A table of food types and microorganisms of concern to food safety.

USUAL PRESERVATION
FOOD PATHOGEN COMMENTS
SYSTEM
Raw poultry will have a high Chilling reduces microbial
Campylobacter
microbial load, however this growth rate. Vacuum /
will be reduced on cooking. Modified Atmosphere packing
Salmonella
Pathogenic species will be can extend shelf life, but this
Raw Poultry
present in many samples, increases risk of anaerobic
Other pathogens
therefore raw poultry should pathogen growth (e.g.
could be present
be handled with scrupulous Clostridium botulinum).
too.
hygiene prior to cooking.

Campylobacter Chilling reduces microbial

growth rate. Vacuum /
Salmonella Modified Atmosphere packing
can extend shelf life, but this
Pathogenic E. coli increases risk of anaerobic
pathogen growth (e.g.
Raw meat will have a high
Clostridium Clostridium botulinum).
Raw Meat initial microbial load, which
botulinum poses a
will be reduced on cooking.
risk in VP/MAP
products

Other pathogens
could be present
too.

Salmonella Chilling reduces microbial

growth rate. Vacuum /
Vibrio Modified Atmosphere packing
parahaemolyticus/ can extend shelf life, but this
cholerae increases risk of anaerobic
pathogen growth (e.g.
Listeria Clostridium botulinum).
monocytogenes
Chemical and toxin poisoning
is more relevant to cooked
Clostridium
Raw Fish and fish, the bacterial poisoning
botulinum
Shellfish organisms are more
(MAP/VP)
applicable to ready to eat
products.
Histamine
(Scombrotoxin)
producers

Planktonic toxins
(PSP, DSP, ASP)

Viruses

Baking will reduce the water

Bacillus cereus
activity and give a short,
Baking should reduce the ambient shelf life. Baked
Clostridium
numbers of microorganisms products are sometimes
Bakery botulinum
present in a dough / batter, packed in a modified
products (MAP/VP)
however it will not be atmosphere to further extend
sufficient to kill all microbes. life, but this increases risk of
Staphylococcus
anaerobic pathogen growth
aureus
(e.g. Clostridium botulinum).
 Salmonella The low pH of fruit generally The low pH of these product
prevents growth from types will extend shelf life in
Listeria pathogenic bacteria, however combination with chilled
monocytogenes there have been reports of E. storage.
Fruit and Fruit coli growth in apple products.
Juices It is also possible for
Pathogenic E. coli pathogens to survive without
increasing in number, and this
Mycotoxin is of particular concern in
unpasteurised products.

Microbial counts of raw Chilled storage will extend

Salmonella
vegetables are likely to vary, the shelf life. These products
Raw and washing cannot be are sometimes packed in a
Listeria
Vegetables / guaranteed to significantly modified atmosphere to
monocytogenes
Salad / reduce the load. The risk from further extend life, but this
Sprouted pathogenic microbes is increases risk of anaerobic
Pathogenic E. coli
seeds relatively low, but they must pathogen growth (e.g.
be regularly screened for in Clostridium botulinum).
Viruses
RTE products.

Salmonella Chilling extends the shelf life

of dairy products, UHT will
Listeria give a long ambient shelf life.
Pasteurised products will
monocytogenes
have a lower pathogen risk
than raw products. Live
Dairy Staphylococcus
fermented products will have
Products aureus
a high total count. Monitoring
Enterobacteriaceae can be
Pathogenic E. coli
used as a hygiene indicator.
Campylobacter

Clostridium Chilling is usually the method

botulinum by which shelf life is extended
(MAP/VP chilled for this product grouping. This
products) This is a broad product will act in concert with other
grouping, therefore the factors such as salt levels,
Salmonella organisms listed to the left preservatives and packaging
will present greater or lesser atmosphere to give a unique,
Listeria concern dependent on though short, shelf life. This
monocytogenes product type. Fermented must be validated as being
Processed products will present a high safe for each product.
Foods (RTE or C. perfringens LAB/TVC without detriment
to be re- to the product. VP/MAP
heated) Bacillus cereus cooked meats can also have a
high LAB count and remain
Staphylococcus unspoiled. The risk from C.
aureus botulinum applies to chilled
MAP/VP products intended to
V. be stored for longer than 10
parahaemolyticus days.

Pathogenic E. coli

Dried foods to Salmonella Organisms of concern are Low water activity will limit
be cooked spore formers or are those the growth of microbes,
(rice/pasta, Pathogenic E. coli able to survive at low water therefore a long ambient
pulses/grains, activities. If moulds are of shelf life is usually achievable.
herbs/spices, Staphylococcus concern, one should be aware
dried meat) aureus of the possibility of mycotoxin
 formation. Cooking should
Bacillus cereus eliminate vegetative
pathogens, spore formers can
C. perfringens survive to be an issue in
stored product.

