Microbiology: An Evolving Science (Fourth Edition)
4th Edition
ISBN: 9780393615098
Author: John W. Foster, Joan L. Slonczewski
Publisher: W. W. Norton & Company
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Question
Chapter 26.7, Problem 5TQ
Summary Introduction
To review:
The entry of botulism toxin in food.
Introduction:
Botulism toxin is released by Clostridium botulinum. Its structure includes two peptides, which contain two chains namely heavy and light. These chains are bound with each other through disulfide bonds. The heavy chains are responsible for the formation of a pore in the nerve cell and the light chain plays a vital role in the movement of exocytic vesicles.
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Salmonella typhi is a facultative anaerobe. Explain why.
Name the bacteria (Clostridium botulinum) that causes botulism.
Why is it important for the commercial canning process to destroy the endospores of Clostridium botulinum?
Chapter 26 Solutions
Microbiology: An Evolving Science (Fourth Edition)
Ch. 26.2 - Prob. 1TQCh. 26.2 - Prob. 2TQCh. 26.3 - Prob. 1TQCh. 26.5 - Prob. 1TQCh. 26.5 - Prob. 2TQCh. 26.5 - Prob. 3TQCh. 26.5 - Prob. 4TQCh. 26.6 - Prob. 1TQCh. 26.7 - Prob. 1TQCh. 26.7 - Prob. 2TQ
Ch. 26.7 - Prob. 3TQCh. 26.7 - Prob. 4TQCh. 26.7 - Prob. 5TQCh. 26 - Prob. 1RQCh. 26 - Prob. 2RQCh. 26 - Prob. 3RQCh. 26 - Prob. 4RQCh. 26 - Prob. 5RQCh. 26 - Prob. 6RQCh. 26 - Prob. 7RQCh. 26 - Prob. 8RQCh. 26 - Prob. 9RQCh. 26 - Prob. 10RQCh. 26 - Prob. 11RQCh. 26 - Prob. 12RQCh. 26 - Prob. 13RQCh. 26 - Prob. 14RQCh. 26 - Prob. 15RQCh. 26 - Prob. 16RQCh. 26 - Prob. 17RQCh. 26 - Prob. 18RQCh. 26 - Prob. 19RQCh. 26 - Prob. 20RQCh. 26 - Prob. 21RQCh. 26 - Prob. 22RQCh. 26 - Prob. 23RQCh. 26 - Prob. 24RQCh. 26 - Prob. 1TQCh. 26 - Prob. 2TQCh. 26 - Prob. 3TQCh. 26 - Prob. 4TQ
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- Account for the fact that boiling does not destroy botulism spores but does inactivate botulinum toxin.arrow_forwardWhat is a generally minimum pH for growth and toxin production by Clostridium botulinum and other foodborne pathogens?a) 8.5 b) 7.0 c) 6.5 d) 4.5 e) 2.0arrow_forwardWhy are Staphylococcus aureus enterotoxins so resistant to heat?arrow_forward
- Why do botulism and tetanus show such opposing symptoms?arrow_forwardWhy does Bacillus subtilis break down phenol better even at high concentrations than E. coli and Pseudomonas putida?arrow_forwardWhat metabolic process creates the rotten-egg smell characteristic of many anaerobic environments?arrow_forward
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