Research – Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

food safety.com

The risks associated with Clostridium botulinum and low-acid canned foods, meats, seafood, and temperature-abused foods are generally well-established. However, there has been increasing consideration toward C. botulinum and its potential as a pathogen of concern for fresh-cut vegetables, fruits, and mushrooms.

For an industry segment beleaguered by recent outbreaks of Shiga toxin-producing Escherichia coli, Salmonella enterica, and Listeria monocytogenes, consideration of a bacterial pathogen with vastly different growth characteristics—one that is less traditionally associated with fresh produce—may seem burdensome. However, recent incidences of C. botulinum in packaged mushrooms,¹ increased characterization of the growth conditions required by nonproteolytic C. botulinum, widespread industry adoption of modified atmosphere packaging (MAP), and even increasing fuel costs may necessitate a second look at this pathogen’s association with fresh produce.