The spores can survive in most conditions, and are found throughout the environment. They can survive cooking and the organism is therefore significant in cold meats. It produces a toxin, causing symptoms of abdominal pain, diarrhoea and nausea between 8 and 24 hours after infection. Voelcker Science has over 100 years experience in the examination of foods. Please contact us if you need assistance with food microbiology or chemistry.
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