Calculator / Table 2 / Meat products

Meat products cooking time at 55.6°C

What this value means

For Meat products at 132°F / 55.6°C, Table 2 lists a required dwell time of 77 minutes to support a 7-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 35, row 3, column 7-log10 Lethality). 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 2 applies to meat products and publishes separate 6.5-log10 and 7-log10 Salmonella columns. Instantaneous lethality is listed at 158°F and above.

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.

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 below 145°F, FSIS indicates establishments should select Relative Humidity Option 3 or 4 in Table 1 (page 26), depending on total cooking time.

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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