Microbial Risk Management: Clostridium Botulinum and VP/MAP Chilled Foods

Concerns have been raised about recommendations made in a FSA draft guidance document on the safe production of vacuum/MAP packed foods with respect to Clostridium botulinum. These concerns relate to the 10 day rule where chilled storage is the sole controlling factor. In order to provide informed advice on this document, the ACMSF have asked the FSA to commission an independent review of relevant scientific evidence. <P>
This project will deliver an independent review for the FSA and ACMSF that includes: <OL> <LI> All available data on lag, growth and toxin formation by C. botulinum in vacuum/MAP chilled foods; <LI> Recent outbreaks of foodborne botulism; <LI> Guidance and recommendations in other countries on the control of C. botulinum in vacuum/MAP chilled foods.</OL> A written report will be prepared and an oral presentation given at the March 2006 ACMSF meeting. This review will provide the ACMSF with the necessary information to enable them to advise the FSA on their guidance document.