The Food Standards Agency is reiterating its advice on the safe storage and use of food, after Clostridium botulinum was found in a single jar of ready-prepared sauce.
Companies must take Clostridium botulinum and other food safety issues into account when formulating and processing their products, to ensure they will be safe to eat.
Food Standards Agency Chief Scientist Andrew Wadge said: ‘Foodborne botulism occurs when the bacterium Clostridium botulinum grows and makes botulinum toxin in food. The toxin is only produced when Clostridium botulinum grows in an oxygen-free environment.
‘Certain foods that are packaged in airtight containers (for example in cans, jars, vacuum packaging or modified atmosphere packaging) or in oil, can represent a potential botulism risk, and so care needs to be taken when they are manufactured, transported and stored.’
Botulism is very rare in the UK, although it’s sensible to follow basic hygiene advice when storing and using these types of foods. Our advice is:
- Before using, check if the packaging has distorted or burst, if the lid has ‘popped’ or the seal is broken. If so, do not eat the product.
- Follow any storage instructions on the label. If the food should be stored in the fridge, make sure it’s kept at 5ºC or below. Some unopened food that can safely be stored at room temperature must be refrigerated after opening – check the label.
- Don’t eat food after its ‘use by’ date.
- Use any opened food within two days, unless the instructions state otherwise.
- Follow any instructions on the label about how to cook or reheat food.
Investigations into the recent botulism incident are still ongoing.
Comments