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An evaluation of the botulism hazard in vacuum packed smoked fish
Author(s) -
HOBBS G.,
CANN D. C.,
WILSON BARBARA B.
Publication year - 1969
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1969.tb01513.x
Subject(s) - botulism , fish <actinopterygii> , food science , health hazard , toxin , clostridium botulinum , hazard , smoked fish , environmental science , toxicology , waste management , chemistry , microbiology and biotechnology , biology , medicine , fishery , environmental health , engineering , organic chemistry
Summary. The potential hazard of botulism occurring from the consumption of vacuum packed smoked fish products available in the United Kingdom is discussed. Measurements of time and temperature during boil‐in‐the‐bag cooking, and inactivation of toxin during this process, show that a boiling time in excess of 5 min is necessary to ensure that no toxin survives the cooking process. Current manufacturers specifications for cooking times are considered adequate for destruction of Clostridium botulinum type E toxin.