anaerobic bacterium producing botulin the toxin that causes botulism

Vegetables, some tomatoes, figs, all meats, fish, seafoods and some dairy foods are low acid. To control all risks of botulism; jars of these foods must be (l) heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or lower before processing in boiling water.

a strain (..) of the Clostridium bacteria producing a potent toxin which can cause fatalities in humans

A group of rod-shaped bacteria commonly found in the soil that grow best under low oxygen conditions. The bacteria form heat-resistant spores which allow them to survive in a dormant state until exposed to conditions that can support their growth. Clostridium botulinum produces botulinum toxin, a highly potent neurotoxin and the basis of the disease botulism . See the entire definition of Clostridium botulinum

See Botulinum toxin.

In adults, Clostridium botulinum (C. botulinum) itself does not make people ill, but the poisons produced by the pathogen do. * Canned (especially home canned) low acid foods may contain C. botulinum, however some cases occur from eating raw or parboiled meats from marine mammals. * Symptoms can include double vision, nausea, vomiting, fatigue, dizziness, headache and dryness in the throat and nose. In extreme cases, symptoms may progress to respiratory failure. find all NHC pages containing: clostridium botulinum

Clostridium botulinum is a bacterium that produces the toxin botulin, the causative agent in botulism. It is included in the genus Clostridium, a major group of Gram-positive forms. C. botulinum was first recognized and isolated in 1896 by Emile van Ermengem and is commonly found in soil.