EPILOGUEAlthough consumption of mat

EPILOGUE

Although consumption of matambre is an established tradition in Argentina, it is usually consumed fresh and is not generally intended for pickling or long-term preservation. Matambre produced by licensed, commercial facilities use nitrites, acidifiers, or other preservatives to prevent bacterial growth; the implicated matambre lacked these. Insufficient cooking, vacuum packing in heat-shrinked wrap, and inadequate refrigeration may have provided conditions for live spores to germinate and produce toxin.

The matambre that is believed to be the cause of the outbreak was cooked at relatively low temperatures (78-80C or 158-176F ) over a time period of approximately 240 minutes, too short to kill all C. botulinum spores. These spores are difficult to destroy using conventional cooking techniques. In fact, nonkilling heat shock and the lack of preservatives or acidifiers may even enhance germination and toxin elaboration.

To safely prepare foods for canning or long-term storage, the U.S. Department of Agriculture recommends that all low-acid foods (i.e., foods with a pH > 4.6, including meats, seafood, poultry, milk, and fresh vegetables) be sterilized at temperatures of 116 to 121C (240-250F) in pressure canners operated at 0.66 to 0.97 atm (10-15 lb/in2). At these temperatures, the time needed to destroy bacteria in low-acid canned food ranges from 20-100 minutes. The exact time depends on the kind of food being canned, the way it is packed, and the amount of food being cooked.