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, vacuumpacked 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-ToTable Cycle?
• It is very easy to develop C. Botulinum
when participating in the Farm-ToTable 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/path
ogens/index.cfm
• http://www.medicinenet.com/botulism/article.htm
• http://www.fsis.usda.gov/FACTSheets/Clostridiu
m_botulinum/index.asp
• http://www.foodborneillness.com/botulism_food_
poisoning/
• http://www.fda.gov/Food/ResourcesForYou/Stud
entsTeachers/ScienceandTheFoodSupply/ucm2
15832.htm