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February 29th, 2012 posted by Paul Rega, MD, FACEP February 29, 2012 @ 2:29 am

raw carrots and green beans & botulism spores

http://www.sciencedirect.com/science/article/pii/S016816051200102X

Prevalence of Clostridium botulinum and thermophilic heat-resistant spores in raw carrots and green beans used in French canning industry

Highlights

► Spore contamination of vegetables used in canned food industry was surveyed ► Carrots were more contaminated than green beans, in relation with soil carriage ► Clostridium botulinum was rarely present and type B was exclusively found ► Prevalence of highly HRS ranged between 9.0 and 16.3% (IC 95%)

 

 



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