Skip to Content

Clostridium botulinum

 

Definition: a bacterial species that occurs widely in nature and is a frequent cause of food poisoning (botulism) from preserved meats, fruits, or vegetables that have not been properly sterilized before canning. The main types, A–F, are characterized by antigenically distinct, but pharmacologically similar, very potent neurotoxins, each of which can be neutralized only by the specific antitoxin; group C toxin contains at least two components; the recorded cases of human botulism have been due mainly to types A, B, E, and F; infant botulism occurs when colonization of the gastrointestinal tract with Clostridium botulinum results in absorption of the toxin through the gastrointestinal wall; type Ca causes botulism in domestic and wild water fowl; Cß and D are associated with intoxications in cattle. Type E is usually associated with improperly processed fish products.

Disclaimer: This site is designed to offer information for general educational purposes only. The health information furnished on this site and the interactive responses are not intended to be professional advice and are not intended to replace personal consultation with a qualified physician, pharmacist, or other healthcare professional. You must always seek the advice of a professional for questions related to a disease, disease symptoms, and appropriate therapeutic treatments.
© Copyright 2017 Wolters Kluwer. All Rights Reserved. Review Date: Sep 19, 2016.
Hide