Preventing Foodborne Illness: Clostridium botulinum
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 in...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2005-02-01
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| Series: | EDIS |
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| Online Access: | https://ojs.test.flvc.org/edis/article/view/114149 |
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| author | Keith R. Schneider Mickey E. Parish Renée M. Goodrich Taylor Cookingham |
| author_facet | Keith R. Schneider Mickey E. Parish Renée M. Goodrich Taylor Cookingham |
| author_sort | Keith R. Schneider |
| collection | DOAJ |
| description |
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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| format | Article |
| id | doaj-art-322ec7cba2a843fe87936f901fa0d27d |
| institution | Kabale University |
| issn | 2576-0009 |
| language | English |
| publishDate | 2005-02-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj-art-322ec7cba2a843fe87936f901fa0d27d2025-02-07T14:32:58ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092005-02-0120051Preventing Foodborne Illness: Clostridium botulinumKeith R. Schneider0https://orcid.org/0000-0003-0145-3418Mickey E. ParishRenée M. Goodrich1https://orcid.org/0000-0003-0596-2826Taylor CookinghamUniversity of FloridaUniversity of Florida 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) https://ojs.test.flvc.org/edis/article/view/114149FS104 |
| spellingShingle | Keith R. Schneider Mickey E. Parish Renée M. Goodrich Taylor Cookingham Preventing Foodborne Illness: Clostridium botulinum EDIS FS104 |
| title | Preventing Foodborne Illness: Clostridium botulinum |
| title_full | Preventing Foodborne Illness: Clostridium botulinum |
| title_fullStr | Preventing Foodborne Illness: Clostridium botulinum |
| title_full_unstemmed | Preventing Foodborne Illness: Clostridium botulinum |
| title_short | Preventing Foodborne Illness: Clostridium botulinum |
| title_sort | preventing foodborne illness clostridium botulinum |
| topic | FS104 |
| url | https://ojs.test.flvc.org/edis/article/view/114149 |
| work_keys_str_mv | AT keithrschneider preventingfoodborneillnessclostridiumbotulinum AT mickeyeparish preventingfoodborneillnessclostridiumbotulinum AT reneemgoodrich preventingfoodborneillnessclostridiumbotulinum AT taylorcookingham preventingfoodborneillnessclostridiumbotulinum |