{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,22]],"date-time":"2026-04-22T02:02:16Z","timestamp":1776823336875,"version":"3.51.2"},"reference-count":86,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2020,10,1]],"date-time":"2020-10-01T00:00:00Z","timestamp":1601510400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2020,5,18]],"date-time":"2020-05-18T00:00:00Z","timestamp":1589760000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"British Meat Processors Association"},{"DOI":"10.13039\/501100001054","name":"Meat & Livestock Australia","doi-asserted-by":"publisher","award":["P.PSH.1033"],"award-info":[{"award-number":["P.PSH.1033"]}],"id":[{"id":"10.13039\/501100001054","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2020,10]]},"DOI":"10.1016\/j.fm.2020.103544","type":"journal-article","created":{"date-parts":[[2020,5,18]],"date-time":"2020-05-18T12:32:50Z","timestamp":1589805170000},"page":"103544","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":26,"special_numbering":"C","title":["Assessment of the risk of botulism from chilled, vacuum\/modified atmosphere packed fresh beef, lamb and pork held at 3\u00a0\u00b0C\u20138\u00a0\u00b0C"],"prefix":"10.1016","volume":"91","author":[{"given":"Michael W.","family":"Peck","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Martin D.","family":"Webb","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Karin E.","family":"Goodburn","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2020.103544_bib1","series-title":"Annual Report 2006","author":"ACMSF (Advisory Committee on the Microbiological Safety of Food)","year":"2006"},{"key":"10.1016\/j.fm.2020.103544_bib2","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1086\/515615","article-title":"A large outbreak of botulism: the hazardous baked potato","volume":"178","author":"Angulo","year":"1998","journal-title":"J. Infect. Dis."},{"key":"10.1016\/j.fm.2020.103544_bib3","series-title":"Guidelines for Setting Shelf Life of Chilled Foods in Relation to Non-proteolytic Clostridium Botulinum","author":"Anon","year":"2018"},{"key":"10.1016\/j.fm.2020.103544_bib4","doi-asserted-by":"crossref","first-page":"913","DOI":"10.1023\/A:1011002401014","article-title":"An outbreak in Italy of botulism associated with a dessert made with mascarpone cream cheese","volume":"16","author":"Aureli","year":"2000","journal-title":"Eur. J. Epidemiol."},{"key":"10.1016\/j.fm.2020.103544_bib5","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/S0964-8305(02)00083-5","article-title":"Risk assessment for Clostridium botulinum: a network approach","volume":"50","author":"Barker","year":"2002","journal-title":"International Journal of Biodeterioration"},{"key":"10.1016\/j.fm.2020.103544_bib6","doi-asserted-by":"crossref","first-page":"345","DOI":"10.1016\/j.ijfoodmicro.2004.10.030","article-title":"Probabilistic representation of the exposure of consumers to Clostridium botulinum neurotoxin in a minimally processed potato product","volume":"100","author":"Barker","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib7","doi-asserted-by":"crossref","first-page":"1675","DOI":"10.1128\/AEM.03630-15","article-title":"Quantification of nonproteolytic Clostridium botulinum spore loads in food materials","volume":"82","author":"Barker","year":"2016","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib8","series-title":"Clostridium Botulinum - A Practical Approach to the Organism and its Control in Foods","author":"Bell","year":"2000"},{"key":"10.1016\/j.fm.2020.103544_bib9","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.ijrefrig.2017.10.022","article-title":"Temperature and energy performance of domestic cold appliances in households in England","volume":"87","author":"Biglia","year":"2018","journal-title":"Int. J. Refrig."