Important in catering and canteens, (and sometimes in food manufacturing) refers to the holding of a food product above 63°C – legal requirement in the UK. This eliminates the risk of vegetative pathogenic growth, such as Listeria monocytogenes or Salmonella.
See Salmonella Micro Data Profile for more information.
For more information on L moncytogenes, upgrade to premium membership and view the L. monocytogenes micro data profile.
For more information on Listeria management upgrade to premium membership and view the Listeria Management How-To.
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