Items Tagged with 'Clostridium botulinum'

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.

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. 

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.