Two Botulism Illnesses Linked to Temperature-Abused Soup
Botulism-causing toxins form when Clostridium botulinum spores are allowed to germinate and then grow in a low-acid food without oxygen held at room temperature. This Food Safety Infosheet describes a 2011 case of botulism linked to refrigerated soup that was purchased and kept unrefrigerated before consumed.
- Since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated
- If you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers
- Know which of your foods have to be refrigerated; check labels of incoming ingredients and follow instructions
Article first appeared on foodsafetyinfosheets.org.