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29.07.2020 - Foods

KeepingFoodWarm:BfRIssuesNewRecommendation

Spore-forming bacteria such as Bacillus cereus and Clostridium perfringens are capable of forming persistent forms (spores) at high temperatures. At too low holding temperatures, these spores can germinate back into viable bacteria. Some of these are capable of forming health-relevant metabolic products (toxins) that can cause foodborne illnesses with diarrhea or vomiting in humans.

Based on current data research, the BfR issues a new recommendation on the holding temperature of food: Prepared dishes that are kept warm until consumption should have a temperature of at least 60°C at all points. Compared to the previous recommendation, this means a reduction by 5°C.

The full wording of the statement can be accessed at www.bfr.bund.de.

In our Tentamus laboratories, we regularly carry out these tests. We provide you with fast and reliable results.
For questions, our customer advisors are available to assist you.

Source: www.bfr.bund.de, Statement No. 029/2020 of the BfR dated 07.07.2020