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- Publisher
- Emerald Publishing
- Copyright
- Copyright © Emerald Group Publishing Limited
- ISSN
- 0007-070X
- DOI
- 10.1108/00070709210007728
- Publisher site
- See Article on Publisher Site
Abstract
The risks of botulism associated with low acid canned foods havebeen reduced to a minimum by ensuring that welldesigned heat processesare established. However, the development of pasteurized products whichare given only a mild heat treatment requires the consideration ofseveral other factors which may be involved in the preservationprocedures. Discusses the characteristics of growth and toxin productionby Clostridium botulinum to illustrate the types of foodproducts that may cause a risk of botulism if incorrectly preserved andto indicate the combinations of treatment that may be used to controlthis foodborne hazard.
Journal
British Food Journal – Emerald Publishing
Published: Jan 1, 1992