UK launches on-line vacuum packing course

Related tags Clostridium botulinum Food safety Bacteria

A new online training course about vacuum packing and modified atmosphere packing of food has been developed by the UK Food Standards Agency (FSA).

The course aims to give a better understanding of the vacuum packing process. The course is for anyone wanting to learn more about the food poisoning bacterium Clostridium botulinum and food safety, said the FSA

The training tool will be exhibited at the Chartered Institute of Environmental Health conference in Nottingham, 21–23 September.

Vacuum packing techniques are used to increase the shelf-life of chilled foods by taking the air out of the packaging surrounding the food. Because there is no air in the packet, most bacteria stop growing, which helps keep the food fresher for longer. However, some types of bacteria can still grow without any air – Clostridium botulinum is one of these.

Related topics Food Safety & Quality

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