Clostridium botulinum produces a toxin which causes the severe, often fatal illness, botulism. It is a potential hazard associated with a wide range of both ambient stable and chilled foods.

Foodborne botulism still occurs all around the world. As new outbreaks are reported implicating yet more food types and food processes, so the food industry needs to regularly review processes and product characteristics to assure safety.

"Clostridium botulinum, the third in Blackwell Science's Practical Food Microbiology series (successor to Listeria and E. coli) is another triumph of concise, interesting and informative information" (International Food Safety News)

Chris Bell is a Consultant Food Microbiologist.

Alec Kyriakides is the Company Microbiologist of Sainsbuty's Supermarkets Ltd.