ACMSFAdvisory Committee on the Microbiological Safety of Food (UK)
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The effect of heating temperature and time on some pathogenic microorganisms in sous vide process (Adapted from ACMSF, 1992; ECFF, 2006; CFA, 2006) Pisirme Suresi Pisirme Derecesi Patojen Mikroorganizma [less than or equal to]2 dakika <70 [degrees]C Patojen bulunabilir 2 dakika 70 [degrees]C L.
Whilst this latest evidence from the ACMSF says that the risks are greatly reduced, the FSA continues to recommend that vulnerable groups including pregnant women do not eat raw or lightly-cooked eggs, or any food that is uncooked or only lightly cooked and contains raw eggs.
Such a change was agreed in 2006 by the ACMSF to be unnecessary as the 10 day rule is demonstrably effective in assuring the safety of chilled prepared foods.