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Abstract

Clostridium botulinum, a potent bacterium capable of producing neurotoxins, poses a significant food safety challenge. The need for safe and minimally processed foods has driven the exploration of innovative methods to effectively manage Clostridium botulinum hazards in the food industry. This article reviews cutting-edge approaches that offer enhanced control over this pathogen, including High Pressure Processing (HPP), non-thermal plasma treatment, ultraviolet (UV) light technology, novel packaging solutions, advanced thermal processing, probiotics, competitive exclusion, and predictive modeling. These innovative strategies hold promise in revolutionizing food safety practices, providing a diverse range of options to ensure microbiological safety while preserving nutritional and sensory attributes of foods.