Guidelines for Cooked Beef, Roast Beef, and Cooked Corned Beef

1. Cooked beef and roast beef, including sectioned and formed roasts, chunked and formed roasts, and cooked corned beef can be prepared using one of the following time and temperature combinations to meet either a 6.5-log10 or 7-log10 reduction of Salmonella. The stated temperature is the minimum that must be achieved and maintained in all parts of each piece of meat for a least the stated time:

          Minimum Internal         Minimum processing time in
            Temperature             minutes or seconds after
                                  minimum temperature is reached
            
        Degrees        Degrees       6.5-log10         7-log10
        Fahrenheit     Centigrade    Lethality        Lethality

         130            54.4         112 min.         121 min.
         131            55.0          89 min.          97 min.
         132            55.6          71 min.          77 min.   
         133            56.1          56 min.          62 min.
         134            56.7          45 min.          47 min.
         135            57.2          36 min.          37 min.
         136            57.8          28 min.          32 min.
         137            58.4          23 min.          24 min.
         138            58.9          18 min.          19 min.
         139            59.5          15 min.          15 min.
         140            60.0          12 min.          12 min.
         141            60.6           9 min.          10 min.
         142            61.1           8 min.           8 min.
         143            61.7           6 min.           6 min.
         144            62.2           5 min.           5 min.
         145            62.8           4 min.*           4 min.*
         146            63.3         169 sec.         182 sec.
         147            63.9         134 sec.         144 sec.
         148            64.4         107 sec.         115 sec.
         149            65.0          85 sec.          91 sec.
         150            65.6          67 sec.          72 sec.
         151            66.1          54 sec.          58 sec.
         152            66.7          43 sec.          46 sec.
         153            67.2          34 sec.          37 sec.
         154            67.8          27 sec.          29 sec.
         155            68.3          22 sec.          23 sec.
         156            68.9          17 sec.          19 sec.
         157            69.4          14 sec.          15 sec.
         158            70.0           0 sec.**         0 sec.**
         159            70.6           0 sec.**         0 sec.**
         160            71.1           0 sec **         0 sec.** 

* Past regulations have listed the minimum processing time for roast beef cooked to 145F as "Instantly." However, due to their large size, most of these roasts dwell at 145F, or even at higher temperatures, for at least 4 minutes after the minimum internal temperature is reached. FSIS has revised this time/temperature table to reflect this and emphasizes that, to better ensure compliance with the performance standard, establishments should ensure a dwell time of at least 4 minutes if 145F is the minimum internal temperature employed.

**The required lethalities are achieved instantly when the internal temperature of a cooked meat product reaches 158F or above.