Publication | Leatherhead Food Research

Guidelines for Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium botulinum

Leatherhead Food Research has co-authored new industry guidance, in conjunction with the UK food industry and UK and Australian research organizations, to help support food business operators in setting the shelf life of chilled foods in relation to non-proteolytic Clostridium botulinum.

The new guidance is designed to ensure that sufficient information is provided by FBOs (Food Business Operators) and laboratories to arrive at valid decisions regarding the shelf life of chilled foods in relation to non-proteolytic Clostridium botulinum. The guidelines are intended to also support FBOs when challenged by Competent Authorities.

The new guidelines summarise in an accessible way:

  • How Food Business Operators should establish shelf life in relation to non-proteolytic Clostridium botulinum
  • What needs to be considered and what actions need to be taken to determine whether challenge testing is appropriate before contacting a laboratory
  • Global best laboratory practice in the design of challenge testing with non-proteolytic Clostridium botulinum in order to give valid scientific data
  • How to use these data to establish safe shelf life with respect to non-proteolytic Clostridium botulinum
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