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Bacteriological and Temperature Survey of Ginger Beef Pot Roast Production at a Central Food Preparation Facility
Edmund M Powers1, Donald T Munsey1
1Food Sciences Laboratory, U.S. Army Natick Research and Development Command, Natick, Massachusetts 01760.
Abstract:
A time-temperature and bacteriological survey of roast beef production at a Central Food Processing Facility was undertaken to identify and eliminate food preparation practices which had previously occasionally led to excessive numbers of Clostridium perfringens in roast beef at that facility. C. perfringens was not detected in the meat or in additives at any stage of the process, but potentially hazardous conditions which would allow its growth, if present, were identified.
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