Clostridium botulinum is a Gram-positive foodborne pathogen1 that can cause foodborne disease. A publication by Scallan et al.2 in 2011 estimated that 55 human foodborne botulism cases, including 9 deaths, occur annually in the US.
Key laboratories studying various aspects of foodborne botulism in the US and Canada include:
Key laboratories studying various aspects of foodborne botulism in Europe include:
Key laboratories studying various aspects of foodborne botulism in South and Latin America include:
Key laboratories studying various aspects of foodborne botulism in Asia and Australia include:
Additional resources on Clostridium botulinum:
A number of key sources on Clostridium botulinum and botulism are available.
References
1http://en.wikipedia.org/wiki/Clostridium_botulinum
2Scallan et al. 2011.Emerging Infectious Diseases 17:7-15 PMID:21192848