Ad Hoc Group on non-proteolytic Clostridium botulinum and vacuum and modified atmosphere packed foods

Last updated:
16 October 2019
Terms of reference, membership and work of the group

Terms of reference

  • Review the Food Standards Agency guidelines for the shelf-life of vacuum and modified atmosphere packaged foods and the risk posed by non-proteolytic C. botulinum, and other pathogens where appropriate, from these foods. This group will consider the 1992 ACMSF Report on Vacuum Packaging and Associated Processes, but it is outside the scope of this group to review that document.
  • Specifically review the industry funded risk assessment of botulism from chilled, VP/MAP (Vacuum Packed/Modified Atmosphere Packed) fresh meat held at 3°C to 8°C.
  • Where appropriate consider other risk-related evidence relevant to this topic made available to the FSA and the ACMSF during the lifetime of the group.



Professor David McDowell


Mr Alec Kyriakides

Mrs Heather Lawson

Dr Gary Barker

Dr Roy Betts

Dr Gauri Godbole

Dr Wayne Anderson

Co-opted Member

Professor Mike Peck


Work of the Group