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Clostridium botulinum in Foods
2018Worldwide, the incidence of foodborne botulism continues to be much higher than the incidence of any other type of botulism. It is well recognized that the highest potential hazard for botulism lies in our food supply. However, in general, the food industry is aware of the hazard that C.
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Clostridium botulinum: Characteristics and Occurrence
Clinical Infectious Diseases, 1979Clostridium botulinum is not a well-defined species of bacterium. Instead, it is a conglomerate of four culturally distinct groups of organisms that, among them, produce seven serologically distinct toxins, all with similar pharmacological action. The principal habitat of C.
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Clostridium botulinum and Botulism
2007Botulismis caused by neurotoxins produced by Clostridiumbotulinum during growth in foods.Many different types of foods have been implicated in cases/outbreaks, generally from under processing, lack or change of preserving agents, improper storage conditions, etc.
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Hydrolysis of synthetic polyesters by Clostridium botulinum esterases
Biotechnology and Bioengineering, 2016Veronika Perz +12 more
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Clostridium botulinum and Other Clostridia that Produce Botulinum Neurotoxin
Clostridium botulinum, 2018C. Hatheway
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Using Co-Culture to Functionalize Clostridium Fermentation
Trends in Biotechnology, 2021Yonghao Cui, Kun-lin Yang, Kang Zhou
exaly