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STABILITY AND VIABILITY of CLOSTRIDIUM BOTULINIUM

DRUG SUSCEPTIBILITY: Susceptible to penicillin, metronidazole, clindamycin, cephalothin, cefoxitin, cefotaxime, chloramphenicol, tetracycline, erythromycin, rifampin, and vancomycin (with some strain variation).

DRUG RESISTANCE: Usually resistant to the aminoglycosides, and may be resistant to tetracyclines and cephalosporins (with some strain variation). Also resistant to nalidixic acid and sulphamethoxazole-trimethoprim (SMX-TMP).

SUSCEPTIBILITY TO DISINFECTANTS: The vegetative state is susceptible to disinfectants such as 70% ethanol, 0.1% sodium hypochlorite, and 0.1N NaOH. Spores may be resistant to disinfectants. Toxins are inactivated (more than 99.7%) by 20 minutes exposure to 3 mg/L free available chlorine (FAC; similar to the military disinfection procedure), and 84% inactivated by a treatment of 20 minutes at 0.4 mg/L FAC (similar to municipal water treatment procedures).

PHYSICAL INACTIVATION: Toxin is destroyed after heating for 5 minutes at greater than 85°C. Toxins are detoxified in air within 12 hours and following exposure to sunlight within 1 to 3 hours. Spores are highly resistant to heat and desiccation ; therefore, it is recommended to sterilize with dry heat (2 hours at 160°C) by autoclaving (20 minutes at 121°C, 1 atm pressure) and/or by irradiation.

SURVIVAL OUTSIDE HOST: Survives well in soil, water and agricultural products

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A) found in oxygen poor environment with low acidity:-
1) soil environment worldwide
2) marine environment worldwide
B) found in any type of food which contact with soil:-
1) vegetables
2) fruits
C) In properly preserved food

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centers for disease control and prevention

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national notifiable diseases surveillance system (nndss)

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council of state and territorial epidemiologists (cste)

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Outbreak of Foodborne Botulism Associated with Improperly Jarred Pesto - Ohio and California, 2014 | MMWR

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The Morbidity and Mortality Weekly Report (MMWR) Series is prepared by the Centers for Disease Control and Prevention (CDC).

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Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacteriumClostridium botulinum and sometimes by strains ofClostridium butyricum and Clostridium baratii. There are five main kinds of botulism:

Foodborne botulism is caused by eating foods that contain the botulinum toxin. The most frequent source is home-canned foods, prepared in an unsafe manner.

Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. Injection drug users are at increased risk for wound botulism.

Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin.

Adult intestinal toxemia (adult intestinal colonization) botulism is a very rare kind of botulism that occurs among adults by the same route as infant botulism.

Iatrogenic botulism can occur from accidental overdose of botulinum toxin.

All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism is a public health emergency because many people can be poisoned by eating a contaminated food. If you or someone you know has symptoms suggestive of botulism, consult a healthcare provider or go to the emergency room.

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- use approved heat processes for commercially and home-canned foods
- discard all swollen, gassy or spoiled canned foods
- keep the spoiled canned-food out of reach of humans and pets.
- do not taste or eat foods from containers that are leaking or seem abnormal in appearance

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In the past, botulism was linked primarily to home-canned foods. In recent decades, however, botulism illnesses have been linked to foods such as unrefrigerated homemade salsa, baked potatoes sealed in aluminum foil, honey (the primary cause of botulism in infants), garlic in oil, and traditionally prepared salted or fermented fish.

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Symptoms of botulism usually appear within 12 to 36 hours after eating food containing the neurotoxin, although there have been documented cases that ranged from 4 hours to 8 days. The earlier the symptoms appear, the more serious the disease. Treatment requires quick medical attention and an antitoxin.

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Once in the body, the toxin binds to nerve endings that join muscles. This prevents the nerves from signaling the muscles to contract. The first symptoms of botulism are nausea, vomiting, weakness, and vertigo (dizziness). These are followed by neurological symptoms: visual impairments (blurred or double vision), loss of normal throat and mouth functions (difficulty speaking and swallowing; dry mouth, throat, and tongue; and sore throat), general fatigue, lack of muscle coordination, and difficulty in breathing. Gastrointestinal symptoms may include abdominal pain, diarrhea, or constipation. Death is usually caused by respiratory failure and airway obstructions. When the diaphragm and chest muscles become fully involved, breathing is affected and results in death from asphyxia.

If botulism is caught in the early stages, the injection of an antitoxin can lessen the severity of the disease by neutralizing any toxin that has not yet bound to nerve endings. However, due to the risk of serious side effects, the antitoxin cannot always be used. A human-derived antitoxin is used to treat cases of infant botulism and is available from the California Department of Public Health.

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Botulism is a paralyzing disease affecting the body's nervous system that is caused by the ingestion of one of the potent neurotoxins produced by C. botulinum bacterium. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness.

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C. botulinum spores are often found on the surfaces of fruits and vegetables and in seafood. The organism grows best under low-oxygen conditions and produces spores and toxins. The toxin is most commonly formed when food is improperly processed (canned) at home. C. botulinum cannot grow below a pH of 4.6, so acidic foods, such as most fruits, tomatoes, and pickles, can be safely processed in a water bath canner. However, foods with a higher pH (most vegetables and meats) must be processed under pressure. Therefore, a pressure cooker should be used. The pressure cooker will reach high enough temperatures to destroy the C. botulinum spores.

For example, if a low-acid food, such as green beans, is canned improperly (not canned under pressure or improperly canned using a pressure canner), C. botulinum bacteria and other bacteria present will be destroyed by the boiling of water and food, but the C. botulinum spores will not be destroyed. The canning process will remove the oxygen from the jar, creating a low-oxygen environment that is will allow the spores to grow into active bacteria. When the jars are stored at room temperature, the spores can germinate and produce the toxin. However, the toxin is sensitive to heat and can be destroyed if the food in question is boiled for 10 minutes (longer at high altitudes).

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1. Refrigerate all leftovers and cooked foods within 2 hours after cooking.
2. Avoid exposure of infants to honey.
3. Examine all canned foods before cooking.
4. Avoid eating swollen, gassy, or spoiled canned foods.
5. Cook and reheat foods thoroughly.
6. Acidification of foods below
pH 4.6.

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- Canned food
- Baked potato
- Pickle
- Honey

* Botulism poisoning also occur due to preserved or home-canned, low acid food that was not processed using correct preservation time and pressure.

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1. Gram positive bacteria -rod-shaped organism of the genus Clostridium.
2. Found in soil - grow most efficiently in low-oxygen condition.
3. Forming spore - remaining in a dormant state until favorable for them to grow.
- The spores are resistant to adverse environmental effects --> Very hard to kill
4. Able to produce a toxin known as botulin - lead to paralytic illness known as botulism.
--> To prevent the occurance of this bacterium in processed foods :
pressurized boil to kill the bacterium with high temperature.
Other technique --->
a) include high levels of oxygen
b) high acidity
c) high ratio of dissloved sugar
d) or very low levels of moisture.