In recent years, the refrigerated ready dishes, in particular soups and velvety, have conquered the desks of Italian supermarkets. But some episodes of food botulism have highlighted the risks, albeit sporadic, linked to the consumption of these products, which can be contaminated by dangerous bacteria such as the Clostridium botulinum.
Botulinum risk in ready soups
Soups and velvety are pasteurized foods, but this conservation process does not completely eliminate the spores of Clostridium botulinumthe bacterium responsible for botulism.
The risk of contamination increases when the cold chain is not respected, temperatures above 4 ° C, like those that are often in domestic refrigerators, can encourage the development of botulinum toxin.
For this reason, the Ministry deemed it necessary to update, several times over time, the recommendations of heating and food safety.
The new rules for safe consumption
To ensure the safety of consumers, the Ministry of Health, in collaboration with the Superior Institute of Health (ISS), has updated the indications relating to the preparation and consumption of ready soups.
A few months ago, the indication was to boil the soups ready for at least 5 minutes. Read also: the error you never have to make when you heat a ready soup
Now, in a circular in August 2025 sent to regions and autonomous provinces, ISS, health departments, Carabinieri Nas Command, Zooprophylactic Institutes, Anti -Leis Centers, Professional Orders and Main Consumer Associations and Food Sector Operators, the recommendations have changed:
Compared to the previous rules, therefore, where the recommended boiling was 5 minutes for all types of soups, the new circular differentiates the times: 3 minutes for soups and 1 minute for velvety.
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