In this presentation addressing the significant of food poisoning outbreak in Riyadh , Saudi Arabia initiated by Clostridium Botulinum. its crucial for us to stay vigilant and informed about food borne pathogens , especially in light of recent events.

1. C L O S T R I D I U M
B O T U L I N U M
B Y
M U Z A M M I L A H M E D S I D D I Q U I
S H A N G R I L A F O O D S P V T L T D
A S S I S T A N T M A N A G E R M I C R O B I O L O G I S T

2. INTRODUCTION
• Clostridium botulinum is a Gram-positive, rod shaped
bacterium that produces several toxins. The best known are
its neurotoxins, subdivided in types A-G, that cause the
flaccid muscular paralysis seen in botulism.
• The Spores are heat resistant and can survive in foods that
are incorrectly or minimally processed.
• It can grow between a temperature of 3 to 50C and a pH of
4.6-9.

3. MORPHOLOGICAL CHARACTERISTIC
• A gram-positive, anaerobic bacilli.
• Spore forming.
• Toxin forming.
• Heat sensitive.
• Prefers low acid environment.
• Cause Botulism disease.

4. MORPHOLOGICAL CHARACTERISTIC
• Create spores that can remain dormant for 30 years or more
• Spores extremely resistant to environmental stressors, such
as heat and UV light

5. MORPHOLOGICAL CHARACTERISTIC

6. VIRULENCE FACTOR (ABILITY)
• Neurotoxin:
- Seven types of toxins (A-G).
- Environmental survival. (Inactivated by heat 90C for 10min ).
- Most potential biological warfare agents.
- Lethal dose= 1-2 micro gram.

7. PATHOGENESIS
• Transmitted in three ways:
– Food or water toxin contamination.
– Wound infected with C. Botulinum.
– Ingestion of C. botulinum.
• Most common contaminated food:
Vacuum packed, or canned alkaline food.
E.g. fish, green beans, Honey ,any home-canned food.
• Foods eaten without cooking

8. PATHOGENESIS OF INFANT BOTULISM
• Cause :infection by C. botulinum.
• Age: 5 - 20 weeks of age.
• Characterized by constipation and weak sucking.
• It cause “sudden infant death syndrome-SIDS”.
• Found in the stool.

9. SYMPTOMS
• Appear in 18-24 hrs.
• Include :
-Blurry vision, double vision. -Thrombocytopenia.
-Dry mouth.
-Trouble swallowing.
-Trouble breathing.
-Muscle weakness.
-Constipation.
-• Fever is not a symptom of botulism.

11. EXAMPLE OUTBREAK

12. RECENT INCIDENT IN SAUDI FOOD
RESTAURANT :

15. DIAGNOSIS
• Clinical diagnosis
• Diagnostic tests help confirm
– Toxin neutralization mouse bioassay
• Serum, stool, or suspect foods
– Infant botulism
• C. botulinum organism or toxin in feces
• Testing is done in Reference laboratories under Biosafety regulations

16. TREATMENT
• Passive immunization - equine antitoxin
– Antibodies to Types A, B and E toxins.
– Binds and inactivates circulating toxin.
– Stops further damage but doesn’t reverse.
• Heptavalent antitoxin
– Investigational.
– Effective against all toxins.

17. HOW TO PREVENT CLOSTRIDIUM BOTULINUM
FOOD POISONING FROM RESTAURANTS?
• Choose reputable restaurants
• Check food safety inspection scores
• Observe cleanliness
• Proper hand hygiene
• Safe food storage and handling
• Cooked food temperatures
• Be cautious with canned or fermented foods

18. Effective Cleaning and Sanitizing
• There are 3 stages in hygiene cleaning
1. Removal of food soils
2. Cleaning
3. Sanitizing

19. 1. Removal of food
soils • Hose with water
and scrub or
brush to remove
food bits from
equipment

20. 2. Cleaning

21. 3. Sanitizing

22. FOOD POISONING IN THE U.S.A
• 10 - 30 million Americans become ill each year from
microorganisms in their food
• Approx.. 9,000 DIE each year
• Cost US$ = 4 - 14 Billion per year

23. THANK YOU