Calculator / Table 6 / Meat products (5-log alternative)

Meat products (5-log alternative) cooking time at 71.1°C

What this value means

For Meat products (5-log alternative) at 160°F / 71.1°C, Table 6 lists a required dwell time of Instantaneous (0 seconds) to support a 5-log reduction of Salmonella. The value comes from USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A, December 2021, FSIS-GD-2021-0014) (page 59, row 31, column Time for 5.0 log Reduction). This site returns only exact published rows: it does not interpolate between temperatures, invent fat levels, or merge different FSIS tables into a new recommendation.

Table 6 is an alternative 5-log Salmonella table for meat products. For not shelf-stable products other than meat patties, FSIS requires additional support explaining why a 5-log reduction is sufficient.

Converted temperature is a mathematical conversion of the source °F value using °C = (°F − 32) × 5 / 9, rounded half-up to 1 decimal place. It is not a new FSIS recommendation.

A 5-Log reduction is achieved instantly at 158°F or above (Table 6 footnote 14).

Source table excerpt

Only exact published FSIS rows are shown. Values between rows are not estimated.

Humidity and come-up time

Because this endpoint is at or above 145°F, FSIS Relative Humidity Options 1–4 in Table 1 (page 26) may apply when using this time-temperature table.

Humidity and heating come-up time are critical operating parameters for using the table. They do not change the dwell time printed in this row. FSIS recommends limiting the total time product temperature is between 50 and 130°F to 6 hours or less.

Open Table 1 humidity options

Other temperatures

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