Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.
Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.
2 Outbreaks: causes and lessons to be learnt.
3 Factors affecting growth and survival of Clostridium botulinum.
4 Industry focus: control of Clostridium botulinum.
5 Industry action and reaction.
6 Test methods.
7 The future.
Glossary of terms.
Alec Kyriakides Company Microbiologist, Sainsbury's Supermarkets, Ltd, London, UK.