Is Refrigeration Enough to Restrain Foodborne Pathogens?

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Abstract
Holding foods at 5°C has traditionally been viewed as adequate to restrain the growth of foodborne pathogens. However, a group of “new” foodborne pathogens has emerged, some of which are capable of competitive growth at 5°C in foods. Bacteria fitting this criterion include Clostridium botulinum type E, Yersinia enterocolitica, enterotoxigenic Escherichia coli, Listeria monocytogenes and Aeromonas hydrophilia. A second area discussed is the effect of low temperature (5°C) on survival of foodborne pathogens. Both Campylobacter jejuni and Brucella survive for longer periods at 5°C compared to 25 or 37°C. A third area considered is the growth of certain pathogens (Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus, Bacillus cereus) at temperatures slightly above 5°C up to 12°C. Hence, temperature abuse of a food could readily generate a hazard in a food. The use of refrigeration (5°C holding of a food) can no longer be deemed sufficient to keep foods safe from bacterial hazards either by growth of the...

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