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Clostridium Botulinum

Microbiology Project
by

Lilly Kingsenamongkhol

on 30 November 2010

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Transcript of Clostridium Botulinum

Clostridium botulinum Lilly Kingsenamongkhol Bacteria Characteristics Gram Stain: Gram Positive
Obligate Anaerobic
Enzymes: Superoxide dismutase (SOD), Proteolytic Enzymes
Growth Requirements: pH 4.5 – 7 at > 39°F Endospores Neurotoxins – botulinum neurotoxin Types A-G = Flaccid Muscular Paralysis Human Cases – Types A, B, E, F
Animals – Types C & D
No Record – Type G Sporulation under favorable conditions Mechanism of producing neurotoxins Disease Characteristics Incubation Time: 12-36 hours Food Bourne
Intestinal
Wound
Inhalation Transmission: Not Person-to-Person Epidemiology Food Bourne 28 cases reported in U.S. annually Eating foods that contain botulism toxin Toxin survives stomach acid & enzymes Absorbed by small intestine & carried to blood stream to motor nerves
Toxins block transmission of nerve signals to muscles
= PARALYSIS! Epidemiology Intestinal (Most common in infants) 79 cases reported in U.S. annually Ingesting spores of bacteria Spores germinate and produce toxin inside intestine Wounds & Drug Use Inhalation 3 cases ever reported
Aerosolized toxin inhaled
Unnatural
Indicative of bioterrorism Clinical Symptoms Blurred or double vision
Weakness
Nausea
Vomiting
Diarrhea
Generalized paralysis
Respiratory insufficiency Prevention Proper home-canning methods Follow recommended procedures
Heat food to boiling prior to serving Treatments IV administration of antitoxin
Enemas & stomach washing
Cleaning infected wounds of dirt & dead tissue
Artificial Respiration
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