Table 2
Time-Temperature Combinations for Meat Products to Achieve Lethality
- Source
- FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
- Guideline
- FSIS-GD-2021-0014
- Version
- 2021
- PDF page
- 35
- Verification
- verified
Minimum internal temperatures and dwell times for meat products. Includes 6.5-log10 and 7-log10 Salmonella lethality columns. Instantaneous lethality at 158°F or above.
| Product | °F | °C (source) | Fat | Target | Time | Page | Row | Column |
|---|---|---|---|---|---|---|---|---|
| Meat products | 130°F | 54.4°C | — | 6.5-log | 112 minutes | 35 | 1 | 6.5-log10 Lethality |
| Meat products | 131°F | 55.0°C | — | 6.5-log | 89 minutes | 35 | 2 | 6.5-log10 Lethality |
| Meat products | 132°F | 55.6°C | — | 6.5-log | 71 minutes | 35 | 3 | 6.5-log10 Lethality |
| Meat products | 133°F | 56.1°C | — | 6.5-log | 56 minutes | 35 | 4 | 6.5-log10 Lethality |
| Meat products | 134°F | 56.7°C | — | 6.5-log | 45 minutes | 35 | 5 | 6.5-log10 Lethality |
| Meat products | 135°F | 57.2°C | — | 6.5-log | 36 minutes | 35 | 6 | 6.5-log10 Lethality |
| Meat products | 136°F | 57.8°C | — | 6.5-log | 28 minutes | 35 | 7 | 6.5-log10 Lethality |
| Meat products | 137°F | 58.4°C | — | 6.5-log | 23 minutes | 35 | 8 | 6.5-log10 Lethality |
| Meat products | 138°F | 58.9°C | — | 6.5-log | 18 minutes | 35 | 9 | 6.5-log10 Lethality |
| Meat products | 139°F | 59.5°C | — | 6.5-log | 15 minutes | 35 | 10 | 6.5-log10 Lethality |
| Meat products | 140°F | 60.0°C | — | 6.5-log | 12 minutes | 35 | 11 | 6.5-log10 Lethality |
| Meat products | 141°F | 60.6°C | — | 6.5-log | 9 minutes | 35 | 12 | 6.5-log10 Lethality |
| Meat products | 142°F | 61.1°C | — | 6.5-log | 8 minutes | 35 | 13 | 6.5-log10 Lethality |
| Meat products | 143°F | 61.7°C | — | 6.5-log | 6 minutes | 35 | 14 | 6.5-log10 Lethality |
| Meat products | 144°F | 62.2°C | — | 6.5-log | 5 minutes | 35 | 15 | 6.5-log10 Lethality |
| Meat products | 145°F | 62.8°C | — | 6.5-log | 4 minutes | 35 | 16 | 6.5-log10 Lethality |
| Meat products | 146°F | 63.3°C | — | 6.5-log | 169 seconds | 35 | 17 | 6.5-log10 Lethality |
| Meat products | 147°F | 63.9°C | — | 6.5-log | 134 seconds | 35 | 18 | 6.5-log10 Lethality |
| Meat products | 148°F | 64.4°C | — | 6.5-log | 107 seconds | 35 | 19 | 6.5-log10 Lethality |
| Meat products | 149°F | 65.0°C | — | 6.5-log | 85 seconds | 35 | 20 | 6.5-log10 Lethality |
| Meat products | 150°F | 65.6°C | — | 6.5-log | 67 seconds | 35 | 21 | 6.5-log10 Lethality |
| Meat products | 151°F | 66.1°C | — | 6.5-log | 54 seconds | 35 | 22 | 6.5-log10 Lethality |
| Meat products | 152°F | 66.7°C | — | 6.5-log | 43 seconds | 35 | 23 | 6.5-log10 Lethality |
| Meat products | 153°F | 67.2°C | — | 6.5-log | 34 seconds | 35 | 24 | 6.5-log10 Lethality |
| Meat products | 154°F | 67.8°C | — | 6.5-log | 27 seconds | 35 | 25 | 6.5-log10 Lethality |
| Meat products | 155°F | 68.3°C | — | 6.5-log | 22 seconds | 35 | 26 | 6.5-log10 Lethality |
| Meat products | 156°F | 68.9°C | — | 6.5-log | 17 seconds | 35 | 27 | 6.5-log10 Lethality |
| Meat products | 157°F | 69.4°C | — | 6.5-log | 14 seconds | 35 | 28 | 6.5-log10 Lethality |
| Meat products | 158°F | 70.0°C | — | 6.5-log | Instantaneous (0 seconds) | 35 | 29 | 6.5-log10 Lethality |
| Meat products | 159°F | 70.6°C | — | 6.5-log | Instantaneous (0 seconds) | 35 | 30 | 6.5-log10 Lethality |
| Meat products | 160°F | 71.1°C | — | 6.5-log | Instantaneous (0 seconds) | 35 | 31 | 6.5-log10 Lethality |
