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The objective of this study was to gather data on the incidence ofClostridium botulinum spores in selected consumer-convenience food products. The incidence of spores ofC. botulinum in 100 samples of each of four categories of commercially available convenience foods was determined. These categories included (i) “boil-in-the-bag” foods, (ii) vacuum-packed foods, (iii) pressurized foods, and (iv) dehydrated and freeze-dried foods. Of the 400 samples analyzed, one was found to contain the spores ofC. botulinum . This occurred in vacuum-packed frank-furters and was identified as type B.

Incidence Study of Spores of Clostridium botulinum in Convenience Foods