This table provides the information on what combination of conditions would most likely prevent the growth of food pathogens.

Pathogenmin. awmin. pHmax. pHmax. % water phase saltmin. temp.max. temp.oxygen requirement
Bacillus cereus.924.39.31039.2°F
4°C
131°F****
55°C
aerobe
Campylobacter jejuni.9874.99.51.586°F
30°C
113°F
45°C
micro-aerophilic*
Clostridium botulinum,
type A, & proteolytic B & F
.9354.691050°F
10°C
118.4°F
48°C
anaerobe**
Clostridium botulinum,
type E, & nonproteolytic B & F
.9759537.9°F
3.3°C
113°F
45°C
anaerobe**
Clostridium perfringens.9359750°F
10°C
125.6°F
52°C
anaerobe**
pathogenic strains of
Escherichia coli
.95496.543.7°F
6.5°C
120.9°F
49.4°C
facultative anaerobe***
Listeria monocytogenes.924.49.41031.3°F
-0.4°C
113°F
45°C
facultative anaerobe***
Salmonella spp..943.79.5841.4°F
5.2°C
115.2°F
46.2°C
facultative anaerobe***
Shigella spp..964.89.35.243°F
6.1°C
116.8°F
47.1°C
facultative anaerobe***
Staphylococcus aureus- growth.834102044.6°F
7°C
122°F
50°C
facultative anaerobe***
Staphylococcus aureus- toxin.8549.81050°F
10°C
118°F
48°C
 
Vibrio cholerae.97510650°F
10°C
109.4°F
43°C
facultative anaerobe***
Vibrio parahaemolyticus.944.8111041°F
5°C
113.5°F
45.3°C
facultative anaerobe***
Vibrio vulnificus.96510546.4°F
8°C
109.4°F
43°C
facultative anaerobe***
Yersinia enterocolitica.9454.210729.7°F
-1.3°C
107.6°F
42°C
facultative anaerobe***
* requires limited levels of oxygen ** requires the absence of oxygen *** grows either with or without oxygen. **** growth significantly delayed (>24 hr.) at 131°F (55°C)
 Source:
U.S. Food & Drug Administration - Center for Food Safety & Applied Nutrition
FISH AND FISHERIES PRODUCTS - HAZARDS AND CONTROLS GUIDANCE:
Third Edition June 2001 - APPENDIX 4: Bacterial Pathogen Growth and Inactivation

 

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