A search of current literature was conducted to determine the mean generation times (MGT) at various temperatures for growth of Staphylococcus aureus, Clostridium perfringens, Salmonella and total aerobes in various foods. The data were graphed and a regression line was plotted to begin to form a more definitive time-temperature basis for specification of safe foodservice recipe procedures and to increase sensory quality through control of spoilage organisms. The results show that generation times vary significantly over the range of temperatures normally found in foodservice, and pathogenic bacterial growth slows rapidly below 15–20 C. The results also show that data are quite limited and that there is need for additional studies.

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