Preventing Foodborne Illness: Clostridium botulinum
Vol. 2014 No. 10, Historical Fact Sheets
Vol. 2014 No. 10

Preventing Foodborne Illness: Clostridium botulinum: FSHN0406/FS104, rev. 12/2014

Historical Fact Sheets
https://doi.org/10.32473/edis-fs104-2014
Published 2014-12-31
Keith R. Schneider
University of Florida
Rachael Silverberg
University of Florida
Alexandra Chang
Renée M. Goodrich-Schneider
University of Florida
Photomicrographic view of a gentian violet-stained culture specimen revealing the presence of numerous Gram-positive Clostridium botulinum, formerly known as Bacillus botulinus, bacteria and bacterial endospores.
view on EDIS
PDF-2014

Keywords

FS104

Categories

How to Cite

Schneider, Keith R., Rachael Silverberg, Alexandra Chang, and Renée M. Goodrich-Schneider. 2014. “Preventing Foodborne Illness: Clostridium Botulinum: FSHN0406 FS104, Rev. 12 2014”. EDIS 2014 (10). Gainesville, FL. https://doi.org/10.32473/edis-fs104-2014.
APA Chicago IEEE MLA

Download Citation

Endnote/Zotero/Mendeley (RIS) BibTeX

Abstract

Clostridium botulinum is ubiquitous in nature, often found in soil and water. The bacteria and spores alone do not cause disease, but they produce the botulinum toxin that causes botulism, a serious paralytic condition that can lead to death. Although it is one of the least common of the foodborne diseases, anyone is susceptible even with the ingestion of only a small amount of toxin present in contaminated food. Immunocompromised individuals, young children, and elderly individuals may suffer from more serious symptoms. This revised 6-page fact sheet was written by Keith R. Schneider, Rachael Silverberg, Alexandra Chang, and Renée Goodrich Schneider, and published by the UF Department of Food Science and Human Nutrition, December 2014.

FSHN0406/FS104: Preventing Foodborne Illness: Clostridium botulinum (ufl.edu)

https://doi.org/10.32473/edis-fs104-2014
view on EDIS
PDF-2014

References

Centers for Disease Control and Prevention (CDC). 1998. "Botulism in the United States, 1899-1996. Handbook for Epidemiologists, Clinicians, and Laboratory Workers, Atlanta, GA." Atlanta, Georgia: U.S. Department of Health and Human Services, CDC. http://www.cdc.gov/ncidod/dbmd/diseaseinfo/files/botulism.pdf. Accessed Jan. 8, 2015.

---. 2006. "Botulism Associated with Commercial Carrot Juice-Georgia and Florida, September 2006." Atlanta, GA: U.S. Department of Health and Human Services, CDC. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm55d106a1.htm. Accessed Nov 19, 2014.

---. 2007. "Botulism Associated with Commercially Canned Chili Sauce-Texas and Indiana, July 2007." Atlanta, Georgia: U.S. Department of Health and Human Services, CDC. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm56d730a1.htm. Accessed Nov 19, 2014.

---. 2014. Botulism. http://www.cdc.gov/nczved/divisions/dfbmd/diseases/botulism/. Accessed Nov 19, 2014.

Food and Drug Administration (FDA). 2012. Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins, second edition. p. 108.

---. 2015. FDA Food Code. http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/. Accessed Jan. 8, 2015.

Scallan E., R. M. Hoekstra, F. J. Angulo, R. V. Tauxe, M.-A. Widdowson, S. L. Roy, J. L. Jones, and P. M. Griffin. 2011. "Foodborne illness acquired in the United States-Major pathogens." Emerg Infect Dis. 17:7-15. https://doi.org/10.3201/eid1701.P11101

Wong, D. M., K. E. Young-Perkins, and R. L. Merson. 1988. "Factors influencing Clostridium botulinum spore germination, outgrowth, and toxin formation in acidified media." Applied and Environmental Microbiology 54(6):1446-1450. https://doi.org/10.1128/aem.54.6.1446-1450.1988

License

Most read articles by the same author(s)

1 2 3 4 5 > >>