Hazard Database
Hazard detail
| Food Type : | Tuna (packed in glass jars) |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium botulinum |
| Source: | Raw materials before thermal treatment. |
| Justification: | *Microbial Pathogen Data Sheet *Thermal processing. Also for 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). |
| Control Measure: | Hazards are addressed by the manufacturer of these products. Once opened, product should be treated in a similar manner to other cooked products. |
| Reference: | Commercial Sterilisation guidance |
| Last Updated: | 4/02/2019 |