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  • Home | Food Safety and Inspection Service
    The Food Safety and Inspection Service is responsible for ensuring that meat, poultry, Siluriformes, and eggs are safe and are properly labeled and packaged Learn more about our inspection services and process
  • Clostridium botulinum Botulism - Food Safety and Inspection Service
    Clostridium botulinum Botulism Clostridium botulinum are rod-shaped bacteria (also called C botulinum) They are anaerobic, meaning they live and grow in low oxygen conditions The bacteria form protective spores when conditions for survival are poor The spore has a hard protective coating that encases the key parts of the bacterium and has layers of protective membranes Within these
  • Clostridium botulinum - Food Safety and Inspection Service
    Botulism is a life-threatening disease caused by the ingestion of a potent neu-rotoxin produced during growth of the C botulinum bacteria This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death In the past, botulism was linked primarily to home-canned foods In recent decades, however, botulism illnesses have been linked to foods such as
  • Clostridium botulinum (Botulism) Illness Potentially Associated with . . .
    Botulism is a rare but serious illness caused by toxins that attack the body’s nerves The Arizona Department of Health Services (AZDHS) collected samples from the patient’s home, including an empty can of chicken rice with vegetables soup that was recovered from the kitchen trash, and sent the samples to CDC for botulinum toxin testing
  • FSIS Foodborne Illness Outbreak Investigations, Fiscal Year 2023
    Given botulinum toxin’s potential to cause severe illness, FSIS investigates reports of one or more botulism cases that may be associated with FSIS-regulated products and includes those investigations in the Agency’s annual outbreak report
  • Hazards and Controls
    *compiled from Iowa State University Extension Food Safety Project, FDA Bad Bug Book, and Foodborne Illness-Causing Organisms in the U S What You Need to Know
  • Outbreak Investigations: Response - Food Safety and Inspection Service
    During investigations, FSIS may respond by posting recalls of FSIS-regulated products linked to illness or by issuing public health alerts Following outbreak investigations, FSIS conducts after-action reviews to identify, share, and apply lessons learned with public health, industry partners, and consumers to help prevent future illness and improve future outbreak response The Outcomes
  • FSIS Foodborne Illness Outbreak Investigations, Fiscal Year 2022
    Given botulism’s potential to cause outbreaks and the severity of illness, FSIS investigates reports of one or more botulism illnesses that may be associated with FSIS-regulated products and includes those investigations in the Agency’s annual outbreak report
  • Shelf-Stable Food Safety - Food Safety and Inspection Service
    Is it safe to use cans that freeze accidentally? If a can hisses when opened, is the food safe to eat? Do crystals in canned goods mean the food is not safe? What is the danger of botulism in canned goods? What are precautions for home-canned foods? Is the dating of shelf-stable foods required by federal law? What do the codes on cans mean?
  • Inspection Methods - Common Foodborne Pathogens
    salad, cream sauces, sandwich fillings *compiled from Iowa State University Extension Food Safety Project, FDA Bad Bug Book, and Foodborne Illness-Causing Organisms in the U S What You Need to Know





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