What is it?

Clostridium botulinum is a gram positive anaerobic sporeformer bacteria commonly found in the soil. It produces a powerful neurotoxin that causes a severe intoxication in human. The main types includes food borne, infant and wound botulism

Food borne botulism is cause by eating contaminated food where the organism was allowed to grow and form its toxin. The toxin can be destroyed if heated to 80°C for at least 10 minutes. The disease is important as the mortality rate is very high. Inadequately processed home canned foods often are involved with botulism but commercially produced foods can also cause problems. The foods most often implicated are sausages, meat products canned vegetables and seafood. The organism does not grow in the presence of air so foods stored in cans, vacuum packed or even wrapped in tinfoil such as baked potatoes can become a problem. Always ensure commercial cans are in good repair and that other foods are kept refrigerated at 4°C or lower.

Infant botulism affects infants under 12 months of age. This is caused by ingesting the spores which colonize in the intestinal tract and produces the toxin. Honey seems to be the main vehicle linked to infant botulism. Honey is not recommended for very young children. (Soothers dipped in honey is very risky)

Wound botulism is rare. This happens when a wound is infected with the botulism spores where the toxin is produced and is spread through the blood stream. Foods are not associated with this manifestation.

Symptoms of botulism

The onset of symptoms is generally from 12-36 hours after ingesting the toxin although cases have varied from four hours to eight days.

Early symptoms can range from nausea, vomiting, fatigue, dizziness, headache, dryness in the throat and nose and later to progress to double vision, respiratory failure, paralysis and in some cases, death.

The illness can last anywhere from two hours to 14 days and then some symptoms can linger much longer.

How do you avoid getting sick?

Cans that are dented or leaking or have bulging ends should be discarded. The food inside may look and smell perfectly good and still contain the toxin.

Follow the manufactures’s instructions when home canning low acid foods. Use a pressure canner.

Home prepared foods that are stored in oil must be refrigerated at 4°C or lower and used within 10 days.

Do not give honey to children under one year of age.

Baked potatoes wrapped in tinfoil must be stored in the refrigerator if not consumed immediately after cooking.