Shelf life of meat in relation to Clostridium botulinum
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Research partner: Institute of Food Research
Project duration: April 2010 – March 2011
FSA guidelines on the shelf life of vac packed and modified atmosphere packed foods in relation to Clostridium botulinum places a maximum shelf life of 10 days on such products unless one of the specified “controlling factors” is in place. In respect of fresh meat none of these apply. In practice this means that the guidelines indicate:
- Vacuum packed meat held below 3°C does not have shelf-life restricted by the possible growth of C. botulinum
- Once temperature exceeds 3°C a shelf life of 10 days is indicated
Although the FSA guidelines are not legal requirements, they are used by enforcement officers to challenge businesses.
This can present difficulties for operators who rely on vacuum packed storage for maturation or stock control. Many smaller/medium sized businesses do not have chillers capable of operating at <3°C. Furthermore the guidelines could reduce the benefit of investing in innovative retail packaging strategies.
The guidelines state:
“Any other combination of factors can be used as long as it is proven that the growth and toxin production of C.botulinum is inhibited. This can be done by using predictive microbiological models or by inoculated challenge test studies.”
While these guidelines are based on the best available evidence, they cover all foods and it is well known that the risk of C.botulinum toxin formation is not the same for all foods. As far as can be ascertained there is no known case of C.botulinum toxicity arising from fresh vac-packed meat. It is probable that competitive bacteria inhibit the growth of C.botulinum in vac-packed meat and this could be viewed as an inherent controlling factor.
This project (in partnership with EBLEX and HCC) is aimed at quantifying the growth and toxin production of C.botulinum under normal conditions in vacuum packed raw meat. It is hoped that the data will provide sufficient evidence to allow a food business to extend the shelf life within the current guidelines, or to present a case to FSA to modify the guidelines.
Page last updated
11 April 2011