Will <em>Clostridium botulinum</em> grow in baked goods?

Citation

(2010), "Will <em>Clostridium botulinum</em> grow in baked goods?", Nutrition & Food Science, Vol. 40 No. 2. https://doi.org/10.1108/nfs.2010.01740bab.030

Will <em>Clostridium botulinum</em> grow in baked goods?

Article Type: Food facts - January 2010 From: Nutrition & Food Science, Volume 40, Issue 2.

Although regarded as an anaerobic bacterium (i.e. it grows in the absence of oxygen), there is some evidence that C. botulinum can grow under conditions where oxygen is present. There are baked products on the UK market in both aerobic and anaerobic formats and there is concern that the organism may be able to grow and produce neurotoxin in some situations. In order to establish whether C. botulinum can grow in products such as white and wholemeal bread, naan bread and muffins under aerobic and anaerobic conditions, Campden BRI is bringing together manufacturers, retailers and others to fund research into the issue. For further information contact p.voysey@campden.co.uk