{"id":34004,"date":"2018-07-19T10:42:13","date_gmt":"2018-07-19T08:42:13","guid":{"rendered":"https:\/\/www.greatitalianfoodtrade.it\/?p=34004\/"},"modified":"2025-08-13T10:53:24","modified_gmt":"2025-08-13T08:53:24","slug":"botulino-batterio-pericoloso","status":"publish","type":"post","link":"https:\/\/www.foodtimes.eu\/it\/sicurezza-alimentare\/botulino-batterio-pericoloso\/","title":{"rendered":"Botulino, un batterio pericoloso da tenere alla larga"},"content":{"rendered":"<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><i><b>Clostridium<\/b><\/i><\/span><span style=\"color: #222222;\"><b>\u00a0<\/b><\/span><span style=\"color: #222222;\"><i><b>botulinum<\/b><\/i><\/span><span style=\"color: #222222;\">\u00a0&#8211; in gergo,\u00a0botulino &#8211;\u00a0\u00e8 un batterio anaerobico capace di produrre spore estremamente resistenti al calore e tossine ad attivit\u00e0 neurotropa.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Il botulismo \u00e8\u00a0la<\/b><\/span><span style=\"color: #222222;\">\u00a0<\/span><span style=\"color: #222222;\"><b>pi\u00f9 grave intossicazione alimentare\u00a0<\/b><\/span><span style=\"color: #222222;\">che si conosca. Le neurotossine prodotte dal\u00a0<\/span><span style=\"color: #222222;\"><i>Clostriudium<\/i><\/span><span style=\"color: #222222;\">\u00a0<\/span><span style=\"color: #222222;\"><i>botulinum<\/i><\/span><span style=\"color: #222222;\">\u00a0sono infatti capaci di bloccare l\u2019attivit\u00e0 dei neuroni motori, con conseguente paralisi flaccida di vari distretti muscolari.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>La paralisi<\/b><\/span><span style=\"color: #222222;\">\u00a0ha un andamento discendente, con interessamento iniziale dei muscoli oculari e conseguenti disturbi visivi (diplopia, o visione doppia). Al quale segue la paralisi dei muscoli della deglutizione e della parola, la perdita di coordinazione dei movimenti, la paralisi degli arti superiori e inferiori. Nei pazienti non sottoposti a pronta terapia intensiva, la\u00a0paralisi del diaframma e dei muscoli respiratori pu\u00f2 causare\u00a0il decesso.<\/span><\/span><\/span><\/p>\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_82_2 counter-hierarchy ez-toc-counter ez-toc-light-blue ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.foodtimes.eu\/it\/sicurezza-alimentare\/botulino-batterio-pericoloso\/#Botulino_dove_si_trova\" >Botulino, dove si trova<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.foodtimes.eu\/it\/sicurezza-alimentare\/botulino-batterio-pericoloso\/#Botulismo_come_eliminare_il_rischio\" >Botulismo, come eliminare il rischio?\u00a0<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Botulino_dove_si_trova\"><\/span><strong><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\">Botulino, dove si trova<\/span><\/span><\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Gli alimenti di origine vegetale<\/b><\/span><span style=\"color: #222222;\">\u00a0possono venire contaminati dalle spore di\u00a0<\/span><span style=\"color: #222222;\"><i>Clostridium<\/i><\/span><span style=\"color: #222222;\">\u00a0<\/span><span style=\"color: #222222;\"><i>botulinum, <\/i><\/span><span style=\"color: #222222;\">le quali hanno distribuzione ubiquitaria nel terriccio,\u00a0suolo e polvere (oltrech\u00e9\u00a0sui fondali marini e lacustri, nonch\u00e9\u00a0nell\u2019intestino di molti mammiferi e pesci). Il terriccio in particolare, pu\u00f2 risultare ricco di spore che\u00a0rimangono\u00a0sui prodotti se non accuratamente lavati.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Le conserve vegetali\u00a0<\/b><\/span><span style=\"color: #222222;\">fatte in casa (es. funghi, melanzane, olive,\u00a0<\/span><span style=\"color: #222222;\"><i>etc<\/i><\/span><span style=\"color: #222222;\">.)\u00a0possono risultare pericolose quando non siano state\u00a0sottoposte a temperature idonee a distruggere le spore di <\/span><span style=\"color: #222222;\"><i>Clostridium<\/i><\/span><span style=\"color: #222222;\">\u00a0<\/span><span style=\"color: #222222;\"><i>botulinum<\/i><\/span><span style=\"color: #222222;\">.\u00a0La successiva aggiunta di olio crea l\u2019ambiente necessario (anaerobiosi) allo sviluppo del microrganismo, che germina dalla spora e produce le neurotossine.<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #000000;\"><b>Alcuni prodotti a base di carne<\/b><\/span><span style=\"color: #000000;\">\u00a0<\/span><span style=\"color: #222222;\">(es. salami, prosciutti cotti, mortadelle,\u00a0w\u00fcrstel\u00a0<\/span><span style=\"color: #222222;\"><i>etc<\/i><\/span><span style=\"color: #222222;\">.)