Food News

AESAN warns about the risk of botulism in vacuum-packed or modified atmosphere packaged foods.

The Spanish Agency for Food Safety and Nutrition (AESAN) has issued a report warning about the risk of botulism in vacuum-packed or modified-atmosphere packaged foods, especially those refrigerated and ready-to-eat, such as convenience food products.

Botulism is a serious illness caused by neurotoxins produced by the bacterium Clostridium botulinum. Toxins types A, B, E, and F are the most common in human cases. These toxins are produced by C. botulinum Group I (with toxin production temperatures between 30 °C and 37 °C) and Group II (capable of producing toxins at temperatures as low as 3-4 °C).

Food that has been cooked, vacuum-packed or packaged in a modified atmosphere, lightly pasteurised and ready-to-eat after final heating is particularly at risk. If not properly controlled, they can allow the growth of C. botulinum group II even at refrigeration temperatures above 3.3 °C, without inactivating the toxin by heating before consumption. AESAN recommends that producers and consumers:

AESAN recommends that producers and consumers:

• Apply appropriate heat treatments during processing.
• Control the product formulation to inhibit bacterial growth.
• Maintain the cold chain below 4°C, ideally below 3.3°C.
• Follow good hygiene practices during production.
• Follow the storage and consumption instructions indicated on the label.

YOUR PLUS: The AGROLAB GROUP food laboratories have extensive experience in the analysis of Clostridium botulinum in foods.
Contact us if you need more information.

Author: Dra. Isabel Gómez, AGROLAB GROUP