New trends including banning of nitrite and substitution of animal protein with plant-based raw materials inherently give a higher risk caused by Clostridium botulinum. ISI Food Protection has implemented cost-effective in vitro testing systems for screening of potential preservatives for their antimicrobial potency against C. botulinum strains. The methods include MIC, MBC, as well as FIC assays.
Following the screening, further development and documentation can be provided in food models, and finally in pilot-scale challenge tests.
