During cooling (stabilization) for beef products, no more than which organism's 1.0-log growth is allowed?

• A. Salmonella
• B. Staphylococcus aureus
• C. C. perfringens
• D. E. coli O157:H7

Answer: (C)

Stabilization aims to limit microbial growth by moving beef through the temperature danger zone as quickly as possible. The standard permits only a 1.0-log (tenfold) increase for Clostridium perfringens during this cooling period because this organism can multiply rapidly in cooked meat if cooling is slow, and its spores can germinate under warm, anaerobic conditions. This specific allowance reflects the particular risk posed by C. perfringens during stabilization. Growth of Salmonella, E. coli O157:H7, or Staphylococcus aureus during cooling is not treated with the same one-log tolerance, as these pathogens require stronger control to prevent any growth during stabilization and to keep their levels from increasing.