Food Safety Focus (224th Issue, March 2025) – Article 4
Clostridium botulinum in Improperly-stored Pre-packaged Food
In February 2025, a woman in Japan was hospitalised due to botulinum toxin poisoning. Although she remained conscious, she developed general paralysis and required life support through mechanical ventilation. Investigation revealed that the poisoning resulted from consuming prepackaged food that had been stored incorrectly at room temperature for over a month, against the refrigeration requirement.
The spores of Clostridium botulinum are ubiquitous in the environment. When present in food, these spores can germinate, multiply, and produce toxins under low-oxygen conditions like in modified-atmosphere or vacuum packages (i.e., a lower oxygen level than in the atmosphere), which favour the growth of Clostridium botulinum over other bacteria.
To prevent botulinum toxin poisoning, the food trade should ensure that modified-atmosphere or vacuum-packed food is properly processed to eliminate any spores. Clear information for storage, durability, and preparation should also be provided. Consumers should store and prepare prepackaged food according to instructions and consume it before the expiry date. Do not consume any food when in doubt.
