Foodborne Botulism

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Introduction

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Clostridium botulinum

See also Clostridium botulinum

Clostridium botulinum is a gram-positive, anaerobic, rod-shaped bacterium that produces the botulinum neurotoxin, which is the cause of foodborne botulism. The bacteria lie dormant as spores until exposed to ideal environmental conditions that enable them to germinate, in which the neurotoxin is then produced. These spores are also very resistant to adverse environmental conditions so eradication of them is difficult. Proliferation of these spores occurs if conditions include for "group I" (discussed below) optimal temperatures between 35-40°C and a pH of 4.6 while "group II" requires the temperature to be between 18-25°C and a pH of 5.0, with both groups requiring anaerobic conditions [1].

Classification

Interaction with Food

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Row heading A Cell A Cell B

Genome

Table 1: Chromosome and plasmid size and GC content of sequenced Clostridium botulinum Strains
Note: Data obtained from http://www.ncbi.nlm.nih.gov/sites/entrez
Strain Chromosome Size Plasmid Size GC content
Clostridium botulinum strain Hall A 3888Kb 16Kb 28% for chromosome

26% for plasmid

Clostridium botulinum A str. ATCC 19397 (Los Alamos National Laboratory) 3.8 Kb none 28% for chromosome
Clostridium botulinum A str. ATCC 3502 (Sanger Institute) 3.9Kb 0.016Kb 28 % for chromosome 26% for plasmid
Clostridium botulinum A str. Hall (Los Alamos National Laboratory) 3.7Kb none 28% for chromosome
Clostridium botulinum A2 str. Kyoto (Los Alamos National Laboratory) 4.15Kb none 28% for chromosome
Clostridium botulinum A3 str. Loch Maree (Los Alamos National Laboratory) 4Kb 0.27Kb 28% for chromosome

25% for plasmid

Clostridium botulinum B str. Eklund 17B (Los Alamos National Laboratory) 3.8Kb 0.048 Kb 27% for chromosome

24% for plasmid

Clostridium botulinum B1 str. Okra okra (Los Alamos National Laboratory) 3.9Kb 0.15Kb 28% for chormosome

25% for plasmid

Clostridium botulinum Ba4 str. 657 (Los Alamos National Laboratory) 3.9Kb Plasmid pCLJ- 0.27Kb Plasmid pCLJ2-0.01Kb 28% for chromosome 25% for pCLJ plasmid 24 for pCLJ2 plasmid
Clostridium botulinum E3 str. Alaska E43 (Los Alamos National Laboratory) 3.6Kb None 27% for chromosome
Clostridium botulinum F str. Langeland (Los Alamos National Laboratory) 4.0Kb 0.018Kb 28% for chromosome

26% for plasmid


Pathology

Virulence Genes & Factors

Mechanism

Foodborne Botulism

Signs & Symptoms

Foodborne Botulism in the United States

Treatment

Prevention

Summary

Incorporate here or in Prevention section

References

1. Montville, T. J., & Mathews, K. (2005). Food Microbiology: an introduction (pp. 192-193). Washington, DC: ASM Press

2. Hatheway, C. L. (1990, January). Toxigenic Clostridia [Electronic version]. Clinical Microbiology Reviews, 3, 71-74.

Edited by Carolina Ceballos, Cristina Flores, Nancy Gomez, Malisa Tov, students of Rachel Larsen