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.

October 11th, 2021
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We have a big event coming this October 18th 2021 and we want to share it with you. Don't forget to check out our social networks for our big launch.   
October 1st, 2021
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This October 2021 when you hire a Process Validation service, you can choose between these two deals: two 2X1 tickets to our virtual courses from our 2021-2022 Courses Calendar or a 10% discount on an...