Reflections on a Half-Century of Foodborne Botulism
My personal interest in foodbome botulism dates from the first course in food microbiology that I took 55 years ago. The thing that impressed me most, then as well as now, was the spectacular potency of the toxin. It is hard to believe that so little of anything can do so much damage.
KeywordsGreat Lake Clostridium Botulinum Vacuum Packaging Bake Potato Canning Industry
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