Potential Risk of Botulinum Neurotoxin -producing Clostridia Occurrence in Canned Fish

INTRODUCTION: 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)-...

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Detalles Bibliográficos
Autores principales: Jarosz, Aleksandra, Grenda, Tomasz, Goldsztejn, Magdalena, Kozak, Beata, Kwiatek, Krzysztof
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sciendo 2022
Materias:
Research Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9945006/
https://www.ncbi.nlm.nih.gov/pubmed/36846039
http://dx.doi.org/10.2478/jvetres-2022-0060

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