},{"key":"10.1016\/j.fm.2020.103544_bib10","series-title":"British Meat Industry Overview [Online]","author":"BMPA (British Meat Processors Association)","year":"2018"},{"key":"10.1016\/j.fm.2020.103544_bib11","series-title":"Campden Food and Drink Research Association Technical Memorandum No.593","article-title":"Determination of the growth potential of Clostridium botulinum types E, and non-proteolytic B in sous vide products at low temperatures","author":"Brown","year":"1990"},{"key":"10.1016\/j.fm.2020.103544_bib12","series-title":"Growth of Clostridium Botulinum Non-proteolytic Types B and E in \u201cSous Vide\u201d Products Stored at 2-15\u00b0C. Campden Food and Drink Research Association Report on MAFF Project 7050A","author":"Brown","year":"1991"},{"key":"10.1016\/j.fm.2020.103544_bib13","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1002\/1873-3468.12969","article-title":"Identification of a novel botulinum neurotoxin gene cluster in Enterococcus","volume":"592","author":"Brunt","year":"2018","journal-title":"FEBS (Fed. Eur. Biochem. Soc.) Lett."},{"key":"10.1016\/j.fm.2020.103544_bib14","first-page":"37","article-title":"Le botulisme en France \u00e0 la fin du deuxi\u00e8me mill\u00e9naire (1998-2000)","volume":"9","author":"Carlier","year":"2001","journal-title":"Bulletin \u00c9pid\u00e9miologique Hebdomadaire"},{"key":"10.1016\/j.fm.2020.103544_bib15","first-page":"261","article-title":"Le botulisme humain en France, 2003-2006","volume":"29\/30","author":"Carlier","year":"2007","journal-title":"Bulletin \u00c9pid\u00e9miologique Hebdomadaire"},{"key":"10.1016\/j.fm.2020.103544_bib16","doi-asserted-by":"crossref","first-page":"3069","DOI":"10.1128\/AEM.62.8.3069-3072.1996","article-title":"Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked pur\u00e9ed vegetables at refrigeration temperatures","volume":"62","author":"Carlin","year":"1996","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib17","first-page":"412","article-title":"Epidemiologic notes and reports fish botulism - Hawaii, 1990","volume":"40","year":"1991","journal-title":"MMWR (Morb. Mortal. Wkly. Rep.)"},{"key":"10.1016\/j.fm.2020.103544_bib18","first-page":"890","article-title":"Notes from the field: botulism caused by consumption of commercially produced potato soups stored improperly--Ohio and Georgia, 2011","volume":"60","year":"2011","journal-title":"MMWR (Morb. Mortal. Wkly. Rep.)"},{"key":"10.1016\/j.fm.2020.103544_bib19","doi-asserted-by":"crossref","first-page":"176","DOI":"10.1016\/j.anaerobe.2016.10.009","article-title":"Detection of toxigenic Clostridium perfringens and Clostridium botulinum from food sold in Lagos, Nigeria","volume":"42","author":"Chukwu","year":"2016","journal-title":"Anaerobe"},{"key":"10.1016\/j.fm.2020.103544_bib20","first-page":"287","article-title":"Two unlinked cases of foodborne botulism in Italy at the beginning of 2010","volume":"34","author":"Daminelli","year":"2011","journal-title":"New Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib21","first-page":"154","article-title":"Evaluating the potential risk from extended-shelf-life refrigerated foods by Clostridium botulinum inoculation studies","volume":"45","author":"Doyle","year":"1991","journal-title":"Food Technol."},{"key":"10.1016\/j.fm.2020.103544_bib22","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1007\/s00115-004-1857-6","article-title":"[Botulism caused by consumption of smoked salmon]","volume":"76","author":"Dressler","year":"2005","journal-title":"Nervenarzt"},{"key":"10.1016\/j.fm.2020.103544_bib23","series-title":"Regulation (EC) No 853\/2004 of the European Parliament and of the Council of 29 April 2004 Laying Down Specific Hygiene Rules for on the Hygiene of Foodstuffs [Online]","author":"EC","year":"2004"},{"key":"10.1016\/j.fm.2020.103544_bib24","series-title":"World Agriculture: towards 2015\/2030 - an FAO Perspective [Online]","author":"FAO","year":"2018"},{"key":"10.1016\/j.fm.2020.103544_bib25","series-title":"Bacteriological Analytical Manual, Chapter 17, Clostridium Botulinum","author":"FDA (Food and Drug Administration)","year":"2001"},{"key":"10.1016\/j.fm.2020.103544_bib26","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1093\/jaoac\/84.1.85","article-title":"Comparison of amplified ELISA and mouse bioassay procedures for determination of botulinal toxins A, B, E, and F","volume":"84","author":"Ferreira","year":"2001","journal-title":"J. AOAC Int."