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Past research published in Nutrients found that diets higher in nutrient-dense canned foods (in addition to fresh foods) had a better overall diet quality than those that rarely included canned ...
Foodborne botulism is a potentially deadly condition that’s caused by eating food contaminated with botulinum toxin, a potent toxin that attacks the body’s nervous system.The disease is ...
Botulism is a rare but serious illness caused by a toxin that attacks the body's nerves and causes difficulty breathing, muscle paralysis and even death, according to the U.S. Centers for Disease ...
C. botulinum is a Gram-positive, rod-shaped, spore-forming bacterium. [1] It is an obligate anaerobe, the organism survives in an environment that lacks oxygen.However, C. botulinum tolerates traces of oxygen due to the enzyme superoxide dismutase, which is an important antioxidant defense in nearly all cells exposed to oxygen. [7]
The toxin is the protein botulinum toxin produced under anaerobic conditions (where there is no oxygen) [37] by the bacterium Clostridium botulinum. [38] Clostridium botulinum is a large anaerobic Gram-positive bacillus that forms subterminal endospores. [39] There are eight serological varieties of the bacterium denoted by the letters A to H.
Dieting is the practice of eating food in a regulated way to decrease, maintain, or increase body weight, or to prevent and treat diseases such as diabetes and obesity.As weight loss depends on calorie intake, different kinds of calorie-reduced diets, such as those emphasising particular macronutrients (low-fat, low-carbohydrate, etc.), have been shown to be no more effective than one another.
This short-term, low-calorie diet encourages protein, veggies, carbs, and dessert. Experts share benefits, risks, and menu options for the military diet plan.
Spores of Clostridium botulinum can survive cooking at 100 °C (212 °F), [5] and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, [3] [2] although other recipes, such as the Flemish potjevleesch, used three or four different meats (animals).