Ad Hoc Group on toxin-producing Clostridia in food

Role

Setup to review the risk posed by botulinum toxin-producing Clostridia in food

Terms of reference

• Review the risk posed by botulinum toxin producing Clostridia in foods stored at  ≤8C that support growth or toxin production
• A preliminary assessment of the risk posed by botulinum toxin producing Clostridia in food designed to be stored at ambient temperature that support growth or toxin production
• Where appropriate consider other risk related evidence relevant to toxin producing Clostridia during the lifetime of the group

Membership

• Dr Gary Barker (Chair)

• Mr Alec Kyriakides
• Prof Peter McClure
• Dr Wayne Anderson
• Miss Heather Lawson

Co-opted members

• Prof David McDowell
• Prof Mike Peck
• Dr Roy Betts

Consultation 

Report on Botulinum Neurotoxin-Producing Clostridia

Consultation Document