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Clostridium

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ID Author(s) Title / Description Publication Date
5692 Crouch, E.; Golden, N.J. Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat & Poultry Products
URL: http://www.fsis.usda.gov/PDF/CPerfringens_Risk_Assess_Sep2005.pdf
Format: HTML PDF
Quantitative assessment of the risk of illness from C. perfringens from the consumption of meat-containing ready-to-eat and partially cooked foods. Includes analysis of the effects of growth of C.…
Quantitative assessment of the risk of illness from C. perfringens from the consumption of meat-containing ready-to-eat and partially cooked foods. Includes analysis of the effects of growth of C. perfringens during manufacturing stabilization and of whether risk management measures for C. perfringens would adequately protect against C. botulinum. Appendices include "Food Categories to be Modeled in the FSIS C. perfringens Risk Assessment," "Food code listing," "Foods commonly hot-held," "Meat content of servings," and "Using the program." Access to the model, response to peer review comments, and response to public comments is provided
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Source: Food Safety and Inspection Service, U.S. Department of Agriculture

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20050900Sep 2005
5802 Scientific Panel on Biological Hazards, European Food Safety Authority Opinion of the BIOHAZ Panel Related to Clostridium spp in Foodstuffs
URL: http://www.efsa.europa.eu/en/scdocs/scdoc/199.htm
Format: HTML PDF
Opinion adopted on March 9-10 2005 that presents hazard identification, hazard characterization, exposure assessment, and control information for Clostridium perfringens and Clostridium botulinum
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Source: European Food Safety Autority Journal, Vol. 199, 2004, p. 1-65./Panel on Biological Hazards, European Food Safety Authority

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20050414Apr 14, 2005
4050 Data Gaps Working Group, Risk Assessment Consortium (RAC) Data Gaps for Selected Microbial Risk Assessments
URL: http://foodrisk.org/IRAC/workgroups/data_gaps/
Format: HTML PDF MS Word
This document contains lists of data gaps identified in published microbial risk assessments by the US Food & Drug Administration, US Department of Agriculture's Food Safety & Inspection Service,…
This document contains lists of data gaps identified in published microbial risk assessments by the US Food & Drug Administration, US Department of Agriculture's Food Safety & Inspection Service, and the World Health Organization/Food and Agriculture Organization of the United Nations. Each data gap is identified by exposure assessment category, the type of information needed, and a brief explanation of the specific data gap. For discussion of needs and gaps in microbial risk assessment as a whole, see Fazil, Aamir, et al. 2005. Microbial risk assessment as a foundation for informed decision-making: a needs, gaps and opportunities assessment (NGOA) for microbial risk assessment in food and water. Available here
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Source: FoodRisk.org

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20041202Dec 2, 2004
5568 Regional Office for Europe, World Health Organization (WHO) WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Newsletter No. 81/82, Dec. 2004
URL: http://www.euro.who.int/Document/Fos/News81-82.pdf
Format: PDF
The lead article in this newsletter is a report about the 5th World Congress Foodborne Infections and Intoxications, held 7-11 June 2004. Other articles include "Human Campylobacteriosis in Scotland,"…
The lead article in this newsletter is a report about the 5th World Congress Foodborne Infections and Intoxications, held 7-11 June 2004. Other articles include "Human Campylobacteriosis in Scotland," "Foodborne Botulism in the Republic of Georgia," "Foodborne Botulism in the United States, 1990-2000," "Nationwide Survey of Human Listeria monocytogenes Infection, Japan," an obituary for Professor Mohammed Abdussalam, and several articles about Salmonella in poultry, meat, nuts, and fish.
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Source: Regional Office for Europe, World Health Organization

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20041200Dec 2004
5224 Huss, H.H.; Ababouch, L.; Gram, L. Assessment and Management of Seafood Safety and Quality
URL: http://www.fao.org/documents/show_cdr.asp?url_file=/DOCREP/006/Y4743E/Y4743E00.HTM
Format: HTML PDF
Report on risk assessment and management issues associated with seafood. Includes discussion of world seafood production and consumption, food safety systems, hazard identification and characterization, and risk management strategies…
Report on risk assessment and management issues associated with seafood. Includes discussion of world seafood production and consumption, food safety systems, hazard identification and characterization, and risk management strategies such as HACCP, FSOs, microbiological criteria, traceability, and more. Appendices include "Assessment of Food Safety Programmes," "Hazard Analysis Worksheet," "HACCP Plan Form," and "Generic HACCP Plan for the Production and Processing of Oysters"
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Source: Food and Agriculture Organization of the United Nations

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200300002003
4123 Gale, P. Risk Assessment: Use of Composting and Biogas Treatment to Dispose of Catering Waste Containing Meat
URL: http://www.defra.gov.uk/foodfarm/byproducts/documents/report5.pdf
Format: PDF
Assessment of risks to humans and livestock from pathogens in compost associated with uncooked meat in catering (including household) waste. Pathogens considered include BSE, scrapie, foot and mouth disease…
Assessment of risks to humans and livestock from pathogens in compost associated with uncooked meat in catering (including household) waste. Pathogens considered include BSE, scrapie, foot and mouth disease virus, classical swine fever virus, swine vesicular disease, African swine fever, Newcastle disease, Cryptosporidium, Toxoplasma gondii, Salmonella, E. coli O157:H7, Campylobacter, Trichinella spiralis, Clostridium botulinum, and plant pathogens. Includes an appendix entitled "Response to the Survey of Meat Preparation in Kitchens"
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Source: United Kingdom Department for Environment, Food and Rural Affairs

