Clostridium botulinum

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15 Terms

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gram + or -

gram positive

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shape

rod

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growth temp

optimum temperature for toxin production (Topt) 

 is 25-40°C 

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type of organism

sporeformer, meaning it produces resistant structures known as spores 

Obligate anaerobe- does not tolerate 02 and dies in its presence  

 

motile sporeforming rod 

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survival

Its spores are highly resistant structures

<p><span style="background-color: rgba(0, 0, 0, 0); line-height: 16px;">Its spores are highly resistant structures</span></p>
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disease

Botulism- Causes botulism through the production of a potent toxin. Lethal neurotoxin.  

 

characteristic of the botulinum toxin :It can be activated in the gut of humans. 

<p><span style="line-height: 16px;">Botulism- Causes botulism through the production of a potent toxin. Lethal neurotoxin.&nbsp;&nbsp;</span></p><p class="Paragraph SCXW114061042 BCX0" style="text-align: left;"><span style="line-height: 16px;">&nbsp;</span></p><p class="Paragraph SCXW114061042 BCX0" style="text-align: left;"><span style="line-height: 19px;">characteristic of the botulinum toxin :It can be activated in the gut of humans.&nbsp;</span></p><p class="Paragraph SCXW114061042 BCX0" style="text-align: left;"></p>
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main symptons

Vomiting, nausea, muscular pain, double vision 

 

Infant botulism: spores in food which colonize and produce toxin in the intestinal tract of infants. Infant botulism differs from the classical syndrome in that it results from colonization of the infant's gut with Clostridium botulinum and production of toxin in situ.

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incubation time

12-48h 

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duration ilness

1-8 days 

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transmission and sources

Ubiquitous in soil and manure

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prevention and control

A "Botulinum cook" is a specific heat treatment required for low-acid canned foods (pH > 4.5) to ensure a 12-log (12D) reduction in the level of Clostridium botulinum

At ph<4.5  Clostridium botulinum does not grow anymore below this pH 

Do not feed honey to baby during your first year-intestinal flora not fully developed. 

    ◦ To achieve this 12D reduction (with D121 = 0.2 min), 2.4 minutes of heating at 121°C is needed, often referenced as an F0 or F121 value of 3 minutes. 

    ◦ It is important to note that a "Botulinum cook" does not achieve full sterilization, meaning other spoilage organisms may still survive 

Nitrite above 100 mg/kg inhibits Clostridium botulinum, which might survive the heating process applied to many cured meats.   

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d value

The D-value for Clostridium botulinum spores is 0.1-0.2 minutes at a reference temperature of 121°C 

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z value

The z-value for spores is typically around 10°C, indicating that their heat resistance is less temperature-dependent than that of vegetative cells 

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mortality rate

10% of cases lethal---- High mortality rate 

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mode of action

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