Right from the FDA. I don't care if anyone thinks I am just being a knowitall jerk bag. BUT I do this for a living. And if you want to risk making some one extremely sick because you do not want to spend the extra money to air an item and keep it cold that is fine. Just sharing some knowledge. Just laying out the FACTS. Just like wearing a life jacket...you might get away with it your whole life. But it only takes one time. The OP asked what the safe way to ship an item was and a lot of people gave him very poor advice.
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C. botulinum forms toxin more rapidly at higher temperatures than at lower temperatures. The minimum temperature for growth and toxin formation by C. botulinum type E and nonproteolytic types B and F is 38°F (3.3°C). For type A and proteolytic types B and F, the minimum temperature for growth is 50°F (10°C). As the shelf life of refrigerated foods is increased, more time is available for C. botulinum growth and toxin formation. As storage temperatures increase, the time required for toxin formation is significantly shortened. Processors should expect that at some point during storage, distribution, display or consumer handling of refrigerated foods, proper refrigeration temperatures will not be maintained (especially for the nonproteolytic group). Surveys of retail display cases indicate that temperatures of 45-50°F (7-10°C) are not uncommon. Surveys of home refrigerators indicate that temperatures can exceed 50°F (10°C).
In reduced oxygen packaged products in which the spores of nonproteolytic C. botulinum are inhibited or destroyed (e.g., smoked fish, pasteurized crabmeat, pasteurized surimi), normal refrigeration temperatures of 40°F (4.4°C) are appropriate because they will limit the growth of proteolytic C. botulinum and other pathogens that may be present. Even in products where nonproteolytic C. botulinum is the target organism for the pasteurization process and vegetative pathogens, such as Listeria monocytogenes, are not likely to be present (e.g. pasteurized crabmeat, pasteurized surimi), a storage temperature of 40°F (4.4°C) is still appropriate because of the potential survival through the pasteurization process and recovery of spores of nonproteolytic C. botulinum aided by naturally occurring substances, such as lysozyme. In this case refrigeration serves as a prudent second barrier.
In reduced oxygen packaged products in which refrigeration is the sole barrier to outgrowth of nonproteolytic C. botulinum and the spores have not been destroyed (e.g. vacuum packaged raw fish, unpasteurized crayfish meat), the temperature must be maintained at 38°F (3.3°C) or below from packing to consumption. Ordinarily processors can ensure that temperatures are maintained at or below 38°F (3.3°C) while the product is in their control. However, current distribution channels do not ensure the maintenance of these temperatures after the product leaves their control. The use of time temperature integrators on each consumer package may be an appropriate means of enabling temperature control throughout distribution. Alternatively, products of this type may be safely marketed frozen, with appropriate labeling. For some products, control of C. botulinum can be achieved by breaking the vacuum seal before the product leaves the processor's control."