Clostridium botulinum is a strict anaerobe; that is, it is killed by the molecular oxygen (O2) present in air. Humans can die of botulism from eating foods in which C. botulinum is growing. How does this bacterium survive on plants picked for human consumption? Why are home-canned foods most often the source of botulism?
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Step 1: Clostridium botulinum is a strict anaerobe that survives in the soil in the form of spores, which are heat resistant. Show more…
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Clostridium botulinum is a strict anaerobe; that is, it is killed by the molecular oxygen (O2) present in air. Humans can die of botulism from eating foods in which C. botulinum is growing. How does this bacterium survive on plants picked for human consumption? Why are home-canned foods most often the source of botulism? Also, discuss the Gram stain, the most important staining procedure in Microbiology. In your discussion, include: (1) What type of bacteria has more peptidoglycan, Gram-positive or Gram-negative? Explain the difference between the two. (2) What color will a Gram-positive bacterial stain be? Explain why. (3) What color will a Gram-negative bacterial stain be? Explain why. (4) List the reagents in the proper order of use. Describe their purpose.
Sri K.
Clostridium botulinum is a bacteria that produces a toxin. The toxin is deadly to most animals, because it prevents vesicle movement inside the axons of motor neurons. If a person were to consume food contaminated with Clostridium botulinum, which of the following would most likely occur? flaccid paralysis because their motor neurons would not be able to conduct action potentials along their axons. spastic paralysis because their motor neurons would release too much acetylcholine at the synapse with a muscle fiber spastic paralysis because their motor neurons would conduct too many action potentials along their axons. flaccid paralysis because their motor neurons would not be able to release acetylcholine at the synapse with a muscle fiber
Asma V.
Explain how infant botulism is different than foodborne botulism.
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