Two botulism illnesses linked to temperature-abused soup

Posted: July 18th, 2011 - 7:23pm

- since these soups were not processed to kill Clostridium botulinum spores, the only control measure for botulism was keeping the product refrigerated
- if you sell foods that require refrigeration for safety, clearly and repeatedly communicate this to your customers
- know which of your foods have to be refrigerated; check labels of incoming ingredients and follow instructions