Botulism is a foodbourne illness caused by a toxin found in preserved or canned foods: pickled vegetables, meat, fish, seafood, etc.
The presence of the Clostridium botulinum bacteria does not change the smell or taste of the food, so it is practically impossible to detect it. It may cause life-threatening symptoms.
The main standards for detecting and minimising the specific risk of transmission of clostridium botulinum are the following:
- UNE-CEN ISO/TS 17919:2013. Microbiology of the food chain. Polymerase chain reaction (PCR) for the detection of food-borne pathogens. Detection of botulinum type A, B, E and F neurotoxin-producing clostridia.
- DIN 10102: 1998-06. Microbiological analysis of meat and meat products. Detection of Clostridium botulinum and botulinum toxin.
We also highlight the UNE-EN ISO 17604:2015 standard for Carcass sampling for microbiological analysis.
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