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Article

High prevalence of Clostridium botulinum in vegetarian sausages.

Food microbiology - 1 Oct 2020

Pernu Noora, Keto-Timonen Riikka, Lindström Miia, Korkeala Hannu

Abstract excerpt

Clostridium botulinum is a significant food safety concern due to its ability to produce highly potent neurotoxin and resistant endospores. Vegetarian sausages have become a popular source of plant protein and alternative for meat products. While vegetarian sausages have not been linked to botulism, numerous outbreaks due to preserved vegetables suggest a frequent occurrence of C. botulinum spores in the raw...

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Identifiers

PMID: 32539985
DOI: 10.1016/j.fm.2020.103512

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 7 Sept 2026. Manifest publication-graph-cohort-2026-09-07.1.

Source receipt: pubmed, retrieved 7 Sept 2026.

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