Updated: August 10, 2022
Clostridium botulinum: A Food Safety Risk to Home Food Preservation (FS-1031)
Clostridium botulinum (referred to as C. botulinum in this publication) is a spore-forming anaerobic bacterium that produces a potent neurotoxin. An anaerobic bacterium survives in low-oxygen environments, such as home-canned foods. Authors: Shauna C. Henley, Terry Serio, and Becky Ridgeway; Title: Clostridium botulinum: A Food Safety Risk to Home Food Preservation (FS-1031)