Clostridium Botulinum

Clostridium botulinum is a anaerobic bacterium that can thrive in raw or prepared foods and causes botulism, a potent and fatal illness, in people.
Research Projects Database - Clostridium Botulinum

Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Review current research projects from the Food Safety Research Information Office (FSRIO) database dealing with clostridium botulinum.

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Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Research publications on Clostridium botulinum from peer-reviewed journals. Some publications may be early view or ahead of print. Citations and abstracts are available to all users while full-text availability depends on institutional access levels.

Books and Materials on Clostridium botulinum in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on Clostridium botulinum.

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ARS Publications - Clostridium Botulinum

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with clostridium botulinum.

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PubMED Journal Citations on Clostridium botulinum

National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).

Searchable database for journal citations available to persons interested in information on Clostridium botulinum.

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Food Safety and Inspection Service (United States Department of Agriculture).

An online resource maintained by the Food Safety and Inspection Service (FSIS), part of the United States Department of Agriculture (USDA), that provides information on clostridium botulinum.

Centers for Disease Control and Prevention (United States Department of Health and Human Services).

An online resource maintained by the Centers for Disease Control and Prevention (CDC), part of the United States Department of Health and Human Services (HHS), about botulism.

National Institute of Food and Agriculture (United States Department of Agriculture).

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers, focusing on Clostridium botulinum.

Centers for Disease Control and Prevention (United States Department of Health and Human Services).

The online resource maintained by the Centers for Disease Control and Prevention (CDC), part of the United States Department of Health and Human Services (HHS), for the National Botulism Surveillance Network, a collaborative effort of the CDC Botulism Consultation Service, the Alaska Division of Public Health, and the California Department of Public Health. Included are the annual reports and other helpful information.

Clostridium botulinum  ( PDF | 146 KB )

International Programme on Chemical Safety (World Health Organization [United Nations]).

Reviews the scientific name, Clostridium botulinum, as well as details the main risks and target organs, clinical effects, diagnosis, first aid management and management principles and poisonous toxins associated with the bacterium.

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