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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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