A new UK food regulator guide recommends a restricted shelf-life for vacuum packed (VP) and modified atmosphere packed (MAP) 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 VP or MAP 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 VP and MAP food guidance has taken four years to produce, following extensive consultation and analysis of a variety of data from the Advisory Committee on the Microbiological Safety of Food (ACMSF) and the industry, said the FSA.
Source: FoodProductionDaily.com
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