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Article: Survival and growth of foodborne microorganisms in processed and individually wrapped cheese slices.(FEATURES)
- Article from:
- Journal of Environmental Health
- Article date:
- March 1, 2008
- Author:
CopyrightCOPYRIGHT 2008 National Environmental Health Association. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Introduction
For several years, the term "potentially hazardous foods" meant that a food product had a pH greater than 4.6, a water activity ([a.sub.w]) greater than 0.85, and the ability to support the "rapid and progressive growth of foodborne pathogens." In the 2005 version of the FDA Food Code, the term was revised to "potentially hazardous food-time/temperature control for safety food," or simply PHF/TCS. A PHF/TCS is defined by whether the food requires time/temperature control to limit pathogen growth or toxin formation (FDA, 2005). The definition of PHF/TCS food takes into consideration the pH of the food, its [a.sub.w], the interaction of pH and ...