Vegetative cells and spores of types A and B Clostridium botulinum and C. sporogenes were coinoculated into culture media and into mechanically deboned chicken meat. Botulinal toxin formation was inhibited; the degree of inhibition depended on the relative concentrations of the two microorganisms. Inhibition of toxin formation by C. sporogenes also occurred in the meat system, but not all strains of C. botulinum were affected.

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