With increasing demand for locally made, ready-to-eat food, there must be an awareness of the risk for botulism from improperly canned foods, according to the findings of an outbreak report.
Ground meat used to prepare a Bolognese sauce has been identified as the likely source of foodborne botulism due to Clostridium baratii type F in France last year.
A technique to detect Clostridium botulinum in food products can deliver results in three hours as opposed to the four day delay associated with traditional methods, claims Leatherhead Food International (LFI).
Processors of refrigerated carrot juice and other low-acid juices
should implement hazard and critical control point (HACCP)
procedures to prevent pathogen contamination, according government
guidelines.
UK scientists are offering food processors risk assessments to help
them determine how to keep their products from becoming botulism
producing factories.
