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Botulism and fishery products.

[In Italian. / En italien.]

Author(s) : SAVI P.

Type of article: Article

Summary

The author summarizes the main features of Clostridium botulinum, the properties and clinical effects of its toxin and iIts sensitivity to temperature, sodium chloride and pH. The problem is whether human botulism can be caused by fishery products. Observations in Alaska show that botulism seems to be linked to the consumption of traditional "fermented" fishery products in that country. The use of plastic bags or containers have made matters worse. Laboratory tests have shown that the use of packaging under vacuum or modified atmosphere neither stop the development of Clostridium nor toxin production in fishery products, unless appropriate precautions are taken. The author describes the results of storage tests at various temperatures. He recommmends to meet the requirements of current hygiene practice, Italian regulations and especially the Statutory order n.131, dated 30 December, 1992, which updates the Instruction establishing sanitary standards for the production and marketing of fishery products. J.G.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1997-2952
  • Languages: Italian
  • Source: Pesce - vol. 13
  • Publication date: 1996/12
  • Document available for consultation in the library of the IIR headquarters only.

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