},{"key":"10.1016\/j.fm.2020.103544_bib27","series-title":"Fresh Meat Hygiene Regulations 1995 [Online]","author":"FMHR","year":"1995"},{"key":"10.1016\/j.fm.2020.103544_bib28","series-title":"Guidance on Temperature Control Legislation in the United Kingdom","author":"FSA (Food Standards Agency)","year":"2016"},{"key":"10.1016\/j.fm.2020.103544_bib29","series-title":"The Safety and Shelf-Life of Vacuum and Modified Atmosphere Packed Chilled Foods with Respect to Non-proteolytic Clostridium Botulinum [Online]","author":"FSA (Food Standards Agency)","year":"2017"},{"key":"10.1016\/j.fm.2020.103544_bib30","series-title":"Meat Industry Guide (MIG)","year":"2018"},{"key":"10.1016\/j.fm.2020.103544_bib31","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1515\/jvetres-2017-0038","article-title":"Prevalence of C. botulinum and C. perfringens spores in food products available on Polish market","volume":"61","author":"Grenda","year":"2017","journal-title":"Journal of Veterinary Research"},{"key":"10.1016\/j.fm.2020.103544_bib32","first-page":"129","article-title":"Caract\u00e9ristiques \u00e9pid\u00e9miologiques du botulisme humain en France, 2001 et 2002","volume":"29","author":"Haeghebaert","year":"2003","journal-title":"Bulletin \u00c9pid\u00e9miologique Hebdomadaire"},{"key":"10.1016\/j.fm.2020.103544_bib33","doi-asserted-by":"crossref","first-page":"997","DOI":"10.4315\/0362-028X-48.11.997","article-title":"Safety of shelf stable canned cured meats","volume":"48","author":"Hauschild","year":"1985","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2020.103544_bib34","first-page":"155","article-title":"Safety Assessment for shelf stable canned cured meats-An unconventional approach","author":"Hauschild","year":"1986","journal-title":"Food Technology [April 1986]"},{"key":"10.1016\/j.fm.2020.103544_bib35","series-title":"Clostridium Botulinum Challenge Testing of Ready-To-Eat Foods [Online]","author":"Health Canada Food Directorate","year":"2010"},{"key":"10.1016\/j.fm.2020.103544_bib36","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/S0168-1605(98)00173-1","article-title":"Predicted and observed growth and toxigenesis by Clostridium botulinum type E in vacuum-packaged fishery product challenge tests","volume":"47","author":"Hyyti\u00e4","year":"1999","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib37","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1128\/AEM.66.1.223-229.2000","article-title":"Safety evaluation of sous vide-processed products with respect to nonproteolytic Clostridium botulinum by use of challenge studies and predictive microbiological models","volume":"66","author":"Hyyti\u00e4-Trees","year":"2000","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib38","doi-asserted-by":"crossref","first-page":"1346","DOI":"10.4315\/0362-028X.JFP-12-056","article-title":"Inhibition of toxigenesis of Group II (nonproteolytic) Clostridium botulinum in meat products using a reduced level of nitrite","volume":"75","author":"Keto-Timonen","year":"2012","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2020.103544_bib39","doi-asserted-by":"crossref","first-page":"1692","DOI":"10.1111\/j.1365-2621.2002.tb08707.x","article-title":"Color, oxidation-reduction potential, and gas production of irradiated meats from different animal species","volume":"67","author":"Kim","year":"2002","journal-title":"J. Food Sci."},{"key":"10.1016\/j.fm.2020.103544_bib40","doi-asserted-by":"crossref","first-page":"45","DOI":"10.2807\/ese.14.45.19394-en","article-title":"Botulism and hot-smoked whitefish: a family cluster of type E botulism in France, September 2009","volume":"14","author":"King","year":"2009","journal-title":"Euro Surveill."},{"key":"10.1016\/j.fm.2020.103544_bib41","first-page":"37","article-title":"Two severe cases of botulism associated with industrially produced chicken enchiladas, France, August 2008","volume":"13","author":"King LA & the French Multidisciplinary Outbreak Investigation Team","year":"2008","journal-title":"Euro Surveill."},{"key":"10.1016\/j.fm.2020.103544_bib42","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/S0168-1605(98)00080-4","article-title":"Type E botulism associated with vacuum-packaged hot-smoked whitefish","volume":"43","author":"Korkeala","year":"1998","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib43","doi-asserted-by":"crossref","first-page":"961","DOI":"10.3201\/eid1906.120873","article-title":"Foodborne botulism in Canada, 1985-2005","volume":"19","author":"Leclair","year":"2013","journal-title":"Emerg. Infect. Dis."