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20020500May 2002
1286 Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA) Fish and Fisheries Products Hazards and Controls Guidance: Third Edition
URL: http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Seafood/FishandFisheriesProductsHazardsandControlsGuide/default.htm
Format: HTML
This report discusses the FDA's thinking on the hazards associated with fish and fishery products and on controls for those hazards. It includes information on developing a HACCP Plan…
This report discusses the FDA's thinking on the hazards associated with fish and fishery products and on controls for those hazards. It includes information on developing a HACCP Plan and discussion of such hazards as pathogens from the harvest area, parasites, natural toxins, chemical contaminants, aquaculture drugs, allergens, metal and glass inclusion, and more
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Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration

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20010600Jun 2001
4324 Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA) Draft FSIS Microbiological Hazard Identification Guide for Meat and Poultry Components of Products Produced by Very Small Plants
URL: http://www.fsis.usda.gov/OA/haccp/haccp-guide.htm#hazardguide
Format: HTML
Guide on microbiological hazard identification for very small plant operators that was developed in consultation with the Meat and Poultry Subcommittee of the National Advisory Committee on Microbiological Criteria…
Guide on microbiological hazard identification for very small plant operators that was developed in consultation with the Meat and Poultry Subcommittee of the National Advisory Committee on Microbiological Criteria for Foods. It includes descriptions of pathogens of concern, guidance tables on the hazards in various process categories for products, and more
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Source: Food Safety and Inspection Service, U.S. Department of Agriculture

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19990826Aug 26, 1999
1309 Dey, B.P., Ed. Microbiology Laboratory Guidebook
URL: http://www.fsis.usda.gov/Science/Microbiological_Lab_Guidebook/index.asp
Format: HTML PDF
"The Guidebook contains current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. Specifically, microbiological methods are presented for sample preparation, isolation and…
"The Guidebook contains current protocols for analytical tests required by FSIS regulatory activities on meat, poultry and egg products. Specifically, microbiological methods are presented for sample preparation, isolation and identification of the major foodborne pathogenic microorganisms and their toxins, meat tissue species identification, and the detection of extraneous materials and antimicrobial residues. Media and reagent formulations, and Most Probable Number Tables are contained in an appendix"
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Source: Microbiology Division, Office of Public Health and Science, Food Safety and Inspection Service, U.S. Department of Agriculture

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199800001998
115 Center for Food Safety and Applied Nutrition (CFSAN), Food and Drug Administration (FDA) [ARCHIVE] " href="http://web.archive.org/web/20080609010803/http://vm.cfsan.fda.gov/~mow/intro.html" title="http://web.archive.org/web/20080609010803/http://vm.cfsan.fda.gov/~mow/intro.html" name="link-115" class="title">Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: The "Bad Bug Book"
URL: http://web.archive.org/web/20080609010803/http://vm.cfsan.fda.gov/~mow/intro.html
Format: HTML
Handbook with information on foodborne pathogenic microorganisms and natural toxins, including information on the associated disease, associated foods, target populations, outbreaks, and more. Appendices include "Infective dose," "Epidemiology summary…

Handbook with information on foodborne pathogenic microorganisms and natural toxins, including information on the associated disease, associated foods, target populations, outbreaks, and more. Appendices include "Infective dose," "Epidemiology summary table," "Factors affecting microbial growth in foods," "Foodborne Disease Outbreaks, United States 1988-1992," and "Additional Foodborne Disease Outbreak Articles and Databases"

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Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration

Keywords:
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19920100Jan 1992
971 Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention (CDC) Botulism
URL: http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_t.htm
Format: HTML
This page provides an overview of botulism, including incidence, symptoms, diagnosis, treatment, prevention, risk groups, surveillance, and more
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Source: Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention

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5804 Centers for Disease Control and Prevention (CDC) Botulism
URL: http://www.bt.cdc.gov/agent/botulism/index.asp
Format: HTML
Information and fact sheets on botulism, including information on infection control, laboratory testing, surveillance, and more
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Source: Centers for Disease Control and Prevention

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5393 Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government Kebab Survey
URL: http://www.health.vic.gov.au/foodsafety/research/microbiological.htm
Format: HTML PDF
Report of a survey of kebab meat temperature and handling practices as well as the presence of Clostridium perfringens, coliforms, E. coli, and Salmonella in meat samples and juice…
Report of a survey of kebab meat temperature and handling practices as well as the presence of Clostridium perfringens, coliforms, E. coli, and Salmonella in meat samples and juice from the drip tray. The questionnaire used in the survey is attached as an appendix
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Source: Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government

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4807 Institute of Environmental Science and Research Limited Microbial Pathogen Data Sheets
URL: http://www.nzfsa.govt.nz/science-technology/data-sheets/index.htm
Format: HTML PDF
Fact sheets on foodborne pathogens. Sections include "The Organism/Toxin," "Growth and Its Control," "The Illness," "Sources," "Outbreaks and Incidents," "Adequate Processing Guidelines," and others. Fact sheets may be available…
Fact sheets on foodborne pathogens. Sections include "The Organism/Toxin," "Growth and Its Control," "The Illness," "Sources," "Outbreaks and Incidents," "Adequate Processing Guidelines," and others. Fact sheets may be available for Bacillus cereus, Campylobacter, Clostridium botulinum, Clostridium perfringens, Cryptosporidium parvum, enteric viruses, E. coli O157:H7, non-O157 STEC, Giardia intestinalis, hepatitis A virus, Listeria monocytogenes, Mycobacterium bovis, Norwalk-like viruses, Salmonella Typhi, non-typhoid Salmonellae, scombroid poisoning, Shigella, Staphylococcus aureus, Toxoplasma gondii, Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, and Yersinia enterocolitica
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Source: New Zealand Food Safety Authority

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