ABSTRACT
This chapter presents control of the spore-former Clostridium botulinum, which produces the most poisonous toxin known. It focuses on preservation of foods to control growth and toxin production by C. botulinum. Distribution and prevalence of botulinal spore types vary by geographical region. Regions with high levels of spores are associated with a higher frequency of botulism than regions containing fewer spores. The safety of shelf-stable canned cured meat products depends on multiple factors. Clostridium botulinum spores have also been associated with a variety of foods. A less severe heat treatment can be utilized to inactivate vegetative pathogens and spoilage organisms in conjunction with exploiting barrier technology to inhibit growth and toxin production of C. botulinum. Pasteurized process cheese, and related products, which appeared in the early twentieth century are among the most studied substrates for model formulation-safe foods.
