Pasteurization Tables

 

"FSIS has been made aware that some users of the TT tables in Appendix A are under the impression that the TT column for a 7.0 log10 reduction of Salmonella for cooked beef can also be used for cooking poultry to achieve a 7.0 log reduction in poultry and meet the performance standard. As a result, some establishments use the 7.0 log10 meat TT column for cooking poultry. Establishments that have been applying the 7.0 log10 column in the meat tables for cooking poultry could be undercooking their products. There is relatively greater risk of undercooking if the initial level of Salmonella in their raw product is high. Furthermore, studies have shown that there is a difference in bacterial resistance due to the type of product species. This could result in Salmonella positive products and foodborne illness. Currently, there is no information as to how many establishments use the 7.0 log meat TT tables for cooking poultry, nor is there information on actual instances of poultry products cooked at a time and temperature combination from the these tables that were inadequately cooked, resulting in Salmonella positive products and foodborne illness."

These tables are from this source.

Pay attention to which table you use and cook your food safely!