Environmental Engineering Reference
In-Depth Information
TABLE 3.3
(
continued
)
Temperature
◦
C
◦
F
Organism
Time
Source
Salmonella typhosa
55 - 60
131 - 140
30 min
3, 4
60
140
20 min
2
Shigella
spp.
60
140
20 min
2
55
131
60 min
3, 4
58
136
60 min
1
Staphylococcus aureus
71
160
15 sec
60
140
30 min
Streptococcus pyogenes
54
129
10 min
3
60
140
5 min
2
Taenia saginata
55
131
A few minutes
2, 4
71
160
5 min
3
51
124
60 min
1
Toxoplasma gondii
70
158
A few seconds
Trichinella spiralis
larvae
55
131
A few minutes
2, 4
60
140
A few seconds
2, 4
62 - 70
144 - 158
10 min
3
Vibrio cholerae
45
113
60 min
1
Sources
: 1. R. G. Feachem et al.,
Sanitation and Disease: Health Aspects of Excreta and Wastewater
Management
, World Bank Studies in Water Supply and Sanitation. No. 2, World Bank, Washington,
DC, 1978.
2. K. F. Maxcy,
Rosenau Preventive Medicine and Hygiene
, Appleton-Century-Crofts, New York,
1951, pp. 230, 255, 874, 877, 897, 901.
3. C. G. Golueke,
Composting A Study of the Process and Its Principles
, Rodale, Emmaus, PA, 1972.
4. R. Rickles,
Pollution Control
, Noyes Development, Park Ridge, NJ, 1965, p. 143.
5.
J.
M.
Last
(Ed.),
Maxcy-Rosenau
Public
Health
and
Preventive
Medicine
,
11th
ed.,
Appleton-Century-Crofts, New York, 1980, p. 937.
6. H. S. Naik and C. L. Duncan, “Thermal Inactivation of
Clostridium perfringens
Enterotoxin,”
J.
Food Protection
(February 1978): 100 - 103.
a
In the presence of moisture. To compensate for elevation, increase heating time 5 minutes
for each 1000 ft above sea level. There is a lack of agreement among experts regarding some
time — temperature relationships.
All cooked and precooked beef and beef roasts must be heated to a min-
imum internal temperature of 145
◦
F (62.7
◦
C) to comply with USDA regula-
tions to ensure destruction of all salmonellae. At this temperature, it would not
be possible to make available “rare” roast beef. However, the USDA permits
other time - temperature relations for processing of water- or steam-cooked and
dry-roasted beef.
67
Studies show that salmonella-free rare roast beef can be pro-
duced, for example, at internal time - temperatures ranging from 130
◦
F (54.4
◦
C)
for 121 minutes to 136
◦
F(58
◦
C) for 32 minutes. The elimination of salmonella
from the surface of dry oven-roasted beef (at least 10 lb. uncooked in size)
requires a minimum internal temperature of 130
◦
F (54.4
◦
C) in an oven set at
250
◦
F (121.0
◦
C) or above.
63
It should be understood that these time-temperatures
