|WikiProject Microbiology||(Rated C-class, High-importance)|
Ability to kill the spores?
The following paragraph appears in the text. It is ended by a "NOT!" reminiscent of Borat. Such an expression is not appropriate for a scientific article such as this one. Although I am not an expert on the subject, I also believe I read somewhere that it wasn't possible to kill the spores of the botulinum by pressurized boiling. Can anybody confirm this? watevrrrr
Clostridium botulinum is a soil bacterium. The spores can survive in most environments and are very hard to kill. They can survive the temperature of boiling water at sea level, thus many foods are canned with a pressurized boil that achieves an even higher temperature, sufficient to kill the spores.NOT!
See Sanger or say New Scientist blurb etc. Needs to be mixed into article when people have time. Ttiotsw 15:05, 28 May 2007 (UTC) i hate you!!11 —Preceding unsigned comment added by 220.127.116.11 (talk) 18:45, 10 November 2009 (UTC)
"These rod-shaped organisms grow best in low-oxygen conditions." They are anaerobic. Not only facultatively. This sentence above can mislead the reader, because it suggests that they still grow even under high-oxygen conditions... Low oxygen conditions can be TOLERATED by them, which means something totally different. They are able to SURVIVE the presence of oxygen, because they have an enzyme called SOD (superoxide dismutase). Oxygen however is not something they like, it's actually quite toxic for them. Myrmeleon formicarius (talk) 20:18, 11 January 2008 (UTC)
Just to add some more sources than my own silly head: "Clostridium Facts Clostridium perfringens is a Gram-positive anaerobic spore-forming bacterium" I didn't have to go further for this sentence than the link at the external links of the article...
:D I'm happy to see
As soon as infants begin eating solid food, the digestive juices become too acidic for the bacterium to grow.
- Infant botulism happens when the bacteria colonize the intestines of an infant, which lack the flora of an adult. It just has to survive the stomach acid, not grow in it. I don't know for sure with infant botulism but in cholera the bacteria are aided in their survival and eventual colonization of the intestines by protection from stomach acid by food and Vibrio cholerae is highly susceptible to acid. Thus, spores consumed without botulism toxin can cause a botulism disease. I believe it is the same deal with wound botulism.WillWritesWiki (talk) 19:27, 3 January 2010 (UTC)
In the "Botulinum toxin types" paragraph it mentions the following:
"An eighth toxin, type H, was discovered by researchers at the California Department of Public Health in 2013. With a lethal dose of 2 ng by injection or 13 ng by inhalation, it was deemed the most toxic substance on Earth."
Then, in the "Other" paragraph, it mentions the following:
"Botulin toxin produced by C. botulinum is often believed to be a potential bioweapon as it is so potent that it takes about 75 nanograms to kill a person (LD50 of 1 ng/kg, assuming an average person weighs ~75 kg);"
Shouldn't the first reference (in the "Botulinum toxin types" paragraph) also refer to the lethal dose or LD50 per kg? It seems unlikely that the LD50 of type H is always 2ng, regardless of weight (e.g. 20kg child or large 100kg adult).
I'm attempting to clean up and reorganize the article. I preserved as much as the old article as possible for now while reorganizing and adding content. I removed this passage though which was particularly poorly written:
Botulinum toxin infectivity - The following conditions are required for botulinum toxin to be infectious when found in food: Anaerobic environment: there is usually canned and other aerobic microorganisms in a closed container with oxygen consumption is provided. Canyon proper temperature for the type A and B reproduced C.botulinum between the 10-12 and the 47-50 °C. Type E psychorotroph known as exposure within 31 to 45 days at 3.3 °C cooling can also produce toxins. Relative humidity, high salt, low-acid, oxygen-free foods and maintained without refrigeration, growth and toxin supports the creation C.botulinum. Using commercial sterilization and pasteurization in combination with other control measures, such as nitrite and salt, as well as the use of vacuum meat from the refrigerator, perishable C.botulinum poisoning can be controlled.
The comment(s) below were originally left at several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section., and are posted here for posterity. Following
|I found the article confusing.
It looks in this article that bacteria is not killed by heating food when in other web pages it looks it is possible
Besides the last parragraphe looks confusing. The author explain that high sugar concentration doesnt let Clostridium to develop, but mixt with digestive apparatus of infant and fruits acid juices. CordiallyMary18.104.22.168 16:04, 16 July 2007 (UTC)
Last edited at 16:04, 16 July 2007 (UTC). Substituted at 11:56, 29 April 2016 (UTC)