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Food regulatory authorities permit the use of Time as Public Health Control (TPHC) for handling foods that potentially support the growth of pathogenic bacteria. Considering the widespread use of TPHC in food service operations, few reports quantitatively describe potential pathogen growth when these protocols are implemented. A worst-case growth rate model was built from the highest growth rates predicted by ComBase broth-based models for six pathogens. A separate worst-case growth model was constructed from growth rates in ComBase database records. The maximum estimated pathogen growth in 4 h, assuming no lag phase, ranged from 0.006 log CFU at 5 °C to 6.16 log CFU at 44 °C, with 3.1 log CFU at 25 °C. In addition, pathogen growth when implementing TPHC could exceed the 1- and 3-log limits recommended for food challenge tests. The use of predictive models in development of TPHC criteria may provide more fail-safe strategies for managing microbial hazards in potentially hazardous food. This strategy could also reduce food waste and promote the use of temperature sensors in food supply chains.

Item Type:	Refereed Article
Keywords:	food safety, ComBase, predictive model, time/temperature control, food regulations
Research Division:	Agricultural, Veterinary and Food Sciences
Research Group:	Food sciences
Research Field:	Food safety, traceability, certification and authenticity
Objective Division:	Health
Objective Group:	Public health (excl. specific population health)
Objective Field:	Food safety
UTAS Author:	Tamplin, ML (Professor Mark Tamplin)
UTAS Author:	Ratkowsky, DA (Dr David Ratkowsky)
ID Code:	142249
Year Published:	2021
Deposited By:	TIA - Research Institute
Deposited On:	2021-01-02
Last Modified:	2021-01-18
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