Hazard analysis and possibilities for preventing botulism originating from meat products

The paper presents the more important data on the bacteria Clostridium botulinum, the appearance of botulism, hazard analysis and the possibilities for preventing botulism. Proteolytic strains of C.botulinum Group I, whose spores are resistant to heat, create toxins predominantly in cans containing slightly sour food items, in the event that the spores are not inactivated in the course of sterilization. Non-proteolytic strains of Group II are more sensitive to high temperatures, but they have the ability to grow and create toxins at low temperatures. Type E most often creates a toxin in vacuum-packed smoked fish, and the non-proteolytic strain type B in dried hams and certain pasteurized meat products. The following plays an important role in the prevention of botulism: reducing to a minimum meat contamination with spores of clostridia, implementing good hygiene measures and production practice during the slaughter of animals, the inactivation of spores of C. botulinum during sterilization (F>3), and, in dried hams and pasteurized products, the prevention of bacterial growth and toxin forming by maintaining low temperatures in the course of production and storage, as well as the correct use of substances that inhibit the multiplication of bacteria and the production of toxins (nitrites, table salt, etc.).

Abstract licence: CC BY

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