外文文献： 食品安全影响CVap烤箱烹饪减少沙门氏菌召开程序预防产气荚膜梭菌生长去骨牛肉烤验证研究Food Safety Validation Study of the Effect of CVap Oven Cooking and Holding Procedures on t.pdf

Food Safety Validation Study of the Effect of CVap Oven Cooking and Holding Procedures on the Reduction of Salmonella and in the Prevention of Clostridium perfringens Growth in Boneless Beef Rib Roast Prepared by: Dr. O. Peter Snyder, Hospitality Institute of Technology and Management for Winston Industries ABSTRACT The FDA Food Code 2005 (3) roast meat cooking guidelines were used to evaluate a CVap oven (Model CAC507) processing procedure for cooking and holding six (13 to 14 lb [5.89 to 6.35 kg]) boneless beef rib roasts. The safety of the CVap oven-processing (cooking) procedure was based on 1) reduction of a Salmonella inoculum on the surface and center of beef; and 2) preventing the growth of Clostridium perfringens in likewise inoculated roasts. The effect of a cooling and reheating procedure on presence and growth of C. perfringens in inoculated product was also evaluated. The 6-hour cooking process of large beef roasts in the CVap oven is a very safe process and meets scientific and regulatory requirements. Salmonella on the surface of the meat was destroyed, and the meat is safe to use at the end of 6 hours. The center temperature of the meat was always lower than the temperature of the oven by a few degrees that affected the inactivation of the Salmonella. This showed that meat cooking time should be based on the probe center temperature of the meat, and not on oven temperatures. When all parts of roasts are cooked to 130°F (54.4°C) for 112 minutes, Salmonella is not a food safety concern in meat that is cooked in the CVap oven. At the end of the 6-hour cook cycles, the oven effectively reduced Salmonella on the surface greater than 8 logs and in the center of the roasts, almost 6 logs. Vegetative cells of other bacterial pathogens would also be expected to be reduced to a safe