date:Aug 12, 2013
e Predictor' database. Specifically they investigated how much work would be needed to upgrade the ComBase database to model the hazards E. coli, Salmonella and L. monocytogenes between around 40 and 60C. This would help ensure that the safety assessment for sous vide foods is consistent, effective and commensurate with any risk to public health.
This work was carried out as part of a project for the Food Standards Agency (FSA) to provide the best information on this issue and propose a way for