Clostridium estertheticum in vacuum-packed beef - Health risk through consumption is unlikely

The Max Rubner-Institute (MRI) has discovered increased findings of vacuum-packed meat contaminated with psychrophilic (growth in cold temperatures) bacteria. The meat is spoiled before the best-before date. Typical signs of this are bloated packaging and bad odour stemming from the meat. This is caused by the bacterium Clostridium estertheticum which has contaminated the meat. Beef is most commonly affected, but lamb and venison are also affected. Meat that exhibits such sensory changes is unfit for human consumption, yet a potential health hazard for consumers is unlikely according to the Federal Institute for Risk Assessment (BfR). 
Due to insufficient data on the bacterium, BfR can only provide a provisional risk assessment of Clostridium estertheticum. Research literature includes no indication of health risk for humans through the ingestion of the bacterium. The bacterium is not considered disease-causing and was therefore classified in the lowest risk group by the Committee for Biological Agents (ABAS). Many species of clostridia occur everywhere in the environment. It is assumed that C. estertheticum is transmitted to the carcass during evisceration and skinning. In contrast to other spoiling agents, these bacteria multiply preferably at temperatures between -1.5 to 16 degrees Celsius. They then produce gases that lead to a distension of vacuum packages. A case of such “blown pack spoilage” was first reported in 1989.