CLOSTRIDIUM BOTULINUM: PATHOGENIC BACTERIA-KNOWN FOR BOTULINUM NEUROTOXIN (BONT)

Clostridium botulinum is a Gram-positive, spore-forming bacterium with ubiquitous distribution in soils and aquatic sediments. It produces botulinum neurotoxin (BoNT), which is responsible for botulism (mainly characterized by flaccid paralysis) in humans and animals. This neurotoxin is among the most toxic substances known; even microscopic amounts can cause illness or death. The majority of cases in humans are food borne botulism. Therefore, it is a crucial food hazard. Decomposition of plants, algae, and animals creates anaerobic environments that facilitate growth of C. botulinum, which may then enter into food webs leading to intoxication of animals. This toxin is responsible for causing botulism, which is considered a severe neurological disease. All C. botulinum strains produce botulinum toxin, which paralyzes animals by inhibiting acetylcholine release from synaptic vesicles at neuromuscular junctions. Botulism is a severe muscle paralysis disease mediated by the botulinum toxin. Early symptoms include fatigue, blurred or double vision, dry mouth, ptosis, and difficulty speaking or swallowing. This toxin is classified into eight serotypes designated A– H of which A, B, E, and F are shown toxic to humans. Botulinum toxin-producing bacteria are divided into six groups: C. botulinum Groups I–IV as well as some strains of C. baratii and C. butyricum. Group I includes the proteolytic C. botulinum strains that produce botulinum toxin serotypes A, B, and F. Group II comprises non-proteolytic strains that produce toxin serotypes B, E, and F. The strains in Group III produce serotypes C and D, or mosaic C/D toxins. Group VI strains, referred to as C. argentinense, produce toxin serotype G. Among the other species, C. butyricum produces botulinum toxin serotype E and C. baratii produces serotype F. This literature review paper intends to provide a brief overview of the current state of knowledge regarding C. botulinum, and the common physical treatments to eliminate this biological hazard in the food industry.