Clostridium food poisoning

Clostridium perfringens C. perfringens gastroenteritis food poisoning... 

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. 

Sisson, P. R. Kramer, J. M. Brett, M. M. Freeman, R. Gilbert, R. J. Lightfoot, N. F. Application of pyrolysis mass spectrometry to the investigation of outbreaks of food poisoning and non-gastrointestinal infection associated with Bacillus species and Clostridium perfringens. Int. J. Food Microbiol. 1992,17, 57-66. 

Botulinus toxin comes from Clostridium botulmum, an organism that causes food poisoning. Botulinus toxin prevents the release of ACh from nerve endings by mechanisms that are not clear. Death occurs from respiratory failure caused by the inability of diaphragm muscles to contract. 

Campylobacter May interact and probably invade M Clostridium Enterotoxin (type A food poisoning) ... 

Just as too much acetylcholine activity can be a problem, so can too little. Botulinum toxin is a mixture of eight proteins that act to inhibit the release of acetylcholine. This toxin is the product of the anaerobic bacterium Clostridium botulimm. Ingestion of this toxin causes the life-threatening food poisoning known as botulism. 

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... 

The spectrum of gastrointestinal tract infections (GTI) cover a wide spectrum from asymptomatic Helicobacter pylori gastritis to self-limiting viral gastroenteritis to food poisoning to bacterial enterocolitis to antibiotic-associated Clostridium difficile colitis to typhoid fever with sepsis and multi-organ failure. 

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. 

Nitrosamines can be formed when amines that occur naturally in food react with sodium nitrite, NaN02, a preservative added to meats such as ham, bacon, and hot dogs to inhibit the growth of Clostridium botulinum, a bacterium responsible for a lethal form of food poisoning. Nitrosamines may also be formed in vivo in the gastrointestinal tract when bacteria in the body convert nitrates (N03 ) into nitrites (NO2 ), which then react with amines. 

Common pathogens responsible for food poisoning include Staphylococcus, Salmonella, Shigella, and Clostridium. 

In an earlier piece of work Thom et al. working with a strain of Clostridium botulinum obtained from a food poisoning outbreak at Boise, Idaho, found that the spores withstood a steam pressure of 10 lbs. for 15 minutes while 15 lbs. steam pressure for 15 minutes destroyed them. 

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