Botulism Clostridium botulinum

Botulism Clostridium botulinum botulinum The bacterium is the cause of a fatal form of food poisoning due to release of its toxin. The toxin also blocks release of acetylchohne leading to paralysis of some muscles... 

Sodinm nitrite is commonly utilized in food preservation. In spite of its known potential for metabolism to carcinogenic nitrosamines, nitrite snpplementation is still in widespread nse in nntrition because the addition of nitrite (plus a reducing agent such as ascorbate) has two desirable effects it imparts a red color to meats (primarily a result of the production of nitrosylheme from myoglobin ) and, perhaps more importantly, the organism responsible for botulism Clostridium botulinum) is exquisitely sensitive to this treatment. There is indeed a massive literature on the role of NO and its reactions in foods in the nutrition fields and is worthy of scrutiny by researchers in the biological effects of endogenously produced -NO in mammahan systems. 

Botulism — Clostridium botulinum toxin is composed of polypeptides or proteins designated A throngh G with molecular weights of 200,000 to... 

Erbguth, F.J., 2004. Historical notes on botulism, Clostridium botulinum, botulinum toxin, and the idea of the therapeutic use of the toxin. Mov. Disord. 

Botulism is a disease caused by ingestion of foods contaminated with Clostridium botulinum (food-borne botulism) or, very rarely, by wound infection (wound botulism) or colonization of the intestinal tract with Clostridium botulinum (infant botulism). The toxins block the release of acetylcholine. Botulism is characterized by generalized muscular weakness, which first affects eye and throat muscles and later extends to all skeletal muscles. Flaccid paralysis can lead to respiratory failure. 

Bacteria not only attack teeth but can also make people extremely sick. Therefore, canned food must be specially prepared to prevent the growth of bacteria. This is usually done by boiling or steaming. People who can their own food at home, however, do not have the sophisticated machines that food-canning manufacturers have. Even so, there are other methods that home canners can use to preserve their own food and keep their families safe. For example, high heat can be used to kill the bacteria Clostridium botulinum, which causes one deadly form of food poisoning called botulism. Acidic conditions will also kill C. botulinum. Because the bacteria cannot survive at a pH below 4.5, very acidic foods such as tomatoes, pears, and peaches are safe for home canning. 

Botulism is a potent neurotoxin produced from Clostridium botulinum that is an anaerobic, spore-forming bacterium. There are three different types ofbotulism Foodborne botulism occurs when a person ingests a pre-formed toxin that leads to illness within a few hours or days. Foodborne botulism is a public health emergency because the contaminated food may still be available. Infant botulism occurs in a small number of susceptible infants each year who harbor C. botulinum in their intestinal tract. Wound botulism occurs when wounds are infected with C. botulinum that secretes the toxin. Approximately 100 cases of the three types of botulism are reported within the United States each year about 5 percent are wound botulism, 25 percent are foodborne botulism, and a full 70 percent are infant botulism. Death can result from respiratory failure, but those who survive may have fatigue and shortness of breath for years. 

BoNTs A-G Clostridium botulinum AB Adaptor proteins Block of neurotransmitter release Botulism... 

Tabita, K., Sakaguchi, S., Kozaki, S. and Sakaguchi, G., Distinction between Clostridium botulinum type A strains associated with food-bome botulism and those with infant botulism in Japan in intraintestinal toxin production in infant mice and some other properties, FEMS Microbiol. Lett., 63, 2-3, 251-256,1999. 

Botulism antitoxin Horse Specificity against toxins of t5 pe A, B or E Clostridium botulinum... 

Botulism is most commonly caused by ingestion of a neurotoxin produced by Clostridium botulinum in improperly canned food. Poisoning may also occur after wound contamination with the organism. Infant botulism may occur when spores of the organism germinate and manufacture the toxin in the intestinal tract of infants. Botulinum toxin works by inhibiting ACh release at all cholinergic synapses. 

Botulism A (Clostridium botulinum toxin) Bacteria— food (particularly improperly canned foods), wound, and infantile 1-5 days No Standard Descending muscle paralysis, ptosis (drooping upper eyelids), blurred vision/ diplopia Fatal about 4-6 days nonfatal several months Aggressive resp support, supportive care trivalent and heptavalent antitoxin... 

Butyric Fermentation — in which butyric acid is produced. The organisms producing this lype of fermentation are mainly anaerobic like Clostridium hutyricum. Some organisms, such as Clostridium u-tani, the organism causing tetanus, and Clostridium Botulinum, the organism causing botulism, also produce this type of fermemalion. 

Harris JB, Grubb BD, Maltin CA, Dixon R (2000) The neurotoxicity of the venom phospholipases A(2), notexin and taipoxin. Exp Neurol 161 517-26 Haug G, Wilde C, Leemhuis J, Meyer DK, Aktories K et al. (2003) Cellular uptake of Clostridium botulinum C2 toxin membrane translocation of a fusion toxin requires unfolding of its dihydrofolate reductase domain. Biochemistry 42 15284-91 Hauschild A (1993) Epidemiology of human foodborne botulism. In Hauschild A, Dodds KL (eds) Clostridium botulinum ecology and control in foods. Marcel Dekker, Inc. New York, pp 69-104... 

Middlebrook JL, Brown JE (1995) Immunodiagnosis and immunotherapy of tetanus and botulinum neurotoxins. Curr Top Microbiol Immunol 195 89-122 Midura TF, Amon SS (1976) Infant botulism, identification of Clostridium botulinum and its toxins in faeces. Lancet 2 934-6... 

Botulism is a neuroparalytic, primarily foodborne illness first described in 1897 (GDC, 1998). The disease is caused by a toxin produced by the anaerobic bacterium Clostridium botulinum. Although botulism is rare, it can kill rapidly and foodborne botulism is a public health emergency carrying significant risk for widespread disease and death, as potentially preventable deaths may occur if the source of botulism is not discovered and eliminated. There are classically four major types of botulism foodborne botulism, infantile botulism, wound botulism, and intestinal botulism. 

Some additives clearly serve an important function. Preservatives help to prevent food from spoiling and enable processed food to be stored for much longer. They reduce the likelihood of bacterial contamination in the food we eat. Sodium nitrite is added to cured meat, for example, to prevent the growth of organisms like Clostridium botulinum, which causes severe toxicity, botulism (see pp. 249-51). Preservatives also reduce chemical degradation and so allow food to have a longer shelf life. Other additives may also have a beneficial function, for example artificial sweeteners reduce the sugar intake of people who suffer from diabetes or obesity. 

Chia, J.K., Clark, J.B., Ryan, C.A., Pollack, M. (1986). Botulism in an adult associated with foodhome intestinal infection with Clostridium botulinum. N. Engl. J. Med. 315 239-41. 

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