Abstract
This chapter briefly explains Clostridium botulinum from a group of anaerobic bacteria which causes neuroparalytic disease affecting man and animals called botulism. A brief explanation of various studies on the incidents of Clostridium botulinum by which it can be distributed and classification and nomenclature is presented. The chapter discusses the methods for isolation and identification of toxins in Clostridium botulinum. Factors affecting germination, growth, sporulation, and toxin production are because of various environmental reasons. The inhibitory effects of temperature, pH, and salt have been recognized for many years. Inhibition of Clostridium botulinum in foods has been reviewed on a number of occasions. Fishery products can be preserved in various methods—such as— pasteurization, freezing, canning, and cooking. The chapter concludes with a brief summary of production, processing, preservation, and consumption of fishery products.
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