title: Botulism and preserved green olives.
authors.forename: Amy
authors.initials: A
authors.lastname: Cawthorne
authors.forename: Lucia Pastore
authors.initials: LP
authors.lastname: Celentano
authors.forename: Fortunato
authors.initials: F
authors.lastname: D'Ancona
authors.forename: Antonino
authors.initials: A
authors.lastname: Bella
authors.forename: Marco
authors.initials: M
authors.lastname: Massari
authors.forename: Fabrizio
authors.initials: F
authors.lastname: Anniballi
authors.forename: Lucia
authors.initials: L
authors.lastname: Fenicia
authors.forename: Paolo
authors.initials: P
authors.lastname: Aureli
authors.forename: Stefania
authors.initials: S
authors.lastname: Salmaso
mesh_terms: D001906:Botulism / Q000453:epidemiology*; D004196:Disease Outbreaks; D005506:Food Contamination; D005519:Food Preservation; D006801:Humans; D007558:Italy / Q000453:epidemiology; D031658:Olea / Q000382:microbiology*