Botulism

Botulism toxin, produced by the bacterium Clostridium botulinum, is heat-sensitive and can be destroyed by cooking at 85 degrees Celsius (185 degrees Fahrenheit) for at least five minutes. However, cooking food at 350 degrees Fahrenheit for twenty minutes may not effectively eliminate the toxin if it was already present. Additionally, the spores of the bacteria can survive high temperatures, so proper food preservation and handling are essential to prevent botulism. Always prioritize safe food practices to avoid contamination.

Infant botulism generally has a good prognosis, with most infants recovering fully with appropriate medical care. The average life expectancy for those affected is typically normal, as long as they receive timely treatment. Complications are rare, but in severe cases, they can lead to prolonged hospitalization. Overall, the survival rate is quite high with proper intervention.

Scavengers, such as buzzards, komoto dragons, and hyenas are immune to many of the food borne illnesses because of certain enzymes in their digestive systems that people and many other animals do not have.

Botulism isn't caused by a bacteria; it's caused by a poison. Antibiotics wouldn't be directly helpful in treating it.

the nucleus

Clostridium botulinum is the oranism causing botulism which is a bacteria(prokaryote).

yes its a very sirious disease and shod be treated fast

Yes. Animals can become ill from the botulinum toxin, too.

Botulism is an anaerobic bacteria - this means it can grow without air. This is why botulism can be contracted from eating canned foods that have been dented or home canned goods, such as tomatoes, that have not been prepared properly. Once exposed to air, over time, these botulin spores die. This is one reason why you should not smell a freshly opened can of food; the botulin spores can be inhaled into your lungs and cause illness. It is unlikely that you could get botulism from eating hot dogs that have not been canned and that have been exposed to the air. It is more likely you could get a gastroenteritis from eating spoiled hot dogs that may have been left out, old or improperly stored.

Of course!

Despite the best (or typical) practices of any producer of food, any product can become contaminated. If cream cheese is contaminated with the bacteria that produce botulism, they will most likely grow, especially as the cream cheese is wrapped in a foil type material that excludes air. (Botulism bacteria are anaerobic, meaning they grow without air / oxygen.)

Boltulism is caused by a bacteria called Clostridium botulinum and more specifically the toxins that this bacteria produces.

Botulism can be cured although even when all the bacteria which cause it are dead the toxins they made can still stay in your body causing damage. Over time the immune system will find all the toxin and destroy it but this will only happen if the immune systems response is strong and the amount of bacteria which the person was infected with initially was not too great.

Not really. Botulism is a specific illness caused by toxins formed by Clostridium botulinum. That bacterium is generally found in the soil.

200

yes

Spore forming, gram positive rods

North America, Africa, Europe.

Botulism has three main forms, infant, foodborne and wound. All forms are serious and should be treated. Stainless steel utensil left in food in the refrigerator is not a cause for botulism.

botulism is NOT

Botulin bacteria spores are not able to survive in an oxygen rich environment. That is why they thrive in sealed canned food--no oxygen. Although tetanus (which is what I think you meant) is similar to botulism they are not the same bacteria. Tetanus actually thrives quite well in a highly oxygenated environment. Thus the probability of becoming infected by tetanus from rusty metal--the metal has been in an environment where the oxidative stress on the ferrous metal has caused rust. It is the same process that turns fruit brown when exposed to air.

You are a bit confused. Alcohol is generally toxic to bacteria, whether aerobic or anaerobic, but anaerobic bacteria cannot live in the presence of oxygen, that's why they are called anaerobic.