Common Foodborne Pathogen: Clostridium botulinum

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dc.contributorVirginia Cooperative Extensionen
dc.contributor.authorBoyer, Renee R.en
dc.coverage.countryUnited Statesen
dc.date.accessed2020-06-26en
dc.date.accessioned2020-08-06T14:30:44Zen
dc.date.available2020-08-06T14:30:44Zen
dc.date.issued2020-06-17en
dc.description.abstractThis factsheet describes Clostridium botulinum and how it can be transmitted through foods.en
dc.description.notesNPen
dc.format.extent1 pageen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/99559en
dc.identifier.urlhttps://www.pubs.ext.vt.edu/content/dam/pubs_ext_vt_edu/2911/2911-7041/2911-7041_pdf.pdfen
dc.language.isoen_USen
dc.publisherVirginia Cooperative Exensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; 426-046en
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subjectFood safetyen
dc.subject.cabtFood safetyen
dc.subject.cabtClostridium botulinumen
dc.subject.lcshClostridium botulinumen
dc.subject.lcshFood industry and trade -- Safety measuresen
dc.titleCommon Foodborne Pathogen: Clostridium botulinumen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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