014 saf4p2T̞ z P Q 'kd $$IfTs4r %U1 06 014 saf4p2T P $IfQ Y Z à $$Ifgd~ P $Ifgd~ $Ifgd~ kd $$IfTs4r %U1`06 2014 saf4p2T   ң ӣ   P $IfgdIc P $If P $Ifgd~    ̥ 1''' P $Ifkd $$IfTs4r %U1 0`6`` 014 saf4p2T̥ ͥ Υ ϥ 'kd$$IfTs4r %U1 0 6   014 saf4p2T P $Ifϥ ץ < P $Ifgdq! P $If P $Ifgd P $IfgdIc  ͦ   / B I Ĩ Ǩ Ψ ߨ b s    3 B p q  U W Y ­     º}v hS{hhhv5CJ\ hvCJ hv\ hvCJ8\hv hIc ] hIc 6]hIc hK] hK6hKmHsHhZCdhKmHsHhZCdhK6]mHsHhZCdhK]mHsH hZ-hK hp\hK hK6]hK.< = > ? ' 1''' P $Ifkd$$IfTs4r %U1`0`6`` 014 saf4p2T' ( ) * 'kd$$IfTs4r %U1 0 6   014 saf4p2T P $If* 2 R S Ĩ Ʃ ǩ P $If P $IfgdIc ǩ ȩ ɩ ʩ 1$$ P $IfgdIc kd$$IfTs4Tr %U1`0`6`` 014 saf4p2Tʩ    P $IfgdIc P $If    1''' P $Ifkd$$IfTs4Tr %U1 0 6   014 saf4p2T P $IfgdIc P $If 1''' P $Ifkd$$IfTs4Tr %U1 0 6`  014 saf4p2T 'kd'$$IfTs4Tr %U1 0 6   014 saf4p2T P $If 3 q U V P $If P $IfgdKV W X Y Z 1++% P  P kd3$$IfTs4Tr %U106 014 saf4p2TZ [ \ ] ^ ­ ʭ ܭ   $ P $Ifa$ $$Ifa$$ P $Ifa$ $ P $Ifa$$ P a$ P  P   ( N LBB<BB$If P $Ifkd+$$IfTs44r %U1!9 014 saf4T  Q R S > ? A C F N ^ h i q x y ó ˳ ҳ д 𻷲znzg_Xgg_X hyhhyh6 h#hh#h6mHsHh#hmHsHhS{h0JB*phjhS{hUjhS{hU h6] hH*h hS{h!hS{h0JB*CJaJph#jhS{hCJUaJhS{hCJaJjhS{hCJUaJ" @66666 P $Ifkd$$IfTs4Pr %U1`!`9` 014 saf4pT ѱ @66666 P $Ifkd$$IfTs4Pr %U1 ! 9  014 saf4pT A P $IfA B C ^ 1( $Ifgd` $Ifgd~kd$$IfTs4r %U1 ! 9 014 saf4p2T^ $Ifgd`  !$Ifgd`д ش ߴ l } ӵ Ե 2 8 ׶ I J \ f   K Z ĸ 9 @ i j  / ^ b h t u w x Ҽ * , 쫥hv5CJ\ hvCJ$hv5CJ$\hv5CJ8\ hvCJ8hv h]h h?h h6] hx1hhx1hmHsHh6mHsHhmHsH h6h hyhhyh63 kd$$IfTs4r %U1 !9 2014 saf4p2T Ե J  !$Ifgd~ $Ifgd~J K kdP$$IfTs4r %U1!9 2014 saf4p2TK X m     $Ifgd?$If P $If ĸ 1' $$Ifgd~ P $Ifkd$$IfTs4Lr %U1!9 014 saf4p2T  - j ] $$Ifgd~ P $If] ^ kd $$IfTs4Lr %U1!9 2014 saf4p2T^ _ ` a b c d e f g h t u v w t x Ҽ $$Ifa$$ P $Ifa$ $ P $Ifa$  P $ P a$ * , D t  ?99.  !$If$Ifkd!$$IfTs44r %U1'* 014 saf4T $ P $Ifa$, L b  g h * + < K A p ( ~ S d m z ~  < ttt uvvӺUhh6k6] h[)h6khh6k6 hh6kh6kmHsH hWh6k hTh6k h6k6 h6k6]h6kE ?kd"$$IfTs4r %U1`'`*` 014 saf4p T$If V X Z \ 4kdy#$$IfTs4r %U1 ' *  014 saf4p T$If  !$If\ ^  h + $Ifgdcb  !$Ifgdcb$If+ , kdf$$$IfTs4`r %U1 ' * 2014 saf4p2T, 8 U  !$If$If $Ifgd p E<6+  !$If$If $Ifgdkd%$$IfTs4r %U1`'*` 014 saf4p Tp ?kd&$$IfTs4r %U1 '*  014 saf4p T$If \ ^ ` b 4kdz'$$IfTs4r %U1 '`*  014 saf4p T$If  !$Ifb d w x y 4kdg($$IfTs4r %U1 ' *  014 saf4p T  !$If$Ify u $If kdT)$$IfTs4V r %U1`'*  2014 saf4p2T <  $uvvv?kd*$$IfTs4V r %U1 '* 014 saf4p T$Ifoli O157:H7. 1.5 kGy irradiation at temperatures ranging from 32F (0C) to 59F (15C) resulted in a 4 to 5 log reduction of E. coli O157:H7. Thayer, D.W. 1995. Use of irradiation to kill enteric pathogens on meat and poultry. Journal of Food Safety. 15 (2) 181-192. B Eschrichia coli O157:H7 survival Irradiation of raw gound beef at 4.5 kGy refrigerated and 7.0 kGy frozen A maximum dosage of 4.5 kGy is allowed to control E. coli 157:H7 on refrigerated raw meat and 7.0 kGy when the meat is frozen.CFR 179.26 Access on the internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html IrradiationB Eschrichia coli O157:H7 survivalIrradiating raw mechanically deboned chicken meat or ground beef vacuum packaged or with air with 0.27 kGy to 0.42 kGy at temperatures between 41(F (5(C) and 23(F (5(C)E. coli O157:H7 is reduced 1 log unit with this treatment.  HYPERLINK "http://www.arserrc.gov/MFS/HTML/ERRCPubs/5833.pdf" Thayer, D.W., and G. Boyd. 1993. Elimination of Escherichia coli O157:H7 in meats by gamma irradiation. Applied and Environmental Microbiology. 59 (4) 1030-1034.Irradiating vacuum packaged raw ground beef with 0.75 kGy to 3.0 kGy at 32(F (0(C) then stored at 95(F (35(C) for 20 hoursE.coli O157:H7 was reduced to less than 10 CFU/g (a 4.8 log reduction) and after 20 hours at 95(F (35(C) no verotoxin was detected.B Trichinella spiralis survivalIrradiation of ground porkA minimum dose of 0.3 kGy and a maximum dose of 1 kGy is allowed to destroy Trichinella spiralis.CFR 179.26 Access on the internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html IrradiationB Salmonella survivalIrradiation of ground poultryA maximum dose of 3 kGy is allowed to control Salmonella on raw poultry meat not excluding oxygen from the package.CFR 179.26 Access on the internet at:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html" http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html B L. monocytogenes and Salmonella survival after irradiationIrradiating raw and cooked hams and pork chops with 2.0 kGy and storage at 45(F (7(C) for 7 days and 2 days at 77(F (25(C)2.0 kGy will reduce L. monocytogenes and Salmonella 6 log units, however after 7 days and storage at 45(F (7(C), then storage for 2 days at 77(F (25(C) shows a 5 log growth. Fu, A.H., J.G. Sebranek, and E.A. Murano. 1995. Survival of Listeria monocytogenes and Salmonella typhimurium and quality attributes of cooked pork chops and ham after irradiation. Journal of Food Science. 60 (5) 1001-1005, 1008. Irradiating hams and pork chops with .75 kGy and storage at 45(F (7(C) and 2 days at 77(F (25(C) NOTE: Irradiation of ham products is currently not permitted by USDA/FSIS 0.75 kGy will reduce L. monocytogenes and Salmonella 2 log units, however after 7 days and storage at 45(F (7(C), then storage for 2 days at 77(F (25(C) shows a 5 log growth. IrradiationB L. monocytogenes and S. aureus survivalIrradiating ground beef at 0.5 kGyThis treatment will result in 0.82 log reduction of L. monocytogenes and 1.10 log reduction of S. aureus.Monk, J.D. M.A. Rocelle, S. Clavero, L.R. Beuchat, M.P. Doyle, and R.E. Brackett. 1994. Irradiation inactivation of Listeria monocytogenes and Staphylococcus aureus in low- and high-fat, frozen and refrigerated ground beef. Journal of Food Protection. 57 (11) 969-974.Irradiating ground beef at 1.0 kGyThis treatment will result in 1.64 log reduction of L. monocytogenes and 2.21 log reduction of S. aureus.Irradiating ground beef at 1.5 kGyThis treatment will result in 2.46g reduction of L. monocytogenes and 3.11 log reduction of S. aureus.Irradiating ground beef at 2.0 kGyThis treatment will result in 3.28 log reduction of L. monocytogenes and 4.42 log reduction of S. aureus.Irradiating ground beef at 2.5 kGyThis treatment will result in 4.10 log reduction of L. monocytogenes and 5.12 log reduction of S. aureus.B L. monocytogenes survivalIrradiating ground pork with 0.25 to 1.25 kGy at room temperature.L. monocytogenes was reduced 3 log units.Tart, R.R., E.A, Murano, D.G. Olson. 1996. Survival and injury of Listeria monocytogenes, Listeria innocua, and Listeria ivanovii in ground pork following electron beam irradiation. Journal of Food Protection. 59 (6) 596-600.Irradiating mechanically deboned chicken meat with 2.00 kGy L. monocytongens is reduced 4 log units. Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. Elimination of pathogens of significance in food by low-dose irradiation: a review. Journal of Food Protection. 57 (1) 73-86. IrradiationB A. hydrophilia survival and growthIrradiating vacuum packaged pork loins with 3.0 kGy, then storage at 40(F (4(C) for 42 daysA. hydrophilia remained at less than 0.30 log units on irradiated loins whereas it grew to 2.51 log units on the non-irradiated loins.Radomyski, T., E.A. Murano, D.G. Olson, P.S. Murano. 