Microbial Detection In-Depth Focus 2018
This In-Depth Focus looks at the risks of clostridium botulinum in chilled foods and looks at the rising threat of hepatitis E in the food industry.
- The challenge of hepatitis E virus
Hepatitis E disease, caused by infection with the hepatitis E virus (HEV), affects mainly the liver, with symptoms including jaundice, fever, and malaise. There are, according to the WHO, around 20 million HEV infections worldwide, leading to approximately three million cases of acute hepatitis E annually, most of which are contracted in developing countries via contaminated water.
- Managing the risks of Clostridium botulinum in chilled foods – applying the ‘10-day rule’: what do you need to do?
There have been a number of recent product recalls in the UK that centre on the lack of control of psychrotrophic C.botulinum in a range of food products. These recalls do not necessarily mean that C.botulinum has been found in the implicated products, but rather, the specific control factors given in current government and industry advice have not been correctly applied. Dr Roy Betts, Head of Microbiology at Campden BRI, offers his expert advice.
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