Clostridium Botulinum

My name is Iniekem Effanga, a Ph. D. student in Public Health at Walden University. Welcome to this informational PowerPoint presentation on Clostridium botulinum. I will be presenting one of the foodborne diseases known as Clostridium botulinum. My targeted audience is comprised of food consumers, food handlers, and representatives from federal, state, and local food safety entities. I hope that at the end of this presentation that you will learn about what Clostridium botulinum is, its causes, and ways to preventing this foodborne illness. “Foodborne diseases remain responsible for high levels of morbidity and mortality in the general population, but particularly for at-risk groups, such as, infants, young children, the elderly, and the immunocompromised” (WHO, 2010). The incidence of the foodborne illness caused by botulism is low, but the mortality rate is high if not treated as an emergency and properly (FDA, 2010). At the end of this presentation, you should have enough information to help increase your awareness and knowledge, and thereby lead to decrease in the incidence of foodborne illness. Knowledge is power.

Click here to view the presentation. I hope that you have learned from this presentation about the foodborne illness, and are better informed about the causes and ways to prevent Clostridium botulism. Questions are welcomed. Please feel free to ask any questions or leave a comment below regarding this presentation. If you have concerns and/or need clarification on the subject matter, I’ll be glad to provide you with more information. Thank you.

References:

FDA. (2010). Bad Bug Book: Foodborne pathogen microorganisms and natural toxins handbook. Retrieved from

http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePatho

WHO. (2010). Clostridium botulinum: International Programme on chemical safety poisons information monograph 858 bacteria. Retrieved from www.who.int/en/

Advertisements

5 Responses

  1. Informative.

    Are there additional recommendations for food preparers/cooks in places such as school cafeterias or fast food restaurants?

  2. Very informative!

  3. Ms. Effanga’s presentation was very informative. The information given will be helpful in the work environment.

  4. This presentation is excellent and it’s a vital information as well. I think everyone should read this because so many are ignorant of this , being aware of this information will prevent a lot of health hazard.

  5. This presentation is an excellant tool to quickly educate the general population on botulinum.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: