Bacillus anthracis

Bacillus anthracis is a Gram-positive bacterium that is the causative agent of anthrax.¹ While foodborne anthrax cases and outbreaks are extremely rare in most developed countries, cases and outbreaks of foodborne anthrax do regularly occur in a number of developing countries. Typically these cases are linked to consumption of meat from animals that have died of anthrax. While consumption of cattle that died of anthrax is the most common cause of human foodborne anthrax in these countries, consumption of other animals that have died of anthrax (e.g., hippopotamus^2^) has also reported in anthrax outbreaks.

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

Key laboratories studying various aspects of foodborne anthrax in Europe include:

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

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

Additional resources on Bacillus anthracis:
A number of key sources on Bacillus anthracis and anthrax are available. 

 References
¹http://en.wikipedia.org/wiki/Bacillus_anthracis
²http://www.promedmail.org/pls/otn/f?p=2400:1001:3403336081161472::NO::F2400_P1001_BACK_PAGE,F2400_P1001_PUB_MAIL_ID:1010,90146