Food botulism
Course on the Botulinum Risk and Prevention of Clostridium botulinum
The course aims to provide participants with a comprehensive knowledge of botulism, its different types and related risks for human health. The methods of development and proliferation of Clostridium botulinum, the main critical points of contamination along the food chain and the correct application of good hygiene practices (GHP) and HACCP procedures for preventive purposes will be examined.
The training course also allows you to recognize the signs of food alteration, identify the most effective storage methods against botulinum risk and properly manage any non-compliance.
Content of the course
Introduction to botulism: history, epidemiology and real cases;- Clostridium botulinum: microbiological characteristics and favourable environmental conditions;
- Foods most at risk: preserves, products in oil, sausages, domestic and industrial preparations;
- Factors promoting proliferation (pH, temperature, anaerobiosis, water activity);
- Prevention techniques: sterilisation, acidification, refrigeration, preservative additives;
- National and European regulatory references;
- Good operational practices for food business operators;
- Simulations of practical cases and management of criticalities.
Recipients
- Food business operators (FMO);
- Responsible for the production, processing, storage and distribution of food
A suitable path for those who want to acquire theoretical and practical skills to effectively prevent the risk of contamination by Clostridium botulinum.
Practical information
Duration: 2 hours
Certificate: Yes
Virtual classroom: Yes
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