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 …

Botulinum neurotoxins (BoNTs) are the most lethal toxins among all bacterial, animal, plant
and chemical poisonous compounds. Although a great effort has been made to understand …

Clostridium sporogenes spores are used as surrogates for Clostridium botulinum, to verify
thermal exposure and lethality in sterilization regimes by food industries. Conventional …

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 …

In this study, different methods were evaluated for enumeration of spores of G.
stearothermophilus, different sporulation methods were assessed for yields and wet heat …

Most strains of proteolytic group I Clostridium botulinum (G1 C. botulinum) and some strains
of Clostridium sporogenes possess genes encoding botulinum neurotoxin (BoNT), a potent …

Clostridium botulinum causes severe foodborne intoxications by producing a potent
neurotoxin. Challenge studies with this pathogen are an important tool to ensure the safety …

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

Spores, the infectious agents of many Firmicutes, are remarkably resilient cell forms. Even
distant relatives can have similar spore architectures although some display unique …