A new UK food regulator guide recommends a restricted shelf-life for vacuum packed and modified atmosphere packed food products to avoid C. Botulinum growth.
Although Clostridium botulinum food poisoning is very rare in the UK, its very serious nature means that any business engaged in producing Vacuum packed or Modified atmosphere packed foods must understand the risks associated with it, claims the Food Standards Authority (FSA).
The new FSA guidelines state that vacuum and MAP packed foods should have a short shelf-life, no greater than 10 days, unless the operator can show key control measures are in place.
The regulator said the guide is recommended for use by manufacturers and retailers and is aimed at assisting in the practical development of Hazard Analysis Critical Control Point (HACCP) for these foods.
The new FSA guidelines state that vacuum and MAP packed foods should have a short shelf-life, no greater than 10 days, unless the operator can show key control measures are in place.
The regulator said the guide is recommended for use by manufacturers and retailers and is aimed at assisting in the practical development of Hazard Analysis Critical Control Point (HACCP) for these foods.
The guidelines recommend that, in addition to maintenance of chill temperatures throughout the food chain, control factors such as heat treatment, food acidity, salt content, water activity and preservatives should be used to inhibit the growth and toxin production of C. botulinum.A decision tree to help the sector determine the shelf-life of VP/MAP products stored above 3° C is also included in the guidelines.
To the FSA guideline for vacuum packed and modified atmosphere packed foods
To the FSA guideline for vacuum packed and modified atmosphere packed foods
