clostridium microbiology lecture ||clostridium botulinum ||Easy Microbiology скачать в хорошем качестве

clostridium microbiology lecture ||clostridium botulinum ||Easy Microbiology

clostridium microbiology lecture ||clostridium botulinum ||Easy Microbiology CHAPTERS: 00:00 video Intro 00:25 introduction 00:52 Habit 01:18 Morphology 01:36 Cultural characteristics 02:02 Biochemical characteristics 02:24 Host range 02:48 Virulence factors 03:18 Mechanism of antibiotic resistance 03:51 Epidemiology 04:24 Pathogenesis 04:52 Immunological responses 05:10 Diagnosis 05:42 Prevention 06:06 Treatment Clostridium botulinum is a species of bacteria that is commonly found in soil and can also be present in contaminated food. This bacterium produces a potent neurotoxin known as botulinum toxin, which is one of the most deadly toxins known to humans. Botulinum toxin blocks the release of neurotransmitters, leading to paralysis of muscles, including those involved in breathing. Ingestion of contaminated food, particularly improperly canned or preserved foods, can lead to botulism, a serious and potentially fatal illness caused by the botulinum toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, and muscle weakness. In severe cases, botulism can lead to respiratory failure and death. To prevent botulism, it is important to practice proper food handling and preparation techniques, including thoroughly cooking food, refrigerating perishable items promptly, and avoiding bulging or damaged cans. Commercially canned foods are typically safe due to rigorous processing procedures that destroy any botulinum spores that may be present.