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20-Sep-2019 17:52

A separate study found that storage of vacuum-packaged pepperoni sticks at 4 or 21 °C (39 or 70 °F) caused O157: H7 during fermentation, drying and storage of full and reduced fat pepperoni under air or vacuum but found few significant differences.[17] Reductions were greater when pepperoni was stored at room temperature compared with refrigeration.

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Typically, processes are designed to kill 6.5 to 7.0 log CFU/g as a food safety objective according to federal regulations. Times to reach a 2-log increase were greater than 50 days.



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