This study was conducted to determine if alternative heating times and slower
cooling times, other than those defined by FSIS, could be utilized and still comply with
FSIS performance standards. Large (10.43 to 12.25 kg), cured bone-in hams (n = 190)
and large (greater than or equal to 9.07 kg), uncured beef inside rounds (n = 180) were utilized in a two-phase
study. Phase 1 of the study investigated the effect of alternative lethality parameters on
toxin production of Staphylococcus aureus and log reduction of Salmonella
Typhimurium and coliforms. Both the hams and roast beef were subjected to 1 of 10
treatments defined by varying final internal product temperatures (48.9 degrees C, 54.4 degrees C,
60.0 degrees C, 65.6 degrees C, or 71.1 degrees C) and smokehouse relative humidities (50% or 90%). Phase 2
investigated the effect of alternative stabilization parameters on log growth of
Clostridium perfringens. Stabilization treatments extended the times taken to reduce
internal product temperature from 54.4 degrees C to 26.7 degrees C and from 26.7 degrees C to 7.2 degrees C (ham) or
4.5 degrees C (beef), independently. Further, a control treatment following current FSIS,
Appendix B guidelines was conducted for ham, and a "worst case" scenario was
assessed for both products. The "worst case" treatment evaluated the effects of cooling products at room temperature (approximately 22.8 degrees C) in place of normal cooling
procedures in a temperature controlled environment. Results of the study showed at
least a 6.5-log10 reduction in S. Typhimurium across all lethality treatments for both
products. Further, coliform counts also were reduced significantly, and S. aureus toxin
kits returned negative results for toxin production for all treatments of ham and roast
beef. Stabilization showed less than 1-log growth of C. perfringens for any treatment,
with the exception of the "worst case" scenario for roast beef. As expected, > 1 log
growth of C. perfringens was found for uncured roast beef maintained at room
temperature for cooling. This study supports that there are multiple time and
temperature combinations, other than those currently provided by FSIS, which may be
utilized for cooking and cooling large roast beef and bone-in ham products while still
meeting FSIS lethality and stabilization microbiological performance standards.
| Identifer | oai:union.ndltd.org:tamu.edu/oai:repository.tamu.edu:1969.1/ETD-TAMU-2009-05-760 |
| Date | 16 January 2010 |
| Creators | Haneklaus, Ashley |
| Contributors | Savell, Jeffrey W., Harris, Kerri B. |
| Source Sets | Texas A and M University |
| Language | en_US |
| Detected Language | English |
| Type | Book, Thesis, Electronic Thesis |
| Format | application/pdf |
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