Inactivation of nonproteolytic Clostridium bitulinum spores in refrigerated plant-based food

Key Points

• Inactivation of Clostridium botulinum spores enhances food safety in refrigerated plant-based products.
• Key evidence shows a significant reduction in spores under specific refrigeration conditions.
• Assessment using experimental protocols to evaluate the effectiveness of refrigeration on spores.
• This highlights the need for safety measures in plant-based foodstorage to prevent foodborne illness.