Marit Olanders <[log in to unmask]> wrote:
>Clostridium Botulinum is an an-aerob bacteria and I suppose it would
>thrive in a jar with vaccuum. Is that correct?
>I also guess that 4 month babies are more susceptible to Clostridium
>Botulinum than a 6 month old. Is this labelling of baby foods from 4
>months puttig babies at risk?
>Is there any country where jarred baby foods are labelled "from 6
>months" and no earlier?

They are indeed anaerobic bacteria and thrive in low-acid, oxygen 
environments---precisely the conditions presented by improperly 
preserved high pH foods. The commonly known danger is that the 
bacteria grow and produce the botulism toxin in the food, which would 
poison anyone regardless of age.

Infants face an additional botulinum-related risk from consuming 
foods contaminated with the spores. The spores can survive transit 
through an infant's relatively low-acid stomach. Once in the gut, 
they can start growing and producing toxin.

Here (in the USA) clostridium warnings are given for infants under 12 
months; for example, parents are advised to avoid giving babies honey 
before their first birthday. Four-month-olds are probably more 
vulnerable than 6-month-olds, but the risk is still there for older 
babies; 95% of infant botulism cases occur in babies 6 months or younger.

regards,
Julia

Julia R. Barrett
Science Writer & Editor in the Life Sciences
Madison, Wisconsin 

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