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Innovative Approaches for Managing Clostridium botulinum in Food | OMICS International| Abstract
ISSN: 2167-7719

Air & Water Borne Diseases
Open Access

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  • Mini Review   
  • Air Water Borne Dis 12: 194,
  • DOI: 10.4172/2167-7719.1000194

Innovative Approaches for Managing Clostridium botulinum in Food

Weidmann Nicole*
Department of Microbiology, University of New South Wales, Australia
*Corresponding Author : Weidmann Nicole, Department of Microbiology, University of New South Wales, Australia, Email: nicolew@gmail.com

Received Date: Aug 03, 2023 / Accepted Date: Aug 31, 2023 /

Abstract

Clostridium botulinum, a potent bacterium capable of producing neurotoxins, poses a significant food safety challenge. The need for safe and minimally processed foods has driven the exploration of innovative methods to effectively manage Clostridium botulinum hazards in the food industry. This article reviews cutting-edge approaches that offer enhanced control over this pathogen, including High Pressure Processing (HPP), non-thermal plasma treatment, ultraviolet (UV) light technology, novel packaging solutions, advanced thermal processing, probiotics, competitive exclusion, and predictive modeling. These innovative strategies hold promise in revolutionizing food safety practices, providing a diverse range of options to ensure microbiological safety while preserving nutritional and sensory attributes of foods.

Citation: Nicole W (2023) Innovative Approaches for Managing Clostridium botulinum in Food. Air Water Borne Dis 12: 194. Doi: 10.4172/2167-7719.1000194

Copyright: © 2023 Nicole W. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

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