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Botulism Control and Prevention Public education about botulism prevention is an ongoing activity. State health departments and the Centers for Disease Control and Prevention (CDC) have persons knowledgeable about botulism available to consult with physicians 24 hours a day. If antitoxin is needed to treat a patient, it can be quickly delivered to a physician anywhere in the country. Suspected outbreaks of botulism are quickly investigated, and if they involve a commercial product, the appropriate control measures are coordinated among public health and regulatory agencies. Physicians should report suspected cases of botulism to a state health department. Food Safety A to Z Reference Guide: Canning. Food and Drug Administration (FDA), Center for Food Safety and Applied Nutrition, (2001, September). Provides information on food safety precautions and proper canning methods. Current Description of Botulism: Methods of Control. University of California Los Angeles (UCLA), School of Public Health, Department of Epidemiology. Describes a variety of methods to prevent and control the growth and spread of botulism. A Helping Hand: Keeping your family safe from botulism. Centers for Disease Control and Prevention (CDC), Public Health Training Network (PHTN). Anwers commonly asked questions about botulism.  Safety and  Health Topics     Botulism   OSHA Standards   Hazard Recognition   Exposure Evaluation   Control and Prevention   Additional Information   Credits   Content Reviewed 11/15/2006

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