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How to Cite
Abstract
Revised! FSHN03-5, a 3-page fact sheet by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Dirk M. Sampath, provides food handlers, processors, and retailers information about foodborne illnesses caused by this Gram-positive bacterial pathogen that thrives in improperly stored meat and meat-products. Includes references. Published by the UF Department of Food Science and Human Nutrition, April 2010.
FSHN035/FS101: Preventing Foodborne Illness Associated with Clostridium perfringens (ufl.edu)
References
Ohio State University Extension. Clostridium perfringens: Not the 24-hour flu, HYG-5568-98. http://ohioline.osu.edu/hyg-fact/5000/5568.html (Last Accessed: 23 March 2010).
US Food and Drug Administration. US FDA/CFSAN - Bad Bug Book - Clostridium perfringens. April 2009. http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070483.htm (Last Accessed: 23 March 2010).
US Food and Drug Administration. FDA Food Code. July 2009. http://www.cfsan.fda.gov/~dms/foodcode.html (Last Accessed: 04 September 2009).
Schmidt, R.H., R.M. Goodrich, D.L. Archer, and K.R. Schneider. FSHN033/FS099: General Overview of the Causative Agents of Foodborne Illness. http://edis.ifas.ufl.edu/FS099 (Last Accessed: 04 September 2009).