Microbiological safety in case of deviation from the legal storage temperature of refrigerated food products intended for taco preparation

Abstract

Abstract The Scientific Committee is asked to address the following questions: – From a food safety point of view, can it be accepted to deviate from the legal storage temperature of food products that must be kept refrigerated, including poultry roulade, processed cheese and fried mushrooms, intended for the preparation of tacos? Specifically, may these food products be kept at a temperature of up to 30°C (instead of up to 7°C) for maximum 3 hours? – If a derogation can be granted, it is asked whether a deviation from the legal storage temperature is also acceptable for other food products, from the categories of deli meats, cheese and vegetables intended for taco preparation, without carrying out a full risk assessment for these additional food products. Salmonella spp., Shiga toxin‐producing E. coli (STEC), L. monocytogenes and B. cereus have been identified as the most relevant hazards in this context. Based on the available information (shelf‐life tests, challenge tests and simulations), the requested deviation (storage for 3 hours at maximum 30°C instead of the legal temperature of 7°C) is not acceptable in terms of food safety. Based on the simulations of the growth potential of microorganisms performed using the Combase interface, a number of time/temperature combinations are identified as acceptable for the food products concerned (cooked deli meats, pasteurized cheese and heated vegetables) during taco preparation.