1994. (continued)B Yersinia spp. survival and growthIrradiating chicken carcasses with 2.5 kGy then storage at 40(F (4(C) for 18 daysThe irradiation reduced the Yersinia spp. by 2 log units and counts on irradiated carcasses remained 2 log units lower than those carcasses not treated. However, Yersinia spp. increased by 4 log units on both irradiated and not irradiated carcasses. Thermally Processed, Commercially Sterile Includes: canned products This category contains only physical and chemical hazards. These hazards are possible in all of the previous categories. ProcessPotential HazardsProcess ParametersDecision CriteriaScientific DocumentationFormulationC Excessive nitrite level in productAddition of preblended cure including sodium nitrite[If] using sodium nitrite diluted [to 6.25% by weight] with sodium chloride, which is received from the manufacturer with a continuing letter of guarantee, then acute nitrite toxicity is not a problem. (due to self-limiting, high, salt concentration).Borchert, L.L., and R. G. Cassens. 1998. Chemical hazard analysis for sodium nitrite in meat curing. American Meat Institute Foundation Paper. HYPERLINK "http://www.ag.ohio-state.edu/~meatsci/borca2.htm"http://www.ag.ohio-state.edu/~meatsci/borca2.htmAddition of pure sodium nitriteExtreme caution must be exercised if pure sodium nitrite is used. The conservative estimate for a lethal dose in humans is 14 mg/kg, meaning the dose would be 1 g [(0.0022 lb)] for a 70 kg [(154 lb)] adult and 0.2 g [(8.8x10-5 lb)] for a 15 kg [(33 lb)] child.Addition of sodium nitriteSodium Nitrite can be added up to 200 parts per million (or an equivalent of potassium nitrite) in the final product except in bacon where it can be added up to 120 ppm ingoing.CFR 318.7(c) To access on the internet:  HYPERLINK "http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301" http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301      PAGE  PAGE v Glossary  PAGE 16 Bacteria and Parasite Physical Hazards Slaughter process Poultry Slaughter process Raw not-ground process Raw, Ground Process v*v>vvv2w3w~wwwwwwwwwwwxxxxxxxxxxxxyyyMy׵Э}vh}[hIc h B0JB*phj-hIc h BU hIc h BjhIc h BU h B6] jh Bh B6]mHsHh BmHsHh Bh6kB*phhIc h6k0JB*phj+hIc h6kU hIc h6kjhIc h6kU h6k6]h6kh6kmHsHh6k6]mHsH!v=v>vvvwww1w2ww$If wwwwxxyE?????$Ifkd,$$IfTs4 r %U1 '* 014 saf4p TMy]yyyyyzzzz)z*z/z0z@zFzzzzzzzzzQ{g{{{{{{||||.|8|||||H}I}J}}}}}}}}}}}ĽĽĽĽĶĽĽĶĶШĶĶКĒh B6B*]phh BB*phj2hIc h BUjM0hIc h BU h B6] jh Bh Bh BB*ph hIc h BjhIc h BUhIc h B0JB*phhIc h B0J6B*]ph5yyyy@zzzKEEE:E  !$If$Ifkd.$$IfTs4 r %U1`'`*` 014 saf4Tzzzz{g{r{s{KEEEEEE$Ifkdm/$$IfTs4 r %U1 ' *  014 saf4Ts{{{||*|B|`|Ekd1$$IfTs4 r %U1 '* 014 saf4T$If`||||||}}}$If}}}}H~~KE?EEE$If$Ifkd3$$IfTs4 r %U1`'* 014 saf4T}}~~~ ~>~?~D~E~\~l~q~{~~~~~~~~~6LQg%&*+>?DEˀ&',-IJZkoxف  !z3<?@Ą̈́Єф*:U^abh BB*ph h B6] jh Bh Bh BB*phWKEEEEEE$Ifkd4$$IfTs4r %U1 '`*` 014 saf4THIJVEkd5$$IfTs4r %U1 ' *  014 saf4T$If !"#FEkdi6$$IfTs4Tr %U1`'`*` 014 saf4T$If׃>?Ekd;7$$IfTs4Pr %U1 ' *  014 saf4T$If?@ABeτЄKEEEEE$Ifkd 8$$IfTs4Pr %U1 ' *  014 saf4TЄф҄ӄ`aKEEEEE$Ifkd8$$IfTs4Pr %U1 ' *  014 saf4TabcąӆKEEEEE$Ifkd9$$IfTs4Pr %U1 ' *  014 saf4Tbgxąԅ1GI[_pӆԆ#>txy}~K^_dmĉʼnɉʉ}֊׊؊  ԋދef67Ծԯ#j>hS{hvCJUaJhS{hvCJaJjhS{hvCJUaJhZCdhv5CJ\hv5CJ$\hv hvCJ$ jh Bh BB*phh BmHsH h B6]h B9ӆԆՆֆ>K@::::$If  !$Ifkd:$$IfTs4Pr %U1 '`* 014 saf4T 1^K@::::$If  !$IfkdP;$$IfTs4Pr %U1 ' * 014 saf4T^_`ىՊ֊K@::::$If  !$Ifkd<$$IfTs4Pr %U1`'*` 014 saf4T֊׊؊يڊۊ܊KB@@@; $a$ $ P a$kd<$$IfTs4Pr %U1 '*  014 saf4T܊݊ފ    (eԋދ $ P $Ifa$ $$Ifa$$ P $Ifa$ $ P $Ifa$$a$ P $ P a$  3hgjQGGAGG$If P $Ifkd=$$IfTs44r %U1!9 014 saf4T78hiqs#$&'()+,./1245;<=?@FGHIJXYĽĢĽے~~z~ma~zjh`0JU*h0JmHnHu*h` h`0Jjh`0JUh*<;jh*<;UhvB*phhS{hv0JB*phj@hS{hvU hS{hvjhS{hvU hv6] hvH*hv!hS{hv0JB*CJaJphjhS{hvCJUaJ&jklmPFFFFF P $IfkdZ?$$IfTs4Pr %U1`!`9` 014 saf4ThuvPFFFFFFF P $Ifkd,@$$IfTs4Pr %U1 ! 9  014 saf4T&'(*+-FA???$a$kd{B$$IfTs4Pr %U1 ! 9 014 saf4T P $If-.0134=>?JKLMNWXde{| $ @ a$$a$$a$ $ h]ha$h]h&`#$Y_`bchvh*<;Uh`h0JmHnHujh`0JU h`0J Ց֑'(GHop$a$$a$Fully cooked, not shelf stable process Heat Treated, Not Fully Cooked Not heat treated, shelf stable process Heat treated, shelf stable process Secondary Inhibitors, Not Shelf Stable Process Irradiation Commercially Sterile P 000P&P1h0/R :pPt$= /!"#$@%  DpM 00P&P1h0/R :pPt$= /!"#$@%  Dp@ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  @ 0&P1h0/R :pPt$= /!"#$@%  $$If!vh#vF#v#v#vO#vh :V s4035F555O5h 44 sT$$If!vh#vF#v#v#vO#vh :V st035F555O5h 44 sTDyK yK Jhttp://www.nal.usda.gov/yX;H,]ą'cDyK yK Pmailto:lending@nal.usda.govyX;H,]ą'cDyK yK Phttp://www.meatsci.osu.edu/yX;H,]ą'c$$If!vh#v0#v6#v#v#v :V s4015056555 44 sT$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/OlsenRegActionCriteria1.pdf$$If!vh#v0#v6#v#v#v :V s401++++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p(T#DyK yK http://www.ag.ohio-state.edu/~meatsci/publications/JohansenLeadContaminationSeabirds.pdf$$If!vh#v0#v6#v#v#v :V s4015056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4015056555 44 sT$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T DyK %http://www.fsis.usda.gov/OPHS/red99/yK Jhttp://www.fsis.usda.gov/OPHS/red99/$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4f 01+5056555 44 sf4TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/GillFM10(4)337-344.pdf$$If!vh#v0#v6#v#v#v :V s4t01+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4t01+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4t01++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4`015056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s4`015056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s4`01+++5056555 / 44 sf4pT$$If!vh#v0#v6#v#v#v :V s4`01+++5056555 / 44 sf4pT$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p2TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/Van NettenIJFM25 (1) 1-9.pdf$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p T $$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4015056555 / 44 sf4p2TF$$If!vh#v0#v6#v#v#v :V s4 2015056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++++5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++++5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s4?01+++5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s4?01+++5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4b01+5056555 44 sf4TDyK yK http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6420-1.pdf$$If!vh#v0#v6#v#v#v :V s4b01+5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2TG$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 44 sf4p2TG$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 44 sf4p2TU$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 / 44 sf4p2TB$$If!vh#v0#v6#v#v#v :V s4 201++5056555 44 sf4p2TB$$If!vh#v0#v6#v#v#v :V s4 201++5056555 44 sf4p2TB$$If!vh#v0#v6#v#v#v :V s4 201++5056555 44 sf4p2TG$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 44 sf4p2TG$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4 01+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4E01+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4C01+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4C01+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4C01+5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4C01++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4C01++5056555 / 44 sf4p2TU$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4a01+5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4p2TB$$If!vh#v0#v6#v#v#v :V s4j 201++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4b01+++5056555 / 44 sf4p2TG$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 44 sf4p2TQ$$If!vh#v0#v6#v#v#v :V s4 201+++++5056555 44 sf4p2TG$$If!vh#v0#v6#v#v#v :V s4 201+++5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p T8$$If!vh#v0#v6#v#v#v :V s4 2015056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4015056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4 01++5056555 / 44 sf4TB$$If!vh#v0#v6#v#v#v :V s4 201++5056555 44 sf4p2TF$$If!vh#v0#v6#v#v#v :V s4 2015056555 / 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44015$585 55 / 44 sf4TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/MusgrovePS76 (3) 530-533.pdf$$If!vh#v$#v8#v #v#v :V s4015$585 55 44 sf4T=$$If!vh#v$#v8#v #v#v :V s4 201+5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s401+5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s401+5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s401+5$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s401+5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4*01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4)01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4)01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4)01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4)01+++5$585 55 44 sf4pTDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14 (5) 477-484.pdf$$If!vh#v$#v8#v #v#v :V s4015$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44015$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s44015$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s44015$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s44015$585 55 44 sf4TDyK yK http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6150-1.pdf$$If!vh#v$#v8#v #v#v :V s44015$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s44015$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s44*015$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s4401++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4pTDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14 (5) 477-484.pdf$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44,01+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44)01+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4401++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4pT$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401+++5$585 55 44 sf4p2TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14 (5) 477-484.pdf$$If!vh#v$#v8#v #v#v :V s4401++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s4401++5$585 55 / 44 sf4T $$If!vh#v$#v8#v #v#v :V s44F01++++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44F01++++,5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44F01++++,5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44F01++++,5$585 55 44 sf4p2T $$If!vh#v$#v8#v #v#v :V s44;01++++5$585 55 44 sf4p2T $$If!vh#v$#v8#v #v#v :V s4401++++5$585 55 44 sf4p2T $$If!vh#v$#v8#v #v#v :V s44Q01++++5$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s4401++++5$585 55 / 44 sf4p2T;$$If!vh#v$#v8#v #v#v :V s44 2015$585 55 44 sf4p2T$$If!vh#v$#v8#v #v#v :V s44?01+++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s4401++++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s4401++++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s4401++5$585 55 44 sf4T$$If!vh#v$#v8#v #v#v :V s4401+5$585 55 / 44 sf4T@$$If!vh#v$#v8#v #v#v :V s44 201+5$585 55 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4401505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4701+505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4701+505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4S01+++505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4S01+++505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4S01+505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4S01+505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4701++505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4701++505=555 44 sf4T$$If!vh#v0#v=#v#v#v :V s4701++505=555 44 sf4T1DyK .http://www.cfsan.fda.gov/~dms/fc01-3.html#3-5yK Thttp://www.cfsan.fda.gov/~dms/fc01-3.html3-5$$If!vh#v0#v=#v#v#v :V s4701+505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4701+++505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4701+++505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4701+++505=555 / 44 sf4p2T!$$If!vh#v0#v=#v#v#v :V s4701+++505=555 / / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4701+++505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4701+++505=555 / 44 sf4p2T=$$If!vh#v0#v=#v#v#v :V s4 201+505=555 44 sf4p2T8$$If!vh#v0#v=#v#v#v :V s4 201505=555 44 sf4p2T8$$If!vh#v0#v=#v#v#v :V s4p 201505=555 44 sf4p2TU$$If!vh#v'#v*#v#v#v :V s4Y 201+++5'5*555 / 44 sf4p2TG$$If!vh#v'#v*#v#v#v :V s4Y 201+++5'5*555 44 sf4p2TU$$If!vh#v'#v*#v#v#v :V s4 201+++5'5*555 / 44 sf4p2TF$$If!vh#v0#v=#v#v#v :V s4 201505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4 01+505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s401+505=555 / 44 sf4p TF$$If!vh#v0#v=#v#v#v :V s4 201505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s401505=555 / 44 sf4TF$$If!vh#v0#v=#v#v#v :V s4! 201505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4!01+++505=555 / 44 sf4pT$$If!vh#v0#v=#v#v#v :V s401+++505=555 / 44 sf4pT$$If!vh#v0#v=#v#v#v :V s401+++505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s401+++505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s401+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s401+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s401+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s401++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s401++505=555 / 44 sf4p TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/GreerIJFM25 (2) 141 - 151.pdf$$If!vh#v0#v=#v#v#v :V s401++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s401+505=555 / 44 sf4p TQ$$If!vh#v0#v=#v#v#v :V s4 201+++505=555 / 44 sf4p2TQ$$If!vh#v0#v=#v#v#v :V s4 201+++505=555 / 44 sf4p2TQ$$If!vh#v0#v=#v#v#v :V s4 201+++505=555 / 44 sf4p2T$$If!vh#v0#v=#v#v#v :V s4p01+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4p01+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4O01+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4@01+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4;01+++505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4p01+505=555 / 44 sf4p T$$If!vh#v0#v=#v#v#v :V s4{01+505=555 44 sf4p T4$$If!vh#v0#v=#v#v#v :V s4 201505=555 44 sf4p2T9$$If!vh#v0#v=#v#v#v :V s4 201+505=555 44 sf4p2T9$$If!vh#v0#v=#v#v#v :V s4 201+505=555 44 sf4p2TG$$If!vh#v0#v=#v#v#v :V s4 201+505=555 / 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s44015'5*555 / 44 sf4T$$If!vh#v'#v*#v#v#v :V s401++++5'5*555 / 44 sf4p2TL$$If!vh#v'#v*#v#v#v :V s4 ````201++++5'5*555 44 sf4p2TZ$$If!vh#v'#v*#v#v#v :V s4 ````201++++5'5*555 / 44 sf4p2T8$$If!vh#v'#v*#v#v#v :V s4 2015'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s4015'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 / 