PREVRA Turkey Pasteurisation Chart: The Time-Temperature Relationship for Safe Poultry
A technical reference showing how lower temperatures held for longer achieve the same pathogen reduction as a single high-temperature reading. Essential for sous vide and low-temperature cooking.
Why pasteurisation science matters for safe poultry cooking
Most kitchens learn one number: poultry must reach 75°C. But pasteurisation is a function of both time and temperature. Turkey held at 60°C for 45 minutes achieves the same 7-log reduction in Salmonella as turkey cooked to 75°C instantaneously. This is critical knowledge for sous vide cooking, slow roasting, and any low-temperature method.
An EHO may not expect you to have a pasteurisation chart, but if you use sous vide or low-temperature cooking, you must be able to demonstrate that your process achieves equivalent safety. Under HACCP, cooking is a Critical Control Point and your critical limit can be expressed as a time-temperature combination, not just a single temperature.
Applying pasteurisation data in your kitchen processes
This chart shows the holding time required at various internal temperatures to achieve safe pasteurisation of turkey. Use it to validate sous vide recipes, confirm slow-cook processes, and train chefs on the science behind safe cooking. Pair it with your probe thermometer calibration log so you can demonstrate the entire chain of control to an EHO.
Digital SFBB allows you to record time-temperature combinations rather than single-point readings. Your cooking records reflect actual process conditions, and the system validates them against your defined critical limits automatically.
Prevra · Early access
Prevra is building a digital SFBB app.
The app is not ready yet. See the planned features and contact us about early access.
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