Risk Assessment for the Growth of Clostridium botulinum in High Hydrostatic Pressure Treated Seafood Salad

There is a consumer trend for “Natural” products that have received minimal processing but more importantly are free from artificial preservatives. This represents a challenge to food producers as consumers expect safety as a given and also an extended shelf life. The food industry has been inventive in developing new processes and identifying natural preservatives to meet the consumer demand but also that of retailers who require an extended shelf-life compatible with their distribution chain. With new products or processors comes new food risks and these need to be identified and addressed. The proposed project will be directed towards identifying the risks from preservative-free deli salads that have been treated using the novel technology-high hydrostatic pressure (HHP). HHP is a process whereby high pressures (akin to those experienced in the deep oceans) are applied to products. The high pressure literally squeezes the life out of microbes but leaves the more resistant types unharmed. It is the latter (i.e. Clostridium botulinum) spores that represent a potential food safety risk. Therefore, the research will evaluate such a risk and introduce measures by which it can be mitigated.

Faculty Supervisor:

Keith Warriner

Student:

Partner:

Keybrands Foods Inc

Discipline:

Life Sciences

Sector:

Agriculture and Food

University:

University of Guelph

Program: