FDSC3940 Pathogenic Clostridium

Clostridium

gram positive rod shaped bacilli

forms spores

obligate or aerotolerant anaerobes

cause toxin-mediated foodborne disease

Clostridium foodborne pathogens

C. botulinum

C. perfringens

Clostridium botulinum

Obligate anaerobe, mesophile, heat-resistant spores found in soil

associated with canned foods, reduced oxygen packaging, and cured meals

Clostridium perfringens

aerotolerant anaerobe, toxicoinfection, thermophile, moderately heat resistant spores

meat, poultry, gravy temperature abuse

C. botulinum toxin types

7 toxin types (A-G)

A, B, E are responsible for most human illness

obligate anaerobe

C. bot

germinates and grows only in absence of oxygen

Botulism

pathogen: Clostridium botulinum

toxin: Botulinum neurotoxin

disease: Botulism

onset: 12-72 horus

symptoms: facial tingling, vision, GI, paralysis, death

5-10% death if treated

50% if untreated

disease sequela

recovery from paralysis can take months or years, some damage may be permanent

Infant botulism

affects babies under 1 year of age

human-derived anti-botulism toxins can be used for treatment

Intoxication

illness caused from ingestion of toxin that was produced by bacteria

binds axon and blocks release of synaptic vesicles containing neurotransmitters

reduced oxygen packaging

protect quality by creating low-oxygen environment

Mitigation for C. bot

kill the spores

inhibit growth

inactivate the toxin

kill the spores

thermal inactivation

• most heat resistant foodborne bacterial pathogen

• low acid canned food regulation

treatments that will NOT kill C. bot spores

lower temperatures hot fill, pasteurization

non-thermal processes like HPP

inhibit germination

water activity, 0.93

Clostridium perfringens

Gi distress

aerotolerant anaerobe

temperature abuse or deviations in cooling

C. perfringens product association

meat, poultry, gravy

temperature abuse in foods

C. perfringens classification

classified into 5 types associated with major toxin production