Foodborne botulism is a severe type of food poisoning caused by the ingestion of foods containing a potent neurotoxin formed during growth of the pathogenic organism Clostridium botulinum.
Mérieux NutriSciences is qualified to design and conduct C. botulinum studies to assess the stability of product formulations against this harmful pathogen.
We can also conduct C. botulinum reduction studies utilizing various processes and calculate log-reductions or D- and Z-values.
Our highly skilled researchers offer extensive experience of C. botulinum testing in:
- Vacuum packed (VC) products
- Modified atmosphere packed foods (MAP)
- Chilled products
Mérieux NutriSciences offers one of the only licensed select-agent food laboratories for C. botulinum and its toxin in the U.S.
Challenge study testing is also conducted in designated areas by trained laboratory personnel using specialized equipment in accordance with national and international guidelines. Learn more about our Challenge Studies.