Clostridium botulinum D isease High mortality rate ! Food borne botulism is due to toxin Toxin is heat sensitive(80C for 10min) Infective dose is very small(nanograms) After 18 to 36 hours Neurotoxin Double vision, difficulty in speaking walking
Clostridium botilinum Disease ◼ High mortality rate !! ◼ Food borne botulism is due to toxin ◼ Toxin is heat sensitive (80C for 10min) ◼ Infective dose is very small (nanograms) ◼ After 18 to 36 hours ◼ Neurotoxin: Double vision, difficulty in speaking & walking
Clostridium botulinum Food items Sausages, meat products, canned vegetables and seafood products Minimally processed(heat treatment) Honey may contain spores Home canned foods in U.s All foods pH>4.6 First application of HacCP was for low-acid canned foods in 1973
Clostridium botilinum Food items ◼ Sausages, meat products, canned vegetables and seafood products ◼ Minimally processed (heat treatment) ◼ Honey may contain spores ◼ Home canned foods in U.S. ◼ All foods pH>4.6 ◼ First application of HACCP was for low-acid canned foods in 1973
Clostridium perfringens Description Anaerobic G+ rods Spore forming soil. sediments. and areas subject to human or animal fecal pollution
Clostridium perfringens Description ◼ Anaerobic ◼ G+ ◼ rods ◼ Spore forming ◼ soil, sediments, and areas subject to human or animal fecal pollution
Clostridium perfringens Disease Severe diarrhea Deaths due to dehydration Usually over in 24hours Infective dose is large >10E8
Clostridium perfringens Disease ◼ Severe diarrhea, ◼ Deaths due to dehydration ◼ Usually over in 24hours ◼ Infective dose is large >10E8
Clostridium perfringens Food items Meat, gravy and foods that are usually not heated such as salads, cream Common infection Cafeteria bacteria ■ Heat treatment Institutional feeding large quantities of food is prepared hours in advance Large quantities that have to be kept warm for a long time should be divided in small quantities to expose to oxygen
Clostridium perfringens Food items ◼ Meat, gravy and foods that are usually not heated such as salads, cream ◼ Common infection; Cafeteria bacteria ◼ Heat treatment ◼ Institutional feeding: large quantities of food is prepared hours in advance ◼ Large quantities that have to be kept warm for a long time should be divided in small quantities to expose to oxygen