Hazard Database
Hazard detail
| Food Type : | Canned Food |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Raw materials before thermal treatment. |
| Justification: | *Microbial Pathogen Data Sheet *Commercial sterilisation information and guidance on Further Processing. |
| Control Measure: | Hazards are addressed by the manufacturer of these products. C botulinum: A 12-D reduction (equivalent to 121°C for 3 min.) known as the “botulinum cook” is universally used in canning of low-acid foods (pH>4.6).Once opened, product should be treated in a similar manner to other recently cooked products. |
| Last Updated: | 29/01/2019 |