Keywords
How to Cite
Abstract
AN247, a 4-page fact sheet by Chad Carr and Larry Eubanks, discusses cooling requirements for heavier weight hams to avoid bacterial contamination. Includes references. Published by the UF Department of Animal Science, July 2010.
AN247/AN247: Summary of Alternative Cooling Procedures for Large Bone-In Hams (ufl.edu)
References
Dische, F. E., and S. D. Elek. 1957. Experimental food-poisoning by Clostridium welchii. Lancet. 2: 71-74. https://doi.org/10.1016/S0140-6736(57)92545-X
Haneklaus, A., J. W. Savell, K. B. Harris, A. Castillo, W. N. Osburn, M. Marquez-Gonzalez, M. Hardin, and L. Lucia. 2009. Evaluation of alternative cooking and cooling procedures for large, intact meat products to achieve lethality and stabilization microbiological performance standards. A final report to the American Meat Institute Foundation prepared by Texas A & M University. http://amif.org/ht/a/GetDocumentAction/i/47877 Accessed April 13, 2010.
Kalinowski, R. M, R. B. Tompkin, P. W. Bodnaruk, and W. P. Pruett. 2003. Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products. J. Food Protection. 66:1227-1232. https://doi.org/10.4315/0362-028X-66.7.1227
McClung, L. S. 1945. Human food poisoning due to growth of Clostridium perfringens (C. welchii) in freshly cooked chickens: preliminary note. J. Bacteriol. 50:229-231. https://doi.org/10.1128/jb.50.2.229-231.1945
Stetzer, A. J. and F. K. McKeith. 2003. Benchmarking value in the pork supply chain: Quantitative strategies and opportunities to improve quality: Phase I. Benchmarking value in the pork supply chain: Quantitative strategies and opportunities to improve quality, American Meat Science Association, Savoy, IL.
USDA. 1999a. Appendix A Compliance Guidelines for Meeting Lethality Performance Standards for Certain Meat and Poultry Products. Food Safety Inspection Service. Washington D. C. Available at http://www.fsis.usda.gov/oa/fr/95033f-a.htm Accessed June 9, 2008.
USDA. 1999b. Appendix B Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization). Food Safety Inspection Service. Washington D. C. Available at http://www.fsis.usda.gov/oa/fr/95033F-b.htm. Accessed June 9, 2008.