\u00a0 <\/span><span style=\"color: #000000;\">potrebbero a loro volta risultare a rischio,\u00a0se non opportunamente trattati con nitriti o nitrati di sodio o di potassio. <em>B<\/em><\/span><span style=\"color: #000000;\"><i>otulinum<\/i><\/span><span style=\"color: #000000;\">\u00a0deriva dal latino\u00a0<\/span><span style=\"color: #000000;\"><i>botulus<\/i><\/span><span style=\"color: #000000;\">, salsiccia. I primi casi, spesso letali, di intossicazione botulinica vennero segnalati a seguito del consumo di salsicce\u00a0di maiale ove il clostridio poteva svilupparsi. E proprio per prevenire tale rischio venne introdotto l\u2019impiego dei citati conservanti.<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>Le produzioni industriali\u00a0<\/b><\/span><span style=\"color: #222222;\">sono generalmente \u00a0sicure, poich\u00e9 i programmi di autocontrollo e HACCP dedicano attenzione primaria al rischio in esame. I rari casi di richiamo di prodotti alimentari per contaminazione da botulino sono le (non meno pericolose) eccezioni che confermano la regola.<\/span><\/span><\/span><\/p>\n<h2><span class=\"ez-toc-section\" id=\"Botulismo_come_eliminare_il_rischio\"><\/span><strong><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\">Botulismo, come eliminare il rischio?\u00a0<\/span><\/span><\/span><\/strong><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\">Condizioni quasi estreme di temperatura\u00a0e acidit\u00e0 &#8211; ovvero l\u2019impiego di conservanti, nei prodotti a base di carne &#8211; sono le uniche garanzie.\u00a0<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>1) Temperatura<\/b><\/span><span style=\"color: #222222;\">. Le spore del clostridio vengono distrutte mediante esposizione alla temperatura\u00a0di\u00a0121 \u00b0C per la durata di 3 minuti. Le\u00a0tossine botuliniche vengono inattivate alla temperatura di\u00a080 \u00b0C per almeno 10 minuti.<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>2) Acidit\u00e0<\/b><\/span><span style=\"color: #222222;\">. Solo condizioni di elevata acidit\u00e0 (pH\u00a0inferiore a 4,6) possono ostacolare lo sviluppo del clostridio e la produzione delle tossine botuliniche.<\/span><\/span><\/span><\/p>\n<p><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><span style=\"color: #222222;\"><b>3) Conservanti<\/b><\/span><span style=\"color: #222222;\">. I\u00a0nitriti e nitrati\u00a0impediscono la germinazione delle spore e il conseguente sviluppo di\u00a0<\/span><span style=\"color: #222222;\"><i>Clostridium<\/i><\/span><span style=\"color: #222222;\">\u00a0<\/span><span style=\"color: #222222;\"><i>botulinum\u00a0<\/i><\/span><span style=\"color: #222222;\">su\u00a0diversi prodotti\u00a0a base di carne (es. salami, prosciutti cotti, mortadelle,\u00a0w\u00fcrstel\u00a0etc.).<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><b>La leggenda contadina\u00a0<\/b>secondo cui il peperoncino sarebbe altres\u00ec idoneo a inibire lo sviluppo di <i>Clostridium<\/i>\u00a0<i>botulinum<\/i> \u00e8 invece priva di alcun fondamento. Viceversa, sono stati registrati casi gravissimi di botulismo anche a seguito di consumo di peperoni piccanti sott&#8217;olio.<\/span><\/span><\/span><\/p>\n<p><span style=\"color: #222222;\"><span style=\"font-family: Arial, sans-serif;\"><span style=\"font-size: medium;\"><i>Silvia Bonardi e Dario Dongo<\/i><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clostridium\u00a0botulinum\u00a0&#8211; in gergo,\u00a0botulino &#8211;\u00a0\u00e8 un batterio anaerobico capace di produrre spore estremamente resistenti al calore e tossine ad attivit\u00e0 neurotropa.\u00a0 Il botulismo \u00e8\u00a0la\u00a0pi\u00f9 grave intossicazione alimentare\u00a0che si conosca. Le neurotossine prodotte dal\u00a0Clostriudium\u00a0botulinum\u00a0sono infatti capaci di bloccare l\u2019attivit\u00e0 dei neuroni motori, con conseguente paralisi flaccida di vari distretti muscolari.\u00a0 La paralisi\u00a0ha un andamento discendente, con interessamento [&hellip;]<\/p>\n","protected":false},"author":104,"featured_media":34005,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6919],"tags":[2177,1758,1760],"class_list":{"0":"post-34004","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-sicurezza-alimentare","8":"tag-batterio-patogeno","9":"tag-botulino","10":"tag-clostriudium-botulinum"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Botulino, un batterio pericoloso da tenere alla larga - FoodTimes<\/title>\n<meta name=\"description\" content=\"Clostridium\u00a0botulinum\u00a0- in gergo,\u00a0botulino -\u00a0\u00e8 un batterio anaerobico estremamente resistente al calore e con attivit\u00e0 neurotropa.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.foodtimes.eu\/it\/sicurezza-alimentare\/botulino-batterio-pericoloso\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Botulino, un batterio pericoloso da tenere alla larga - 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