Hazard Database
Hazard detail
| Food Type : | sausage casings |
| Description : |
| Hazard: | Biological -- Spore formers -- Clostridium spp |
| Source: | Inherent contamination of raw material (animal intestines) remains with natural casing even though properly salted with no signs of spoilage |
| Justification: | Processed Meats Code of Practice Part 4: HACCP application *Pathogen data sheet: Clostridium perfringens |
| Control Measure: | germinated spores killed by thorough cooking |
| Last Updated: | 16/10/2019 |