Clostridium botulinum

Clostridium botulinum is a gram-positive, rod-shaped, strictly anaerobic spore-former that produces oval endospores commonly found in soil, freshwaters, and marine sediments. The spores produced by Clostridium botulinum are very resistant to heat, chemicals and even radiation due to the thick protein coat around their core cells (Gibbs, 2009).

Clostridium botulinum is known to produce botulin toxins, which are neurotoxins that affect the nervous system, causing a foodborne intoxication known as botulism. Early symptoms include nausea and vomiting, followed by neurological symptoms like double vision, difficulty swallowing, slowly developing into weakness of muscular coordination and paralysis (Gibbs, 2009). Symptoms generally begin 18–36 h after eating a contaminated food, but they can occur as early as 6 h or as late as 10 days. The botulinum neurotoxins are one of the most powerful substances known that cause food poisoning.

There are four genetically distinct Clostridium botulinum bacterial groups (I–IV), while seven different serological types of synthesized neurotoxins (types A–G) which include: group I (proteolytic, producing neurotoxins A, B, and F), group II (nonproteolytic, producing neurotoxins B, E, and F), group III (producing neurotoxins C and D), and group IV (producing neurotoxin G) (Lianou et al., 2017). Neurotoxin types A, B, E, and occasionally F are the ones mainly associated with botulism in humans (Peck, 2010).

Infant botulism is an unusual syndrome affecting only very young children suspected of eating honey or other sweeteners. The infection and colonization of the gastrointestinal tract of infants is caused by proteolytic Clostridium botulinum strains. In the case of adult botulism, it involves the ingestion of already synthesized neurotoxins. Infants less than 12 months of age are more susceptible as they are lacking a mature intestinal microflora capable of preventing colonization by Clostridium botulinum (Peck, 2010).

Foods associated with Clostridium botulinum (proteolytic and nonproteolytic strains) include meat products such as ham, pork sausage, and meat rolls. All Type A and some Type B strains are proteolytic with the food often spoiling with strong odors making it less likely to be consumed; whereas some Type B and all Type E strains are nonproteolytic and will not spoil the food.
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Clostridium botulinum

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