Potential risk of botulinum neurotoxin -producing clostridia occurrence in canned fish

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...

Full description

Bibliographic Details
Main Authors: Jarosz Aleksandra, Grenda Tomasz, Goldsztejn Magdalena, Kozak Beata, Kwiatek Krzysztof
Format: Article
Language:English
Published: Sciendo 2022-11-01
Series:Journal of Veterinary Research
Subjects:
clostridium sporogenes
clostridium botulinum
canned fish
microbiological contamination
Online Access:https://doi.org/10.2478/jvetres-2022-0060

Similar Items

Similar Items