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Module 4: Enforcement issues

Section 3: Table of inherent risk

This section provides a table showing if the inherent risk of non-proteolytic Clostridium botulinum in three chilled food categories is high, medium or low. The usual controlling factors (in addition to chill temperature) are specified for each example.

Table of inherent risk

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).

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Module 4: Enforcement issues

Section 3: Table of inherent risk

Table of inherent risk

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