Articles Tagged with ''Clostridium botulinum''

A recent study has provided an overview of the levels and types of microbial contaminants present in 88 different plant-based ingredients used to make dairy alternatives, finding the microbial loads in different ingredients to be highly variable depending on difficult-to-control factors, as well as a high proportion of spore-forming microbes among the total microbial counts in many samples.

During 2006–2021, Canada saw 55 laboratory-confirmed outbreaks of foodborne botulism, according to a recent article published in the U.S. Centers for Disease Control and Prevention’s (CDC’s) journal Emerging Infectious Diseases.

To prevent Clostridium botulinum poisoning, hygienic processing, especially during the heating and sterilization steps, must be maintained.

This article examines control strategies for Clostridium botulinum in fresh-cut produce and the line between good manufacturing practices (GMPs) and C. botulinum control in the food safety plan.

A study published in China CDC Weekly gives insight into the mortality rate of past foodborne botulism outbreaks in China, and also points out seasonal, regional, and product trends associated with botulism cases.