Guidelines for setting shelf life of chilled foods in relation to non-proteolytic Clostridium botulinum

9th July 2018

UK food industry and UK and Australian research organisations have produced this guidance, which is designed to ensure that sufficient information is provided by Food Business Operators (FBOs) and laboratories to arrive at valid decisions regarding the shelf life of chilled foods in relation to non-proteolytic Clostridium botulinum. The Guidelines are intended to also support FBOs when challenged by Competent Authorities.

The Guidelines summarise in an accessible way:

  • How Food Business Operators should establish shelf life in relation to non-proteolytic Clostridium botulinum,
  • What needs to be considered and what actions need to be taken to determine whether challenge testing is appropriate before contacting a laboratory,
  • Global best laboratory practice in the design of challenge testing with non-proteolytic Clostridium botulinum in order to give valid scientific data, and
  • How to use these data to establish safe shelf life with respect to non-proteolytic Clostridium botulinum

Download the guidelines here: Non-proteolytic Clostridium botulinum shelf life guidance

Related People

Related Research Groups

Peck group

Peck group

Related Research Areas

Targeting microbes in the food chain

Microbes in the Food Chain