EFSA BOTULISM
April 1st, 2005
BY KEITH NUTHALLHOME-BASED domestic cooks should arm themselves with enough environmental health knowledge to prevent their kitchens from becoming a breeding ground for botulism, the European Food Safety Authority (EFSA) has warned. In a detailed paper on dealing with the anaerobic spore-forming bacteria clostridium, it advised both families and food businesses to assess their hygiene practices to ensure they minimise risks. It noted that the sub-species clostridium perfringens and clostridium botulinum are most likely to cause food poisoning, advising on recipe ...
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