WHY ARE THE CHARACTERISTICS OF PRESERVED PH AND LOWER THAN 4.5?
In the preserved with a pH below 4.5 (or very aside aside), not develop can be bacterial species Clostridium botulinum or some other species of Clostridium genera. For that reason, the technology used in the manufacture of this type of canned requires scales of sterilization to ensure the destruction of vegetative forms of pathogenic organisms that can survive in food acids, as well as the flora acidophilic: yeasts, molds (Byssochlamis), and Leuconostoc Lactobacillus, species of Clostridium butyric group of the genus Bacillus and other (Bacillus macerans), as todosellos, to develop in the canning, can lead to phenomena altracion. Preserved in acid, can persist without germinating, spores of the genus Bacillus.
Preserved pH greater than 4.5 (low acid and acid media) are more dangerous because the pH is no longer a barrier to inhibit the multiplication of germs, or germination of spores. In these preserves are needed high rates of sterilization, very studied and tested to achieve; the destruction of vegetative forms and spores of C. Botulinum, as well as other Clostridium toxinogenos.

History

In 1897 van Ermengen an aerobic isolated, taking spores, which produce toxin bacillus tha remains of a salty ham that had caused neuroparalytic three diseases and deaths among the 34 musicians in Belgium. that the agency Basillus botulinus. In 1917 the generic Clostridium was approved by the anaerobic bacillus that shows a spindle in the form of expansion on the site PF formation of spores, which included both a plectridial clostridial forms. any organism that produces botulinal neurotaxin (BONT) is currently assigned to the genus Clostridium botulinum, which led to the inclusion of agencies with different physiological characteristics. seven types, A, B, C, D, E, F and G, were recognized based on the antigenic specificity of their toxins, but type G has been a new species C. argentinense. Yet it is appropriate to divide the genre into four groups based on their similarities and serological metabolism, as suggested by Smith and Sugiyama. This has proved an effective means of differentietion.
The types A, B, E and F are mainly involved in the botulism in humans, types C and D in animals. There are no confirmed outbreaks of botulism type G.

Taxonomy

Clostridium botulinum is a gram-positive, the formation of spores, anaerobic rod. Their cells are 0.3-0.7 × 3.4 -7.5 m with mobility peritrichous flagellae. Clostridiun gender is a member of the family bacillaceae. Its spores are oval, subterminally and increase the sporangium. Gram-positive, their cultures often is not retained the Gram stain can be well.es saccharolytic, proteolytic, both. Strains of C. botulinum does not carry out a reduction dissimilatory sulfate.

What is botulism?

Botulism is a disease that paralyzes the muscles caused by a toxin produced by a bacterium known as Clostridium botulinum. There are three main kinds of botulism that occur naturally:
1. botulism through the food occurs when a person ingests the toxin that leads to the disease in a few hours or days;
2. infant botulism (also called intestinal) occurs when the spores of botulism are set in the intestine and produce toxin. Usually affects infants, but can also affect adults who have certain conditions intestinal unusual;
3. for wound botulism occurs when a wound is contaminated with dirt or gravel embedded in the skin and the wound is isolated from the fresh air.
A fourth type of botulism, which is artificial and could happen by an act of bioterrorism, is botulism inhalation. It is the result of inhaling a toxin Aerosolized.