The deadly botulinum neurotoxin formed by Clostridium botulinum is the causative agent of foodborne botulism. The increasing availability of C. botulinum genome sequences is starting to allow the genomic diversity of C. botulinum Groups I and II and their neurotoxins to be characterised. This information will impact on microbiological food safety through improved surveillance and tracing/tracking during outbreaks, and a better characterisation of C. botulinum Groups I and II, including the risk presented, and new insights into their biology, food chain transmission, and evolution.

中文翻译：

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肉毒梭菌基因组多样性对食品安全的影响。

由形成在致命肉毒杆菌神经毒素的肉毒梭菌是食源性肉毒中毒的病原体。肉毒梭菌基因组序列可用性的提高开始允许鉴定肉毒梭菌I和II组及其神经毒素的基因组多样性。这些信息将通过在疾病暴发期间进行更好的监测和追踪/追踪，以及更好地表征肉毒梭菌I和II组（包括存在的风险以及对其生物学，食物链传播和进化的新见解），从而对微生物食品安全产生影响。