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Clostridium botulinum is a Gram-positive Rotavirus is a viral foodborne pathogen¹ that can cause foodborne disease. A publication by Scallan et al.² in 2011 estimated that 55 15,433 human foodborne botulism rotavirus cases, including 9 0 deaths, occur annually in the US.

Key laboratories studying various aspects of foodborne botulismrotavirus in the US and Canada include:

Moe laboratory Emory university

Saif laboratory Ohio State University

Laboratory of Infectious Diseases National Institute of Allergy and Infectious Diseases

Kellogg Schwab Johns Hopkins University

Li laboratory Ohio State University

Mark S. Kuhlenschmidt University of Illinois at Urbana-Champaign

Key laboratories studying various aspects of foodborne botulism rotavirus in Europe include:

Key laboratories studying various aspects of foodborne botulism rotavirus in South and Latin America include:

Key laboratories studying various aspects of foodborne botulism rotavirus in Asia and Australia include:

Laboratory of Virology Osaka Prefectural Insitute of Public Health, Japan

Osamu Nakagomi Nagasaki University, Japan

Enzo Palombo Swinburne University of Technology, Australia

Additional resources on Clostridium botulinumrotavirus:
A number of key sources on Clostridium botulinum and botulism sources on rotavirus are available. 

http://doh.sd.gov/diseasefacts/Rotavirus.aspx

http://pathmicro.med.sc.edu/book/virol-sta.htm

http://www.phac-aspc.gc.ca/lab-bio/res/psds-ftss/rotavirus-eng.php

http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071331.htm

http://health.mo.gov/lab/pdf/FOODBORNEDISEASEHANDBOOK.pdf

 References
¹http://en.wikipedia.org/wiki/Clostridium_botulinumRotavirus
²Scallan et al. 2011.Emerging Infectious Diseases 17:7-15  PMID:21192848