| Meat products | 130°F | 54.4°C | — | 7-log | 121 minutes | 35 | 1 | 7-log10 Lethality |
| Meat products | 131°F | 55.0°C | — | 7-log | 97 minutes | 35 | 2 | 7-log10 Lethality |
| Meat products | 132°F | 55.6°C | — | 7-log | 77 minutes | 35 | 3 | 7-log10 Lethality |
| Meat products | 133°F | 56.1°C | — | 7-log | 62 minutes | 35 | 4 | 7-log10 Lethality |
| Meat products | 134°F | 56.7°C | — | 7-log | 47 minutes | 35 | 5 | 7-log10 Lethality |
| Meat products | 135°F | 57.2°C | — | 7-log | 37 minutes | 35 | 6 | 7-log10 Lethality |
| Meat products | 136°F | 57.8°C | — | 7-log | 32 minutes | 35 | 7 | 7-log10 Lethality |
| Meat products | 137°F | 58.4°C | — | 7-log | 24 minutes | 35 | 8 | 7-log10 Lethality |
| Meat products | 138°F | 58.9°C | — | 7-log | 19 minutes | 35 | 9 | 7-log10 Lethality |
| Meat products | 139°F | 59.5°C | — | 7-log | 15 minutes | 35 | 10 | 7-log10 Lethality |
| Meat products | 140°F | 60.0°C | — | 7-log | 12 minutes | 35 | 11 | 7-log10 Lethality |
| Meat products | 141°F | 60.6°C | — | 7-log | 10 minutes | 35 | 12 | 7-log10 Lethality |
| Meat products | 142°F | 61.1°C | — | 7-log | 8 minutes | 35 | 13 | 7-log10 Lethality |
| Meat products | 143°F | 61.7°C | — | 7-log | 6 minutes | 35 | 14 | 7-log10 Lethality |
| Meat products | 144°F | 62.2°C | — | 7-log | 5 minutes | 35 | 15 | 7-log10 Lethality |
| Meat products | 145°F | 62.8°C | — | 7-log | 4 minutes | 35 | 16 | 7-log10 Lethality |
| Meat products | 146°F | 63.3°C | — | 7-log | 182 seconds | 35 | 17 | 7-log10 Lethality |
| Meat products | 147°F | 63.9°C | — | 7-log | 144 seconds | 35 | 18 | 7-log10 Lethality |
| Meat products | 148°F | 64.4°C | — | 7-log | 115 seconds | 35 | 19 | 7-log10 Lethality |
| Meat products | 149°F | 65.0°C | — | 7-log | 91 seconds | 35 | 20 | 7-log10 Lethality |
| Meat products | 150°F | 65.6°C | — | 7-log | 72 seconds | 35 | 21 | 7-log10 Lethality |
| Meat products | 151°F | 66.1°C | — | 7-log | 58 seconds | 35 | 22 | 7-log10 Lethality |
| Meat products | 152°F | 66.7°C | — | 7-log | 46 seconds | 35 | 23 | 7-log10 Lethality |
| Meat products | 153°F | 67.2°C | — | 7-log | 37 seconds | 35 | 24 | 7-log10 Lethality |
| Meat products | 154°F | 67.8°C | — | 7-log | 29 seconds | 35 | 25 | 7-log10 Lethality |
| Meat products | 155°F | 68.3°C | — | 7-log | 23 seconds | 35 | 26 | 7-log10 Lethality |
| Meat products | 156°F | 68.9°C | — | 7-log | 19 seconds | 35 | 27 | 7-log10 Lethality |
| Meat products | 157°F | 69.4°C | — | 7-log | 15 seconds | 35 | 28 | 7-log10 Lethality |
| Meat products | 158°F | 70.0°C | — | 7-log | Instantaneous (0 seconds) | 35 | 29 | 7-log10 Lethality |
| Meat products | 159°F | 70.6°C | — | 7-log | Instantaneous (0 seconds) | 35 | 30 | 7-log10 Lethality |
| Meat products | 160°F | 71.1°C | — | 7-log | Instantaneous (0 seconds) | 35 | 31 | 7-log10 Lethality |
Rows with a blue background are endpoint temperatures ≥145°F, which the source marks as eligible for humidity options 1 and 2.
Source
Data on this page are derived from the USDA Food Safety and Inspection Service (FSIS) Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.
Important
This website is an independent informational tool and is not affiliated with, endorsed by, or operated by USDA FSIS.
The calculations and data presented on this website are based on the USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.
FSIS guidance does not have the force and effect of law. Users are responsible for determining the scientific and regulatory support applicable to their own processes.