Guidelines for Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium botulinum UK food industry and UK and Australian research organisations have produced this guidance, which is designed to ensure that sufficient information is provided by 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 […]