date:Aug 12, 2013
0C. Other studies have looked at the temperatures at which bacteria are killed, usually around 55-60C and above.
However, there is a lack of information in the range of about 40 to 60C. This makes it very difficult for cooks, manufacturers, regulators and enforcement officers such to calculate the lethality of such low temperature heat treatments and judge the risk of foods containing pathogens.
For the study, the scientists also conducted a feasibility study on extending models in the 'Combas