Refrigerated/Frozen

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Refrigerated foods are temperature control dependent and remain fresh between 35 °F and 38°F (1.7 °C and 3.3 °C) for a specified length of time. Frozen foods are prepared or processed fresh and then frozen for future consumption.

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Articles

Modeling Study Identifies Heat, pH Conditions to Inhibit C. botulinum Growth in Chilled Foods
By: Food Safety Magazine Editorial Team
Dr. Lee-Ann Jaykus Receives 2026 Freezing Research Award
By: Food Safety Magazine Editorial Team
Ireland Food Safety Authority Issues Guidance on Controlling Listeria in Ready-to-Heat Meals
By: Food Safety Magazine Editorial Team
FAO, WHO Request Data on Microbial Food Safety Impacts of Frozen Storage Temperatures
By: Food Safety Magazine Editorial Team

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Refrigerated/Frozen

Articles

Modeling Study Identifies Heat, pH Conditions to Inhibit C. botulinum Growth in Chilled Foods

Dr. Lee-Ann Jaykus Receives 2026 Freezing Research Award

Ireland Food Safety Authority Issues Guidance on Controlling Listeria in Ready-to-Heat Meals

FAO, WHO Request Data on Microbial Food Safety Impacts of Frozen Storage Temperatures

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Newsletters | Website | eMagazine