Botulism
Botulism is a rare but serious illness. Each year, U.S. health care providers report an average of 110 cases of food, infant, and wound botulism to Centers for Disease Control and Prevention (CDC). About 10 to 30 outbreaks of foodborne botulism are reported annually. Although this illness does not occur frequently, it can be fatal if not treated quickly and properly. This fact sheet will focus on botulism caused by eating contaminated food.
Infectious diseases spread through food or beverages are a common, distressing, and sometimes life-threatening problem for millions of people in the United States and around the world. CDC estimates 76 million people suffer foodborne illnesses each year in the United States, accounting for 325,000 hospitalizations and more than 5,000 deaths.
Foodborne disease is extremely costly. Health experts estimate that the yearly cost of all foodborne diseases in this country is 5 to 6 billion dollars in direct medical expenses and lost productivity.
There are more than 250 known foodborne diseases. They can be caused by bacteria, viruses, or parasites. Natural and manufactured chemicals in food products also can make people sick. Some diseases are caused by toxins (poisons) from the disease-causing microbe (germ), others by the human body's reactions to the microbe itself.
CAUSE
Botulism is caused by toxin produced by Clostridium botulinum bacteria. This toxin affects your nerves and, if untreated, can cause paralysis and respiratory failure. C. botulinum toxin is one of the most powerful toxins known in nature. Exposure to the toxin, particularly in an aerosolized (spray) form, can be fatal. C. botulinum has been made into weapons by rogue states and is a focus of current efforts to counter bioterrorism.
TRANSMISSION
Often, cases of foodborne botulism come from home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. C. botulinum is anaerobic, which means it can survive and grow with little or no oxygen. Therefore, it can live very well in sealed containers. Outbreaks of the infection, however, are often from more unusual sources such as chili peppers, tomatoes, and improperly handled baked potatoes wrapped in aluminum foil.
SYMPTOMS
- Double vision and drooping eyelids
- Slurred speech
- Dry mouth and difficulty swallowing
- Weak muscles
TREATMENT
If you are diagnosed early, your health care provider can treat foodborne botulism successfully with an antitoxin that blocks the action of the bacterial toxin circulating in your blood. Although antitoxin keeps the disease from becoming worse, it will still take many weeks before you recover. Your health care provider may try to remove any contaminated food still in your gut by making you vomit or by giving you an enema.
PREVENTION
- Follow strict hygienic steps when home canning.
- Refrigerate oils containing garlic or herbs.
- Keep baked potatoes wrapped in aluminum foil either hot until served or refrigerated.
- Consider boiling home-canned food before eating it to kill any bacteria lurking in the food.
Informations obtained from National Institute of Health.