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The relevance of Clostridium botulinum type C in public health and food processing
Author(s) -
ROBERTS T. A.,
GIBSON ANGELA M.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00866.x
Subject(s) - botulism , clostridium botulinum , outbreak , food poisoning , relevance (law) , clostridium , medicine , biology , food science , microbiology and biotechnology , virology , toxin , bacteria , political science , law , genetics
Summary A survey of published information suggests that measures taken in the food industry to control Clostridium botulinum types A and B would also control type C should its numbers have increased locally as a consequence of outbreaks of botulism in wildfowl or broiler chickens.