Disease Fact Sheet Series:
What is foodborne botulism?
There are three kinds of botulism: foodborne, infant (see
"Botulism, Infant" fact sheet) and wound. Foodborne botulism is a
serious paralytic illness caused by a nerve toxin produced by the bacterium
Clostridium botulinum. It is caused by eating foods that contain the
botulism toxin. This toxin may not give a bad odor or taste to food. The
disease most often develops after consuming improperly processed
home-preserved foods that are inadequately cooked before consumption.
However, commercial foods and restaurants are still occasional sources.
What are the symptoms of foodborne botulism?
Foodborne botulism affects the nervous system. Symptoms
are symmetric and often include blurred or double vision, drooping eyelids,
difficulty swallowing, dry mouth, slurred speech, and muscle weakness. Fever
is absent, unless there is a complicating infection. If untreated, these
symptoms can progress to cause paralysis of the arms, legs, trunk and
breathing muscles and death.
How soon do symptoms appear?
Symptoms of foodborne botulism usually appear 12-36 hours
after eating contaminated food. In rare cases, symptoms may not develop for
several days.
Who gets foodborne botulism?
Foodborne botulism occurs after eating food containing
the toxin that is formed by the bacterium, Clostridium botulinum.
How is foodborne botulism spread?
Foodborne botulism is not contagious, and is not spread
from one person to another. Botulism is transmitted by eating food
contaminated with botulism toxin.
What is the treatment for foodborne botulism?
Hospital care is necessary for severe botulism. If the
breathing muscles are involved, the patient must be placed on a breathing
machine (ventilator). An antitoxin is given in certain cases of foodborne
botulism. Recovery may take months.
What happens if foodborne botulism is not treated?
Untreated botulism may result in death. The first patient
in a foodborne botulism outbreak has a 25% risk of death. Subsequent cases
have a 4% risk of death as they are often diagnosed and treated more
quickly.
How can foodborne botulism be prevented?
All canned and preserved foods must be properly
processed and prepared. Home-canned products should be heated to 241oF
(116oC) using a pressure cooker to kill the spores of Clostridium
botulinum. Specific guidelines for home canning are available from the
USDA http://extension.usu.edu/files/foodpubs/cangui1.pdf
(Exit DHFS). Home-canned
foods should be boiled for 10 minutes before eating; this will destroy the
botulism toxin. Reheated foods should be heated to 165oF. Frozen foods
should be thawed in the refrigerator, rather than at room temperature.
Bulging containers should not be opened, and commercial cans that are
dented should be returned to the store where they were purchased.
For more information, contact your
Local
Public Health Department
Back to Communicable Disease Fact
Sheet Series Index Page.
PDF: The free Acrobat Reader®
software is needed to view and print portable document format (PDF) files.
Learn more
Last Revised: March 20, 2008
|
