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Home » Keywords: » Clostridium botulinum

Items Tagged with 'Clostridium botulinum'

ARTICLES

Image of fish on ice

Common Fish Food Poisoning Types and Prevention Methods

Saudi Food and Drug Authority (SFDA)
May 19, 2025

As part of its ongoing public awareness initiatives, the Saudi Food and Drug Authority has released information detailing common types of food poisoning linked to fish consumption and crucial preventive measures to protect public health.


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Clostridium difficile illustration

FAO Identifies Control Measures and Research Needs for Toxic Foodborne Clostridia

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Food Safety Magazine Editorial Team
March 20, 2025

FAO has published a summary of an expert meeting on foodborne toxigenic clostridia (i.e., Clostridium botulinum, Clostridium perfringens, and Clostridioides difficile), characterizing their relevant food safety aspects, describing control measures, and identifying knowledge gaps and research needs.


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smoked fish

Understanding Hot and Cold Smoked Fish Processing and Safety

Consumer-driven modifications in smoked fish processing present a specialized set of food safety hazards and unique challenges to control them
Eugene E. Evans CFP
December 19, 2024

This article explores the science behind the controls required to ensure consistent, safe production of both hot and cold smoked fish, using generated wood smoke and liquid smoke, and focusing on two of the most relevant hazards—non-proteolytic Clostridium botulinum and Listeria monocytogenes.


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sardines in oil on a plate

French Restaurant Owner Charged With Involuntary Homicide Over Fatal Botulism Outbreak

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Food Safety Magazine Editorial Team
December 8, 2023

The owner of the Tchin Tchin Wine Bar in Bordeaux, France has been charged with involuntary homicide after 15 people fell ill and one person died due to botulism caused by contaminated sardine preserves made by the establishment. 


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almonds splashing in milk

Study Shows High Proportion of Spore-Forming Microbes in Plant-Based Dairy Ingredients

baileehendersonmay23.jpg
Bailee Henderson
October 11, 2023

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.


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fish filets in a smoker

Foodborne Botulism in Canadian Indigenous Communities Greatly Decreased During 2006–2021

August 30, 2023

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.


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person looking at can

Case Study: Clostridium botulinum Poisoning Caused by Canned Pate

Vuong-photo-copy.jpg
Bảo Thy Vương Ph.D.
March 7, 2023

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


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Mushrooms

Strategies to Reduce Clostridium botulinum Risk in Fresh-Cut Produce

Increasing consideration of C. botulinum as a potential pathogen of concern is emerging for fresh-cut vegetables, fruits, and mushrooms
Laurel L. Dunn Ph.D.
August 15, 2022

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.



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stinky tofu

Chinese Foodborne Botulism Outbreaks Have High Mortality Rate; Tofu, Beef Common Causes

July 22, 2022

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.


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Hygienic Design Risk Management: Industry Challenges and Global Insights

Live: July 15, 2025 at 11:00 am EDT: From this webinar, attendees will learn the importance of hygienic design to ensure food safety and sanitation effectiveness.

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Live: July 22, 2025 at 3:00 pm EDT: During this webinar, attendees will learn best practices for the use of digital food safety management systems across industry and regulatory agencies.

August 7, 2025

Achieve Active Managerial Control of Major Risk Factors Using a Food Safety Management System

Live: August 7, 2025 at 2:00 pm EDT: From this webinar, attendees will learn about changes to the FDA Food Code, which now includes a requirement for FSMS. 

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