Online Google Dictionary

botulism 中文解釋 wordnet sense Collocation Usage Collins Definition
Noun
/ˈbäCHəˌlizəm/,
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Food poisoning caused by a bacterium (botulinum) growing on improperly sterilized canned meats and other preserved foods,
  1. Food poisoning caused by a bacterium (botulinum) growing on improperly sterilized canned meats and other preserved foods

  1. food poisoning from ingesting botulin; not infectious; affects the CNS; can be fatal if not treated promptly
  2. Botulism (Latin, botulus, "sausage") also known as botulinus intoxication is a rare but serious paralytic illness caused by botulinum toxin, which is produced by the bacterium Clostridium botulinum under anaerobic conditions.
  3. a disease caused by bacteria that attacks the nervous system and which can be fatal if left untreated. The bacteria are often introduced into the human organism by improperly prepared food, but the bacteria can also be air-borne or introduced through a wound.
  4. Food poisoning resulting from the toxin produced by botulinus bacteria, sometimes found in foods improperly canned or preserved; often fatal.
  5. poisoning from the bacterium Clostridium botulinum
  6. A potentially fatal food-borne illness, caused by ingestion of the nerve toxin botulin, most commonly occurring from improperly canned foods.
  7. A disease of the nervous system caused by eating spoiled foods.
  8. Food poisoning by the neurotoxin botulin, characterized by vomiting, abdominal pain, difficulty of vision, central nervous systems, disturbances of secretion, dyspepsia, a barking cough, and ptsosis (Morris 1992).
  9. (BACH-eh-lizm): a type of poisoning caused by a bacteria's toxin
  10. The most terrifying food poisoning, because it is usually fatal within minutes of ingesting the toxin, and an incredibly tiny amount is all that is needed to fell an army. ...
  11. poisoning from poorly preserved food contaminated with a dangerous bacterial toxin that results in paralysis
  12. Poisoning due to eating meat or decaying vegetation which has been infected with Bacillus botulinus (Clostridium botulinum).
  13. An illness caused by eating toxin produced by growth of Clostridium botulinum bacteria in moist, low-acid food, containing less than 2 percent oxygen, and stored between 40 degrees and 120 degrees F. Proper heat processing destroys this bacterium in canned food. ...
  14. A deadly food-borne intoxication usually associated with improperly canned foods.
  15. Acute food poisoning caused by botuiin in food.
  16. an often fatal form of food poisoning
  17. (in  botulism (pathology))
  18. Tendency to make mistakes.