Abstract
The processing stages used in ‘sous vide’ technology, i.e. vacuum packaging, mild pasteurization treatments and extended storage at chill temperatures may select for survival and growth of psychrotrophic strains of Clostridium botulinum. This organism can produce toxin within 31 days at 3.3 °C and within 12 days at 8.0 °C but is relatively heat-sensitive and may therefore be destroyed using a suitable pasteurization treatment. This paper discusses the growth and heat resistance characteristics of psychrotrophic C. botulinum in sous vide foods with recommendations for the safe manufacture of these products.
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