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Botulism - Topic Overview

What is food-borne botulism?

Food-borne botulism is a rare but serious type of food poisoning that can result in paralysis. It is caused by the Clostridium botulinum (C. botulinum) bacterium. The bacteria produce a nerve toxin that can cause paralysis. Food-borne botulism can be fatal and is considered a medical emergency.

What causes food-borne botulism?

Food-borne botulism can be caused by eating contaminated home-canned foods that have a low acid content, such as asparagus, green beans, beets, and corn. But there have been cases of botulism from more unusual sources, such as chopped garlic in oil, chile peppers, tomatoes, improperly handled baked potatoes wrapped in aluminum foil, and home-canned or fermented fish.

In infants, botulism can result if a baby eats raw (unpasteurized) honey or corn syrup contaminated by C. botulinum spores. The spores multiply in the infant's intestine and produce toxins.

What are the symptoms?

The symptoms of food-borne botulism may include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Infants with botulism appear to have little energy (lethargic), eat poorly, are constipated, and have a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the nerve toxin. If botulism is not treated, advanced symptoms may cause paralysis of the arms, legs, and trunk and the muscles that help you breathe. In food-borne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food. But they can occur as early as 4 hours or as late as 10 days after eating the food.

How is food-borne botulism diagnosed?

Your doctor will do a medical history and physical exam and ask you questions about your symptoms and foods you have recently eaten. The best way to be sure of the diagnosis is for a doctor to inject your blood serum or stool into mice and look for signs of botulism. Other tests that may be done include a brain scan and a spinal fluid exam.

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