Report: Controlling Clostridium Botulinum In Heat-Preserved Food

The purpose of this report is to explain, in easy to understand outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. There are three major parts to the story: (1) Truths regarding the Clostridium botulinum problem, (2) Controlling the Clostridium botulinum hazard; and (3) Estimating the probability of process failure. The later includes errors that may occur in the process design area and errors that may occur in the process delivery area. In the report, "Science, Practice and Human Errors in Controlling Clostridium botulinum in Heat-Preserved Food in Hermetic Containers," by Pflug, Irving J., Journal of Food Protection, 73(5):993-1002 (2010), the important story of Clostridium botulinum has been told in detail, but the important results have been hidden by the author's syntax. In this manuscript, "Controlling Clostridium botulinum in Heat-Preserved Food," we hope to make available the details of Clostridium botulinum control. The purpose of this report is to explain, in easy to understand, outline form, the basic principles of controlling Clostridium botulinum in heat-preserved food. Quite simply, there are three major aspects to Clostridium botulinum control: (1) Facts regarding the Clostridium botulinum organism and its spores; (2) How to control the Clostridium botulinum hazard; and (3) Estimating the probability of process failure.