Moist (aw > 0.85) and low acid (pH > 4.6) will support the growth of most pathogens, including C. bot. Depending upon the strain, consider the temperature danger zone from 38°F to 135°F. If you want botulinum toxin formation, it needs to be in an anaerobic environment. That's one reason packaged fresh mushrooms have holes in the overwrap and it's the whole reason for the extensive regulations in the U.S. about Low Acid Canned Foods (LACF) and Acidifed Foods.
See Related Links for a discussion about botulinum toxin formation in seafood.
C. botulinum requires a temperature range of 40-120F, and a moist, anaerobic environment in order to thrive. However, unless these parameters are significantly exceeded, C. botulinumwill form spores and remain dormant, sometimes for years.
Soil.
Botulism
Clostridium Botulinum better known as Botulinum is a Gram-positive,Rod-Shaped,Anaerobic,Spore-Forming,Motile bacterium with the ability to produce the neurotoxin Botulinum
Clostridium botulinub is a food intoxication.
diarrhea
Clostridium botulinum was dicovered in 1892
Clostridium is anaerobic, just think gangrena, which is no circulation which means anaerobic, or no oxygen environment.
Clostridium tetani, Clostridium botulinum, Clostridium perfringens, Bacillus antracis, Bacillus pneumoniae, Esherischia coli......
Clostridium perfringens, Clostridium botulinum, and Clostridium tetani.
clostridium botulinum
Soil.
i think Clostridium botulinum manifest through food. Ive researched and found that it manely manifest through food.
Botulism
Clostridium botulinum
clostridium botulinum.
Clostridium Botulinum better known as Botulinum is a Gram-positive,Rod-Shaped,Anaerobic,Spore-Forming,Motile bacterium with the ability to produce the neurotoxin Botulinum
Clostridium botulinub is a food intoxication.