Clostridium botulinum

Etymology
Clostridium botulinum:

clostrid: "spindle" (from greek κλωστήρ (kloster), meaning "spindle")

botulin: "sausage" (from latin botulin, meaning "sausage")

Explanation
Clostridium botulinum is an anaerobic bacteria, which produces the botulinum toxin. It was classified into the genus Clostridium because of its anaerobic, spore-forming characteristics, and while rod-shaped, bacteria in genus Clostridium tend to be more spindle-shaped (clostrid) in general since they tend to have endospores (a thickened, toughened version of the bacteria that survives in bad conditions, which is part of what makes C botulinum such a dangerous bacteria). C botulinum can be present in a wide variety of foods, but notably it was responsible for the epidemic of poisoning that resulted from eating contaminated sausages (botulin), in Germany, in the 1700s and 1800s, hence its name.