For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of guidelines to stop growth of Clostridium botulinum bacteria and production of a strong neurotoxin.

Food producers can use a mathematical model developed at the National Food Institute, Technical University of Denmark, to ensure their products do not cause botulism. It is the most comprehensive ...

The genome of the organism that produces the world’s most lethal toxin is revealed today. This toxin is the one real weapon in the genome of Clostridium botulinum and less than 2 kg — the weight of ...

DUBLIN--(BUSINESS WIRE)--Research and Markets has announced the addition of the "Botulinum Toxin Market Analysis By Type (Botulinum Toxin Type A, Botulinum Toxin Type B), By End Use (Therapeutic, ...

A series of prepared vegetable products have been recalled due to the risk of bacterial contamination that could cause life-threatening illness. AKT Trading Inc., a California based company, issued a ...

Food producers can use a mathematical model to ensure their products do not cause botulism. For years, food producers who make lightly preserved, ready-to-eat food have had to follow a set of ...