sattunud äädikhappebakterid oksüdeerivad.] - Kasut. nt toidu valmistamisel.) Glükoo s Glükolü üs 2 ANAERO AT AEROOB kääri OBNE NE tsitraadits P mine Etanoo ükkel
possible from the ingestion of small amounts disease, the outbreaks of botulism have been of toxins in food or water over many years, decreasing in recent years. Because of botu- which eventually causes the person to become lism’s high fatality rate, the general public ill. usually panics at reports of botulism. There are many naturally occurring chem- The organism is a Gram-positive, anaero- ical toxins in foods as well as unintentionally bic, spore-forming rod that can grow at added chemical toxins, such as pesticides and temperatures from 3.3°C to as high as 50°C. chemical residuals from packaging materials Most strains will grow well at 30°C with and the environment. optimum temperature at 37°C. To control the growth of the organism, the pH must be
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