Confused about pasteurization

Discussion in 'Sausage' started by skhunter, Dec 18, 2014.

  1. I have always been under the impression that I have to bring my snack stix up to 155 IT to be safe to eat. I have seen the pasteurization chart and am under the impression that if the stix are brought up to less IT temp but held there for the recommended period of time that they are safe to eat.

    Please straighten this out for me.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Pasteurization (American English) or pasteurisation (French, and English) is a process invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine just enough to kill most of the bacteria that caused spoilage prevented these beverages from turning sour. This was achieved by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today the process of pasteurization is used widely in the dairy and food industries for microbial control and preservation of the food we consume .[1]

    Unlike sterilisation, pasteurization is not intended to kill all micro-organisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilisation of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.[2]

    Pasteurized Eggs

    The science for pasteurizing fresh eggs in their shells was developed in the late 1980s, but scaled up commercially only in the last decade. The egg pasteurization process is entirely natural and eliminates the risk of Salmonella bacteria as well as viruses (e.g., Avian influenza or "bird flu"). The egg pasteurization process does not cook the egg, protecting the wholesome quality and farm-fresh flavor you enjoy.


    Pasteurizing is a process where a certain temperature vs certain pathogens vs a length of time are tested until it is determined the product is safe to eat.... Food can be pasteurized at Low temps for a long time or High temps for a short time.. as the table shows...

    Sterilization is high temps for a specific length of time.... usually in a retort or a pressure cooker for canned food.... the pressure cooker is used to kill botulism which needs somewhere around 230 degrees for X length of time....

    Soooooo, I have read where they pasteurize milk at 3 different temperatures... low at a long time... expensive but the milk tastes good... VHT very high temp for something like 1 second... not as expensive but I have tasted VHT milk and it has a weird flavor....

    Some stuff in meats needs freezing below zero for 30 days to kill the parasites... wild game is a good example of those parasites... but regular, everyday food borne bacteria can be made safe to eat using pasteurizing....

    Sooooo, now you know, or soon will, when you do some additional reading on beef, pork, eggs pasteurization..... AND your beef sticks and sausages won't be like sawdust in an inner tube...

    I believe in the pasteurization process BUT I hold the meat for an hour or 2 longer than the table says, just to be sure my thermometer isn't reading wrong, or stuff in the smoker is in a cooler zone.... I do my best to cover all the bases.....

    Some food, like chicken, I still can't eat if cooked at a low temp for the proper time.... Just something about chicken..... It is, I'm sure, perfectly safe to eat but..... it don't look right and the texture is off....

    Last edited: Mar 1, 2017
  3. So if I bring the IT up to 135 and hold for 1 hour my sausage will be safe to eat with no further cooking? I am using moose and pork. And cure #1 of course.
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I would say NO..... I don't see moose on the list of approved meats.... If it was on the list, I would hold 135 temp for 1.5 to 2.5 hours... for me personally....

    This list is not approved for poultry... I don't see chicken or turkey on it....

    Temperature Time Temperature Time
    °F (°C) (Minutes) °F (°C) (Seconds)
    130 (54.4) 112 min 146 (63.3) 169 sec
    131 (55.0) 89 min 147 (63.9) 134 sec
    132 (55.6) 71 min 148 (64.4) 107 sec
    133 (56.1) 56 min 149 (65.0) 85 sec
    134 (56.7) 45 min 150 (65.6) 67 sec
    135 (57.2) 36 min 151 (66.1) 54 sec
    136 (57.8) 28 min 152 (66.7) 43 sec
    137 (58.4) 23 min 153 (67.2) 34 sec
    138 (58.9) 18 min 154 (67.8) 27 sec
    139 (59.5) 15 min 155 (68.3) 22 sec
    140 (60.0) 12 min 156 (68.9) 17 sec
    141 (60.6) 9 min 157 (69.4) 14 sec
    142 (61.1) 8 min 158 (70.0) 0 sec
    143 (61.7) 6 min
    144 (62.2) 5 min
    145 (62.8) 4 min
    Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2).
    Last edited: Dec 19, 2014
  5. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    Depending on what you are expecting as an end result you could treat your sausage in a similar way to a salami and then you would not need to heat it at all. You would need to use a cure #2 for that though. This may not be the finish that you are after though and would take considerably longer.

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