Salmonella spp. risk assessment for cookingof blade tenderized prime rib

摘要

Prime rib is generally prepared bycooking to low temperatures for long timesto attain the desired tenderness andjuiciness. Destruction of Salmonella spp.in blade tenderized prime rib was examinedby following cooking procedurescommonly used by chefs. Beef ribs(boneless) were inoculated with Salmonellaspp. to attain initial surface levels of about5.75 log10 CFU/cm2. The ribs were bladetenderized (one pass) using a Ross bladetenderizer. Each was split into two equalsections. One half was cooked to a targetinternal temperature of 110 and the otherhalf to 120°F, then tempered at roomtemperature for up to 60 min and placed ina holding oven (120°F) for up to 120 min.Reductions of 4.54 and 4.80 log10 CFU/gwere attained for roasts removed from theoven at 110 and 120°F, respectively. Eventhough prime rib preparation utilizes verylow cooked product temperatures, the longcooking time and tempering period resultin substantial process lethality and a safefinal product.