Food Poisoning Germs: Bacteria – Clostridium Botulinum
Food Poisoning Bacterium: Clostridium Botulinum
Clostridium Botulinum: This bacterium is an anaerobic, Gram-positive, spore-forming rod that releases a deadliest neurotoxin. There are seven types of this bacterium and four of them are capable of causing food poisoning. Though the occurrence rate of this food poisoning type is low, the death rate can be high if proper treatment is not given immediately. This bacterium is found everywhere like soil, water, air, animals etc.
This bacterium can be found in variety of foods which are less acidic. However, any food that supports the growth and toxin production of this bacterium causes the food poisoning sickness. Usually, this bacterium releases the toxin in many types of food like canned corn, mushrooms, beets, chicken, spinach, peppers, ham, lobster, asparagus, chicken livers and liver pate, green beans, sausage, ripe olives, smoked and salted fish, tuna fish, soups, stuffed eggplant, and luncheon meats.
Normally, the symptoms of this food poisoning type occur in between 18 – 36 hours after the consumption of the contaminated food. However, in some cases, they can occur in between 4 hours – 8 days. The symptoms of this food poisoning type at the beginning include weakness, dizziness and lethargy. Then the affected individual experiences blurred vision and difficulty in speaking as well as swallowing. That person may also experience stomach pain, constipation, fatigue of muscles, and difficulty in breathing. The treatment should be provided immediately when the food poisoning occurs caused by this bacterium.
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