Cured meat manufacturers are worried that revised guidance for manufacturers from the Food Standards Agency (FSA) on controlling the dangerous bacterium Clostridium botulinum in their products could result in dramatically reduced shelf-life.
Campylobacter contamination has forced the recall of cooked chicken products sold by Tesco, while Clostridium botulinum contamination fears led to the recall of products sold by Lidl and Marks & Spencer (M&S).
Predictions about the risk of food poisoning from products contaminated with the spore-forming bacterium Clostridium botulinum (C.botulinum) will be more accurate, following research from the Norwich-based Institute of Food Research (IFR).
Scientists believe they may have found a new weapon in the fight to control the deadly foodborne pathogen Clostridium botulinum, as they have discovered genes that are crucial for its germination.
The Premier Foods botulism case is no closer to being solved, despite the completion of “extensive” research, the Food Standards Agency (FSA) has revealed.
Nearly a month after Premier Foods’ Loyd Grossman botulism scare, which left three children in hospital, scientists are no closer to locating the source of the contamination.
