FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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True
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False
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Either A or B
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None of the above
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Detailed explanation-1: -Clostridium botulinum has indeed been shown to grow and produce toxin rapidly in hermetically sealed raw meats (8, 14) and fish (5, 6, 16). Raw or under-cooked meats and fish are frequent causes of botulism in the northern and coastal regions of Canada (4).
Detailed explanation-2: -Botulinum toxins are one of the most lethal substances known. Botulinum toxins block nerve functions and can lead to respiratory and muscular paralysis. Human botulism may refer to foodborne botulism, infant botulism, wound botulism, and inhalation botulism or other types of intoxication.
Detailed explanation-3: -This toxin is made by Clostridium botulinum and sometimes Clostridium butyricum and Clostridium baratii bacteria. These bacteria can produce the toxin in food, wounds, and the intestines of infants.