The packaging of chilled food in a vacuum or in a modified atmosphere with low oxygen content can significantly prolong its shelf-life, but there are significant hazards involved, mainly from the pathogen Clostridium botulinum, which grows under such conditions and produces a deadly neurotoxin.
A code of practice for the manufacture of vacuum and modified atmosphere packaged chilled food (Guideline No 11 – 2nd edition) gives clear and practical advice on what conditions must be met in order to give chilled, vacuum-packaged foods a shelf-life of more than 10 days.
It details why such precautions are necessary and, in simple terms, explains the science behind the conditions under which psychrotrophic Clostridium botulinum will grow and produce toxin, and importantly when it will not, so enabling manufacturers to produce a range and variety of safe, chilled products. It also gives background information on current relevant legislation and packaging aspects.
For more information, see Campden BRI.
Source: Campden BRI
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