Study: Temperature distribution of cold, hot meals in foodservice predict growth of Salmonella, Listeria
According to the predictive model, Salmonella spp. and L. monocytogenes were not able to grow on cold foods stored for 6 hours at temperatures below 10°C.
Food distribution temperature is one of the most important factors to be controlled to prevent foodborne illnesses in the foodservice industry.
In this study, researchers collected and analyzed 339,548 records of food temperatures from corporate catering foodservice operations to identify different scenarios and possible factors predictive of Salmonella and Listeria monocytogenes growth.