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

• Published in: Journal 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
• Language: English
• 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

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...