Preventing Foodborne Illness: Clostridium botulinum

Keith R. Schneider; Mickey E. Parish; Renée M. Goodrich; Taylor Cookingham

Preventing Foodborne Illness: Clostridium botulinum

2005

Keith R. Schneider | Mickey E. Parish | Renée M. Goodrich | Taylor Cookingham

Botulism is caused by the nerve toxins produced by the bacterium Clostridium botulinum, often resulting in a serious paralytic condition that can lead to death. This document is FSHN04-06, one of a series of the Food Science and Human Nutrition Department discussing common foodborne pathogens of interest to food handlers, processors, and retailers; Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Date Published: November 2004. FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum (ufl.edu)

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