1. Clostridium botulinum
General Description
Large, rod shaped, Spore – forming, gram positive bacterium
pH growth rate range:
Grow best in low oxygenic conditions: soil, lakes, ponds and decaying vegetables
Group I
A, B and F
Infant Botulism & Food Contamination
Group II
B, E, F
Contaminated food Products
Group III
C, D
Most notably associated with Animals
Group IV
G (characterization not well known)
Botulism Symptoms
Weakness
Fatigue
Vertigo
Neurological Failures
Blurred vision
Speech Difficulty
Skeletal Muscle Weakness
M. Negron F2013

2. C. botulinum Pathogenicity and Virulence
-Spores in sealed food containers germinate in anaerobic conditions
When Contaminated food is ingested:
Toxin is absorbed in the upper gastrointestinal tract
- Haemagglutinin (HA) acts as an adhesin
Through the blood stream reaches the presynaptic terminals
blocks the release of acetylcholine
Inhibits normal muscular function
Continued exposure is seen through the death of animals and the ongoing decay of their bodies.
M. Negron F2013