Clostridium botulinum

Clostridium botulinum is a bacillus, Gram +, sporulated, strict anaerobes, mesophyll. Is developed at a pH near neutrality
spores are heat resistant
toxin produces heat sensitive (destroyed at 121 ° C for 15 min.)
dominant in the soil, contaminate vegetables and these animals to be eaten
produces neurotoxins with paralyzing action (which causes botulism)
botulism may be due to:
ingestion of a toxin produced food has been developed where the bacterium
intake of the toxin formed in the food, as well as bacteria and spores present in the food which will install the intestine where they produce toxins

Symptoms
The toxin acts at the level of the small intestine with the following symptoms: abdominal pain, vomiting, diarrhea, headache, eye paralysis, disturbance of accommodation of the eye, double vision, dry mouth, low temperature, difficulty swallowing, urine retention . In more severe forms can be paralysis of respiratory muscles (diaphragm and intercostals)

Prevention
Appropriate heat treatment of canned.
Conservation of fresh local products (semi-preserved) salting correct product.
Smoking correct (82 º C for 30min.)
Using raw materials of good quality rejection cans with signs of change.