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BOTULISM RISK OF REFRIGERATED, PROCESSED FOODS OF EXTENDED DURABILITY.

Author(s) : NOTERMANS S., DUFRENNE J., LUND B. M.

Type of article: Article

Summary

CONTROL OF THE BOTULISM RISK IN REFRIGERATED, PROCESSED FOODS WITH EXTENDED DURABILITY AND NO INTRINSIC SAFETY FACTORS WAS ANALYZED. HEATING THEM BEFORE CONSUMPTION WAS NOT ALWAYS SUFFICIENT TO INACTIVATE CLOSTRIDIUM BOTULINUM TOXIN COMPLETELY. IN ORDER TO REDUCE THE RISK OF BOTULISM, THEY MUST BE STORED AT A TEMPERATURE LOWER THAN 276.3 K (3.3 DEG C). IF, HOWEVER, THIS TEMPERATURE CANNOT BE GUARANTEED, THE STORAGE TIME HAS TO BE LIMITED.

Details

  • Original title: BOTULISM RISK OF REFRIGERATED, PROCESSED FOODS OF EXTENDED DURABILITY.
  • Record ID : 1991-2152
  • Languages: English
  • Source: Journal of Food Protection - vol. 53 - n. 12
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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