Microbiology Clostridium botulinum bacteria
What makes Clostridium botulinum bacteria so dangerous?
First of all, C. botulinum produces the deadliest biological toxin known to man.
It is anaerobic, meaning it does not need oxygen to thrive. This makes canned foods, which can be sealed, potential "death cans" when contaminated by the body.
Also, I want to add that the toxin (Botulinum toxin), which is broken into eight neurotoxins (labeled as types A, B, C [C1, C2], D, E, F, and G) is a neurotoxin one. Botulinum inhibits the release within the nervous system of acetylcholine, a neurotransmitter, responsible for communication between motor neurons and muscle cells. All forms of botulism lead to paralysis that typically starts with the muscles of the face and then spreads towards the limbs.
@ekaterina-gribacheva I wonder under what violations in the production of canned food it is formed in them?
@argentum Yes, absolutely. The general sterilization of food plays a role, but specifically this type of toxin is associated with the heat treatment regime.