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Physical Methods for Controlling Microbial Growth: Temperature01:23

Physical Methods for Controlling Microbial Growth: Temperature

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Heat is a widely used method to control microbial growth by targeting and denaturing cellular proteins, thereby killing or inactivating microbes. This method's effectiveness is quantified using parameters such as the thermal death point (TDP), thermal death time (TDT), and decimal reduction time (D value). TDP represents the lowest temperature at which all microorganisms in a liquid suspension are eliminated within 10 minutes, whereas TDT is the time necessary to achieve sterilization at a...
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Here are the steps to accurately measure oral temperature using an electronic thermometer:
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Start by practicing proper hand hygiene to prevent the spread of microorganisms.
Step 2:
Take the thermometer out of the charging unit, switch it on, and wait for the ready sign.
Step 3:
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Here is a stepwise guide to assessing the body temperature at the temporal artery using a temporal artery thermometer
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Rectal temperature measurement is considered the most precise method for assessing core body temperature and typically registers higher than oral temperature. For adults, the rectal thermometer should be inserted 1 to 1.5 inches into the rectum to obtain the most accurate reading.
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Body temperature can be assessed using various devices and measured in Celsius or Fahrenheit.
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Restaurant Date-Marking Practices Concerning Ready-to-Eat Food Requiring Time and Temperature Control for Safety.

Laura Green Brown1, Shideh Delrahim Ebrahim-Zadeh1, E Rickamer Hoover1

  • 1Centers for Disease Control and Prevention, National Center for Environmental Health, Atlanta, Georgia, USA.

Foodborne Pathogens and Disease
|July 27, 2021
PubMed
Summary

Restaurants often fail to properly date-mark ready-to-eat time/temperature control for safety (TCS) foods. Implementing clear date-marking policies and targeting interventions at independent restaurants can improve food safety and reduce foodborne illness.

Keywords:
TCS foodsdate-marking policyfood safetyfoodborne outbreakspotentially hazardous food

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Area of Science:

  • Food safety
  • Public health
  • Environmental health

Background:

  • Time/temperature control for safety (TCS) foods require strict handling to prevent pathogen growth and foodborne illness.
  • The FDA Food Code mandates date marking for ready-to-eat TCS foods held over 24 hours, limiting refrigeration to 7 days.

Purpose of the Study:

  • To assess restaurant date-marking practices for ready-to-eat TCS foods.
  • To identify factors influencing adherence to date-marking regulations.

Main Methods:

  • The Centers for Disease Control and Prevention's Environmental Health Specialists Network (EHS-Net) conducted observations and manager interviews in 359 restaurants across 8 jurisdictions.
  • Data collection involved direct observation of food handling practices and interviews with restaurant managers regarding their policies.

Main Results:

  • Manager self-reported date-marking (91%) significantly exceeded observed practices (77%).
  • Nearly a quarter of observed restaurants failed to date-mark ready-to-eat TCS foods.
  • Restaurants with internal policies and chain restaurants demonstrated higher rates of date marking compared to those without policies and independent establishments.

Conclusions:

  • A significant gap exists between reported and observed date-marking practices in restaurants.
  • Internal date-marking policies and chain restaurant status are associated with better compliance.
  • Targeted interventions for independent restaurants and stronger policy enforcement are recommended to enhance food safety and reduce foodborne illness.