CLOSTRIDIUM – EFSA
April 1st, 2005 BY KEITH NUTHALL
EFSA has advised food businesses to assess their good hygienic and manufacturing practices to ensure they minimise risks posed by the anaerobic spore-forming bacteria clostridium, which can cause botulism. EFSA has advised on recipe formulation, heating plus storage temperature and duration.
*http://www.efsa.eu.int/science/biohaz/biohaz_opinions/885/biohaz_opinion_ej199_clostridium_en1.pdf
EFSA has advised food businesses to assess their good hygienic and manufacturing practices to ensure they minimise risks posed by the anaerobic spore-forming bacteria clostridium, which can cause botulism. EFSA has advised on recipe formulation, heating plus storage temperature and duration.
*http://www.efsa.eu.int/science/biohaz/biohaz_opinions/885/biohaz_opinion_ej199_clostridium_en1.pdf
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