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The sausage production process creates a warm, moist, anaerobic environment ideal for Clostridium botulinum, the bacterium that produces the botulin toxin.—Leeaundra Keany, Discover Magazine, 14 Sep. 2011 The amounts of chemical compounds like botulin and lupeol in the tar also suggest a temperature in that range.—Kiona N. Smith, Ars Technica, 22 Oct. 2019 In a statement, the U.S. Food and Drink Administration (FDA) said the Death Wish Coffee Co. had determined that the current production process for its 11-oz Death Wish Nitro Cold Brew cans could lead to the growth and production of botulin.—Kate Samuelson, Fortune, 22 Sep. 2017
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