Botulism

Name:
Botulism
Detailed information:
An intense and often fatal poisoning caused by ingestion of the anaerobic bacterium Clostridium botulinum, a Gram-positive bacillus that proliferates in many kinds of inadequately sterilized canned food products those preserved at home. Death from respiratory paralysis occurs in from 30 to 65% of the cases. Heating to 80C or higher for 25 to 30 minutes before serving is effective protection against this powerful toxin. Extensive tests have indicated that meats such as bacon can be made resistant to botulism by treatment with a combination of potassium sorbate and sodium nitrite.