ABSTRACT
Worldwide, the incidence of foodborne botulism continues to be much higher than the incidence of any other type of botulism. It is well recognized that the highest potential hazard for botulism lies in our food supply. However, in general, the food industry is aware of the hazard that C. botulinum presents, and has taken many steps to ensure its control. The sequence of events resulting in foodborne botulism starts with the contamination of a food with C. botulinum. This often occurs while a product is growing or being harvested, and is therefore more likely when a product originates in an evironment where the incidence of spores is high. However, contamination can also occur during or after processing.
