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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: 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 view details Source: Food Safety and Inspection Service, U.S. Department of Agriculture Keywords: Bacteria and Antimicrobial Resistance Clostridium Clostridium perfringens General Meat and Poultry Products Meat and Poultry Products Papers and Documents Ready-to-Eat Foods Risk Assessments hide details	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: Opinion adopted on March 9-10 2005 that presents hazard identification, hazard characterization, exposure assessment, and control information for Clostridium perfringens and Clostridium botulinum view details Source: European Food Safety Autority Journal, Vol. 199, 2004, p. 1-65./Panel on Biological Hazards, European Food Safety Authority Keywords: Bacteria and Antimicrobial Resistance Clostridium Clostridium botulinum Clostridium perfringens Exposure Exposure Assessment General Risk Management Hazard Characterization Hazard Identification Papers and Documents Resources for Risk Management hide details	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: 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 view details Source: FoodRisk.org Keywords: Bacteria and Antimicrobial Resistance Beef Campylobacter Cheese Clostridium Clostridium botulinum Clostridium perfringens Dairy Products E. coli Eggs and Egg Products Exposure Exposure Assessment Fish and Shellfish Products Fruits General Meat and Poultry Products Hazard Characterization Hepatitis A Virus Listeria Listeria monocytogenes Meat and Poultry Products Norovirus Papers and Documents Poultry Ready-to-Eat Foods Salmonella Salmonella enterica Salmonella enteritidis Vegetables Vibrio Vibrio cholerae O1 Vibrio parahaemolyticus Vibrio vulnificus Viruses hide details	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: 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. view details Source: Regional Office for Europe, World Health Organization Keywords: Bacteria and Antimicrobial Resistance Beef Campylobacter Clostridium Clostridium botulinum Eggs and Egg Products Fish and Shellfish Products General Risk Assessment Hazard Identification Listeria Listeria monocytogenes Meat and Poultry Products Nut or Seed Product Nuts Papers and Documents Ruminants Salmonella Salmonella enteritidis hide details	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: 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" view details Source: Food and Agriculture Organization of the United Nations Keywords: About Risk Management Aeromonas Angiostrongylus Anisakis Antimicrobial Resistance Bacillus Bacillus cereus Bacteria Bacteria and Antimicrobial Resistance Campylobacter Capillaria Ciguatera Clostridium Clostridium botulinum Clostridium perfringens Contaminants Diphyllobothrium E. coli Exposure Fish and Shellfish Products Food Consumption Food Temperature Fungal Organisms and Toxins General Contaminants General Risk Management Gnathostoma Hazard Analysis of Critical Control Points Hazard Characterization Hazard Identification Hepatitis A Virus Histamine Ichthyotoxins Listeria Listeria monocytogenes Marine Toxins Norovirus Papers and Documents Parasites Phycotoxins Plesiomonas shigelloides Policy and Actions for Risk Management Predictive Microbiology Protozoa Salmonella Shigella Staphylococcus aureus Tetrodotoxin Traceability Trematoda Veterinary Drug Residues Vibrio Vibrio cholerae non-O1 Vibrio cholerae O1 Vibrio parahaemolyticus Vibrio vulnificus Viruses Yersinia Yersinia enterocolitica hide details	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: 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" view details Source: United Kingdom Department for Environment, Food and Rural Affairs Keywords: African Swine Fever Bacteria and Antimicrobial Resistance Beef BSE Campylobacter Classical swine fever Clostridium Clostridium botulinum Cryptosporidium E. coli E. coli O157:H7 Foot and Mouth Disease General Biological Hazards General Meat and Poultry Products General Plant Products Meat and Poultry Products Newcastle Disease Papers and Documents Parasites Poultry Prions Risk Assessments Salmonella Scrapie Swine Vesicular Disease Toxoplasma gondii Trichinella Trichinella spiralis Viruses hide details	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: 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 view details Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration Keywords: Allergen Bacteria Bacteria and Antimicrobial Resistance Ciguatera Clostridium Clostridium botulinum Color Additives Contaminants Fish and Shellfish Products Food Additives Food and Color Additives Food Processing Food Temperature Fungal Organisms and Toxins General Biological Hazards General Contaminants General Risk Management Hazard Analysis of Critical Control Points Hazard Identification Marine Toxins Mercury Papers and Documents Parasites Pesticide Residues Phycotoxins Physical hazards Policy and Actions for Risk Management Pollutants Predictive Microbiology Scombrotoxin Staphylococcus aureus Veterinary Drug Residues hide details	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: 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 view details Source: Food Safety and Inspection Service, U.S. Department of Agriculture Keywords: Bacteria and Antimicrobial Resistance Beef Campylobacter Clostridium Clostridium botulinum Clostridium perfringens E. coli E. coli O157:H7 Food Processing Fungal Organisms and Toxins General Meat and Poultry Products General Risk Management Hazard Identification Listeria Listeria monocytogenes Meat and Poultry Products Papers and Documents Parasites Policy and Actions for Risk Management Pork Poultry Salmonella Sheep Staphylococcus aureus Viruses hide details	19990826Aug 26, 1999
