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Summary. The potential hazard of botulism occurring from the consumption of vacuum packed smoked fish products available in the United Kingdom is discussed. Measurements of time and temperature during boil‐in‐the‐bag cooking, and inactivation of toxin during this process, show that a boiling time in excess of 5 min is necessary to ensure that no toxin survives the cooking process. Current manufacturers specifications for cooking times are considered adequate for destruction of Clostridium botulinum type E toxin.
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Hobbs et al. (1969) studied this question.
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