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Ready meals need proper handling at home to prevent illness
February 11, 2002Growing consumer appetite for ready-to-eat meals with a minimal preparation time and few preservatives has led to increased production and sales of chilled ready meals. Although the food industry has control measures in place to prevent growth of food poisoning organisms, consumers need to handle these foods properly in order to avoid food-borne illness, according to an article in the February issue of Microbiology Today magazine from the Society for General Microbiology.
Author Dr Mike Peck of the Institute of Food Research, Norwich says, "There is a current trend towards refrigerated processed foods with longer shelf-lives. Modern food packaging under anaerobic atmosphere restricts the growth of most bacteria but could favour the growth of Clostridia bacteria, which can cause botulism and other types of food poisoning."
These bugs produce heat resistant spores that give rise to growth in the absence of oxygen at refrigeration temperatures. Foodborne botulism is caused by ingestion of the botulinum neurotoxin, which is produced during growth of the organism in food. "We probably consume spores of Clostridium botulinum on a regular basis, but they are unable to germinate and produce toxin in the intestines of healthy adults," explains Dr Peck.
"Scientists and technologists have worked hard to ensure that there are very few cases of foodborne botulism, and we are continuing to do so as new foods are developed. However, consumers need to take responsibility too by following manufacturers instructions with regard to use-by-dates, storage temperature and reheating regimes. A motto is `if in doubt throw it out,`" says Dr Peck.
Britain could also be at risk from newly emerging Clostridia species. "The occurrence of C. butyricum food poisoning outbreaks overseas indicates a need to evaluate the extent of the issue with regard to food safety in the UK, to enable effective management of critical control points with respect to this pathogen," says Dr Peck.
Society for General Microbiology
"Scientists and technologists have worked hard to ensure that there are very few cases of foodborne botulism, and we are continuing to do so as new foods are developed. However, consumers need to take responsibility too by following manufacturers instructions with regard to use-by-dates, storage temperature and reheating regimes. A motto is `if in doubt throw it out,`" says Dr Peck.
Britain could also be at risk from newly emerging Clostridia species. "The occurrence of C. butyricum food poisoning outbreaks overseas indicates a need to evaluate the extent of the issue with regard to food safety in the UK, to enable effective management of critical control points with respect to this pathogen," says Dr Peck.
Society for General Microbiology
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