Supporting Documentation Materials for HACCP Decisions
Oct 09, 2014 · Vacuum packaged beef strip loin pH 5.5-5.7 stored at 41.5˚F (0˚C) L. monocytogenes showed a 2.5 log growth on lean meat and showed a 4 log increase on fat after 30 days. Packaging B- Salmonella growth Pork loins vacuum packaged and stored at 36˚F (2˚C) Salmonella prevalence reduced from 0.7% to zero after 36 days of storage at 36˚F (2˚C). ................
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