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pasteurization

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  1. daveomak

    Pasteurization Times and Temperatures

    Non intact meats can be interpreted as patties, sausage, loaves.... Maybe... I'm not sure... This chart is for a 5.0 log reduction... I prefer to take any meats to a 7.0 log reduction, or more.... It only takes more time... I would add at least 20% more time to be on the safe side...
    • daveomak
    • Thread
    • how to make sausage pasteurization pasteurizing sausage sausage making times and temperatures
    • Replies: 4
    • Forum: Sausage
  2. daveomak

    Pasteurization Graph for some pathogens..

    Food pasteurization... Below is a graph showing the comparison between food temperature and time as to how it relates to some food borne pathogens death rate.. I have inserted Time/Temp markers, that are not exact, to make the chart a little easier to see the comparisons.. The colored lines...
    • daveomak
    • Thread
    • pasteurization thermal death curve
    • Replies: 0
    • Forum: Food Safety
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