What type of microorganism is Clostridium botulinum?

Clostridium botulinum is classified as a type of bacteria, specifically a spore-forming anaerobic bacterium. This bacterium is known for producing a potent neurotoxin called botulinum toxin, which can cause a severe foodborne illness known as botulism. Understanding its classification is crucial for food safety management because it informs proper handling, storage, and cooking practices necessary to prevent foodborne illnesses.

Bacteria, including Clostridium botulinum, thrive in specific conditions, such as low-oxygen environments found in improperly canned or preserved foods. Recognizing C. botulinum as a bacterium helps highlight the importance of adequate preservation techniques and temperature controls to inhibit its growth and toxin production in food items.