6 replies to this topic

[JJF]

Hi Everyone - 

 

I was hoping that someone might have some resources that we can use to base time/temperature guidelines for how long product can be out in the processing room prior to being cooked. This is a ground meat based product that has other ingredients added to it.

 

Our processing room is refrigerated down to the 42F - 48F. We are currently reviewing an existing document that has limits for time and temperature and we are trying to ensure that we have good solid reasoning for these limits. We do have the Bruce Thompkins paper as a reference, but are there any other sources that you might suggest are good for basing decisions.

 

Thanks so much!

 

 

 

[Setanta]

Based on your information, how long are you leaving the raw ground beef out?

[Sjoynesfoodsafety]

I have follow up questions:

 

What is the temp of the meat coming out of the grinder?

What is the meat stored in (v-mag, lug or tray)?

Are you adding anything to lower the temp if above 40?

 

In the mean time here is FSIS publishment C-27-1 Report #2 Short-term temperature abuse of raw meats for you to see if you fit into this category. 

 

 

[Scampi]

Are you grinding or receiving ground?

[JJF]

Our formulas are mainly chicken based, but we do have beef as well. Most is ground by suppliers but we do grind some onsight during our process. 

[KTD]

You might check the University of Wisconsin (Madison) website. There's a food safety section with multiple articles along this line - especially the ones by Buege.

You can also use one of the Pathogen Modeling Programs (PMP) - USDA AMS has one - to model various time/temperature profiles based on your base protein and the pathogens of interest.

 

KTD

[kfromNE]

I agree with KTD - Wisconsin has some great resources. Ohio State as well. 

 

https://meatsci.osu.edu/node/139

https://meatsci.osu....ation-materials

 

https://ucfoodsafety...deling-programs

 

https://foodsafety.w...edu/meat-haccp/