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The purpose of the work was the express indication of the causative agent of botulism and its toxin in canned meat and dried fish. The following strains of the causative agent of botulism were used during the work: 35 type A, isolated from a human corpse; 16-Ya type B, isolated from feed barley, 231 type C, and 153 type E, isolated from fish. To maintain the reference strains of the causative agent of botulism, the Kitt-Tarozzi medium was used, and the production of botulinum toxin was carried out on Hottinger's medium and Marten's liquid peptone. At the first stage, the biological properties of various strains of the causative agent of botulism were studied to solve the set tasks. As a result of the studies, it was found that when plating strains of the causative agent of botulism on media with sugars, they ferment glucose and maltose with the formation of gas and acid, which corresponds to biological properties. Experiments to identify botulinum toxin in food were carried out by contaminating canned meat and dried fish with the causative agent of botulism and its toxins. Studies have shown that enzyme immunoassay can detect botulinum toxin in canned meat samples and dried fish. The method sensitivity depends on the concentration of the toxin in food and the homology of immunoglobulins to individual serotypes of the causative agent of botulism. The minimum toxin concentration in food, captured in EIA, was 0.000001 mg/ml. The EIA reliability correlates with the results of NT in mice. One of the reliable methods of laboratory diagnostics of botulism is the detection and identification of the toxin, at the same time, the detection of only the toxin without the vegetative forms of the causative agent does not mean that the diagnosis is reliable. Therefore, the indication of botulinum toxin should be accompanied by the release of the causative agent itself.