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C. botulinum is a Gram-positive, rod-shaped, spore-forming bacterium. [1] It is an obligate anaerobe, the organism survives in an environment that lacks oxygen.However, C. botulinum tolerates traces of oxygen due to the enzyme superoxide dismutase, which is an important antioxidant defense in nearly all cells exposed to oxygen. [7]
The toxin is the protein botulinum toxin produced under anaerobic conditions (where there is no oxygen) [37] by the bacterium Clostridium botulinum. [38] Clostridium botulinum is a large anaerobic Gram-positive bacillus that forms subterminal endospores. [39] There are eight serological varieties of the bacterium denoted by the letters A to H.
Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), [5] and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, [3] [2] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).
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.
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 perfringens (gangrene, food poisoning) Clostridioides difficile (pseudomembranous colitis) Clostridium tetani ; Clostridium botulinum ; Clostridium acetobutylicum (acetone–butanol–ethanol fermentation, or ABE process) Clostridium haemolyticum; Clostridium novyi (gas gangrene, infectious necrotic hepatitis)
It occurs mainly in cooked and processed foods due to competition with other biota in raw foods, and humans are the main cause of contamination as a substantial percentage of humans are persistent carriers of S. aureus. [16] The CDC has estimated about 240,000 cases per year in the United States. [17] Clostridium botulinum; Clostridium perfringens
Clostridium: C. botulinum: Spores from soil, [33] [48] persevere in canned food, smoked fish and honey [48] Botulism: Mainly muscle weakness and paralysis [48] Antitoxin [33] [48] Penicillin [48] Hyperbaric oxygen [48] Mechanical ventilation [48] Proper food preservation techniques C. difficile: Gut flora, [33] [48] overgrowing when other flora ...