A Molecular Approach for Investigation of the Prevalence and Neurotoxin Formation of Clostridium botulinum in Food Safety Assessment.
In the development of new food products, more knowledge is needed about the occurrence and quantity of food-borne pathogens in the food chain to be able to implement effective control measures and assure food safety. In addition, improved understanding of how environmental factors and food preservatives effect the microbial virulence expression in foods will enable the formulation of new strategie
