For Botulism we have terms and definitions in 8 topics. The topics are Food, Food Industry, Food Preservation, Food Safety, Horse Health, Human Body, Medical and Science.

Botulism (Food)

A food-borne illness caused by toxins produced by the anaerobic bacterium Clostridium botulinum.

Botulism (Food Industry)

Botulism is a severe type of food poisoning caused by eating food contaminated by the toxin produced by Clos. botulinum. The toxin attacks the nervous system and usually results in death within 2 to 8 days if the patient is untreated. The foods at greatest risk are canned, bottled or vacuum packed food where the pH is above 4.5.
See Clostridium botulinum and pH.

Botulism (Food Preservation)

An illness caused by eating toxin produced by growth
of CLOSTRIDIUM BOTULINUM bacteria in moist, low-acid food,
containing less than 2 percent oxygen and stored between
40 degrees and 120 degrees Fahrenheit. Proper heat
processing destroys this bacterium in canned food. Freezer
temperatures inhibit its growth in frozen food. Low
moisture controls its growth in dried food. High oxygen
controls its growth in fresh foods.

Botulism (Food Safety)

Toxin produced by Clostridium botulinum.

Botulism (Horse Health)

A rare disease caused by a neurotoxin produced by the bacterium Clostridium botulinum; it targets the neuromuscular nerve endings, producing a flaccid paralysis.

Botulism (Human Body)

severe food poisoning as a result of infection by the bacteria Clostridium botulinum.

Botulism (Medical)

Poisoning from poorly preserved food contaminated with a dangerous bacterial toxin that results in paralysis

Botulism (Science)

A severe form of food poisoning from food containing a toxin produced by the bacterium, Clostridium botulinum

Similar

Browse words that start with:

• Bo
• Bot
• Botu
• Botul
• Botulism

Browse All Terms by First Letter

Term Search