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Clostridium botulinum Hazard Management through Physical Methods

Kimura Daisuke

Clostridium botulinum, a notorious spore-forming bacterium, poses a significant hazard in the food industry due to its ability to produce potent neurotoxins that cause botulism. Traditional methods of control, such as thermal processing, have limitations in preserving food quality and safety. This abstract explores the emerging field of Clostridium botulinum hazard management through physical methods. Innovative techniques, including High-Pressure Processing (HPP), Pulsed Electric Fields (PEF), Ultraviolet (UV) light, Non-Thermal Plasma (NTP), and irradiation, are discussed as alternative means to prevent spore germination, destroy existing bacteria, and create unfavorable conditions for bacterial growth. However, challenges in regulatory approval, equipment costs, and food quality preservation must be addressed for successful implementation. As the food industry evolves, the integration of these physical methods offers a promising solution to ensure the safety of the food supply chain while maintaining product quality.