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blue_dolphin

blue_dolphin


to finish a sentence

26 minutes ago, ElsieD said:

Egads!  Is that also true of meat products?  

 

I am no expert, but since C. botulinum spores are ubiquitous in the environment, most food safety guidance that I've seen recommends using appropriate controls for all vacuum-packed, chilled foods in order to minimize the chances of the bacteria growing and producing toxin. 

The controls can be pretty simple like temperature control and monitoring.   Foods vary in their risk depending on factors like salt, acidity and moisture level.

 

I think concern comes in because some of those vacuum packages look like something that's going to be very stable and some users may be careless with keeping them properly chilled.  In that anaerobic environment where C. botulinum can grow and produce toxins, many spoilage bacteria can't grow so the food ends up looking and smelling fine, so they use it.   It's fairly rare that someone gets sick but because the illness is so devastating, it's worth taking care.

blue_dolphin

blue_dolphin


to finish a sentence

26 minutes ago, ElsieD said:

Egads!  Is that also true of meat products?  

 

I am no expert, but since C. botulinum spores are ubiquitous in the environment, most food safety guidance that I've seen recommends using appropriate controls for all vacuum-packed, chilled foods in order to minimize the chances of the bacteria growing and producing toxin. 

The controls can be pretty simple like temperature control and monitoring.   Foods vary in their risk depending on factors like salt, acidity and moisture level.

 

I think concern comes in because some of those vacuum packages look like something that's going to be very stable and some users may be careless with keeping them properly chilled.  In that anaerobic environment where C. botulinum can grow and product toxins, many spoilage bacteria can't grow so the food ends up looking and smelling fine, so they use it.   It's fairly rare that someone gets sick but because the illness is so devastating, it's worth taking care.

blue_dolphin

blue_dolphin

11 minutes ago, ElsieD said:

Egads!  Is that also true of meat products?  

 

I am no expert, but since C. botulinum spores are ubiquitous in the environment, most food safety guidance that I've seen recommends using appropriate controls for all vacuum-packed, chilled foods in order to minimize the chances of the bacteria growing and producing toxin. 

The controls can be pretty simple like temperature control and monitoring.   Foods vary in their risk depending on factors like salt, 

 

I think concern comes in because some of those vacuum packages look like something that's going to be very stable and some users may be careless with keeping them properly chilled.  In that anaerobic environment where C. botulinum can grow and product toxins, many spoilage bacteria can't grow so the food ends up looking and smelling fine, so they use it.   It's fairly rare that someone gets sick but because the illness is so devastating, it's worth taking care.

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