title: [Stability of botulin toxins in solutions and beverages].
abstract: Stability of botulinic toxins of types A, B, C, E and F in drinking water, various solutions, and beverages was studied. The stability of all toxins was the highest in bear, mineral and fruit waters, dessert wine and 40 degrees alcohol, where toxins preserved 50% of initial toxicity during 5-70 days. C-type toxin was the most stable in drinking water. Biological assay and neutralization test on white mice can be used for detection of botulinic toxins.
authors.forename: I S
authors.initials: IS
authors.lastname: Kazdobina
mesh_terms: D001628:Beverages / Q000032:analysis*; D001905:Botulinum Toxins / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D012996:Solutions / Q000032:analysis*; D014876:Water Pollution / Q000032:analysis*
chemical_list: D012996:Solutions; D001905:Botulinum Toxins
vernacular_title: Ustoĭchivost botulinicheskikh toksinov v rastvorakh i napitkakh.