date:Aug 12, 2013
ria grow and survive in different foods at different temperatures. This data has been collected together and made available through ComBase, a BBSRC-supported National Capability based at IFR. Food manufacturers and academics regularly consult ComBase's extensive database of microbial growth information.
Recently, there has been an increase in the number of sous vide foods being cooked at lower temperatures, e.g. 42C to 70C. Most data on microbial growth in food is based on temperatures below 4