Konu: bazı patojenlerin özet çizelgesi

Yersinia enterocolitica
Listeria monocytogenes
C. botulinum gibi bakterilerin özellikleri yer alıyor




FOOD PATHOGEN CONTROL DATA SUMMARY
Contribution to Hazard Control Logic
1. & 2. Yersinia enterocolitica and Listeria monocytogenes are capable of multiplication at 29.3°F (-1.5°C). Listeria monocytogenes and Yersinia enterocolitica can multiply about 1 time every day at 40°F (4.4°C). Since this temperature is becoming the standard for refrigerated storage, in order to prevent growth of this pathogen to a hazardous level, there must also be a designated time for storing products at this temperature. The tolerance level of safety for pathogenic multiplication has been set by HITM at 5 generations (1:32). The 5 generation multiplication is selected because multiplication of 1 to 32 is a minimal threat with the normal level of food contamination and preventing multiplication at 40°F (4.4°C) is not possible. This generation time allows a holding time of 5 days at 41°F (5°C).



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