Food poisoning is transmitted by Clostridium botulinum.

Concept:

• Food safety and quality are important at the home level.
• It is critical in large-scale food production and processing, and also where food is freshly prepared and served.
• The quality of foodstuff, raw as well as processed is of public health concern and must be addressed.

Explanation:

• Food Poisoning results from the ingestion of live pathogenic organisms which multiply in the body and cause disease.
• Food poisoning could be due to the consumption of food spoilt by some microorganisms.
• Over spraying pesticides on fruits and vegetables can make them poisonous.
• Microorganisms that grow in our food sometimes produce toxic substances.
• Salmonella and Clostridium botulinum are classic example of microbes that cause food poisoning. 
  • Salmonella is spread through cross-contamination. 
  • The symptoms of infection include diarrhea, fever, and abdominal cramps.
• Food poisoning is also transmitted by Clostridium botulinum.
  • It is by toxins produced in low to moderately acidic foods, especially in packaged foods.
  • Botulism is a rare but deadly form of food poisoning.
  • Vomiting, diarrhea, constipation, and abdominal swelling may also occur.

Thus, food poisoning is transmitted by Clostridium botulinum by toxins produced in low to moderately acidic foods, especially in packaged foods.

Additional Information

• Food preservation is a form of processing food to prevent it from spoilage and make it possible to store in a fit condition for future use.
• Salts and edible oils are the common chemicals generally used to check the growth of microorganisms. Therefore
  they are called preservatives.
• The principles of food preservation:
  • By killing the micro-organisms.
  • By preventing or delaying the action of microorganisms.
  • By stopping the action of enzymes