Botulism in Commercially Canned Foods

Publisher Website
Google Scholar
Abstract
Occasionally, a problem thought to be well under control returns to plague us. This is the case with botulism in commercially canned foods. These foods have had a remarkably good record over the last 45 years with approximately 775 billion cans of commercially canned foods being consumed with only four known deaths through 1971. Beginning in 1971, however, botulinal toxin and/or Clostridium botulinum has been found in commercially canned vichyssoise, chicken vegetable soup, peppers, marinated mushrooms, tuna fish, beef stew, and in 41 cans of mushrooms from 20 lots packed by seven domestic and two foreign producers. The typical cause of botulism in canned foods is underprocessing which may result from inadequate equipment, improper operating procedures, and scheduled processes which are not appropriate for the actual operating conditions being used.

This publication has 0 references indexed in Scilit: