Preventing Foodborne Illness: Clostridium botulinum

Preventing Foodborne Illness: Clostridium botulinum

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Clostridium botulinum is the bacterium that causes botulism.Clostridium botulinum is a Gram-positive, slightly curved, motile, anaerobic rod-shaped bacterium that produces read more heat-resistant endospores.These endospores, which are very resistant to a number of environmental stresses such as heat and high acid, can become activated in anaerobic environments, low acidity (pH > 4.6), high moisture content, and in temperatures ranging from 40ºF to 250ºF (4ºC to 121ºC) (Sobel et al.2004).

In hostile environmental conditions, the heat-resistant spores enable the bacteria to survive for extended periods of time in here a dormant state until conditions become more favorable.