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THE STABILITY OF CLOSTRIDIUM BOTULINUM TOXIN TYPE A ON FRESH AND FRESH CUT PRODUCE by ROBIN GWEN SALINITY BROKER (Under the Direction of Mark Harrison) ABSTRACT Foodborne botulism is a potentially

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Form stability of clostridium refers to the ability of the bacteria to maintain its shape and structure under different environmental conditions.

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Information such as strain identification, growth conditions, morphological characteristics, and any observed changes in the bacteria must be reported on form stability of clostridium.

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