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.

July 14th, 2021
Company News
We are pleased to invite you to participate in our Advanced HACCP webinar that will be given from July 20th to 23rd.  The price per person is $4,500 + taxes and it will have a 16 hour duration...
June 23rd, 2021
Company News
We have the pleasure to invite you to our next VIP event. It will take place online on June 29th 2021 from 9am to 1pm. The topic is going to be "The importance of a good internal aud...