Morphological structure: Medium-sized G-bacilli, most of which have periflagella, and most pathogenic bacteria have pili.

Pathogenicity: Clostridium botulinum causes disease mainly through strong botulinum toxin. Botulinum toxin is the most severe poison known, 10,000 times more toxic than KCN; 1 mg of purified and crystallized botulinum toxin can kill 200 million mice, and the lethal dose to humans is about 0.1 μg. Botulinum toxin is different from typical exotoxins. It is not released by living bacteria. Instead, it produces non-toxic precursor toxins in bacterial cells. It waits for the death of bacteria and then is released after autolysis. It is produced by trypsin or bacteria in the intestine. Protease becomes toxic after activation and is resistant to damage by gastric acid and digestive enzymes. Botulinum toxin is a neurotoxin that can penetrate mucous membranes in various parts of the body. After being absorbed from the gastrointestinal tract, botulinum toxin spreads through lymph and blood, acting on cranial nerve nuclei, peripheral neuromuscular junctions, and autonomic nerve endings, hindering the release of acetylcholine, affecting the transmission of nerve impulses, and causing flaccid paralysis of muscles.

Prevention and treatment principles: To prevent food infection with botulinum toxin, you need to pay attention to whether the food packaging is abnormal, avoid eating expired food, and cook the food as thoroughly as possible