Heat treatments are widely used in food processing often with the aim of reducing or
eliminating spoilage microorganisms and pathogens in food products. The efficacy of …

Food manufacturers are required to obtain scientific and technical evidence that a control
measure or combination of control measures is capable of reducing a significant hazard to …

Members of the Gram‐positive genera Bacillus and Clostridium and some closely related
genera respond to slowed growth or starvation by initiating the process of sporulation, and …

Clostridium botulinum Group I and Clostridium sporogenes are closely related bacteria
responsible for foodborne, infant and wound botulism. A comparative genomic study with …

Botulinum neurotoxins are a varied group of protein toxins that share similar structures and
modes of activity. They include at least seven serotypes and over forty subtypes that are …

Spore-forming bacteria are a major concern for the food industry as they cause both
spoilage and food safety issues. Moreover, as they are more resistant than vegetative cells …

Maple sap is a sterile liquid extracted from maple trees in early spring. However, it is rapidly
contaminated during handling and processing. Typically, raw sap undergoes a reverse …

At least 40 toxin subtypes of botulinum neurotoxins (BoNTs), a heterogenous group of
bacterial proteins, are produced by seven different clostridial species. A key factor that drives …

Group I Clostridium botulinum and Clostridium sporogenes are physiologically and
genetically closely related. Both are widely distributed in the environment and can cause …

In this study, the thermal inactivation kinetics of Paenibacillus sanguinis 2301083PRC and
Clostridium sporogenes JCM1416MGA were determined in full and low fat “requeijão …