The safety of current UK industry practice (including shelf-life) for chilled, vacuum/modified atmosphere-packed fresh red meat (beef, lamb and pork) held at 3°C–8°C has been evaluated with respect to non-proteolytic Clostridium botulinum. UK industry typically applies a retail pack shelf-life at 3°C–8°C to 13 days for fresh red meat, with a maximum of 23 days for beef, 27 days for lamb, and 18 days for pork. An exposure assessment established that current commercial practice for fresh red meat provided strong protection with more than 10¹⁰ person servings marketed in the UK without association with foodborne botulism. A challenge test demonstrated that spores of non-proteolytic C. botulinum inoculated on chilled vacuum-packed fresh red meat did not lead to detectable neurotoxin at day 50 for beef, day 35 for lamb, or day 25 for pork (i.e. <40 pg type B toxin and type E toxin g⁻¹ of meat). The products were visually spoiled many days before these end points. The exposure assessment and challenge test demonstrated the safety of current UK industry practices for the shelf-life of fresh, vacuum-packed beef, lamb and pork held at 3°C–8°C with respect to C. botulinum, and that botulinum neurotoxin was not detected within their organoleptic shelf-life.

对于非蛋白水解食品，评估了当前英国行业惯例（包括保质期）在3°C–8°C下冷藏，真空/改良的常压包装新鲜红肉（牛肉，羊肉和猪肉）的安全性（包括保质期）肉毒梭菌。英国工业通常将零售包装的新鲜红肉的保质期在3°C–8°C到13天，牛肉最多23天，羊羔最多27天，猪肉最多18天。一项暴露评估表明，当前鲜食红肉的商业惯例提供了强有力的保护，在英国销售的10^十多人份食品与食源性肉毒中毒无关​​。挑战测试表明，非蛋白水解肉毒梭菌的孢子在冷藏的真空包装的新鲜红肉上接种疫苗，不会在牛肉的第50天，羔羊的第35天或猪肉的第25天导致可检测到的神经毒素（即，肉的<40 pg B型毒素和E型毒素g ^-1）。在这些终点之前的许多天，产品在视觉上都变质了。暴露评估和挑战性测试证明了相对于肉毒梭状芽胞杆菌和肉毒杆菌神经毒素而言，在3°C–8°C下保存的新鲜，真空包装的牛肉，羊肉和猪肉的货架期，当前英国行业惯例是安全的在其感官保存期限内未检测到。