Cooking food to a lower temperature for a longer time has some valuable side effects...
The food can be moist...
Fat will not melt and run out into the collection pan...
The NOT so valuable side effects....
Folks have a long standing aversion to foods that do NOT looked cooked regardless of food safety issues...
Chicken will be pink... BUT that is also reflective of the young age poultry is harvested these days with the advent of super fast growing chickens...
Chicken can be pink if fully cooked to 165 deg. F...
....click on pics to enlarge....
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).
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
FAT % changes the time/temp... as seen below... Fatty meat takes longer to pasteurize....
Pasteurization Time for Lean Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)
Pasteurization Time for Fatty Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)
Table 3.1: Pasteurization times for a one million to one reduction of Listeria in fin-fish.
I used D[sub]60[sup]5.59 = 2.88 minutes for lean fish (such as cod) and D605.68 = 5.13 minutes for fatty fish (such as salmon) from Embarek and Huss (1993). For my calculations I used a thermal diffusivity of 0.995×10-7 m2/s, a surface heat transfer coefficient of 95 W/m2-K, and took β = 0.28 (to simulate the heating speed of a 2:3:5 box).[/sup][/sub]
...Pathogen growth temperatures....
..... pH and water activity have an effect on pathogen growth....
SAFETY OF PASTEURIZED-CHILLED FOOD
Copyright 1997 by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, Minnesota 55114 USA
Revised March 2003
What Is A Retail "Chilled" Food System?
Actually, a retail "chilled" food system is misnamed. It is simply an extension of conventional retail pasteurized food systems.
1. Food is cooked and transferred hot to a package, which is sealed and cooled, or
2. Food is cooked, cooled, transferred without pathogen contamination to a package, and sealed or
3. Packaged food is cooked, cooled, and then, kept chilled to control the outgrowth of spores that survive pasteurization.
The important principle is that the more severe the heating (cooking) process after pasteurization has been achieved (e.g., above 130F for 87 minutes), the further the spoilage microorganisms are reduced. Hence, the refrigerated shelf life of the product is extended. A second principle is that the closer the temperature of the food product during storage is to freezing temperatures of 28 to 32F (freezing point, which depends on salt and sugar content), the longer the shelf life. Yeasts and molds can grow at temperatures as low as 14F. Bacteria can grow at 23F.
Table 1 shows holding times based on the 1997 FDA Food Code (2), which sets the standard for cold holding of food at 41F for 7 days, 45F for 4 days, and 4 hours between 45 and 140F. The other temperatures and times are derived using the Ratkowsky predictive growth equation (4).
Table 1. FDA-derived Holding Times at Specified Temperatures
* FDA 1997 Food Code recommended cold food holding temperature.
The food can be moist...
Fat will not melt and run out into the collection pan...
The NOT so valuable side effects....
Folks have a long standing aversion to foods that do NOT looked cooked regardless of food safety issues...
Chicken will be pink... BUT that is also reflective of the young age poultry is harvested these days with the advent of super fast growing chickens...
Chicken can be pink if fully cooked to 165 deg. F...
....click on pics to enlarge....
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).
Temperature........
...................... Time
°F (°C).............. 12% fat
136 (57.8)......... 81.4 min
137 (58.3)........ 65.5 min
138 (58.9)........ 52.9 min
139 (59.4)........ 43 min
140 (60.0)........ 35 min
141 (60.6)........ 28.7 min
142 (61.1)........ 23.7 min
143 (61.7)........ 19.8 min
144 (62.2)........ 16.6 min
145 (62.8)........ 13.8 min
146 (63.3)........ 11.5 min
148 (64.4)........ 7.7 min
150 (65.6)........ 4.9 min
152 (66.7)........ 2.8 min
154 (67.8)........ 1.6 min
156 (68.9)........ 1 min
158 (70.0)........ 40.9 sec
160 (71.1)........ 26.9 sec
162 (72.2)........ 17.7 sec
164 (73.3)........ 11.7 sec
166 (74.4)........ 0 sec
Table C.2: Pasteurization times for a 7D reduction in Salmonella for chicken and turkey (FSIS, 2005).
FAT % changes the time/temp... as seen below... Fatty meat takes longer to pasteurize....
