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Clostridium Botulinum: The Organism/Toxin
Clostridium Botulinum: The Organism/Toxin
REFERENCES
Dodds, K.L. and Austin, J.W. (1997) Clostridium botulinum. In Food Microbiology: fundamentals and
frontiers, (Eds) Doyle, M.P., Beuchat, L.R. and Montville, T.D. pp 288-304. ASM Press, Washington,
D.C., USA.
Flacks, L. (1985) Botulism in New Zealand. New Zealand Medical Journal. 98, 892-893.
Midura, T.F. (1996) Update: Infant botulism. Clinical Microbiology Reviews. 9, 119-125.
Szabo, E.A., and Gibson, A.M. (1997) Clostridium botulinum. In: Foodborne microorganisms of public health
importance, 5th Edition, (Eds) Hocking, A.D., Arnold, G., Jenson, I., Newton, K. and Sutherland, P. pp
429-465. AIFST (NSW Branch), Sydney, Australia.
Prepared for the Ministry of Health by ESR Ltd. 3 Issued May 2001
These data sheets contain a summary of information available in the literature. Because of the many variables which impact on the survival of organisms in foods,
information in this sheet must be used as a guide only. Specific processes must be checked by the food manufacturer to ensure their product is safe.
The International Commission on Microbiological Specifications for Foods (1996) Clostridium botulinum. In
Micro-organisms in Foods 5 Microbiological Specifications of Food Pathogens, pp 66-111. Blackie
Academic and Professional, London.
Prepared for the Ministry of Health by ESR Ltd. 4 Issued May 2001
These data sheets contain a summary of information available in the literature. Because of the many variables which impact on the survival of organisms in foods,
information in this sheet must be used as a guide only. Specific processes must be checked by the food manufacturer to ensure their product is safe.
Prepared for the Ministry of Health by ESR Ltd. 5 Issued May 2
These data sheets contain a summary of information available in the literature. Because of the many variables which impact on the survival
of organisms in foods, information in this sheet must be used as a guide only. Specific processes must be checked by the food manufacturer
to ensure their product is safe.