Which bacteria can be controlled through time and temperature management?

Bacillus cereus is a type of bacteria that can be effectively controlled through time and temperature management. This bacteria is known to cause foodborne illnesses often associated with improperly stored cooked rice and pasta. The critical factor in managing Bacillus cereus is to ensure that cooked foods are held at safe temperatures, either hot (above 140°F) or cold (below 41°F), to prevent spore germination and growth. By maintaining food within these temperature ranges for appropriate times, the risks associated with this bacteria can be minimized.

On the other hand, Nontyphoidal Salmonella, Shigella spp., and Listeria monocytogenes have more specific controls related to prevention through proper cooking, cross-contamination prevention, and hygiene practices rather than just time and temperature management. While time and temperature are important for these bacteria as well, controlling Bacillus cereus solely hinges on the effective management of these parameters to ensure food safety.