clostridiumbotulinum- BY Muzammil Ahmed Siddiqui.pptx

In this presentation addressing the significant of food poisoning outbreak in Riyadh , Saudi Arabia initiated by Clostridium Botulinum. its crucial for us to stay vigilant and informed about food borne pathogens , especially in light of recent events.

1. Clostridium botulinum By Muzammil ahmed siddiqui Shangrila foods pvt ltd Assistant manager microbiologist

2. INTRODUCTION Clostridium botulinum is a Gram-positive, rod shaped bacterium that produces several toxins. The best known are its neurotoxins, subdivided in types A-G, that cause the flaccid muscular paralysis seen in botulism. The Spores are heat resistant and can survive in foods that are incorrectly or minimally processed. It can grow between a temperature of 3 to 50C and a pH of 4.6-9.

3. Morphological Characteristic A gram-positive, anaerobic bacilli. Spore forming. Toxin forming. Heat sensitive. Prefers low acid environment. Cause Botulism disease.

4. Morphological Characteristic Create spores that can remain dormant for 30 years or more Spores extremely resistant to environmental stressors, such as heat and UV light

5. Morphological Characteristic

6. Virulence Factor (Ability) Neurotoxin : - Seven types of toxins (A-G ). - Environmental survival. (Inactivated by heat 90C for 10min ). - Most potential biological warfare agents. - Lethal dose= 1-2 micro gram.

7. Pathogenesis • Transmitted in three ways: – Food or water toxin contamination. – Wound infected with C. Botulinum . – Ingestion of C. botulinum. • Most common contaminated food: Vacuum packed, or canned alkaline food. E.g. fish, green beans, Honey ,any home-canned food. • Foods eaten without cooking

8. Pathogenesis of Infant Botulism • Cause : infection by C. botulinum. • Age: 5 - 20 weeks of age. • Characterized by constipation and weak sucking. • It cause “sudden infant death syndrome-SIDS”. • Found in the stool.

9. Symptoms • Appear in 18-24 hrs. • Include : -Blurry vision, double vision. -Thrombocytopenia. -Dry mouth. -Trouble swallowing. -Trouble breathing. -Muscle weakness. -Constipation. -• Fever is not a symptom of botulism.

10. Example outbreAK

11. Recent incident in saudi Food restaurant :

12. Diagnosis • Clinical diagnosis • Diagnostic tests help confirm – Toxin neutralization mouse bioassay • Serum, stool, or suspect foods – Infant botulism • C. botulinum organism or toxin in feces • Testing is done in Reference laboratories under Biosafety regulations

13. TREATMENT • Passive immunization - equine antitoxin – Antibodies to Types A, B and E toxins. – Binds and inactivates circulating toxin. – Stops further damage but doesn’t reverse. • Heptavalent antitoxin – Investigational. – Effective against all toxins.

14. How to prevent clostridium botulinum food poisoning from restaurants? Choose reputable restaurants Check food safety inspection scores Observe cleanliness Proper hand hygiene Safe food storage and handling Cooked food temperatures Be cautious with canned or fermented foods

15. Effective Cleaning and Sanitizing There are 3 stages in hygiene cleaning Removal of food soils Cleaning Sanitizing

16. 1. Removal of food soils Hose with water and scrub or brush to remove food bits from equipment

17. 2. Cleaning

18. 3. Sanitizing

19. Food Poisoning in the U.S.A 10 - 30 million Americans become ill each year from microorganisms in their food Approx.. 9,000 DIE each year Cost US$ = 4 - 14 Billion per year

20. THANK YOU