Pasteurization Time for Lean Fish
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)
55°C | 56°C | 57°C | 58°C | 59°C | 60°C | |
Thickness | 131°F | 133°F | 134.5°F | 136.5°F | 138°F | 140°F |
5 mm | 2½ hr | 1¾ hr | 1¼ hr | 50 min | 35 min | 30 min |
10 mm | 2¾ hr | 2 hr | 1½ hr | 60 min | 45 min | 35 min |
15 mm | 2¾ hr | 2 hr | 1½ hr | 1¼ hr | 55 min | 50 min |
20 mm | 3 hr | 2¼ hr | 1¾ hr | 1½ hr | 1¼ hr | 60 min |
25 mm | 3¼ hr | 2½ hr | 2 hr | 1¾ hr | 1½ hr | 1¼ hr |
30 mm | 3¾ hr | 3 hr | 2½ hr | 2 hr | 1¾ hr | 1¾ hr |
35 mm | 4 hr | 3¼ hr | 2¾ hr | 2½ hr | 2¼ hr | 2 hr |
40 mm | 4½ hr | 3¾ hr | 3 hr | 2¾ hr | 2½ hr | 2¼ hr |
45 mm | 4¾ hr | 4 hr | 3½ hr | 3¼ hr | 2¾ hr | 2½ hr |
50 mm | 5¼ hr | 4½ hr | 4 hr | 3½ hr | 3¼ hr | 3 hr |
55 mm | 5¾ hr | 5 hr | 4½ hr | 4 hr | 3¾ hr | 3½ hr |
60 mm | 6¼ hr | 5½ hr | 5 hr | 4½ hr | 4 hr | 3¾ hr |
65 mm | 7 hr | 6 hr | 5½ hr | 5 hr | 4½ hr | 4¼ hr |
70 mm | 7½ hr | 6¾ hr | 6 hr | 5½ hr | 5 hr | 4¾ hr |
(starting at 41°F / 5°C and put in a 131–140°F / 55–60°C water bath)
55°C | 56°C | 57°C | 58°C | 59°C | 60°C | |
Thickness | 131°F | 133°F | 134.5°F | 136.5°F | 138°F | 140°F |
5 mm | 4¼ hr | 3 hr | 2 hr | 1½ hr | 60 min | 40 min |
10 mm | 4¼ hr | 3 hr | 2 hr | 1½ hr | 1¼ hr | 50 min |
15 mm | 4½ hr | 3¼ hr | 2¼ hr | 1¾ hr | 1¼ hr | 60 min |
20 mm | 4¾ hr | 3½ hr | 2½ hr | 2 hr | 1½ hr | 1¼ hr |
25 mm | 5 hr | 3¾ hr | 2¾ hr | 2¼ hr | 1¾ hr | 1½ hr |
30 mm | 5¼ hr | 4 hr | 3¼ hr | 2½ hr | 2¼ hr | 2 hr |
35 mm | 5½ hr | 4¼ hr | 3½ hr | 3 hr | 2½ hr | 2¼ hr |
40 mm | 6 hr | 4¾ hr | 4 hr | 3¼ hr | 3 hr | 2½ hr |
45 mm | 6½ hr | 5¼ hr | 4¼ hr | 3¾ hr | 3¼ hr | 3 hr |
50 mm | 7 hr | 5¾ hr | 4¾ hr | 4¼ hr | 3¾ hr | 3¼ hr |
55 mm | 7½ hr | 6¼ hr | 5¼ hr | 4¾ hr | 4¼ hr | 3¾ hr |
60 mm | 8 hr | 6¾ hr | 5¾ hr | 5¼ hr | 4¾ hr | 4¼ hr |
65 mm | 8½ hr | 7¼ hr | 6¼ hr | 5¾ hr | 5¼ hr | 4¾ hr |
70 mm | 9¼ hr | 8 hr | 7 hr | 6¼ hr | 5¾ hr | 5¼ hr |
I used D[sub]60[sup]5.59 = 2.88 minutes for lean fish (such as cod) and D605.68 = 5.13 minutes for fatty fish (such as salmon) from Embarek and Huss (1993). For my calculations I used a thermal diffusivity of 0.995×10-7 m2/s, a surface heat transfer coefficient of 95 W/m2-K, and took β = 0.28 (to simulate the heating speed of a 2:3:5 box).[/sup][/sub]
...Pathogen growth temperatures....
..... pH and water activity have an effect on pathogen growth....
SAFETY OF PASTEURIZED-CHILLED FOOD
Copyright 1997 by O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A
St. Paul, Minnesota 55114 USA
Revised March 2003
What Is A Retail "Chilled" Food System?
Actually, a retail "chilled" food system is misnamed. It is simply an extension of conventional retail pasteurized food systems.
1. Food is cooked and transferred hot to a package, which is sealed and cooled, or
2. Food is cooked, cooled, transferred without pathogen contamination to a package, and sealed or
3. Packaged food is cooked, cooled, and then, kept chilled to control the outgrowth of spores that survive pasteurization.
The important principle is that the more severe the heating (cooking) process after pasteurization has been achieved (e.g., above 130F for 87 minutes), the further the spoilage microorganisms are reduced. Hence, the refrigerated shelf life of the product is extended. A second principle is that the closer the temperature of the food product during storage is to freezing temperatures of 28 to 32F (freezing point, which depends on salt and sugar content), the longer the shelf life. Yeasts and molds can grow at temperatures as low as 14F. Bacteria can grow at 23F.
Table 1 shows holding times based on the 1997 FDA Food Code (2), which sets the standard for cold holding of food at 41F for 7 days, 45F for 4 days, and 4 hours between 45 and 140F. The other temperatures and times are derived using the Ratkowsky predictive growth equation (4).
Table 1. FDA-derived Holding Times at Specified Temperatures
Temperature | Safe Storage Time | |
F | C | Days |
55 50 45* 41* 40 35 30 | 12.8 10.0 7.2 5.0 4.4 1.7 -1.1 | 1.7 2.4 4.0 7 7.5 19.3 123.8 |
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