Definitions for "Clostridium botulinum"
anaerobic bacterium producing botulin the toxin that causes botulism
Vegetables, some tomatoes, figs, all meats, fish, seafoods and some dairy foods are low acid. To control all risks of botulism; jars of these foods must be (l) heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or lower before processing in boiling water.
a strain (..) of the Clostridium bacteria producing a potent toxin which can cause fatalities in humans