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Updated: Mar 9, 2026

Enrichment and Detection of Clostridium perfringens Toxinotypes in Retail Food Samples
Published on: October 18, 2019
Impact of Clostridium botulinum genomic diversity on food safety
Michael W Peck1, Arnoud Hm van Vliet2
1Gut Health and Food Safety, Institute of Food Research, Norwich Research Park, Norwich NR4 7UA, UK.
Abstract:
The deadly botulinum neurotoxin formed by Clostridium botulinum is the causative agent of foodborne botulism. The increasing availability of C. botulinum genome sequences is starting to allow the genomic diversity of C. botulinum Groups I and II and their neurotoxins to be characterised. This information will impact on microbiological food safety through improved surveillance and tracing/tracking during outbreaks, and a better characterisation of C. botulinum Groups I and II, including the risk presented, and new insights into their biology, food chain transmission, and evolution.
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