1309	Dey, B.P., Ed.	Microbiology Laboratory Guidebook URL: http://www.fsis.usda.gov/Science/Microbiological_Lab_Guidebook/index.asp Format: "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" view details Source: Microbiology Division, Office of Public Health and Science, Food Safety and Inspection Service, U.S. Department of Agriculture Keywords: Aeromonas Bacillus Bacillus cereus Bacteria Bacteria and Antimicrobial Resistance Campylobacter Campylobacter coli Campylobacter jejuni Chloramphenicol Clostridium Clostridium botulinum Clostridium perfringens E. coli O157:H7 Eggs and Egg Products General Meat and Poultry Products Hazard Identification Listeria Listeria monocytogenes Meat and Poultry Products Physical hazards Salmonella Sulfonamide Veterinary Drug Residues Yersinia Yersinia enterocolitica hide details	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: 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" view details Source: Center for Food Safety and Applied Nutrition, Food and Drug Administration Keywords: Acanthamoeba Aerobacter Aeromonas Aeromonas caviae Aeromonas hydrophila Aeromonas sobria Aflatoxin Amanitin Anisakis Anisakis simplex Ascarids Ascaris lumbricoides Bacillus Bacillus cereus Bacteria Bacteria and Antimicrobial Resistance Campylobacter Campylobacter jejuni Ciguatera Citrobacter Clostridium Clostridium botulinum Clostridium perfringens Contracaecum Coprine Cryptosporidium Cryptosporidium parvum Cyclospora Cyclospora cayetanensis Diphyllobothrium E. coli E. coli O157:H7 Entamoeba histolytica Enterobacter Enteroinvasive E. coli Enteropathogenic E. coli Enterotoxigenic E. coli Eustrongylides Fungal Organisms and Toxins General Biological Hazards Giardia intestinalis/Giardia lamblia Grayanotoxin Gyromitrin Hazard Characterization Hazard Identification Hepatitis A Virus Hepatitis E Virus Hysterothylacium Ibotenic Acid Ichthyotoxins Klebsiella Listeria Listeria monocytogenes Marine Toxins Muscarine Muscimol Mycotoxins Naegleria fowleri Nanophyetus Norovirus Orellanine Parasites Phycotoxins Phytohaemagglutinin Plesiomonas shigelloides Prions Proteus Providencia Pseudoterranova Pseudoterranova decipiens Psilocybin Pyrrolizidine Alkaloid Rotavirus Salmonella Scombrotoxin Serratia Shigella Shigella boydii Shigella dysenteriae Shigella flexneri Shigella sonnei Staphylococcus aureus Streptococcus Tetrodotoxin Trichuris trichiura TSE Vibrio Vibrio cholerae non-O1 Vibrio cholerae O1 Vibrio parahaemolyticus Vibrio vulnificus Viral Gastroenteritis Viruses Yersinia enterocolitica Yersinia pseudotuberculosis hide details	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: This page provides an overview of botulism, including incidence, symptoms, diagnosis, treatment, prevention, risk groups, surveillance, and more view details Source: Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention Keywords: Bacteria and Antimicrobial Resistance Clostridium Clostridium botulinum Exposure Hazard Characterization Hazard Identification Multiple Pathway Single Agent Exposure hide details	00000000n/a
5804	Centers for Disease Control and Prevention (CDC)	Botulism URL: http://www.bt.cdc.gov/agent/botulism/index.asp Format: Information and fact sheets on botulism, including information on infection control, laboratory testing, surveillance, and more view details Source: Centers for Disease Control and Prevention Keywords: Bacteria and Antimicrobial Resistance Clostridium Clostridium botulinum Food Defense Hazard Identification hide details	00000000n/a
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: 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 view details Source: Food Safety Unit, Public Health Group, Rural and Regional Health and Aged Care Services Division, Department of Human Services, Victorian State Government Keywords: Bacteria and Antimicrobial Resistance Beef Clostridium Clostridium perfringens E. coli Exposure Food Consumption Meat and Poultry Products Papers and Documents Poultry Ruminants Salmonella Sheep hide details	00000000n/a
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: 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 view details Source: New Zealand Food Safety Authority Keywords: Bacillus Bacillus cereus Bacteria Bacteria and Antimicrobial Resistance Campylobacter Clostridium Clostridium botulinum Clostridium perfringens Cryptosporidium Cryptosporidium parvum E. coli E. coli O157:H7 Food Processing Fungal Organisms and Toxins Giardia intestinalis/Giardia lamblia Hazard Identification Hepatitis A Virus Histamine Listeria Listeria monocytogenes Mycobacterium Mycobacterium bovis Norovirus Parasites Salmonella Salmonella enterica Salmonella typhi Shigella Staphylococcus aureus Toxoplasma gondii Vibrio Vibrio cholerae non-O1 Vibrio cholerae O1 Vibrio parahaemolyticus Vibrio vulnificus Viruses Yersinia Yersinia enterocolitica hide details	00000000n/a

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