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| The Bad Bug Book |
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1. Name of the Organism:
Clostridium botulinums
Clostridium botulinums is an anaerobic, Gram-positive, spore-forming
rod that produces a potent neurotoxin. The spores are heat-resistant and
can survive in foods that are incorrectly or minimally processed. Seven
types (A, B, C, D, E, F and G) of botulism are recognized, based on the
antigenic specificity of the toxin produced by each strain. Types A, B, E
and F cause human botulism. Types C and D cause most cases of
botulism in animals. Animals most commonly affected are wild fowl and
poultry, cattle, horses and some species of fish. Although type G has
been isolated from soil in Argentina, no outbreaks involving it have been
recognized.
Foodborne botulism (as distinct from wound botulism and infant
botulism) is a severe type of food poisoning caused by the ingestion of
foods containing the potent neurotoxin formed during growth of the
organism. The toxin is heat labile and can be destroyed if heated at
80°C for 10 minutes or longer. The incidence of the disease is low, but
the disease is of considerable concern because of its high mortality rate
if not treated immediately and properly. Most of the 10 to 30 outbreaks
that are reported annually in the United States are associated with
inadequately processed, home-canned foods, but occasionally
commercially produced foods have been involved in outbreaks.
Sausages, meat products, canned vegetables and seafood products
have been the most frequent vehicles for human botulism.
Clostridium botulinums
Clostridium botulinums is an anaerobic, Gram-positive, spore-forming
rod that produces a potent neurotoxin. The spores are heat-resistant and
can survive in foods that are incorrectly or minimally processed. Seven
types (A, B, C, D, E, F and G) of botulism are recognized, based on the
antigenic specificity of the toxin produced by each strain. Types A, B, E
and F cause human botulism. Types C and D cause most cases of
botulism in animals. Animals most commonly affected are wild fowl and
poultry, cattle, horses and some species of fish. Although type G has
been isolated from soil in Argentina, no outbreaks involving it have been
recognized.
Foodborne botulism (as distinct from wound botulism and infant
botulism) is a severe type of food poisoning caused by the ingestion of
foods containing the potent neurotoxin formed during growth of the
organism. The toxin is heat labile and can be destroyed if heated at
80°C for 10 minutes or longer. The incidence of the disease is low, but
the disease is of considerable concern because of its high mortality rate
if not treated immediately and properly. Most of the 10 to 30 outbreaks
that are reported annually in the United States are associated with
inadequately processed, home-canned foods, but occasionally
commercially produced foods have been involved in outbreaks.
Sausages, meat products, canned vegetables and seafood products
have been the most frequent vehicles for human botulism.
| The United States Food and Drug Administration's Bad Bug Book: Clostridium botulinum |