Advanced Food Science/microbiology struggling if anyone could shed some light. 1

Question

Advanced Food Science/microbiology

struggling if anyone could shed some light.

1. The meat and poultry inspection regulations [318.17(a)(1) and 381.150(a)(1)] require all establishments producing ready-to-eat roast beef, cooked beef and corned beef products and certain ready-to-eat poultry products to meet the lethality performance standards for the reduction of Salmonella. These require all cooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef need to be prepared under an efficient time and temperature combinations to meet either a 6.5logio (6.5 D) or 7logio (7D) reduction of Salmonella. Calculation the cooking time (in minute) to reach 7logio reduction if the beef is cooked at 1) 60°C; 2) 65°c. (Assume the Dsorc value of salmonella is 5.72 min and the D6sc value of salmonella is 0.55 min.) (5 points)

Explanation / Answer

t = 7log10(7D)

1. 60oC:

D = 5.72 min

t = 7log10(7*5.72) = 64.16

t = 64.16 minutes

2. 65oC:

D = 0.55 min

t = 7log10(0.55*7) = 2.25

t = 2.25 minutes

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