Potential Clostridium botulinum hazards associated with extended shelf-life refrigerated foods: a review

Clostridium botulinum may pose a hazard in extended shelf-life refrigerated foods. Nonproteolytic strains of C. 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...

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Bibliographic Details
Published inJournal of food safety Vol. 10; no. 2
Main Authors Conner, D.E. (Auburn University, Auburn, AL), Scott, V.N, Bernard, D.T, Kautter, D.A
Format Journal Article
LanguageEnglish
Published 1990
Subjects
ALIMENTOS
ALMACENAMIENTO
APTITUD PARA LA CONSERVACION
APTITUDE A LA CONSERVATION
CLOSTRIDIUM BOTULINUM
CONTAMINACION
CONTAMINATION
EMBALAJE EN VACIO
EMBALLAGE SOUS VIDE
PREFERENCE ALIMENTAIRE
PREFERENCIAS ALIMENTARIAS
PRODUIT ALIMENTAIRE
REFRIGERACION
REFRIGERATION
STOCKAGE
TOXICIDAD POR INGESTION
TOXICITE PAR INGESTION
TRAITEMENT THERMIQUE
TRATAMIENTO TERMICO
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Summary:Clostridium botulinum may pose a hazard in extended shelf-life refrigerated foods. Nonproteolytic strains of C. 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
Bibliography:9127925
J10
Q03
ISSN:0149-6085
1745-4565