Time/temperature combinations: There are many time and temperature combinations that will minimize pathogen growth. With scientific support a processor should be able to justify a processing temperature and duration. Below is a chart that shows minimum, maximum and zone of optimum growth temperatures. Time in the optimum growth zone should be minimized and avoided if possible.
|
Pathogen |
Minimum Growth Temperature |
Zone of Optimum Growth Temperatures |
Maximum Growth Temperatures |
|
Salmonella spp. |
41.4°F (5.2°C) |
95°F (35°C) to 109.4°F (43°C) |
115.2°F (46.2°C) |
|
Staphylococcus aureus |
44.6°F (7°C) |
98.6°F (37°C) |
118.4°F (48°C) |
|
Campylobacter jejuni |
89.6°F (32°C) |
107.6°F (42°C) to 109.4°F (43°C) |
113°F (45°C) |
|
Yersinia enterocolitica |
29.7°F (-1.3°C) |
77°F (25°C) to 98.6°F (37°C) |
107.6°F (42°C) |
|
Escherichia coli |
44.6°F (7°C) to 46.4°F (8°C) |
95°F (35°C) to 104°F (40°C) |
111.2°F (44°C) to 114.8°F (46°C) |
|
Listeria monocytogenes |
31.3°F (-0.4°C) |
98.6°F (37°C) |
113°F (45°C) |
|
Clostridium perfringens |
40°F (4°C) |
109.4°F (43°C) to 116.6ºF (47ºC) |
122°F (50°C) |
Information taken from References (Growth Factors) in the Pathogen Modeling Program found at: www.arserrc.gov/mfs/pathogen.htm