Interspecies transfer of the gene coding for botulinum toxins.
Regulation of expression of botulinum toxins.
Purification, stabilization, and characterization of botulinum toxins.
Development of botulinum toxin as a pharmaceutical.
Behavior and control of Clostridium botulinum in foods.
Assessment of the safety of new food processing procedures, e.g., modified atmosphere packaging, on safety from botulism.
Characterization and application in foods of naturally occurring antimicrobials, including lactoperoxidase, lactoferrin, monoglycerides, polyacetylenes, lysozyme, and other lytic enzymes.
Behavior and control of Listeria monocytogenes in foods.
Control of pathogens in reduced fat cheeses.

• Food Research Institute