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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).
C. botulinum is commonly associated with bulging canned food; bulging, misshapen cans can be due to an internal increase in pressure caused by gas produced by bacteria. [ 6 ] C. botulinum is responsible for foodborne botulism (ingestion of preformed toxin), infant botulism (intestinal infection with toxin-forming C. botulinum ), and wound ...
However, there have been examples of poor manufacture (underprocessing) and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinum, which produces an acute toxin within the food, leading to severe illness or death. This organism produces no gas or obvious taste and remains undetected by taste or smell.
Avoid a scary and potentially deadly scenario by making sure your feline friend avoids nibbling on these common foods toxic to cats. The post 15 Common Foods That Are Toxic to Cats appeared first ...
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.
This protein-packed cat food contains salmon, herring, catfish, and trout, helping to support your fur friend’s muscle mass. It’s rich in omega-3 and contains taurine, an essential amino acid ...
The label affixed to cans of Castleberry's "Hot Dog Chili Sauce" contaminated with botulinum toxin. Beginning in June 2007, eight people contracted botulism due to the consumption of "Hot Dog Chili Sauce" and other products manufactured by the Castleberry's Food Company plant in Augusta, Georgia, which were under-processed, resulting in the production of botulinum toxin within the cans.
The food inside is cooked in a similar way to pressure cooking. This process reliably kills all commonly occurring microorganisms (particularly Clostridium botulinum), preventing it from spoiling. The packaging process is very similar to canning, except that the package itself is flexible. The lamination structure does not allow permeation of ...