Supporting Documentation Materials for HACCP Decisions
Cooking B – L. monocytogenes, survival Cooking raw ground beef (10% fat) on a 365°F (185°C) griddle for 6 to 10 minutes then held at room temperature for 1 minute After 6 minutes (internal temperature 168°F (75.5°C)) L. monocytogenes was reduced 2.8 log units when held at room temperature for 1 minute after cooking, 2 log units reduction ... ................
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