CLOSTRIDIUM BOTULINUM

What is Clostridium botulinum?

Clostridium botulinum is a gram-positive, anaerobic bacterium belonging to the genus Clostridium sp., producer of the well-known botulinum toxin, which causes botulism.

Where is Clostridium Botulinum found?

The bacterium Clostridium Botulinum is found both in the environment and in the intestinal flora of animals, and can be transmitted to food and cause food poisoning. Thus, this bacterium is a challenge for the food industry, as the spores it forms can withstand high temperatures for hours at a time.

How does Clostridium Botulinum affect food safety?

The range of foods it contaminates is enormous, as it resists autoclaving treatments. These bacteria are even found in tin cans.

This genus of bacteria in the absence of oxygen, germinate and grow and excrete toxins. These toxins can cause poisoning such as botulism. Botulinum toxin is one of the most dangerous substances known. These toxins are neurotoxic and can be fatal in 10% of cases.

In which foods can Clostridium Botulinum be found?

The bacterium usually appears in canned and vacuum-packed foods, but it is also found in foods such as meat and fish: sausages, cooked ham, cured ham, cephalopods, in vegan tofu, mushroom, soya or pea matrices and in prepared dishes such as potato omelettes or in sauces.

What natural preservatives are available to prevent Clostridium Botulinum?

To face this challenge, Amerex has developed exclusive products that can help you keep your food safe.

Want to see an example? Take a look at the graph below.