登入選單
返回Google圖書搜尋
Foodborne Infections and Intoxications
Kathleen GlassKristin Marshall
其他書名
Chapter 27. Clostridium botulinum
出版Elsevier Inc. Chapters, 2013-03-06
主題Medical / NutritionScience / Life Sciences / MicrobiologyTechnology & Engineering / Food Science / General
ISBN01280737729780128073773
URLhttp://books.google.com.hk/books?id=UaVzDAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Botulism is a severe neuroparalytic disease, caused by consumption of minute quantities of botulinum neurotoxin (BoNT) in a contaminated food, or by development of toxin by toxigenic spores in the intestine of susceptible infants and adults. The severity, onset time, and duration of botulism are largely dependent upon dose and BoNT type, and because of its rarity, symptoms may be misdiagnosed. BoNTs formed by Clostridium botulinum and rare strains of C. baratii and C. butyricum are responsible for the majority of human botulism cases. C. botulinum presents a particular challenge to food safety because of its ability to form highly stable endospores; their distribution and prevalence vary by geographical region. Primary factors contributing to foodborne botulism include inadequate thermal processing, inadequate storage temperature-time control, food formulations with pH and water activity within growth range of C. botulinum, reduced-oxygen environment, inadequate levels of antimicrobial food ingredients, and lack of competitive microflora.