Clostridium botulinum

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{{Taxobox | color = lightgrey | name = Clostridium botulinum | image = Clostridium botulinum_01.png | image_width = 240px | image_caption = Clostridium botulinum stained with gentian violet. | regnum = Bacteria | divisio = Firmicutes | classis = Clostridia | ordo = Clostridiales | familia = Clostridiaceae | genus = Clostridium | species = C. botulinum | binomial = Clostridium botulinum | binomial_authority = van Ermengem, 1896 }} Clostridium botulinum is a bacterium that produces the toxin botulin, the causative agent in botulism. It is included in the genus Clostridium, a major group of Gram-positive forms. C. botulinum was first recognized and isolated in 1896 by van Ermengem and is commonly found in soil.

These rod-shaped organisms grow best in low-oxygen conditions. They form spores that allow them to survive in a dormant state until exposed to conditions that can support their growth.

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Subtypes

Each of the seven subtypes of C. botulinum produces a different botulin toxin. These are labeled with letters and are called A to G types. Types C and D are not human pathogens. A "mouse protection" test determines the type of C. botulinum present using monoclonal antibodies.

In the United States, outbreaks are primarily due to types A or B, which are found in soil, or type E, which is found in fish. Optimum temperature for types A and B is 35-40° C. Minimum pH is 4.6. It takes 25 min at 100°C to kill these types. Optimum temperature for type E is 18-25°C. Minimum pH is 5.0. It takes about 0.1 minute at 100°C to kill type E C. botulinum.

Clostridium botulinum is also used to prepare Botox, used to selectively paralyze muscles to temporarily relieve wrinkles. It has other "off-label" medical purposes, such as treating severe facial pain, such as that caused by trigeminal neuralgia.

Botulin toxin produced by Clostridium botulinum is often believed to be a potential bioweapon as it is so potent that it takes less that 1 microgram to kill a person.

Clostridium botulinum is a soil bacterium. It affects foods that are of neutral pH.

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