Cooked vs. Uncooked Products: Time and Temperature Differences
Hello,
Is their or should there be a difference in cook with cured vs uncured products? In relation to time or temp. We follow appendix A and don't see anything saying there is. Which to me indicated there isn't. But I would like to ask the pros to be safe!
Thanks,
SQFperson
Yes is the short answer..........are your products considered RTE or RTC, AND would depend heavily on what method is used to "cure" said meat products
"This guideline addresses lethality of pathogens (e.g., Salmonella) in meat and poultry products2 by heat treatment (cooking) including for products that are cooked to lethality but classified under a not-ready-to-eat HACCP plan."
"Partially Heat-Treated NRTE Products This guideline does not cover partially heat-treated products that are not ready-to-eat (NRTE) and did not reach a validated lethality time-temperature combination (for example: partially heat-treated bacon and hams). These products are addressed in the FSIS Stabilization Guideline for Meat and Poultry Products because cumulative growth of Clostridium perfringens and Clostridium botulinum are hazards of concern over the course of partial cooking and cooling processes."
Yes in most cases, the presence of the cure changes the chemistry of the substrate and rate of reduction achievable with thermal treatment.