Storage times and CO2 content in packaging are the two main factors that influence the effect of temperature on histamine formation, the main temperature – dependent hazard. Scientists have identified combinations of these two factors that meet the EU food safety criteria for various storage temperatures.
To carry out the assessment, EFSA scientists used predictive bacterial growth models that assume favourable conditions for histamine formation. These models estimate the rate of microbial growth or provide an indication of whether growth of a particular microorganism will occur under a specified set of conditions.
While EFSA identified histamine formation as the main hazard, the opinion also evaluated Listeria monocytogenes, Clostridium botulinum, and Yersinia enterocolitica.
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