44 sf4T=$$If!vh#v'#v*#v#v#v :V s4 201+5'5*555 44 sf4p2TG$$If!vh#v'#v*#v#v#v :V s4 201+++5'5*555 44 sf4p2TG$$If!vh#v'#v*#v#v#v :V s4 201+++5'5*555 44 sf4p2TDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4015'5*555 44 sf4T=$$If!vh#v'#v*#v#v#v :V s4 201+5'5*555 44 sf4p2TK$$If!vh#v'#v*#v#v#v :V s4 201+5'5*555 / 44 sf4p2TP$$If!vh#v'#v*#v#v#v :V s4 201++5'5*555 / 44 sf4p2TK$$If!vh#v'#v*#v#v#v :V s4 201+5'5*555 / 44 sf4p2TF$$If!vh#v'#v*#v#v#v :V s4 2015'5*555 / 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s4V 015'5*555 / 44 sf4TDyK  yK Phttp://www.arserrc.gov/mfs/PFarmrsk.htmpre$$If!vh#v'#v*#v#v#v :V s4F015'5*555 / 44 sf4p T$$If!vh#v'#v*#v#v#v :V s4B01+5'5*555 / 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401++5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401++5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401++5'5*555 44 sf4p T=$$If!vh#v'#v*#v#v#v :V s4 201+5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s401+5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s4Y01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4Y01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4Y01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4Y01+++5'5*555 44 sf4T=$$If!vh#v'#v*#v#v#v :V s4Y 201+5'5*555 44 sf4p2TB$$If!vh#v'#v*#v#v#v :V s4Y 201++5'5*555 44 sf4p2TB$$If!vh#v'#v*#v#v#v :V s4Y 201++5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s4Y01+5'5*555 44 sf4p T$$If!vh#v'#v*#v#v#v :V s4Y01+5'5*555 44 sf4pT}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v'#v*#v#v#v :V s42 015'5*555 / 44 sf4pTG$$If!vh#v'#v*#v#v#v :V s4Y 201+++5'5*555 44 sf4p2TU$$If!vh#v'#v*#v#v#v :V s4Y 201+++5'5*555 / 44 sf4p2TF$$If!vh#v'#v*#v#v#v :V s4Y 2015'5*555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s44015.59555 44 sf4TDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v.#v9#v#v#v :V s4w01+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s4w01+++5.59555 44 sf4T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v.#v9#v#v#v :V s4w01++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s4n01+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s4m01+++5.59555 / 44 sf4T=$$If!vh#v.#v9#v#v#v :V s4m 201+5.59555 44 sf4p2T=$$If!vh#v.#v9#v#v#v :V s4m 201+5.59555 44 sf4p2T=$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 44 sf4p2T=$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p TDd c hb  c $A?   !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijlmnopqrstuvwxyz{|}~ !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[]^_`abcdefghijklmnopqrstuvwxyz{|}~Root Entry# Fp6 @ Data kHCWordDocument"ObjectPool% `$P p6 _1202543635F`$P pKP Ole CompObjfObjInfo !"#&)+,-./0124 FMicrosoft Equation 3.0 DS Equation Equation.39ql{K =0.0361 2 x( o C+0.927) 2 xEquation Native _1202543598 FS S Ole CompObj f FMicrosoft Equation 3.0 DS Equation Equation.39ql¶@@ 1335x[(606pH"3066)"p](606pH"3066)(1335"p)ObjInfo Equation Native  _1188211779FaX ЈX Ole ?3"`?2~̜z|!A21`!~̜z|!A2N@|xcdd``^ @c112BYL%bpu 201+5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4>01+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s4>01+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4p(T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4p(T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/QvistIJFM24 (1-2) 283-293.pdf$$If!vh#v.#v9#v#v#v :V s4`01+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 44 sf4p TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/BlomIJFM38(1) 71-76.pdf$$If!vh#v.#v9#v#v#v :V s401+5.59555 44 sf4pT$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4m01+++5.59555 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4l01+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+5.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s401++5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pTP$$If!vh#v.#v9#v#v#v :V s4 201++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401++5.59555 / 44 sf4TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf $$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p2TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf $$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 01++++5.59555 / 44 sf4p2TZ$$If!vh#v.#v9#v#v#v :V s4 ``201++++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4 ``201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4 ``201+++5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2TF$$If!vh#v.#v9#v#v#v :V s4q 2015.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 015.59555 44 sf4T$$If!vh#v.#v9#v#v#v :V s4q01++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4q01++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4q015.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4q015.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4 01+5.59555 / 44 sf4p TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6110.pdf$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p2TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdfU$$If!vh#v.#v9#v#v#v :V s4  201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4  201+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 015.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4i01+++5.59555 / 44 sf4p TU$$If!vh#v.#v9#v#v#v :V s4i 201+++5.59555 / 44 sf4p2TF$$If!vh#v.#v9#v#v#v :V s4i 2015.59555 / 44 sf4p2TF$$If!vh#v.#v9#v#v#v :V s4i 2015.59555 / 44 sf4p2TF$$If!vh#v.#v9#v#v#v :V s4i 2015.59555 / 44 sf4p2TP$$If!vh#v.#v9#v#v#v :V s4i 201++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4pTDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/SamelisFM16 (5) 465-477.pdf$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4p(T$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4p(TP$$If!vh#v.#v9#v#v#v :V s4~ 201++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4p TK$$If!vh#v.#v9#v#v#v :V s4T 201+5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4T 201+5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4T 201+5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4T01+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4T01+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4T01+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4\01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4T01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4T01++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4T01++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4T01++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4&01+++5.59555 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4&01+++5.59555 / 44 sf4pTDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6714.pdf$$If!vh#v.#v9#v#v#v :V s4&01+5.59555 / 44 sf4pTK$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4& 201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4& 201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4& 201+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4S01+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4S01+5.59555 / 44 sf4p TK$$If!vh#v.#v9#v#v#v :V s4S 201+5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4i 201+5.59555 / 44 sf4p2TDyK yK Bhttp://www.amif.org/factsand.htm$$If!vh#v.