10 янв. 2018 г. · Exposure and transmission. Foodborne botulism. C. botulinum is an anaerobic bacterium, meaning it can only grow in the absence of oxygen.
In what conditions does botulism bacteria grow?
Conditions that favor botulism include a high-moisture, low-salt, low-acid environment in which food is stored without oxygen or refrigeration. Anaerobic conditions can develop in canned foods, smoked fish, sausages and some cooked foods.
What are the characteristics of cans that might have bacteria botulism in them?
the container is leaking, bulging, or swollen; the container looks damaged, cracked, or abnormal; the container spurts liquid or foam when opened; or. the food is discolored, moldy, or smells bad.
How does botulism relate to canned foods?
Since the canning process forces air out of food, the C. botulinum bacteria may find incorrectly or minimally processed canned foods a good place to grow and produce the toxin. Low-acid vegetables such as green beans, corn, beets, and peas, which may have picked up C. botulinum spores from the soil, are at risk.
Which of the following is a characteristic of botulism?
Foodborne botulism is characterized by descending, flaccid paralysis that can cause respiratory failure. Early symptoms include marked fatigue, weakness and vertigo, usually followed by blurred vision, dry mouth and difficulty in swallowing and speaking.
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