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Botulism
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Botulism
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Cause and Transmission (Epidemiology) Botulism is caused by a toxin that is produced by the bacterium Clostridium botulinum. These rod-shaped organisms grow best in low oxygen (anaerobic) conditions. The bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their growth. This bacterial disease is contracted as a result of improperly canned food; the bacteria is anaerobic, so if they are not killed off in the canning process, they thrive in the anaerobic conditions inside the can and produce the extremely dangerous toxin called botulin. Just 30 micrograms of this potent toxin could kill billions of people! Infant botulism is another form of botulism that babies can contract when they are fed unpasteurized honey. The honey may have Clostridium spores in it that an infant does not yet have immunity to (but adults do). How it Effects the Body (Pathogenesis): The classic symptoms of botulism usually begin within 12-36 hours and may include blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. Infants with botulism appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, these symptoms may progress to cause paralysis of other areas of the body. The toxins bind to nerve cells in the neck and chest, causing the muscles connected to those nerves become relaxed and unable to move and nerve function to become impaired. Death results from cardiac and/or respiratory failure in 70% of untreated cases and 5% of treated cases. The only treatment is an antitoxin available only from the Center for Disease Control (CDC) and vomiting up any remaining contaminated food. Patients may also need to be placed on ventilators for weeks to assist in breathing. Antibiotics are not administered because the bacteria will release more toxin as they die off. |