BSN II - A

BOTULISM
DEFINITION

Rare but serious illness caused by a toxin that

attacks the body’s nerves. The toxin causes
paralysis. Paralysis starts in the face and
spreads to the limbs. If it reaches the breathing
muscles, respiratory failure can result.
5 MAIN KINDS OF BOTULISM

 Foodborne botulism

 Wound botulism

 Infant botulism

 Adult intestinal toxemia

 Iatrogenic botulism
CAUSATIVE AGENT
 Clostridium botulinum and
sometimes Clostridium butyricum
and Clostridium baratil bacteria.

 These bacteria can be spread by

food and sometimes by other
means.
MODE OF TRANSMISSION

Botulism develops if a person

ingests the toxin or rarely inhaled
or injected or if the organism
grows in the intestines or
wounds and toxin is released.
SIGNS & SYMPTOMS
 Double vision
 Blurred vision
 Drooping eyelids
 Slurred speech
 Difficulty swallowing
 Difficulty breathing
 Thick-feeling tongue
 Dry mouth
 Muscle weakness
INFANTS WITH BOTULISM

 Appear lethargic

 Feed poorly

 Be constipated

 Have a weak cry

 Have poor muscle tone (appear floppy)

INCUBATION PERIOD
 Can range from 2 hrs to 8 days after

ingestion, depending on the dose of the

bacteria or the toxin.

 The average incubation period is 12-72 hrs

after ingestion
TREATMENT
 When diagnosed early, foodborne botulism can be treated with botulism

anti-toxin.

 Physician’s may try to remove contaminated food still in the patient’s digestive

system by inducing vomiting or using enemas.

 Severe botulism, respiratory failure and paralysis may require to be on a

ventilator for weeks.

 Wounds are treated surgically, to remove the source of the toxin-

producing bacteria.
PREVENTION
 Practice safe home canning and food preservation techniques.
Follow strict hygienic procedures. Consider boiling content for
10 mins. before eating to ensure safety.

 Do not feed honey or corn syrup to children less than 12 mos.

of age.

 Always refrigerate products made with garlic or herbs soaked

in oil.
TREATMENT
 Seek medical care for infected wounds or skin cuts

and avoid using injectable street drugs.

Note: Freezer temperatures inhibit growth of

Clostridium botulinum bacteria in frozen food. Low
moisture controls its growth in dried food.
High oxygen control its growth in fresh foods.