KnowraClostridium botulinumLinked fromLinked fromThe 20 pages that link to Clostridium botulinum, each with the reason it gives.All 20Broader topic 8Related 10Compared with 2Foodborne illnessRelated: Its toxin causes botulism, a severe foodborne intoxication affecting the nervous system.CanningRelated: Its heat-resistant spores make low-acid canned foods a major safety concern.Curing (food preservation)Related: Nitrite is used partly to control this pathogen in cured meat.Modified atmosphere packagingRelated: Low-oxygen packages require controls against this hazard, especially for chilled foods.NitriteRelated: Nitrite helps suppress this bacterium in cured meat, though it does not replace safe processing.Thermal processingRelated: Its spores are a key safety target in low-acid canned foods.SporulationRelated: Persistent spores help this pathogen survive outside hosts and contaminate foods.Nicolas AppertRelated: Its heat-resistant spores show why safe canning requires carefully controlled processing.Salted fishRelated: Insufficiently controlled curing and storage can leave serious microbial hazards.Cured fishRelated: Some improperly controlled fish cures can create conditions in which this pathogen poses a hazard.