Clostridium Botulinum

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Presentation transcript:

Clostridium Botulinum By: Alex Reynolds & Juana Becerra

What is it? Clostridium Botulinum is an spore forming bacteria that produces a neurotoxin. The bacteria can exist as a vegetative cell or a spore. When conditions are right, the spore will grow into the vegetative cell. When the vegetative cells grow to high numbers, this bacteria produces the toxin. Only temperatures above 212°F are needed to destroy the spore.

What it thrives on? C. Botulinum requires a temperature range around 40-120F, and a moist environment in order to thrive. If so, C. Botulinum will form spores and remain dormant, sometimes for years.

What are some foods/sources that are associated with C. Botulinum? Many foods and sources that associate with C. Botulinum will be canned foods, meats, such as sausage, fish and a few others. Also in many foods that require being prepared and cooked. Home-canned and prepared foods, vacuum-packed and tightly-wrapped food, meat products, seafood, and herbal cooking oils. Foods sources that associate with C. Botulinum usually are meat products.

What is the implicated illness? The implicated illness is Botulism.

What is the incubation period? The period is around 4 to 38 hours after ingesting.

What exactly are the symptoms? Many of the symptoms will be Nausea, Vomiting, diarrhea, fatigue, headache, dry mouth, double vision, muscle paralysis, respiratory failure.

How long do the symptoms last? Usually symptoms can last anywhere from 2 hours to 14 days or longer.

What are the steps to prevent Clostridium Botulinum? There are many ways to help prevent C. Botulinum, and usually some of the best are things like using properly canned foods. Stocking your food items in your refrigerator as soon as you get home.

How is it involved in the Farm-To-Table Cycle? It is very easy to develop C. Botulinum when participating in the Farm-To-Table Cycle. It comes most often during the processing period.

How it can spread/be prevented. When using the Farm-To-Table Process, it is very important and critical that you keep all foods and meats at the required temperature. If you don’t then food contamination can develop very easy!

Resources http://www.extension.iastate.edu/foodsafety/pathogens/index.cfm http://www.medicinenet.com/botulism/article.htm http://www.fsis.usda.gov/FACTSheets/Clostridium_botulinum/index.asp http://www.foodborneillness.com/botulism_food_poisoning/ http://www.fda.gov/Food/ResourcesForYou/StudentsTeachers/ScienceandTheFoodSupply/ucm215832.htm