Reduction of Cl. botulinum risk in “modified atmosphere packed” (MAP) foods

There is a type of Cl. botulinum which is able to grow under chilled conditions (psychrotophic botulinum) and produce the neurotoxin within a food with severe long term illness and even death.

Several recommendations are suggested to reduce the Cl. Botulinum risks:

• The application of an in pack process of 90°C for 10 minutes.

• A ph within the food <5,0.

• A Water Activity within the food < 0.97 or a salt concentration >3,5%.

In case these conditions cannot be met , the self-life of the product at chilled temperatures (8°C), with respect to Cl. Botulinum risk, must be restricted to less than 10 days.

The Cl. Botulinum is not recognized as being able to grow under deep chill conditions (<3°C) and, in such a case, the self-life can be extended considerably.

Font: R. Betts. Microbial update. Modified Atmosphere packed food. International Food Hygiene. N.6. 2011.