},{"key":"10.1016\/j.fm.2020.103544_bib44","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.ijfoodmicro.2005.11.003","article-title":"Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing","volume":"108","author":"Lindstr\u00f6m","year":"2006","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib45","first-page":"29","article-title":"Botulism associated with vacuum-packed smoked whitefish in Finland, June-July 2006","volume":"11","author":"Lindstr\u00f6m","year":"2006","journal-title":"Euro Surveill."},{"key":"10.1016\/j.fm.2020.103544_bib46","series-title":"Clostridia, Molecular Biology in the Post-genomic Era","first-page":"103","article-title":"Molecular epidemiology of group I and group II Clostridium botulinum","author":"Lindstr\u00f6m","year":"2009"},{"key":"10.1016\/j.fm.2020.103544_bib48","doi-asserted-by":"crossref","first-page":"49","DOI":"10.1016\/0740-0020(84)90009-1","article-title":"The effect of redox potential and its interaction with sodium chloride concentration on the probability of growth of Clostridium botulinum type E from a spore inoculum","volume":"1","author":"Lund","year":"1984","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib49","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/0740-0020(84)90062-5","article-title":"The effect of oxygen and redox potential on growth of Clostridium botulinum type E from a spore inoculum","volume":"1","author":"Lund","year":"1984","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib50","first-page":"6","article-title":"Reoccurrence of botulinum neurotoxin subtype A3 inducing food-borne botulism, Slovakia, 2015","volume":"22","author":"Mad'arova","year":"2017","journal-title":"Euro Surveill."},{"key":"10.1016\/j.fm.2020.103544_bib51","doi-asserted-by":"crossref","first-page":"321","DOI":"10.1016\/j.fm.2010.04.004","article-title":"Quantitative risk assessment for hazards that arise from non-proteolytic Clostridium botulinum in minimally processed chilled dairy-based foods","volume":"28","author":"Malakar","year":"2011","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib52","first-page":"49","article-title":"Le botulisme humain en France, 2007-2009","volume":"6","author":"Mazuet","year":"2011","journal-title":"Bulletin \u00c9pid\u00e9miologique Hebdomadaire"},{"key":"10.1016\/j.fm.2020.103544_bib53","first-page":"106","article-title":"Le botulisme humain en France, 2010-2012","volume":"6","author":"Mazuet","year":"2014","journal-title":"Bulletin \u00c9pid\u00e9miologique Hebdomadaire"},{"key":"10.1016\/j.fm.2020.103544_bib54","first-page":"1","article-title":"Characterization of Clostridium baratii Type F strains responsible for an outbreak of botulism linked to beef meat consumption in France","volume":"9","author":"Mazuet","year":"2017","journal-title":"PLoS Current Outbreaks"},{"key":"10.1016\/j.fm.2020.103544_bib55","first-page":"46","article-title":"Le botulisme humain en France, 2013-2016","volume":"3","author":"Mazuet","year":"2018","journal-title":"Bulletin \u00c9pid\u00e9miologique Hebdomadaire"},{"key":"10.1016\/j.fm.2020.103544_bib56","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1093\/pubmed\/fdl053","article-title":"Food-borne botulism in the United Kingdom","volume":"28","author":"McLauchlin","year":"2006","journal-title":"J. Publ. Health"},{"key":"10.1016\/j.fm.2020.103544_bib57","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1016\/j.ijfoodmicro.2015.06.002","article-title":"Risk assessment of proteolytic Clostridium botulinum in foie gras","volume":"210","author":"Membre","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib58","series-title":"Meat Consumption Library [Online]","year":"2012"},{"key":"10.1016\/j.fm.2020.103544_bib59","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1046\/j.1365-2672.1999.00490.x","article-title":"Psychrotrophic clostridia mediated gas and botulinal toxin production in vacuum-packed chilled meat","volume":"28","author":"Moorhead","year":"1999","journal-title":"Lett. Appl. