Survival of Listeria in processed meat and poultry products
Survival of Listeria in processed meat and poultry products
Survival of Listeria in processed meat and poultry products
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approximate doubl<strong>in</strong>g times<br />
Temperature (°C) no ‘preservatives’ “typical” <strong>processed</strong><br />
<strong>meat</strong><br />
( e.g sliced ham)<br />
35 45 m<strong>in</strong> 1.5 h<br />
25 90 m<strong>in</strong> 3 h<br />
15 4 h 9 h<br />
10 8 h 17 h<br />
6 17 h 34 h<br />
4 28 h 61 h<br />
2 60 h 120 h<br />
<strong>Listeria</strong> Summit, Sydney, 2010