[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563171-105":53,"doc-detail-563171-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","meat-pasteurization-chart-minimum-internal-temperature-and-processing-times-for-salmonella-reduction","Meat pasteurization chart - Minimum internal temperature and processing times for Salmonella reduction","","Meat pasteurization chart providing temperature and holding-time combinations to prepare cooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef. The chart specifies minimum internal temperatures and minimum processing times after the target temperature is reached to achieve either a 6.5-log10 or 7-log10 reduction of Salmonella. It also notes instantaneous lethality when internal temperature reaches 158°F or higher.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":51,"@type":70,"position":76},"https://docshare.wps.com/template/general/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/meat-pasteurization-chart-minimum-internal-temperature-and-processing-times-for-salmonella-reduction/563171/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/meat-pasteurization-chart-minimum-internal-temperature-and-processing-times-for-salmonella-reduction/563171.png","ImageObject",442,249,{"name":88,"@type":89},"Kyle","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-27","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":15},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What kinds of cooked meat does the chart cover?","Question",{"text":108,"@type":109},"It covers cooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How do you use the chart for Salmonella reduction?",{"text":113,"@type":109},"Select the desired lethality target (6.5-log10 or 7-log10), heat the meat to the required internal temperature, then hold at that temperature for at least the listed minimum time.",{"name":115,"@type":106,"acceptedAnswer":116},"What does the chart say about 158°F and above?",{"text":117,"@type":109},"The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158°F or above.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},563171,1792084926,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":50,"category_name":51,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":15,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},3985741905716,"https://ap-avatar.wpscdn.com/davatar_994ba38a5ba835b3df7d355c54d3ed8d","Meat pasteurization chart  \nUse this chart to help prepare cooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef.  \nFollow the time and temperature combinations to meet either a 6.5-log10 or 7-log10 reduction of Salmonella. Heat the meat to your required temperature listed below and hold at that temperature for the minimum specified time.  \n~~ ~~ Minimum internal temperature ~~ ~~  \n Temperature (ºF)  \n Temperature (ºC)  \n~~ ~~ Minimum processing time in minutes or seconds after minimum temperature is reached  \n6.5-log10 Lethality 7-log10 Lethality  \n| 130°F | 54.4°C | 112 min. | 121 min. |\n| --- | --- | --- | --- |\n| 131°F | 55°C | 89 min. | 97 min. |\n| 132°F | 55.6°C | 71 min. | 77 min. |\n| 133°F | 56.1°C | 56 min. | 62 min. |\n| 134°F | 56.7°C | 45 min. | 47 min. |\n| 135°F | 57.2°C | 36 min. | 37 min. |\n| 136°F | 57.8°C | 28 min. | 32 min. |\n| 137°F | 58.4°C | 23 min. | 24 min. |\n| 138°F | 58.9°C | 18 min. | 19 min. |\n| 139°F | 59.5°C | 15 min. | 15 min. |\n| 140°F | 60°C | 12 min. | 12 min. |\n| 141°F | 60.6°C | 9 min. | 10 min. |\n| 142°F | 61.1°C | 8 min. | 8 min. |\n| 143°F | 61.7°C | 6 min. | 6 min. |\n| 144°F | 62.2°C | 5 min. | 5 min. |\n\nPage 1 / 2  \n[fooddocs.com](fooddocs.com) Food safety made easy  \nMeat pasteurization chart  \n~~ ~~ Minimum internal temperature ~~ ~~  \n Temperature (ºF)  \n Temperature (ºC)  \n~~ ~~ Minimum processing time in minutes or seconds after minimum temperature is reached  \n6.5-log10 Lethality 7-log10 Lethality  \n| 145°F | 62.8°C | 4 min. | 4 min. |\n| --- | --- | --- | --- |\n| 146°F | 63.3°C | 169 sec. | 182 sec. |\n| 147°F | 63.9°C | 134 sec. | 144 sec. |\n| 148°F | 64.4°C | 107 sec. | 115 sec. |\n| 149°F | 65°C | 85 sec. | 91 sec. |\n| 150°F | 65.6°C | 67 sec. | 72 sec. |\n| 151°F | 66.1°C | 54 sec. | 58 sec. |\n| 152°F | 66.7°C | 43 sec. | 46 sec. |\n| 153°F | 67.2°C | 34 sec. | 37 sec. |\n| 154°F | 67.8°C | 27 sec. | 29 sec. |\n| 155°F | 68.3°C | 22 sec. | 23 sec. |\n| 156°F | 68.9°C | 17 sec. | 19 sec. |\n| 157°F | 69.4°C | 14 sec. | 15 sec. |\n| 158°F | 70°C | 0 sec * | 0 sec.* |\n| 159°F | 70.6°C | 0 sec * | 0 sec.* |\n\n160°F 71.1°C 0 sec * 0 sec.*  \n* The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158º F or above.  \nPage 2 / 2  \n[fooddocs.com](fooddocs.com) Food safety made easy","cbCaipCOnEdUL32D","https://ap.wps.com/l/cbCaipCOnEdUL32D","pdf",78078,"English","# Meat pasteurization chart\n## Target products\n## Salmonella lethality targets (6.5-log10 and 7-log10)\n## Minimum internal temperature and holding times","[{\"question\":\"What kinds of cooked meat does the chart cover?\",\"answer\":\"It covers cooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef.\"},{\"question\":\"How do you use the chart for Salmonella reduction?\",\"answer\":\"Select the desired lethality target (6.5-log10 or 7-log10), heat the meat to the required internal temperature, then hold at that temperature for at least the listed minimum time.\"},{\"question\":\"What does the chart say about 158°F and above?\",\"answer\":\"The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158°F or above.\"}]","Meat pasteurization chart - Minimum internal temperature and processing times for Salmonella reduction | PDF",1791818931]