Dang...you are right, Charles.C - I think I posted the wrong link. Is there any way to delete or edit my previous post?
I will look to see if I have something similar for L. mono. - I thought I did, anyway...
I agree with your point about it being different, but it appears to have accomplished the same goal - I appreciated the fact that it gave one simple diagram partway through that shows all three pathogens (I believe I saved this one because of the information about Salmonella) on a time/temp comparison, which helped me with my hazard analysis and determination of CCPs and control points (we have a steaming unit that reaches above 200 degrees F, and I just wanted something that gave evidence that at that temperature, pathogens were eradicated within 1 second).
Hi Parkz,
It's no problem. Diversity can be rewarding.
TBH, some of the heat-related maths was a bit over my head but the concept of (initially) focussing on surface temperatures is rather novel (I think).
From a quick look, I get the impression that the article is ultimately suggesting that the "Rest of the World" may be using (highly ?) unreliable D data to predict safe thermal requirements for certain cooking processes. Looks like this research may be within an overall Project scheme -
http://www.sciencedi...168160509005376
Just as another, historical, illustration, here is a detailed analysis of a different scenario (UK sausages,2002) but also ending with some analogous and rather scary (to me) conclusions -
http://onlinelibrary...02.01721.x/full
These articles/results seem quite alarming if a realistic appraisal of actual situations. I'm not aware if labelled cooking instructions for UK sausages were audited (validated/adjusted ?) as suggested in the latter article.
Hmmmm.
