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Module 3: Control factors for Clostridium botulinum

Section 2: Decision tree and time/temperature combinations

This section includes a decision tree that food business operators should use to determine if vacuum packed and modified atmosphere packed products stored above 3ºC can safely have a shelf-life greater than ten days. A table, giving equivalent time/temperature combinations for spores of non-proteolyric Clostridium botulinum, is also available.

Decision tree

Table of time/temperature combinations

Table: Equivalent time/temperature combinations for spores of non-proteolytic Clostridium botulinum

Temperature (ºC) Time (minutes)
80 129.0
81 100.0
82 77.0
83 60.0
84 46.0
85 36.0
86 28.0
87 22.0
88 17.0
89 13.0
90 10.0
91 7.9
92 6.3
93 5.0
94 4.0
95 3.2
96 2.5
97 2.0
98 1.6
99 1.3
100 1.0

Data from:

Chilled Food Association: Best Practice Guidelines for the Production of Chilled Foods (4th edition, 2006). Published by The Stationery Office

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