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Description |
Type |
|
What
Is Botulism? |
Botulism can be caused by
foods that were canned or preserved at home. Maybe you've had fruits or
vegetables that someone picked from the garden in the summer and jarred
so they could be eaten during the winter months. |
org |
|
Botulism |
Botulism is a rare but serious
illness caused by a bacterium called Clostridium botulinum, which occurs
in soil. It produces a toxin that affects your nerves. There are three
kinds of botulism. Foodborne botulism comes from eating foods contaminated
with the toxin. Wounds infected with toxin-producing bacteria result in
wound botulism. Infant botulism is caused by consuming the spores of the
bacteria, usually from honey. All three forms can be deadly and are medical
emergencies. |
gov |
|
FOOD
SAFETY FACTS ON BOTULISM (CLOSTRIDIUM BOTULINUM) |
*
Symptoms can range from nausea, vomiting, fatigue, dizziness, headache,
double vision, dryness in the throat and nose to respiratory failure, paralysis
and in some cases, death.
* The
onset of symptoms is generally from 12-36 hours after ingesting the toxin.
* The
duration of illness may be 2 hours to 14 days, although some symptoms may
linger much longer.
* With
proper treatment the fatality rate of C. botulinum cases in Canada is as
low as five to ten per cent. |
gc.ca |
|
Botulism:
From Wikipedia |
The toxin enters the body
in one of four ways: by colonization of the digestive tract by the bacterium
in children (infant botulism) or adults (adult intestinal toxemia), by
ingestion of toxin from foodstuffs (foodborne botulism) or by contamination
of a wound by the bacterium (wound botulism). |
org |
Waterfowl
Die From Avian Botulism Outbreak
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Botulism
is a very serious illness caused by Clostridium botulinium
.It is a deadly form of food poisoning,
caused by a toxin produced in food by a micro-organism which lives in soil
all over the world. Home canned low-acid vegetables, sauces and soups,
meats, fish or poultry that have been insufficiently heated during
canning are the most likely sources. Although botulism toxin in food
can be destroyed by boiling at 212 degrees F (100C) for 10 minutes, the
spores (which create the toxin) are heat resistant and can survive prolonged
boiling. The symptoms of wound (Tetnus)
and foodbrone botulism usually start 12 to 36 hours after exposure to the
botulinum bacteria. However, the symptoms may take as few as 2 hours or
as many as 8 days to appear
