Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish
Heat treatment is indispensable in fish canning to provide an acceptable shelf life. Its optimisation reduces the risk of the presence of Clostridium botulinum spores, which could potentially cause botulism cases. This study evaluated canned fish samples for botulism neurotoxin (BoNT)-producing clos...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2022-11-01
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| Series: | Journal of Veterinary Research |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/jvetres-2022-0060 |