#v9#v#v#v :V s4i01+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4-01++++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v8#v :V s4^ ```F01++++5.595585 / 44 sf4pFTSkd$$IfTs4^֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkdɧ$$IfTs4 ֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888  ```F  014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkd`$$IfTs4 ֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkd=$$IfTs4 ֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ```F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888  ```F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9`888  ``F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888  ``F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888  ``F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkdk$$IfTs4 ֞ E} %U1 . 9 888  ``F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkdH$$IfTs4 ֞ E} %U1 . 9 888  ``F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkd%$$IfTs4 ֞ E} %U1 . 9 888  ``F014 saf4pFT$$If!vh#v.#v9#v#v8#v :V s4  ``F01++++5.595585 / 44 sf4pFTSkd$$IfTs4 ֞ E} %U1 . 9 888   ``F014 saf4pFTDyK yK \http://www.fsis.usda.gov/oa/fr/95033f%2Da.htm$$If!vh#v.#v9#v#v#v :V s4~ 01+5.59555 / 44 sf4p T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v.#v9#v#v#v :V s401++5.59555 / 44 sf4p TDyK yK http://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdfyX;H,]ą'c$$If!vh#v.#v9#v#v#v :V s401++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4~ 01++5.59555 / 44 sf4p TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/5992.pdfF$$If!vh#v.#v9#v#v#v :V s4~ 2015.59555 / 44 sf4p2TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6583.pdfU$$If!vh#v.#v9#v#v#v :V s4| 201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4 201+++5.59555 / 44 sf4p2T8$$If!vh#v.#v9#v#v#v :V s4Y 2015.59555 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4 201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4! 201+++5.59555 / 44 sf4p2TF$$If!vh#v.#v9#v#v#v :V s4: 2015.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4:01+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4:01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4:01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4:015.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4:015.59555 / 44 sf4p2TDyK (http://www.arserrc.gov/mfs/pathogen.htmyK Phttp://www.arserrc.gov/mfs/pathogen.htm$$If!vh#v.#v9#v#v#v :V s4:01++5.59555 / 44 sf4pT DyK yK http://www.ag.ohio-state.edu/~meatsci/publications/SteelPS80 (6) 813-816.pdf$$If!vh#v.#v9#v#v#v :V s401++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4S01+++5.59555 / 44 sf4pTDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6078.pdf$$If!vh#v.#v9#v#v#v :V s4q01+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4q01+++5.59555 / 44 sf4pT$$If!vh#v.#v9#v#v#v :V s4q01+++5.59555 / 44 sf4pTDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6391.pdf$$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4:01++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4:01++5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s4:01+5.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s4:01+5.59555 / 44 sf4TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/5992.pdf$$If!vh#v.#v9#v#v#v :V s4:01+5.59555 / 44 sf4TDyK yK Xhttp://www.fsis.usda.gov/oa/fr/95033F-b.htm}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301DyK yK http://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir7370.2.pdf$$If!vh#v.#v9#v#v#v :V s4015.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s4:015.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s4015.59555 / 44 sf4T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401++++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+5.59555 / 44 sf4p TK$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 / 44 sf4p2T=$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4<01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4901+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4901+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4901+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4 01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4`01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4`01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4!01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4'01+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4&01++CompObjfObjInfoEquation Native _1187613353FЈX ЈX  FMicrosoft Equation 3.0 DS Equation Equation.39qjze Temperature(C)+5745446.24 FMicrosoft Equation 3.0 DS EqOle CompObjfObjInfoEquation Native euation Equation.39qIp'$ logCFU/ghr() FMicrosoft Equation 3.0 DS Equation Equation.39q_1187613635FЈX ЈX Ole CompObjfObjInfoEquation Native  _1188211679FЈX ЈX Ole $CompObj %f T 3 "46.1(T 2 )+28.2(T)"40.951124.65(T)"53654.832 FMicrosoft Equation 3.0 DS Equation Equation.39qObjInfo!'Equation Native (e1Table3 k SummaryInformation($*jIs4 logCFU/ghr()Oh+'0 ,< Xd    8Supporting Documentation Materials for HACCP DecisionsHACCP justificationMary Kay FolkNormalSarah Swartz+5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4f01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4801+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4[01+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4[01+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4801+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4l01+5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4>01++++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4>01++++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4>01++++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4>01++++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4>01++++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4801++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4H 01+5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s4m01+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4p T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 / 44 sf4p TU$$If!vh#v.#v9#v#v#v :V s4 201+++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4 201+++5.59555 / 44 sf4p2TP$$If!vh#v.#v9#v#v#v :V s4 201++5.59555 / 44 sf4p2TP$$If!vh#v.#v9#v#v#v :V s4 201++5.59555 / 44 sf4p2TDd 4lb  c $A? ?3"`?2]2XIdOR@h/J`!]2XIdOR@h/ XqxڕRJAsWج1D a Z+h05!TZ[^OlljQpsg3{ϙv}`J! Re -a- ;B=pmQOq`<5EH;FV=&;:^|eG!W˧p3h=Q[*~53{쎵 rzT^!߷bdQU5E9䋶DŽK򗌨3AΙgo_dD>s"^'O]|I=a+NtB vBjGBq۫Ι4P=<:)X2(? oYab2s7כw0e+4\f~X/Ty_^/17ښZ+۶yIcҶd,3Bt+l=ܢnZvBJzqtcv(@_%`0乥vzK$$If!vh#v.#v9#v#v#v :V s4 201+5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+5.59555 44 sf4p TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf$$If!vh#v.#v9#v#v#v :V s401+5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M01+++5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s401+++5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M01+++5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M01++5.59555 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4~015.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4~ 201+5.59555 / 44 sf4p2TK$$If!vh#v.#v9#v#v#v :V s4M 201+5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M015.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M015.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M01+++5.59555 / 44 sf4p2T$$If!vh#v.