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Clostridium botulinum is a gram-positive, [1] rod-shaped, anaerobic, spore-forming, motile bacterium with the ability to produce botulinum toxin, which is a neurotoxin. [ 2 ] [ 3 ] C. botulinum is a diverse group of pathogenic bacteria .
For example, Clostridium botulinum spoils food such as meat and poultry, and Bacillus cereus, which spoils almost all type of food. When stored or subjected to unruly conditions, the organisms will begin to breed apace, releasing harmful toxins that can cause severe illness, even when cooked safely.
Botulinum toxin, or botulinum neurotoxin (commonly called botox), is a neurotoxic protein produced by the bacterium Clostridium botulinum and related species. [24] It prevents the release of the neurotransmitter acetylcholine from axon endings at the neuromuscular junction , thus causing flaccid paralysis . [ 25 ]
Botulism (Type A Clostridium botulinum) in Peoria, Illinois. 28 persons were hospitalized, and 20 patients were treated with an antitoxin. 12 patients required ventilatory support and 1 death resulted. The source was sautéed onions made from fresh raw onions served on a patty melt sandwich.
Clostridium species are readily found inhabiting soils and intestinal tracts. Clostridium species are also a normal inhabitant of the healthy lower reproductive tract of females. [14] The main species responsible for disease in humans are: [15] Clostridium botulinum can produce botulinum toxin in food or wounds and can cause botulism.
However, the genus does contain some human pathogens (outlined below). The toxins produced by certain members of the genus Clostridium are among the most dangerous known. Examples are tetanus toxin (known as tetanospasmin) produced by C. tetani and botulinum toxin produced by C. botulinum.
A food contaminant is a harmful chemical or microorganism present in food, which can cause illness to the consumer. Contaminated food The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer ).
However, there have been examples of poor manufacture (underprocessing) and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell.