Related Experiment Video
Updated: Jan 28, 2026

Modified Most Probable Number Assay to Quantify Salmonella in Raw and Ready-to-Cook Chicken Products
Published on: January 31, 2025
Fate of Salmonella Inoculated into Beef for Cooking
1American Bacteriological and Chemical Research Corporation, P.O. Box 1557, Gainesville, Florida 32602.
Abstract:
D-values for Salmonella in a ground beef system were established at 125, 135 and 145 F (51.6, 57.2 and 62.7 C). The D-values determined at these temperatures were 61-62, 3.8-4.2 and 0.6-0.7 min, respectively. These values were used to develop a processing table that insured elimination of 10 million inoculated Salmonella in the center of beef roasts at temperatures sufficiently low to maintain the characteristic red color of "rare" roast beef. The effectiveness of the processing values in eliminating 107 Salmonella was confirmed by processing inoculated beef roasts under commercial conditions. Additional processing procedures necessary to insure elimination of Salmonella from the surface of dry roasted beef were also developed, since it was found that Salmonella could survive on the dry roasted beef surfaces under some circumstances.
Related Concept Videos
Fates of Pyruvate
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
Personal Choice and Fate Attributions
Enthalpy
The Wave Nature of Light
Framing Effects
Conservative Site-specific Recombination and Phase Variation
The recognition sites for Cre recombinase called LoxP...