#v9#v#v#v :V s4M01++5.59555 / 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4M 201+++5.59555 / 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4M 201+++5.59555 44 sf4p2TP$$If!vh#v.#v9#v#v#v :V s4h 201++5.59555 / 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TU$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 / 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2TG$$If!vh#v.#v9#v#v#v :V s4C 201+++5.59555 44 sf4p2T=$$If!vh#v.#v9#v#v#v :V s4C 201+5.59555 44 sf4p2T8$$If!vh#v.#v9#v#v#v :V s4C 2015.59555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s44015056555 44 sf4TDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4TG$$If!vh#v0#v6#v#v#v :V s4 201+5056555 / 44 sf4p2T9$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T8$$If!vh#v0#v6#v#v#v :V s4 2015056555 44 sf4p2TF$$If!vh#v0#v6#v#v#v :V s4 2015056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s44015056555 44 sf4TDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4TK$$If!vh#v0#v6#v#v#v :V s4 201+5056555 / 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4d 201+5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s4 01++++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2TK$$If!vh#v0#v6#v#v#v :V s4 201+5056555 / 44 sf4p2TF$$If!vh#v0#v6#v#v#v :V s4 2015056555 / 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s4015056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p T DyK yK http://www.ag.ohio-state.edu/~meatsci/publications/CosanuMS54 (4) 407-411.pdf$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s4F01+++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s4F01+++5056555 44 sf4p T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4J01+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4z01++++5056555 44 sf4p T$$If!vh#v0#v6#v#v#v :V s4x01++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4x01++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4015056555 44 sTDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v0#v6#v#v#v :V s401++5056555 / 44 sf4T                          ! " # $ % & ' ( ) * + , - . / 1 2 ; 4 5 6 7 8 9 : 0 < = > ? @ A B C D E F G H I J K L M N O P Q R S T U V W X Y Z [ \ ] ^ _ ` a b c d e f g h i j k l m n o p q r s t u v w x y z { | ~  K$$If!vh#v0#v6#v#v#v :V s4 201+5056555 / 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 / 44 sf4TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/CaliciogluFM19 (6) 545-559.pdf$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4801+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4801+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4801+5056555 44 sf4p2TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/AlbrightLWT36 (4) 381-389.pdf$$If!vh#v0#v6#v#v#v :V s4F01+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4F01+++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4F01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4 01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4l01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4l01++++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4l01+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4H01+++5056555 / 44 sf4p2T8$$If!vh#v0#v6#v#v#v :V s4 2015056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4015056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4015056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 / 44 sf4T $$If!vh#v0#v6#v#v#v :V s4p01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4p01++++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4p01+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4p01+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4p01++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4801++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4801++++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4801+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4801+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4E01+++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4(01++++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4F01+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4P01++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s401+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4t01+++5056555 44 sf4T$$If!vh#v0#v6#v#v#v :V s4t01+++5056555 / 44 sf4T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4d01++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s401+5056555 44 sf4p2T=$$If!vh#v0#v6#v#v#v :V s4 201+5056555 44 sf4p2TDyK yK http://www.ag.ohio-state.edu/~meatsci/publications/CalciogluFM20 (2) 169-177.pdf $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s401++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4T01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4T01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4T01++++5056555 44 sf4p2T $$If!vh#v0#v6#v#v#v :V s4T01++++5056555 44 sf4p2T$$If!vh#v0#v6#v#v#v :V s4T015056555 44 sf4p2T$$If!vh#v!#v#v9#v#v :V s44015!55955 44 sf4TDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v!#v#v9#v#v :V s4P01+++5!55955 44 sf4pT$$If!vh#v!#v#v9#v#v :V s4P01+++5!55955 44 sf4pT}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v!#v#v9#v#v :V s401++5!55955 44 sf4p2T=$$If!vh#v!#v#v9#v#v :V s4 201+5!55955 44 sf4p2T8$$If!vh#v!#v#v9#v#v :V s4 2015!55955 44 sf4p2T$$If!vh#v!#v#v9#v#v :V s4L015!55955 44 sf4p2T8$$If!vh#v!#v#v9#v#v :V s4L 2015!55955 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s44015'5*555 / 44 sf4T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 / 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 / 44 sf4p TB$$If!vh#v'#v*#v#v#v :V s4` 201++5'5*555 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s401++5'5*555 / 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401++5'5*555 / 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 / 44 sf4p T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 / 44 sf4p TK$$If!vh#v'#v*#v#v#v :V s4V 201+5'5*555 / 44 sf4p2T$$If!vh#v'#v*#v#v#v :V s4V 01+5'5*555 / 44 sf4p TmDyK >http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.htmlyK |http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html$$If!vh#v'#v*#v#v#v :V s4 01+5'5*555 44 sf4p TDyK yK dhttp://www.arserrc.gov/MFS/HTML/ERRCPubs/5833.pdf$$If!vh#v'#v*#v#v#v :V s4 01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4 01+++5'5*555 / 44 sf4TmDyK >http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.htmlyK |http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html$$If!vh#v'#v*#v#v#v :V s4 01+5'5*555 / 44 sf4TmDyK >http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.htmlyK |http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html$$If!vh#v'#v*#v#v#v :V s4 01+5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s401+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4T01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01+++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01++5'5*555 44 sf4T$$If!vh#v'#v*#v#v#v :V s4P01++5'5*555 / 44 sf4T$$If!vh#v!#v#v9#v#v :V s44015!55955 44 sf4TDyK yK bhttp://www.ag.ohio-state.edu/~meatsci/borca2.htm$$If!vh#v!#v#v9#v#v :V s4P01+++5!55955 44 sf4T$$If!vh#v!#v#v9#v#v :V s4P01+++5!55955 44 sf4T}DyK Ahttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html#301yK zhttp://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301$$If!vh#v!