Guidelines issued for chilled foods shelf-life with respect to non-proteolytic Clostridium botulinum


Guidelines issued for chilled foods shelf-life with respect to non-proteolytic Clostridium botulinum



 

  12/07/2018 10:08:29

Quadram Institute Bioscience (QIB), in collaboration with the UK food industry and Australian research organisations, have produced guidance on the important factors to consider when determining the shelf-life of chilled foods with respect to non-proteolytic C.botulinum.

The Guidelines are intended to aid the food industry and laboratories supporting this industry to effectively risk asses the safety of their product and to be able to respond when challenged by Competent Authorities.
The Guidelines summarises:
 

  • How Food Business Operators should establish shelf life in relation to non-proteolytic Clostridium botulinum,
  • What needs to be considered and what actions need to be taken to determine whether challenge testing is appropriate before contacting a laboratory,
  • Global best laboratory practice in the design of challenge testing with non-proteolytic Clostridium botulinum in order to give valid scientific data, and
  • How to use these data to establish safe shelf life with respect to non-proteolytic Clostridium botulinum
QIB Extra is able to offer challenge testing for the detection of Botulinum toxin type E and B and is currently developing this method to ensure even greater sensitivity is achievable.

For more information on this service, please go to our contact us page.

Download the guidelines here: Non-proteolytic Clostridium botulinum shelf life guidance

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