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Incidence of Clostridium botulinum in Commercial Bacon
A H W Hauschild1, R Hilsheimer1
1Bureau of Microbial Hazards, Health Protection Branch, Health and Welfare Canada, Tunney's Pasture, Ottawa, Ontario, K1A 0L2, Canada.
Abstract:
Of 416 75-g samples of commercial bacon cultured with or without prior heating. only one gave rise to formation of botulinal toxin. The most probable number of Clostridium botulinum was estimated at 0.064 per kg, with a 99% confidence limit of 0.0004 to 0.478 per kg.
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