Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled

• Published in: Trends in food science & technology 2008-04, Vol.19 (4), p.207-216
• Main Authors: Peck, Michael W., Goodburn, Kaarin E., Betts, Roy P., Stringer, Sandra C.
• Format: Article
• Language: English
• Subjects: bacterial contamination; Biological and medical sciences; botulinum toxin; Clostridium botulinum; cold storage; food contamination; food handling; Food industries; food marketing; Food microbiology; food pathogens; food sanitation; food storage; Fundamental and applied biological sciences. Psychology; neurotoxins; processed foods; psychrotrophic bacteria; raw foods; secondary metabolites; storage temperature
• ISSN: 0924-2244; 1879-3053
• DOI: 10.1016/j.tifs.2007.12.006

Sales of commercial foods intended to be stored chilled are presently increasing by more than 10% per annum, with more than 10 9 packs sold annually in the UK alone. This review considers the potential for growth and toxin formation by non-proteolytic Clostridium botulinum, a dangerous foodborne pathogen, in short shelf-life (≤10 days) commercial chilled foods. The data show that large quantities of these foods have been sold without causing foodborne botulism. However, non-proteolytic C. botulinum can grow and form toxin in ≤10 days at ≤8 °C in foods/food materials in laboratory tests. It is suggested that this paradox indicates that the safety of some chilled foods may rely on one or more “unquantified controlling factors”. Better understanding of the magnitude and variability of the controlling factors associated with different types of foods would aid continued safe development of commercial foods designed to be stored chilled.