We have examined the potential of a well-specified, minimally processed potato product as a vehicle for the exposure of
consumers to Clostridium botulinum neurotoxin. The product is a relatively simple combination of raw potato flakes, flour,
starch and other minor ingredients and has an extended lifetime under refrigeration conditions. A combination of information
and data, from a variety of sources that includes the manufacturer, has shown that the product is particularly safe with respect to
non-proteolytic C. botulinum hazards. The model concentrates on a simple end point, the toxicity of an individual retail unit of
the product at the point of consumer preparation, which is related to an individual risk. The probabilistic analysis was built
using Bayesian Belief Network (BBN) techniques.
