Botulism

Botulism, an illness caused by a bacterium known as Clostridium botulinum, is rare, and enters the body through open wounds or ingestion of inappropriately canned or preserved foods. The bacterium that causes botulism is found in soil and produces spores that generate a toxin when inappropriately canned or preserved. Small amount of this toxin can cause severe poisoning when ingested. This toxin can also be produced in an open wound if the bacteria Clostridium botulinum enters through it. Home-canned vegetables, honey, corn syrup, smoked or raw fish, and cured pork and ham are the most common sources of contamination of the bacteria.

The majority of known botulism cases, approximately 110 in the U.S. each year, are in infants. This form of botulism is caused when the bacteria is ingested and grow in side of the baby's GI, or gastrointestinal, tract.

Symptoms of botulism generally appear 8 to 36 hours after ingesting contaminated food. Mild symptoms can include dry mouth, double vision, difficulty swallowing and speaking. More serious symptoms can include inability to urinate, abdominal cramps, nausea and vomiting, temporarily absent breathing or breathing difficulty which may lead to respiratory failure, and progressive weakness leading to paralysis. In infants symptoms can include a weak cry and suck, general overall weakness and loss of muscle tone, as well as constipation and respiratory distress, or trouble breathing.

Treatment for botulism involves emergency medical care. Anti-toxin is given, and in severe cases of respiratory distress, intubation, insertion of a tube into the throat to aid breathing, may be required. If swallowing difficulties are present, intravenous fluids may be used to help prevent dehydration, and a feeding tube to help prevent malnutrition.

Some complications from botulism include continuing respiratory distress and weakness, infection of the lungs, and possible dysfunction of the nervous system for up to a year after the illness.

See also

More botulism Information.