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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
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.
MORPHOLOGICAL CHARACTERISTIC
• A gram-positive, anaerobic bacilli.
• Spore forming.
• Toxin forming.
• Heat sensitive.
• Prefers low acid environment.
• Cause Botulism disease.
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
MORPHOLOGICAL CHARACTERISTIC
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.
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
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.
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.
EXAMPLE OUTBREAK
RECENT INCIDENT IN SAUDI FOOD
RESTAURANT :
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
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.
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
Effective Cleaning and Sanitizing
• There are 3 stages in hygiene cleaning
1. Removal of food soils
2. Cleaning
3. Sanitizing
1. Removal of food
soils • Hose with water
and scrub or
brush to remove
food bits from
equipment
2. Cleaning
3. Sanitizing
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
THANK YOU

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clostridiumbotulinum- BY Muzammil Ahmed Siddiqui.pptx

  • 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
  • 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.
  • 10.
  • 12. RECENT INCIDENT IN SAUDI FOOD RESTAURANT :
  • 13.
  • 14.
  • 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
  • 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