date:May 16, 2012
stored at temperatures above 3C.
The review gives examples of inactivation of biological hazards by heat treatments together with an assessment of which combination of factors could either reduce or worsen the risk.
The importance of determining at which steps of the food production chain treatments inactivating pathogens are applied is also highlighted.
The panel further states that the levels of the pathogens in foods, which may be reduced by good hygienic practices, are important in deter