The European Food Safety Authority (EFSA) has advised food businesses to assess their good hygienic and manufacturing practices to ensure they minimise risks posed by the anaerobic spore-forming bacteria clostridium.

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Sub-species clostridium perfringens and clostridium botulinum are most likely to cause food poisoning.


EFSA has advised on recipe formulation, heating plus storage temperature and duration, for instance that botulinum Group I (proteolytic) survive temperatures below 121°C for 3 minutes. For more information, click here.


Meanwhile, EFSA is publicly consulting national risk assessment specialists on how to check dangers posed by jointly genotoxic and carcinogenic compounds. Methods vary across Europe, producing contrasting advice. EFSA wants a pan-EU “harmonised, scientific and transparent approach”. The deadline is 30 May. For more information, click here.

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