Join the Department of Food Science and Nutrition for this event featuring guest speaker Catherine Rolfe, a staff fellow biologist at the United States Food and Drug Administration, on October 14 at 1 p.m.
Clostridium botulinum is a pathogenic sporeforming bacteria that produces botulinum neurotoxin (BoNT), one of the most potent toxins known. C. botulinum may produce BoNT under certain conditions if present in improperly processed food products and, if ingested, could lead to foodborne botulism. Incidence of botulism is low, but a high mortality rate may be associated with the disease if appropriate treatment is not provided. Rapid detection of BoNT at low concentrations in food products is critical to identify any contaminations and prevention of potential outbreaks. Recent developments in methods used for the detection of BoNT in relation to food safety will be discussed and compared.
Click here to join the virtual event on October 14 or join by phone at (US) +1 470-485-6903 PIN: 783 316 583#
The FDSN Seminar Series features guest lectures by invited speakers that broaden understanding and knowledge of various scientific topics and original research in food science and nutrition. Speakers include experts from academia, federal government agencies, and the food industry.
For more information, contact Cindy Koschetz at email@example.com.