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EVALUATING THE POTENTIAL RISK FROM EXTENDED-SHELF-LIFE REFRIGERATED FOODS BY CLOSTRIDIUM BOTULINUM INOCULATION STUDIES.

Author(s) : DOYLE M. P.

Type of article: Article

Summary

IMPROPER REFRIGERATION OF COOKED FOODS IS A MAJOR CONTRIBUTOR TO FOOD POISONING BY CLOSTRIDIUM BOTULINUM, ALTHOUGH CERTAIN TYPES OF THIS ORGANISM CAN GROW AT A TEMPERATURE OF 4.4 DEG C GIVEN A SUITABLE MEDIUM AND TIME. CLOSTRIDIUM BOTULINUM INOCULATION STUDIES SHOULD ONLY BE DESIGNED AND CONDUCTED BY EXPERTS AND A NUMBER OF ESSENTIAL FALCTORS IN THE DESIGN OF SUCH A STUDY ARE DISCUSSED IN DETAIL. IF A PRODUCT FAILS THE STUDY THEN ADDITIONAL MEASURES ARE PROPOSED TO OVERCOME THE PROBLEM EG SECONDARY BARRIERS AND TIME-TEMPERATURE INDICATORS THE USE OF THESE BEING SUBSTANTIATED BY PROPER STUDIES TO CORRELATE SAFETY WITH TEMPERATURE ABUSE AND THE RESPONSE OF THE INDICATOR. G.R.S.

Details

  • Original title: EVALUATING THE POTENTIAL RISK FROM EXTENDED-SHELF-LIFE REFRIGERATED FOODS BY CLOSTRIDIUM BOTULINUM INOCULATION STUDIES.
  • Record ID : 1992-0287
  • Languages: English
  • Source: J. Food Technol. - vol. 45 - n. 4
  • Publication date: 1991/04
  • Document available for consultation in the library of the IIR headquarters only.

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