Pathogens may be able to Low water activity will limit

survive if hygiene during the growth of microbes,
production is poor. TVC will therefore a long ambient
be high in herbs and spices. If shelf life is usually achievable.
Salmonella moulds are of concern, one
should be aware of the
Dried raw RTE
Bacillus cereus possibility of mycotoxin
foods (nuts,
formation. Generally no
fruit, museli,
C. perfringens organisms will grow as the aw
herbs/spices)
is too low, but pathogen
Aflatoxin (nuts) presence must be considered,
as must end use of the
product. Once rehydrated,
growth of many contaminants
could occur.

Bacterial spores could survive Low water activity will limit

heat processes, however their the growth of microbes,
growth should be limited by therefore a long ambient
low Aw. Salmonella poisoning shelf life is usually achievable.
has been linked to breakfast
Dried heat- cereals, probably due to a
processed post-process contamination.
foods Microorganisms can tend to
(breakfast Salmonella survive for long periods in
cereals, these low aw products. Herbs
crisps, and spices will have a high
confectionery, TVC. If moulds are of concern,
herbs/spices). one should be aware of the
possibility of mycotoxin
formation. Note the heat
resistance of many
organismswill be greater at
low aw values.

Dried heat- Low water activity will limit

Salmonella
processed Bacterial spores could be the growth of microbes,
foods, RTE present in these products, therefore a long ambient
Staphylococcus
after therefore product safety will shelf life is usually achievable
aureus
rehydration. depend on initial load and the in dried state. The shelf life of
(Soup mixes, storage conditions after reconstituted products will
Bacillus cereus
pot snacks, rehydration, as the raised aw vary and must be validated if
powdered may allow the growth of any any storage is intended.
C. perfringens
milk based surviving organisms.
products).

Salmonella Low water activity will limit

the growth of microbes,
Babies are more susceptible
Pathogenic E. coli therefore a long ambient
to food poisoning, therefore
shelf life is usually achievable
Dried Baby stricter microbiological limits
C. perfringens in dried state. The shelf life of
Foods (RTE are generally applied. If the
reconstituted products will
after product is reconstituted and
Bacillus cereus vary and must be validated if
rehydration) held for any period of time,
any storage is intended
then the risk of pathogen
Cronobacter
growth increases.
sakazakii
 Staphylococcus
aureus

As processing is designed to Heat process will give an

Histamine for
effectively reduce the extended ambient shelf life
scombroid fish.
microbiological load to through destruction of
Canned, Heat resistant
undetectable levels, testing of resident microbiological flora.
pouched or bacterial toxins
finished packs should involve
bottled food could occur if pre-
incubation of packs followed
(F0>3 process) process growth of
by examination for blowing,
toxin producers
pH change, organoleptic
has occurred.
defects etc.)

Salmonella Bacterial spores may be A combination of low pH, high

Heat treated
present in herbs/spices. sugar, salt and the thermal
(F0<3 process)
Listeria Effective preservation is process will give some shelf
low pH (<4.5)
monocytogenes dependent on use of a life extension. This needs to
or
validated heat process and be validated as being safe,
intermediate
C. perfringens maintaining pH and Aw CIMSCEE testing is one way of
moisture
throughout the product’s achieving this.
foods. E.g.
Staphylococcus shelf life. Some pickles /
cured meats,
aureus sauces may be suitable for
products in
CIMSCEE testing to give an
oil, pickles,
Pathogenic E. coli indicator of safety and
sauces, jams.
stability.

Hot refined oils should be If properly processed,

free from microorganisms. packaged and stored then a
Cold pressed products will long ambient-stable shelf life
Salmonella
Non-Dairy fats require monitoring. is achievable.
and oils mycotoxin could be present in
Listeria
(cooking oil, nut oils if original nuts
monocytogenes
lard, spreads) supported mould growth.
Correct packing and
avoidance of moisture is
essential.

Low pH is the primary

Pathogens are unlikely to be
present, especially in
pasteurised products. There
Soft and
have been cases of food
alcoholic N/A
poisoning linked to
drinks
unpasteurised fruit juices, so
proper control of raw
ingredients is essential.
method of soft drink
preservation, often in
combination with
preservatives such as
sorbates and benzoates.
Alcoholic drinks are preserved
through the presence of
alcohol and other
preservative compounds.
Either can be pasteurised to
improve safety and extend
shelf life.