Microbiological safety of sliced tomatoes and onions in case of storage at room temperature

The Scientific Committee is asked to address the following questions: From a food safety standpoint, can it be accepted to deviate from the legal storage temperature for sliced tomatoes and onions, i.e. room temperature (16 – 29°C) instead of maximum 7°C for maximum 4 and 6 hours respectively? And if so, can a short upward temperature variation of 3°C, including the measurement uncertainty, still be accepted? Salmonella spp., Shiga toxin-producing E. coli (STEC), L. monocytogenes and B. cereus were identified as the most relevant hazards in this context. Simulations of microbiological growth were performed using the Combase tool, based on the worst case conditions and known product characteristics. The results show that the requested deviation (storage for 4 or 6 hours at maximum 29°C instead of the legal temperature of 7°C) is not acceptable from a food safety standpoint. A number of acceptable time/temperature combinations are suggested as an alternative. If a larger deviation is desired, challenge tests for Salmonella spp. and E. coli (STEC) may be considered. A short upward temperature fluctuation of 3°C is not acceptable, especially not at temperatures between 21 - 29°C.