12. Botulism From Fishery Products: History and Control

  1. W. Steven Otwell,
  2. Hordur G. Kristinsson and
  3. Murat O. Balaban
  1. John W. Austin and
  2. James P. Smith

Published Online: 30 NOV 2007

DOI: 10.1002/9780470277584.ch12

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging

How to Cite

Austin, J. W. and Smith, J. P. (2006) Botulism From Fishery Products: History and Control, in Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging (eds W. S. Otwell, H. G. Kristinsson and M. O. Balaban), Blackwell Publishing Professional, Ames, Iowa, USA. doi: 10.1002/9780470277584.ch12

Editor Information

  1. Food Science & Human Nutrition Department University of Florida Gainesville, FL, USA

Publication History

  1. Published Online: 30 NOV 2007
  2. Published Print: 21 JUL 2006

ISBN Information

Print ISBN: 9780813807683

Online ISBN: 9780470277584

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Keywords:

  • botulism;
  • fishery products;
  • clostridium botulinum;
  • neuroparalytic disease;
  • asphyxiation

Summary

This chapter contains section titled:

  • Introduction

  • Botulism

  • Incidence of type E in fishery products

  • Botulism incidents caused by fishery products

  • Control of in fishery products

  • Conclusion