Abstract
Beef was inoculated internally and externally with three-serotype salmonellae, Escherichia coli, and Staphylococcus aureus. Dry roasting of the beef was conducted in a convection oven at 110, 120, and 130°C. Beef roasts were removed at internal temperatures of 52, 54, and 57°C. None of salmonellae, E.coli, or S.aureus inoculated was detected from the beef roasts cooked to an internal temperature of not lower than 57°C at an oven temperature higher than 120°C. These beef roasts were judged to be organoleptically acceptable. The present study may indicate that reasonable cooking procedures for commerical production of pre-cooked roast beef are feasible.
