1 reply to this topic

[psunjka]

Hi everyone,

I would need help in getting some references in backing up my food safety risk assesmment for the occurence of C.perf in salted and cooked bacon. Bacon contains nitrites and salt, and is cooked at 162F. Something like this:
http://www.fsis.usda...ment_Tagged.pdf

[Katja]

we recently did a challenge study for clostridium on cooked salted beef which demonstrated if you add enough salt, anf the aw is low the product is safe and it won't support growth or spores to grow. I can't give you that but i have a few documents i have found useful. see the links and the attached document, hope this helps
 aW andmicrobiological aslpects of foods.pdf   40.49KB   20 downloads
http://fri.wisc.edu/...fsurvivgrow.pdf

http://aces.nmsu.edu/pubs/_e/E-325.pdf