The risks of botulism associated with low acid canned foods have been reduced to a minimum by ensuring that well‐designed heat processes are established. However, the development of pasteurized products which are given only a mild heat treatment requires the consideration of several other factors which may be involved in the preservation procedures. Discusses the characteristics of growth and toxin production by Clostridium botulinum to illustrate the types of food products that may cause a risk of botulism if incorrectly preserved and to indicate the combinations of treatment that may be used to control this food‐borne hazard.
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