Preventing Foodborne Illness: Clostridium botulinum

photomicrographic view of a gentian violet-stained culture specimen revealing the presence of numerous Gram-positive Clostridium botulinum, formerly known as Bacillus botulinus, bacteria and bacterial endospores.

Clostridium botulinum is the bacterium that causes botulism.This seven-page fact sheet describes the different types of botulism, the symptoms of botulism, the foods associated with botulism, and ways to prevent botulism. Written by Keith R. Schneider, Renée M. Goodrich Schneider, Ploy Kurdmongkoltham, and Bruna Bertoldi and published by the Food Science and Human Nutrition Department.