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib60","doi-asserted-by":"crossref","first-page":"1372","DOI":"10.2105\/AJPH.80.11.1372","article-title":"Garlic-in-oil associated botulism: episode leads to product modification","volume":"80","author":"Morse","year":"1990","journal-title":"Am. J. Publ. Health"},{"key":"10.1016\/j.fm.2020.103544_bib61","series-title":"Vacuum or Modified Atmosphere Packaging for Refrigerated Raw Fishery Products","author":"NACMCF (National Advisory Committee on Microbiological criteria for foods)","year":"1992"},{"key":"10.1016\/j.fm.2020.103544_bib62","doi-asserted-by":"crossref","first-page":"140","DOI":"10.4315\/0362-028X-73.1.140","article-title":"Parameters for determining inoculated pack\/challenge study protocols","volume":"73","author":"NACMCF (National Advisory Committee on Microbiological Criteria for Foods)","year":"2010","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2020.103544_bib63","series-title":"Results of the National Diet and Nutrition Survey (NDNS) Rolling Programme for 2014 to 2015 and 2015 to 2016 [Online]","author":"NDNS (National Diet and Nutrition Survey)","year":"2018"},{"key":"10.1016\/j.fm.2020.103544_bib64","doi-asserted-by":"crossref","first-page":"389","DOI":"10.1017\/S0950268800047403","article-title":"An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt","volume":"104","author":"O'Mahony","year":"1990","journal-title":"Epidemiol. Infect."},{"key":"10.1016\/j.fm.2020.103544_bib65","series-title":"Meat Consumption Data [Online]","author":"OECD (Organisation for Economic Co-operation and Development)","year":"2018"},{"key":"10.1016\/j.fm.2020.103544_bib66","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1111\/j.1365-2672.2006.02987.x","article-title":"Clostridium botulinum and the safety of minimally heated, chilled foods: an emerging issue?","volume":"101","author":"Peck","year":"2006","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib67","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/S0065-2911(09)05503-9","article-title":"Biology and genomic analysis of Clostridium botulinum","volume":"55","author":"Peck","year":"2009","journal-title":"Adv. Microb. Physiol."},{"key":"10.1016\/j.fm.2020.103544_bib68","doi-asserted-by":"crossref","first-page":"52","DOI":"10.1016\/j.cofs.2016.09.006","article-title":"Impact of Clostridium botulinum genomic diversity on food safety","volume":"10","author":"Peck","year":"2016","journal-title":"Current Opinion in Food Science"},{"key":"10.1016\/j.fm.2020.103544_bib69","series-title":"Clostridium Botulinum in Vacuum Packed (VP) and Modified Atmosphere Packed (MAP) Chilled Foods","author":"Peck","year":"2006"},{"key":"10.1016\/j.fm.2020.103544_bib70","doi-asserted-by":"crossref","first-page":"207","DOI":"10.1016\/j.tifs.2007.12.006","article-title":"Assessment of the potential for growth and neurotoxin formation by non-proteolytic Clostridium botulinum in short shelf-life commercial foods designed to be stored chilled","volume":"19","author":"Peck","year":"2008","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.fm.2020.103544_bib71","doi-asserted-by":"crossref","first-page":"6607","DOI":"10.1128\/AEM.01007-10","article-title":"Development and application of a new method for specific and sensitive enumeration of spores of nonproteolytic Clostridium botulinum types B, E and F in foods and food materials","volume":"76","author":"Peck","year":"2010","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib72","doi-asserted-by":"crossref","first-page":"38","DOI":"10.3390\/toxins9010038","article-title":"Historical perspectives and guidelines for botulinum neurotoxin subtype nomenclature","volume":"9","author":"Peck","year":"2017","journal-title":"Toxins"},{"key":"10.1016\/j.fm.2020.103544_bib73","series-title":"Risk Assessment of Botulism from Chilled, VP\/MAP (Vacuum Packed\/Modified Atmosphere Packed) Fresh Meat Held at 3\u00b0C to 8\u00b0C [Online]","author":"Peck","year":"2019"},{"key":"10.1016\/j.fm.2020.103544_bib74","series-title":"Population Pyramid","year":"2018"},{"issue":"S1","key":"10.1016\/j.fm.2020.103544_bib75","doi-asserted-by":"crossref","first-page":"4","DOI":"10.1093\/cid\/cix935","article-title":"Clinical characteristics and ancillary test results among patients with botulism\u2014United States, 2002\u20132015","volume":"66","author":"Rao","year":"2018","journal-title":"Clin. Infect. Dis."