肉毒杆菌为严格的厌氧菌,为革兰氏阳性杆菌,有芽胞,能运动。其芽胞能耐高温,在沸水中能生存5～22小时,干热180℃需5～15分钟,湿热120℃需5～30分钟才能灭活。本菌广泛存在于土壤内和猪牛羊的粪便中,亦可附着于水果蔬菜和谷物上。国内报告的发酵的豆制品(臭豆腐,豆豉)和面制品(发酵馒头,面酱等)亦可受本菌污染,但最易受污染的还是火腿、腊肠和罐头食品。病原菌和 Botox is strictly anaerobic bacteria, Gram-positive bacilli, spores, to exercise. Its spores can withstand high temperatures, in boiling water can survive 5 to 22 hours, dry and 180 ℃ take 5 to 15 minutes, damp heat 120 ℃ take 5 to 30 minutes to inactivate. The bacteria are widely found in the soil and pigs and sheep feces, can also be attached to the fruits and vegetables and grains. Domestic fermented soy products (stinky tofu, bean curd) and pasta (fermented bread, noodles, etc.) also can be contaminated with this bacterium, but the most contaminated are ham, sausage and canned food. Pathogens and