Clostridium

Format	Author(s)	Title / Description	Date added	Details
	Huss, H.H.; Ababouch, L.; Gram, L.	Assessment and Management of Seafood Safety and Quality 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". (more) Publication Year: 2003	Nov 18, 2004
	Centers for Disease Control and Prevention	Botulism Information and fact sheets on botulism, including information on infection control, laboratory testing, surveillance, and more. (more)	Apr 19, 2005
	Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention	Botulism This page provides an overview of botulism, including incidence, symptoms, diagnosis, treatment, prevention, risk groups, surveillance, and more. (more)	Jul 17, 2002
	Skinner, Guy E.	C. Botulinum Bibliography Bibliography of resources related to Clostridium botulinum.	Dec 13, 2004
	Data Gaps Working Group, Risk Assessment Consortium	Data Gaps for Selected Microbial Risk Assessments 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. (more) Publication Date: Thursday, December 2, 2004	Apr 6, 2004
	Food Safety and Inspection Service, U.S. Department of Agriculture	Draft FSIS Microbiological Hazard Identification Guide for Meat and Poultry Components of Products Produced by Very Small Plants 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. (more) Publication Date: Thursday, August 26, 1999	Jun 18, 2004
	Center for Food Safety and Applied Nutrition, Food and Drug Administration	Fish and Fisheries Products Hazards and Controls Guidance: Third Edition 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. (more) Publication Month: June 2001	Aug 7, 2002
	Center for Food Safety and Applied Nutrition, Food and Drug Administration	Foodborne Pathogenic Microorganisms and Natural Toxins Handbook: The "Bad Bug Book" 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". (more) Publication Month: January 1992	Aug 31, 2001
	Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government	Kebab Survey 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. (more)	Dec 17, 2004
	Institute of Environmental Science and Research Limited	Microbial Pathogen Data Sheets 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. (more)	Sep 7, 2004
	Dey, B.P., Ed.	Microbiology Laboratory Guidebook "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". (more) Publication Year: 1998	Aug 8, 2002
	Scientific Panel on Biological Hazards, European Food Safety Authority	Opinion of the BIOHAZ Panel Related to Clostridium spp in Foodstuffs Opinion adopted on March 9-10 2005 that presents hazard identification, hazard characterization, exposure assessment, and control information for Clostridium perfringens and Clostridium botulinum. (more) Publication Date: Thursday, April 14, 2005	Apr 19, 2005
	Crouch, Edmund; Golden, Neal J.	Risk Assessment for Clostridium perfringens in Ready-to-Eat and Partially Cooked Meat & Poultry Products 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. (more) Publication Month: September 2005	Mar 24, 2005
	Gale, Paul	Risk Assessment: Use of Composting and Biogas Treatment to Dispose of Catering Waste Containing Meat 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". (more) Publication Month: May 2002	Apr 28, 2004
	Doyle, Ellin	Survival and Growth of Clostridium perfringens during the Cooling Step of Thermal Processing of Meat Products: A Review of the Scientific Literature This review discusses the survival and growth of C. perfringens in uncured and cured meats. Data is included on foodborne outbreaks and growth characteristics of sporeformers. (more) Publication Month: February 2002	Jul 31, 2002
	Regional Office for Europe, World Health Organization	WHO Surveillance Programme for Control of Foodborne Infections and Intoxications in Europe Newsletter No. 81/82, Dec. 2004 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. (more) Publication Month: December 2004	Jan 27, 2005

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