MAJOR BACTERIAL DISEASES AFFECTING

AQUACULTURE

CLOSTRIDIUM BOTULINUM

Rommel D. Custodio
Bsf 2A
 Clostridium botulinum
Clostridium botulinum is a bacterium that produces
dangerous toxins (botulinum toxins) under low-
oxygen conditions. Botulinum toxins are one of the
most lethal substances known. Botulinum toxins
block nerve functions and can lead to respiratory and
muscular paralysis.
Transmission of clostridium botulinum

 Spores produced by the bacteria Clostridium botulinum are heat-

resistant and exist widely in the environment, and in the absence of
oxygen they germinate, grow, and then excrete toxins. There are 7
distinct forms of botulinum toxin, types A–G. Four of these (types A, B,
E, and rarely F) cause human botulism. Types C, D, and E cause illness
in other mammals, birds, and fish.
 Botulinum toxins are ingested through improperly processed food in
which the bacteria or the spores survive, then grow and produce the
toxins. Though mainly a foodborne intoxication, human botulism can
also be caused by intestinal infection with C. botulinum in infants,
wound infections, and inhalation.
 Symptoms of foodborne botulism in fish

 Once infected with Type E botulism, fish may flounder or swim erratically near the surface of
the water. Their equilibrium may be affected, and they may have trouble staying right-side
up. “Breaching” may also occur, during which a fish will float with its head near the surface
and tail end lowered below.
Clinical Sign
 Freshwater fish are susceptible to botulism. Only anecdotal evidence exists about
possible botulism cases in saltwater fish. With only a few exceptions, the etiology of
all cases of fish botulism reported is Clostridium botulinum type E, although fish are
sensitive to, and may carry, various C. botulinum types. Clinical signs of botulism in
fish include loss of equilibrium and motion, abducted opercula, open mouths, dark
pigmentation, and head up/tail down orientation in which attempts to swim result
in breaching the surface of the water.
 Growth conditions
 The minimum temperature for growth and toxin formation by C. botulinum type E and non
proteolytic types B and F is 38°F (3.3°C). For type A and proteolytic types B and F, the
minimum temperature for growth is 50°F (10°C).
Prevent Clostridium botulinum in fish

 Achieving the proper concentration of salt and nitrite in the flesh of refrigerated,
reduced oxygen packaged smoked and smoke-flavored fish is necessary to
prevent the formation of toxin by C. botulinum type E and non-proteolytic types
B and F during storage and distribution.
References
 https://www.who.int/news-room/fact-
sheets/detail/botulism#:~:text=Types%20C%2C%20D%20and%20E,by
%20intestinal%20infection%20with%20C.
 https://www.mayoclinic.org/diseases-
conditions/botulism/symptoms-causes/syc-20370262
 https://pubmed.ncbi.nlm.nih.gov/38465871/#:~:text=Freshwater%20f
ish%20are%20susceptible%20to,botulinum%20types.
 https://www.fda.gov/files/food/published/Fish-and-Fishery-Products-
Hazards-and-Controls-Guidance-Chapter-13-Download.pdf