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Clostridium_botulinum

Clostridium botulinum is a rod-shaped, anaerobic, spore-forming bacterium capable of inducing foodborne botulism when consumed in contaminated food. From the eight different toxin types A to H, only A, B, E and F are known to cause disease in humans. Improperly preserved foods, such as canned goods or pickled fish, are the most common form of contracting foodborne botulism. C. botulinum is a naturally occurring soil bacterium. Thus, it can potentially contaminate food at multiple stages within the production process, including honey and milk.

The foodproofŸ Clostridium botulinum Detection LyoKit is based on real-time PCR technology, which is well-established in the food industry as a highly sensitive and specific detection method. The kit detects and identifies all of the human diseasecausing toxin types (A, B, E and F) in one multiplex PCR assay using melting curve analysis. This method is a superior alternative to other assays, including mouse bioassay. 

Real-time PCR method, based on ISO/TS 17919. 

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