From: Food Quality Magazine, 10.19.10
U.S. may as well
In the wake of an internal audit that found major deficiencies in the safety systems used to screen food imported into Canada, a microbiologist and former Canadian Food Inspection Agency (CFIA) official says that country’s import process—and possibly that of the U.S.—could benefit from an overhaul.
Distinguishes non-proteolytic C. botulinum from proteolytic C. botulinum
Refrigerated convenience foods are growing in popularity, but they’re particularly vulnerable to a type of foodborne botulism caused by the form of the bacterium known as non-proteolytic Clostridium botulinum. That’s because, unlike the proteolytic strain, non-proteolytic C. botulinum can grow and produce toxin at refrigerated temperatures.