Topical Terminology > Clostridium Botulinum
Clostridium botulinum
For Clostridium botulinum we have terms and definitions in 2 topics. The topics are Food Industry and Food Preservation.
Clostridium Botulinum (Food Industry) 
Clostridium botulinum can grow in food where oxygen is absent, the pH is above 4.5, and the temperature is above 3ºC. When Clos. botulinum grows in food it releases a toxin. If eaten this toxin causes the disease botulism.
See botulism, Clostridium and toxin
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Clostridium Botulinum (Food Preservation)
Vegetables, some tomatoes, figs, all meats, fish,
seafoods and some dairy foods are low acid. To control all
risks of botulism; jars of these foods must be (l) heat
processed in a pressure canner, or (2) acidified to a pH
of 4.6 or lower before processing in boiling water.
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