EFSA publishes new opinion on cold storage temperatures

In its latest scientific opinion, the EFSA said additional time would not cause additional growth of pathogenic bacteria, so long as the permitted storage temperatures were lowered.

As part of the opinion, it has assessed combinations of storages times and temperatures for different types of meat, and compared the bacterial growth in each scenario.

Current legislation requires red meat carcasses to be immediately chilled after post-mortem inspection to no higher than 7°C until mincing, which must take place no more than six, or 15 for vacuum-packed meat, days after slaughter. For poultry, the corresponding figures are 4 °C and three days.

The EFSA’s analysis of temperature and storage time suggested that, for example, red meat, vacuum packed beef and poultry could be stored at 2 °C for up to 14, 39 and five days, respectively, without more bacterial pathogen growth occurring than would under current legislative conditions.

It concluded that alternative time-temperature combinations are therefore viable.