Canning best means of fighting foodborne bacteria, says EFSA
low acid foods can ensure the complete destruction of the bacteria
Bacillus cereus, which was found to be especially prevalent in
heated foods such as pasta and rice, writes Anthony
Fletcher.
The discovery was made as part of an investigation into the risk of food poisoning to the consumer by Bacillus cereus. It could strengthen metal packaging manufacturers' claims as providing the best protection against food spoilage.
The European Commission asked a group of scientists, housed under the European Food Safety Authority (EFSA), to identify the categories of foodstuffs, and the food manufacturing and preparation processes, where Bacillus cereus or other Bacillus may pose a risk to human health.
Bacillus cereus, a spore-forming bacterium, is a cause of foodborne illness (vomiting and diarrhoea), particularly noted for doing so in rice. While several member states already criteria for controlling B. cereus in their national legislation or guidelines, current European legislation does not include any specific provisions on B. cereus or other Bacillus found in foodstuffs.
Community legislation on food hygiene is currently under revision, and so identifying an opportunity to bring in some regulations on Bacillus cereus into the European law, Brussels asked EFSA for a risk assessment on the bacteria.
European scientific experts found the majority of reported outbreaks were linked to the consumption of heat-treated foods, with cooked dishes containing pasta or rice the main culprits. However, almost all kind of foods have been implicated in B. cereus foodborne poisoning.
Failure in refrigeration was frequently suspected as a major culprit. "The major control measures are to control temperature and to establish HACCP system," said the EFSA expert panel.
The scientists also recommend that the number of spores in other processed foods must be kept as low as possible by proper cleaning and disinfection of equipments. Rapid cooling is necessary to prevent germination and growth of B. cereus spores. Low pH (below 4.5), reduction in aw (below 0.92) would also inhibit B. cereus.
In other cases, refrigeration below 4°C is necessary to prevent growth of all types of B. cereus, including psychrotrophic strains.
The EFSA opinion from its BIOHAZ panel now bounces back to the Commission, who may, or may not, decide to take into consideration the EFSA recommendations when drawing up proposals for the revision of legislation on food hygiene.
