What type of fish is Clostridium botulinum type E frequently found in?

Clostridium botulinum type E is often associated with the consumption of raw or improperly processed fish, particularly those that have not been cooked or preserved appropriately. This type of bacteria thrives in low-oxygen environments, like those found in fish products when they are not adequately handled or processed.

Raw fish can provide an environment conducive to the growth of Clostridium botulinum, especially if the fish is preserved improperly or stored in conditions that promote anaerobic bacteria proliferation. Fish such as salmon, tuna, and cod can all potentially harbor this bacteria if not handled correctly; however, raw fish as a category represents all types that may be susceptible, not just a specific kind.

This makes it crucial for food safety protocols to enforce appropriate handling, storage, and preparation methods to mitigate the risk of botulinum toxin exposure related to various types of fish.