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Laboratory tests for the presence of nonproteolytic C. botulinum spores in food materials
| Category | Weight (g) | No. of samples |
||
|---|---|---|---|---|
| Total | Positive | Negative | ||
| Meat | 200 | 50 | 0 | 50 |
| Fish | 200 | 54 | 0 | 54 |
| Shellfish | 200 | 70 | 0 | 70 |
| Cereals | 100 | 60 | 0 | 60 |
| Plant | 200 | 60 | 0 | 60 |
| Dairy liquid | 100 | 46 | 0 | 46 |
| Dairy nonliquid | 100 | 37 | 0 | 37 |
| Mushroom and fungia | 200 | 57 | 0 | 57 |
| Mushroom and fungib | 50 | 3 | 2 | 1 |
| Herbs and spices | 50 | 36 | 0 | 36 |
Fresh mushrooms.
Dried porcini mushrooms.
