Clostridium botulinum & Botulism - Food Safety and Inspection …
Aug 7, 2013 · 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.
(includ,ing acknowledgement of PROVID~R as the source of the MATERIAJ;.,). On joint FSIS-FDA projects, collaborative authorship is expected.
Food Safety Questions? The USDA is an equal opportunity provider and employer. Issued January 2010 FSIS encourages the reprint and distribution of this publication for food safety
4 Preface This is a revised version of the FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
Speaker 1: Ladies and gentlemen, welcome, and thank you for joining today's Revised Appendix A and B Guidelines webinar.
IPP are to should design their Hazard Analysis and Critical Control Points (HACCP) systems to meet. According to 9