| botulism |
An illness caused by a potent bacterial toxin/poison (produced by Clostridium botulinum) which causes muscle weakness or paralysis.
출처: www.gulflink.osd.mil/medsearch/glossary/glossary_b...
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|---|---|
| botulism |
An illness caused by eating toxin produced by growth of Clostridium botulinum bacteria in moist, low-acid food, containing less than 2 percent oxygen, and stored between 40 degrees and 120 degrees F. Proper heat processing destroys this bacterium in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls its growth in dried food. High oxygen controls its growth in fresh foods.
출처: doityourself.com/canning/canningglossary.htm
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| botulism |
severe food poisoning as a result of infection by the bacteria Clostridium botulinum.
출처: www.channel4.com/science/microsites/B/bodystory/gl...
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| botulism |
This is a rare but potentially fatal food poisoning that is caused by a toxin that is produced by the Clostridium botulinum bacterium. It is mostly found in improperly tinned or bottled food.
출처: www.bodyandmind.co.za/info_glossary.html
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| botulism |
Poisoning by a bacillus which may infect preserved food especially canned meat and vegetables. This toxin is destroyed by heating 212 degrees F., for 5 minutes. After cooling, the high temperature is repeated once or twice.
출처: www.cyberpathway.com/whispers/food/cookterm.htm
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