#v#v9#v#v :V s4P01++5!55955 44 sf4T;Ylݎ|6^N`?[PK!֧6 _rels/.relsj0 }Q%v/C/}(h"O = C?hv=Ʌ%[xp{۵_Pѣ<1H0ORBdJE4b$q_6LR7`0̞O,En7Lib/SeеPK!kytheme/theme/themeManager.xml M @}w7c(EbˮCAǠҟ7՛K Y, e.|,H,lxɴIsQ}#Ր ֵ+!,^$j=GW)E+& 8PK!R%theme/theme/theme1.xmlY]F}/?;lζMBqlɎ4F3ލ < iC}CiH/6M!wFvnB`2ǃ,!"E3p#9GQd; H xuv 0F[,F᚜K sO'3w #vfSVbsؠyX p5veuw 1z@ l,i!b I jZ2|9L$Z15xl.(zm${d:\@'23œln$^-@^i?D&|#td!6lġB"&63yy@t!HjpU*yeXry3~{s:FXI O5Y[Y!}S˪.7bd|n]671. tn/w/+[t6}PsںsL. J;̊iN $AI)t2 #s666666666vvvvvvvvv66666686666666666666666666666666666666666666666666666666hH66666666666666666666666666666666666666666666666666666666666666666p62&6FVfv2(&6FVfv&6FVfv&6FVfv&6FVfv&6FVfv&6FVfv8XV~ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@ 0@_HmH nH sH tH @`@ d(5NormalCJ_HaJmH sH tH >@>  Heading 1$@& 5CJ\D@D  Heading 2$$@&a$ 5CJ \D@D  Heading 3$ P @&5CJ B@B  Heading 4$ P @&6]88  Heading 5$@&CJ@@  Heading 6$@&^CJB@B  Heading 7$$@&a$CJ$\B@B  Heading 8$$@&a$CJ8\L @L  Heading 9 $$ P @&a$ 5CJ8\DA`D Default Paragraph FontVi@V  Table Normal :V 44 la (k (No List @B@@ Body Text ] B*ph6U`6 D Hyperlink >*B*phFV F DFollowedHyperlink >*B* ph4>@"4 Title$a$5aJDP@2D Body Text 2 Y]Y B*ph4@B4 Header  !4 @R4 Footer  !.)@a. Page Number>"@> Caption $$a$ 5CJ \6Q@6 Body Text 3CJRYR  Document Map-D M OJQJ^JPoP HTML Body 7$8$H$OJQJ_HmH sH tH \o\ HTML Var 7$8$H$&6CJOJQJ]_HaJmH sH tH LC@L Body Text Indent8^8`e HTML Preformatted7 2( Px 4 #\'*.25@9CJOJPJQJ^JaJB^B Normal (Web)dd[$\$HRH Body Text Indent 2 ^LSL Body Text Indent 3 ^CJDTD Block Text!]^CJ2O2 6ZCM12"7$8$H$PK![Content_Types].xmlN0EH-J@%ǎǢ|ș$زULTB l,3;rØJB+$G]7O٭VbYL%׭˓KK 6HhfPQ=h)GBms]_Ԡ'CZѨys v@c])h7Jهic?FS.NP$ e&\Ӏ+I "'%QÕ@c![paAV.9Hd<ӮHVX*%A{Yr Aբ pxSL9":3U5U NC(p%u@;[d`4)]t#9M4W=P5*f̰lk<_X-C wT%Ժ}B% Y,] A̠&oʰŨ; \lc`|,bUvPK! ѐ'theme/theme/_rels/themeManager.xml.relsM 0wooӺ&݈Э5 6?$Q ,.aic21h:qm@RN;d`o7gK(M&$R(.1r'JЊT8V"AȻHu}|$b{P8g/]QAsم(#L[PK-![Content_Types].xmlPK-!֧6 0_rels/.relsPK-!kytheme/theme/themeManager.xmlPK-!R%theme/theme/theme1.xmlPK-! ѐ' theme/theme/_rels/themeManager.xml.relsPK] #8 GuRGKP֩0dIQCZcOm} ' * 3 ; C R &b s ~ " 4  д , vMy}b7Y?BEGKMZdr ,5AIU`lw)/3>GWcz$0<DZhsjw",ILRZaf 5 #.7A]KPQSVVWs[z[ \^_`abbdueg6hhjmnpqrvvzz%Ƀzƅ3 |3v?@./23ͦΦ&<)n/2A&\*pv'J|#By1 -58*)03@C(+jk|}fgmo    H'<A#$&&(B+H+,.236;=?AC=EIEFFGG"IBJjJKK2M8MQTYYZ\]j^``b dJfVhitjjkkBlhlBoopqqqrrIsst>uu1wmxz|P}ʁՄXn̑Z]xZ/0<CbI,8F4bXNOGHop589NMP(\eI 6^EF}~l  ?@ !T W   !!k$l$&()**3,4,,,T/0}1;246688::;;==@\BCJGtI\^^ abc$ehi&k4lnnNpOp5r6rt(v`yT|M~N~ dž؈78UV@AEux ޤGT3G¯x*ֵƶj>ܿr\bN8XYfgvxdf57<I 8+ ">D  ./DE!!""$$?((**F--0225577::1<=&?@L@&AFF)GvHIKUL#N$NOOlPmPQ QSITUWdWX ZZ\\^^H``ab:bbbcd3eg&hikjnxoMqNquuwwxzyz||4~5~̀̀ʈ*ڌ7 NO1<1*"i~V&p27c7<N M Tpq#$j fllrjrx }3E@ [.V\GS}U V E F 9:4   o$$''((**s,,..n// 112233L5M56677889 9':(:::;;j<k<M=N=>>??BBTEUEFHIJLLxNyNPP[S\STTWWKXYZ\r]^^``(c)c1efgg@gghhickdkmmpLqqtvvwDxx-z{  D  n o  v        J  T U     z   3 U! F# *% ( * * z+ - - M. 90 0 A2 m2 3 4 4 05 6 7 7 7 7 8 v: w: (> ? @ jB /E G 0I |K L N O R V X TZ [ \ F_ a b d e ]f Yg h ji k k #k k +l {l km m n o &p op q |q r s s t t t v fv w w }x Xy y { { { | A| | | } } G} !~  @ م $ j D  6 y / ̞ Q  ̥ ϥ < ' * ǩ ʩ  V Z  A ^ J K ] ^  \ + , p b y vwyzs{`|}?Єaӆ^֊܊j-@ACDFHIJLNOPQRSTUVWXY[\]^_`abcefghijklmnopqstuvwxyz{|}~     !"#$%&'()*+-./012346789:;<=>?@BCDEFGHJKLMNOPQRSTVWXYZ[\]^_abcdefghijkmnopqrstuvxyz{|}~      !"#$%&'(*+,-.012456789:;<=?@ABCDEFHIJKLMNOPQRSTUVXYZ[\]^_`abdefghijklmnopqrstuvwxy{|}~      !"#%&'()*+,-./123456789:;=>?@ABCEFGHIJKLMNOPQRSTUVWXY[\]^_`abcdefgijklmnopqrtuvwxyz{|}~klmnopqrstuvxyz{|}~      !#$%&'()*+-./012345678JKMNOPQSTUVWXY[\]^_`bcdegSsu'KNO[w *-Z@Dn;?o'RgLuyI#s##lLLMKQQqR*W^WW]$^^{ooprƈ +e: J?$$$---<<=\\\={s{{||3}ˠUfĶջYjH/pHyQ e !@##$:6;;+=l='>NN-O]]^dde(||a}_tŲ!Hn+ȺJT}Xi9z" /p.666667J7^7`7777:&;;gghDjjjyzNzx|| }Nx>o*G(00h1i<<<?R??X)YgYZZj[9]]]^^1_oop?@@@A@B@C@D@EFG##8GbMbM&RuR^IpԈԈG d=d=KPmm֩7  $$f#}#}òò$$͸>>dˊ?ˊ@ˊAˊBˊCˊDˊEˊFˊGˊHˊIˊJˊKˊLˊMˊNˊOˊPˊQˊRˊSˊTˊUˊVˊWˊXˊYˊZˊ[ˊ\ˊ]ˊ^ˊ_ˊ`ˊaˊbˊcˊdˊeˊfˊgˊhˊiˊjˊkˊlˊmˊnˊoˊpˊqˊrˊsˊtˊuˊvˊwˊxˊyˊzˊ{ˊ|ˊ}ˊ~ˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊˊ;;;H^>^F^ooLL    T3T3KAKAJWt      !#"$%&'(*)+-,.0/132465798:<;=?>@ABDCEGFHJIKMLNPOQRSTUVXWYZ[\]_^`bacdefghjiklnmorpqsutvxwy{z|}~*;*;FHDJPPSSMVMV5XXXX| Ǎ̍̍ww%**Ǯ̮̮˳ггNSSv{{ WW11BHH!!!%"'q)RRWWWYtuuFzLzWzWz6<< RRv|ڷ{{YYZZY  SS!!!!!!F*F*--l.l.CCknn؛؛PPgmmiGGg%m%m%.?3 7 7999<UUUWYYYYY]D^J^J^ooPPW3W3OAOAJWt  !#"$%&'(*)+-,.0/132465798:<;=?>@ABDCEGFHJIKMLNPOQRSTUVXWYZ[\]_^`bacdefghjiklnmoqrpsutvxwy{z|}~ B*urn:schemas-microsoft-com:office:smarttagscountry-region9*urn:schemas-microsoft-com:office:smarttagsplace=*urn:schemas-microsoft-com:office:smarttags PlaceName=*urn:schemas-microsoft-com:office:smarttags PlaceType9*urn:schemas-microsoft-com:office:smarttagsState8*urn:schemas-microsoft-com:office:smarttagsCity8*urn:schemas-microsoft-com:office:smarttagsdate;*urn:schemas-microsoft-com:office:smarttagsaddress>*urn:schemas-microsoft-com:office:smarttags PostalCode:*urn:schemas-microsoft-com:office:smarttagsStreet8*urn:schemas-microsoft-com:office:smarttagstime 121314151617191993285355565758DayHourMinuteMonthYear                df  T ] `$k$/%7%:)L),,H-R---..4444455 55555+666899!939>999::E:P:E;N;h;q;;;<<V<a<y<<<<<=r=|===??H???#@.@o@z@DAPA]BhBiBuBBB2CD%/u{ėϗ !>ADQRX^jksu{|3:DLZdinٙ#$,/:;PKP" % ѣΨ%!,  ѳAKĶζ%(ILsv!$EHnq8TW~T_`uv}ҽܽ<CU_;!&{mpV\tw$PYZeoxy).TWX]fn{.[&/9AX_u|;BOZae '-tzyiu^bwz49 , /   0 5 n w       585:Ydq%w%&&V'\'))**+ +++3,9,78;;;;<=_=j=@@AABBTCVCCCDDDDMMMMNNNN3OGɬլݭ$%3,9?İ|   +35Dag*3em|E`3BHN^d;AITU]*56>z LVt|%0?DIS#$'_d| *+4 x{5 :   ! , 2 8 e p   : E {   ?F %,4?IJT]k'1:Hx&'13;<J @FTZ,/16$-4=JR]JR5: f k t |   P!e!! "1"9"\"`"############v$~$%%:%>%&&(&0&@&H&M&R&W&]&f&o&((h(o((())f)m)w){)))))_*h*o*t*b+f+s-w-----..////X0\0'1+122+2-2222222 3$30323333344|4~44455s5u5667777H8L888999999<:@:::7;=;N;T;t;;;;;;<<q<u<<<m=s=========+>H>S>X>x>}>???#?I?R?AABBCCDDEEEE|EEJ"J/J6JAJFJJJVLvLLLPO[OOO S'SST TTT#TUUDUOUUUYYYYYYYYYYfIfhh*h2h;hAhXjajhjqjnnnnrrrrv!vyyzz||||||%/7@F(1prt+16:ڌw)JR[_ʎ8C!bmS^_jՑۑ +,7div} ).ۗ 09@I`fw}ˠԠbhs|R[äɤMUZ^gpŧϧS]¯̯ Գ߳RS+ɺkvwԼ߼`l˿ֿwt#p{^h;BKOTXcktyJT  Z_'29DEQdi}!,-8*56A+6 msKV)4ozCNOZ \g.9ho/:R]IT(+!25{&,T_/4T_do2=5@~4=!#)6<bm +15NSKQ^aADTWJU *5ku ',IT-8~T^w*3KT_h-lu' &             g m RX^ikv{'-\k}=Ciox,4BHP[EKS^flqz  09:EKSTb  !!!]!g!l!y!!!"""";#E#[#h#####$$$$%%)&/&4&B&e&p&&&&&''("(((2)=)a)l)******++ ,,,,),4,5,A,,,,,,,@-K-L-X-^-f-g-j---R.Y.q.y.z.}.....2/9/000000001111112233x4455 5&545:5I5N57777888888'929S9Y999+:6:::::';-;>;D;d;o;{;;;;<<l<p<<<<<<<M=R=c=i===> >>>>?m?q?????????q@|@@@AAoBzBBBgCrCCCCDIDDD@FIFeHkHyHHHH&M-M8M@MMN{PPPPQQ5R=RTTUUUUUUyYYYY,^3^>^D^K_S_````aaaaaa\bdbccccddeeg!g3g:gDjjkkkljmommmnnn%n&n0neninoorrr r)r3rrrsss!sssttuuvvx| }ل',ԅۅ QZ ) ̏׏Wb=HISVefls ;EP]^hNyɢۢ+SWò߲ #z/4Q[HR]bgnAJUZ_f#',clw|EK %  @F`bd puz`dsy ~s~  %0",Q\4:17`ity~  s y                         { #bh <B^"#-0?@FMZ[ait !   $ + 1 < E """"""#$$$$$$$%%%%%% &&&&&R'X'''((((U)[)))))))))))**++++,,,,$-*-..//000033X3^3i3n3335#5$545Z5_5j5o57 7888888::;;;;????????PAYAB(BBBCCDDHENEEEEGNG(I/IKINI~IIIIIIJJJJJJKKKKKKeLiLLLLLLLMMMMpNsNNNOOOOPPPPyQ|QnRtRSS^SaSSSSS(T.TATGT[T^ToTrTTTTTTT6UN'7ѳ8T̾.[JN00e\q\]<]f4gllT}}KQ#)bpݭ2E_NbfmCF#$&$+>G>AAVLvLnnrrv!vyyeip05\a',v////3377'9:9[[ffn0ns!syyل )=H!`      w^"5555599;;??B(BNNWWgXsXwYY\\gghi:jOjjj$l/lnnrrrrrrrrr|tt33333333333333333333333333333333333333333333333333333333333333333333333333333333Sv'Ow .ZEn@o5LzI##G;HmMMNNGRRR S S%SPVVWWWWYY[\u\\^^_R`bbweeghkk"nXnjppqqfss\uu,x\x*zLzzz{%|h||~~Kŀ؀G5Jwe93INJuӌ΍Ǝ2a+Iz/͜Kâ1Rή'Sij۷޹ GTbZoMzdW+\()BQR/M-PU]O$ -_a1:akA=SZj6MZ;8 J   =Ob +!! """#$Z&j&l''))**,,-.//6777818Y::::==b@r@AAlEE G>GKK|MM&PJPPPPQQQLSSTTUVV WWXX:Y#ZMZo[[<_i_aaSbb:cLcXddffff jDjoooo1t9tuv{vvZzxz{{||6}T}9N{|̀Ӂ‚ւ9KG |ю3C3RߕqҜ 4XHuv~Ufԥեߥɧ 'Pxyެ ݭ(ȶѶvdC  %l&(,/+8CT-P+I*}}!"J>nqY 7t7  Bt$X GtuN^`at  e q     'z')Ix3?Cp+YZg!!"1"$$$$r&&''**,-../A01123558999::;;;<=)>??AA!D1DEEHHJJMLVLM N0O=O>OgOmPPSSSSVCVDVQVGZZZZZ[\-\]]Z^^__iccndd]eeffhhhhj+kkkoooors!v\vyy{l{>}f}~~4aՁŃ?op5knʌ8(ېV}D/71GȖזHKkŚCtˠR@%WӪ۪vӮ$!1;?W[koȴ̴ش 04BFVZfjx|+ɺ˺ӺCM)du0$cRHHmnUh5u7Vatz"vDeRyGu!=|z^ac  p    N{4M$Jj: J   D"o"%%%&q&&''c++++--//11223355557696>6b667c779":$:>:;;;<l=~=T@h@OBhBC D DDJD}DFFFF,H?HAHIHIIDJZJJJ+KFKOKiKL/LoLLNDN O(OPP'Q*QuRRjSSTT`VVXXYY\]d^v^b.b/bfbdd_eefgMihiDjjjj$lclnnYp~prrrslttttt uw;wmwwyMyzSz{{x| }}$}Y~~̈́ل tǒΒ# +Ny{|ӛ՛;ž%&.=n+/Ey͸ٸӹ7M CQ\{"78 "=hW`& ! 0 -#\6suQ`)V02WZv!Igw      .JiwPr""C$p$''''()%*D*****s,,,,,-/H/J/i/(00G1i1$2L244567899:p:q:}:;; >&>ABsCCEEOEEGGGGHIKLRMMMMvOO#R/RV!VkYwY0[o[q\\] ^bc g+giij kQmmnoEq`qrrrrrrrrrrrrrss$s&s6s8sIsKsdshs~ssssst'tYtdtftzt|ttI##+ɺDjjx| }Ny+rrrrrrrrrrrr|tt[ q'RTtt^t`6o(.dd^d`.4L4^4`L.  ^ `.  ^ `.L^`L.tt^t`.DD^D`.L^`L.tt^t`6o(.dd^d`.4L4^4`L.  ^ `.  ^ `.L^`L.tt^t`.DD^D`.L^`L.[ 'RTL        Z4i         @ @  kD'A<qU+' K k] Ic Ba?:yd@.tUdz0F1q!KG"G+ddF}!"!Hj!(N#w#Pt$^{%&()^)*+&a+F .^/> 0X2zo3l4d(5Z5K6 8e9C:e:;*<;N;C=[>/Y?i@@AnnAzBNDbpDrFX G$yG^AIxI BJK L!L&LMOBO1KU[U}UVVKY6Z['[Z[ "\];]A_ `" a bsscZCdjeY&f XfQ,h;h zj6k loro{o|7tvLt; uvE@vorvv2wP:wa6yS{~+cbG#((X-Y7?yM,<b:K7% C{q(welder2Microsoft Office Word@F#@辮V@@  F Microsoft Word 97-2003 Document MSWordDocWord.Document.89q  OSUEp 7Supporting Documentation Materials for HACCP DecisioDocumentSummaryInformation8 1CompObj3rbs/6714.pdf4zOhttp://www.ag.ohio-state.edu/~meatsci/publications/SamelisFM16 (5) 465-477.pdf[S2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdfQW2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6110.pdfh(>http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html[S2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf[S2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf>?Khttp://www.ag.ohio-state.edu/~meatsci/publications/BlomIJFM38(1) 71-76.pdfPQhttp://www.ag.ohio-state.edu/~meatsci/publications/QvistIJFM24 (1-2) 283-293.pdf/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301D1http://www.ag.ohio-state.edu/~meatsci/borca2.htm/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301(http://www.arserrc.gov/mfs/PFarmrsk.htmpreh(}>http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html/~z=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301Dw1http://www.ag.ohio-state.edu/~meatsci/borca2.htmzst(http://www.arserrc.gov/mfs/PATHOGEN.HTMh(q>http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.htmlMnQhttp://www.ag.ohio-state.edu/~meatsci/publications/GreerIJFM25 (2) 141 - 151.pdfh(k>http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.htmlzsh(http://www.arserrc.gov/mfs/PATHOGEN.HTMv6e*http://www.cfsan.fda.gov/~dms/fc01-3.html3-5-cbOhttp://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14 (5) 477-484.pdfzs_(http://www.arserrc.gov/mfs/PATHOGEN.HTMh(\>http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html՜.+,D՜.+,d  hp|  OSUEp 7Supporting Documentation Materials for HACCP Decisions Titled0 8@ _PID_HLINKSA0/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301D1http://www.ag.ohio-state.edu/~meatsci/borca2.htm% >http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html% >http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html[V 2http://www.arserrc.gov/MFS/HTML/ERRCPubs/5833.pdf%  >http://www.access.gpo.gov/nara/cfr/waisidx_99/21cfrv3_99.html/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301D1http://www.ag.ohio-state.edu/~meatsci/borca2.htm\Qhttp://www.ag.ohio-state.edu/~meatsci/publications/CalciogluFM20 (2) 169-177.pdfGQhttp://www.ag.ohio-state.edu/~meatsci/publications/AlbrightLWT36 (4) 381-389.pdf]Rhttp://www.ag.ohio-state.edu/~meatsci/publications/CaliciogluFM19 (6) 545-559.pdf/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301D1http://www.ag.ohio-state.edu/~meatsci/borca2.htmANhttp://www.ag.ohio-state.edu/~meatsci/publications/CosanuMS54 (4) 407-411.pdf/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301D1http://www.ag.ohio-state.edu/~meatsci/borca2.htm/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301D1http://www.ag.ohio-state.edu/~meatsci/borca2.htm[S2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6358.pdf@ Ehttp://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir7370.2.pdf/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301mv,http://www.fsis.usda.gov/oa/fr/95033F-b.htm[\2http://www.arserrc.gov/MFS/HTML/ERRCPubs/5992.pdfR_2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6391.pdfXQ2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6078.pdfUMhttp://www.ag.ohio-state.edu/~meatsci/publications/SteelPS80 (6) 813-816.pdfzs(http://www.arserrc.gov/mfs/pathogen.htmV^2http://www.arserrc.gov/MFS/HTML/ERRCPubs/6583.pdf[\2http://www.arserrc.gov/MFS/HTML/ERRCPubs/5992.pdf7nGhttp://www.fsis.usda.gov/OPPDE/rdad/FSISNotices/RTE_Poultry_Tables.pdf/~=http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfrv2_99.html301nv,http://www.fsis.usda.gov/oa/fr/95033f-a.htmE!http://www.amif.org/factsand.htmSW2http://www.arserrc.gov/MFS/HTML/ERRCPu-cYOhttp://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14 (5) 477-484.pdfh(V>http://www.access.gpo.gov/nara/cfr/waisidx_99/9cfr381_99.html@ SEhttp://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6150-1.pdf-cPOhttp://www.ag.ohio-state.edu/~meatsci/publications/TamblynFM14 (5) 477-484.pdfr<MPhttp://www.ag.ohio-state.edu/~meatsci/publications/MusgrovePS76 (3) 530-533.pdfGJEhttp://www.fsis.usda.gov/OPPDE/rdad/FSISDirectives/FSISDir6420-1.pdf(9GPhttp://www.ag.ohio-state.edu/~meatsci/publications/Van NettenIJFM25 (1) 1-9.pdfBDJhttp://www.ag.ohio-state.edu/~meatsci/publications/GillFM10(4)337-344.pdfRA%http://www.fsis.usda.gov/OPHS/red99/B>Yhttp://www.ag.ohio-state.edu/~meatsci/publications/JohansenLeadContaminationSeabirds.pdfzy;Ohttp://www.ag.ohio-state.edu/~meatsci/publications/OlsenRegActionCriteria1.pdf578http://www.meatsci.osu.edu/_</mailto:lending@nal.usda.govV,http://www.nal.usda.gov/c`+4u[7XM9Ye(/DXfme*w G1G5<<}Sl(p+h*MU t[AvNw2l?{%^CurM`Obe!-_ BO=f1[)d6ZsxLTI'x1I "`/vH4D@dGNvOKZ#D+6\:1Ud[o(g7?wBNYSmZ-u?P`RZckBjsIT`Urr@#### *+iklmnopquvxyz{ңҤҧҨҩҬҭWWWW]]]] xxxxxx"#/0123456789:;ZGZHZIZKZLZPZRSTUVWX[\|}      PPPPPPPPPPPPP+,./0689:;X<X=PRoToU\]^_`def~     sssssssssss~~~~~~~~~~~:~;~=~>~?@ABCSSddWWWUUUUUUU U"UHUJULMNOPQUVWs~t@2h@r@x@|@@@@ @,@@@@@@@@4@<@ "$&(*,.`@4l@8t@LNP@VXZ\^`bd@l@z@~@@$@D@L@\@@@@@@  (@>@@DFH@LPR@X@\@`bdh@vx@p@@@@@@@@@ @&P@,.`@B@f@ln@r@v@@0@P@h@|@@@@8@@@"H@r@|@ @  @& P@F H J @\ @ @ ,@ @ @ @ t@@UnknownG.Cx Times New Roman5Symbol3. *Cx Arial5. .[`)Tahoma?= *Cx Courier NewA$BCambria Math"1 hK*K*sfEE!x4pp2QHP?I 2!xx 6Supporting Documentation Materials for HACCP DecisionsHACCP justification Mary Kay FolkSarah Swartzwelder