Table: risk assessment of non-proteolytic Clostridium botulinum in chilled foods*
Food category |
Examples |
Usual controlling factors (in addition to chill temperature) |
Priority for attention |
Hot smoked |
mackerel, trout, shellfish |
salt, shelf-life |
High |
Fresh chilled pasta (modified atmosphere packed) |
cannelloni, ravioli |
shelf-life |
Medium |
Hard Cheese |
Cheddar |
water activity, pH, salt |
Low |
This table is adapted from Table 12 of the ‘Report on Vacuum Packaging and Associated Processes’ by the Advisory Committee on the Microbiological Safety of Food (1992).