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Botulism Factsheet

WHAT IS BOTULISM?

Botulism is a serious muscle-paralyzing disease caused by a toxin that is produced by spores of a bacterium called Clostridium botulinum (C. botulinum). These spores are widespread in our environment and are commonly found in the soil. Botulism normally occurs in three forms: foodborne, infant and wound botulism. A fourth form, delivered by man-made aerosol, results in inhalation botulism.

HOW IS BOTULISM SPREAD?

Botulism can occur when contaminated food is eaten or a wound becomes contaminated with the bacteria. Person-to-person transmission of botulism does not occur.

  • Foodborne Botulism - occurs when food contaminated with the toxin is eaten. The toxin is produced when food contaminated with C. botulinum is improperly preserved or stored or may be the result of eating unheated or incompletely reheated food.
  • Infant Botulism - occurs in infants who have the C. botulinum bacterium present in their intestinal tract.
  • Wound Botulism - occurs when wounds become infected with the C. botulinum bacterium (i.e., by coming into contact with contaminated soil).
  • Inhalation Botulism - occurs when the toxin is inhaled.

WHAT ARE THE SYMPTOMS OF BOTULISM?

Regardless of how the bacterium/toxin causing botulism enters the body, the results are the same. Onset of symptoms occurs abruptly within a few hours or evolves over several days. The severity of illness can vary depending on the dose of the toxin absorbed. Symptoms of botulism may include:

  • Nausea and vomiting
  • Dry mouth and throat
  • Drooping eyelids
  • Blurred and double vision
  • Difficulty swallowing and speaking
  • Paralysis progressing from the head down and the development of respiratory failure

HOW IS BOTULISM DIAGNOSED?

The diagnosis of botulism is usually made on clinical grounds. The toxin can also be identified in the stool, blood or suspected food item.

WHAT IS THE TREATMENT FOR BOTULISM?

Supportive care is the mainstay of treatment for botulism and consists mainly of ventilatory assistance for respiratory failure and the administration of botulinum antitoxin or specific immune globulin.

HOW IS BOTULISM PREVENTED?

  • Follow proper home-canning methods.
  • Discard food containers that bulge as they may contain gas produced by C. botulinum.
  • Do not taste foods that appear to be spoiled.
  • Honey can be a source of botulism for infants because honey often contains the spores of C. botulinum and should not be given to children younger than 12 months of age.