A stool sample from the patient is cultured, and confirms the presence of Clostridium botulinum. In addition, the stool sample as well as leftover stew and green beans are tested for botulinum toxin—toxin is present in the green beans and in the stool sample, but not in the stew. These results confirm the diagnosis of foodborne botulism. You are one of the RNs taking care of the patient—he remains in the hospital for several weeks, before being discharged.
-Why is botulism primarily a problem in canned foods rather than fresh ones?

Question

Quizplus · Accepted Answer

Botulism is primarily a problem in canned foods because the causative agent, Clostridium botulinum, is an obligate anaerobe, meaning it cannot survive in the presence of oxygen. The canning process removes oxygen from the can, creating an anaerobic environment that is ideal for the growth of C. botulinum. Fresh foods may also be contaminated with C. botulinum, but the presence of normal microbiota can prevent its growth. Canned food is typically sterilized during the canning process, which eliminates most bacteria, including C. botulinum. However, if the sterilization process is not adequate, or if the can is damaged and oxygen is able to enter, conditions can become favorable for the growth and production of botulinum toxin.

A Stool Sample from the Patient Is Cultured, and Confirms