},{"key":"10.1016\/j.fm.2020.103544_bib76","doi-asserted-by":"crossref","first-page":"311","DOI":"10.4103\/0255-0857.55443","article-title":"Genetic diversity among toxigenic clostridia isolated from soil, water, meat and associated polluted sites in South India","volume":"27","author":"Sathish","year":"2009","journal-title":"Indian J. Med. Microbiol."},{"key":"10.1016\/j.fm.2020.103544_bib77","doi-asserted-by":"crossref","first-page":"1245","DOI":"10.1086\/592574","article-title":"International outbreak of severe botulism with prolonged toxemia caused by commercial carrot juice","volume":"47","author":"Sheth","year":"2008","journal-title":"Clin. Infect. Dis."},{"key":"10.1016\/j.fm.2020.103544_bib78","doi-asserted-by":"crossref","DOI":"10.1128\/mBio.01469-18","article-title":"Botulinum neurotoxin-producing bacteria. Isn't it time that we called a species a species?","volume":"9","author":"Smith","year":"2018","journal-title":"mBio"},{"key":"10.1016\/j.fm.2020.103544_bib79","first-page":"97","article-title":"A case of botulism in New Zealand","volume":"128","author":"Smyth","year":"2015","journal-title":"N. Z. Med. J."},{"key":"10.1016\/j.fm.2020.103544_bib80","doi-asserted-by":"crossref","first-page":"1606","DOI":"10.3201\/eid1009.030745","article-title":"Foodborne botulism in the United States, 1990-2000","volume":"10","author":"Sobel","year":"2004","journal-title":"Emerg. Infect. Dis."},{"key":"10.1016\/j.fm.2020.103544_bib47","doi-asserted-by":"crossref","first-page":"363","DOI":"10.7326\/0003-4819-108-3-363","article-title":"Botulism from chopped garlic - delayed recognition of a major outbreak","volume":"108","author":"Peck","year":"1988","journal-title":"Ann. Intern. Med."},{"key":"10.1016\/j.fm.2020.103544_bib81","series-title":"Demonstration of the Safe Shelf-Life of Fresh Meat with Respect to Non-proteolytic Clostridium Botulinum","author":"Stringer","year":"2011"},{"key":"10.1016\/j.fm.2020.103544_bib82","doi-asserted-by":"crossref","first-page":"333","DOI":"10.1186\/1471-2164-14-333","article-title":"Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum","volume":"14","author":"Stringer","year":"2013","journal-title":"BMC Genom."},{"key":"10.1016\/j.fm.2020.103544_bib83","doi-asserted-by":"crossref","first-page":"558","DOI":"10.7326\/0003-4819-125-7-199610010-00004","article-title":"An outbreak of type A botulism associated with a commercial cheese sauce","volume":"125","author":"Townes","year":"1996","journal-title":"Ann. Intern. Med."},{"key":"10.1016\/j.fm.2020.103544_bib84","doi-asserted-by":"crossref","first-page":"1334","DOI":"10.1001\/jama.281.14.1334","article-title":"Outbreak of type A botulism and development of a botulism surveillance and antitoxin release system in Argentina","volume":"281","author":"Villar","year":"1999","journal-title":"J. Am. Med. Assoc."},{"key":"10.1016\/j.fm.2020.103544_bib85","doi-asserted-by":"crossref","first-page":"322","DOI":"10.1086\/653945","article-title":"Multilocus outbreak of foodborne botulism linked to contaminated sausage in Hebei province, China","volume":"51","author":"Zhang","year":"2010","journal-title":"Clin. Infect. Dis."},{"key":"10.1016\/j.fm.2020.103544_bib86","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1016\/j.chom.2017.12.018","article-title":"Identification of a botulinum neurotoxin-like toxin in a commensal strain of Enterococcus faecium","volume":"23","author":"Zhang","year":"2018","journal-title":"Cell Host Microbe"}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002020301337?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002020301337?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2020,9,8]],"date-time":"2020-09-08T14:14:43Z","timestamp":1599574483000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002020301337"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2020,10]]},"references-count":86,"alternative-id":["S0740002020301337"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2020.103544","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2020,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Assessment of the risk of botulism from chilled, vacuum\/modified atmosphere packed fresh beef, lamb and pork held at 3\u00a0\u00b0C\u20138\u00a0\u00b0C","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2020.103544","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2020 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"103544"}}