POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF-LIFE REFRIGERATED FOODS: A REVIEW |
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| Authors: | D. E. CONNER V. N. SCOTT D. T. BERNARD D. A. KAUTTER |
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| Affiliation: | National Food Processors Association Microbiology Division Eastern Research Laboratory 1401 New York Ave., N.W. Washington, DC 20005;Division of Microbiology Food and Drug Administration 200 C Street, S.W. Washington, DC 20204 |
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| Abstract: | Clostridium botulinum may pose a hazard in extended shelf-life refrigerated foods. Nonproteolytic strains ofC. botulinum, which can grow at refrigeration temperatures, may be given sufficient time to grow if the shelf-life is extensive. Proteolytic strains may grow in these products if temperature abuse occurs. Mild heat treatments and vacuum or modified atmosphere packaging may select for C. botulinum and allow toxicity to occur in organoleptically acceptable products. Multiple barriers and multifactorial experiments to generate predictive models are advocated to ensure safety of extended shelf-life refrigerated foods. |
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