Information on Botulism-causes of Food Poisoning
Botulism occurs worldwide and affects more adults than children. Recently, findings have shown that an infant's GI tract can become colonized with C. botulinum from some unknown source, and then the exotoxin is produced within the infant's intestine. Incidence had been declining, but the current trend toward home canning has resulted in an upswing in recent years. Wound botulism occurs when open areas are infected with C. botulinum that secretes the toxin.
Clostridium botulinum:
Clostridium botulinum is the name of a group of bacteria commonly found in soil. These rod-shaped organisms grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their growth.
Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. Foodborne botulism is caused by eating foods that contain the botulism toxin. Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum.
The bacteria and spores themselves are harmless; the dangerous substance is the toxin the bacteria produce when they grow. These bacteria produce seven types of botulism toxin, designated by the letters A through G. However, only types A, B, E, and F cause botulism in humans. Botulinum toxin is the most poisonous substance known to exist.
In humans, botulinum toxin latches onto specific proteins in nerve endings and irreversibly destroys them. These proteins control the release of acetylcholine, a neurotransmitter that stimulates muscle cells. With acetylcholine release blocked, nerves are not able to stimulate muscles. Ironically, botulinum toxin has found a beneficial niche in the world of medicine due to this action.
How is Botulism Transmitted?
Cases of foodborne botulism often come from home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. Clostridium botulinum bacteria is anaerobic, which means it can survive and grow with little or no oxygen. Therefore, it can survive very well in sealed containers.
Symptoms of botulism:
Symptoms of botulism can begin from six hours to 10 days after ingestion. However, the average length of time is 18 to 36 hours. The symptoms include include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. When infants are infected, they appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone.
Treatment of botulism:
If diagnosed early, food-borne and wound botulism can be treated with an antitoxin that blocks the action of neurotoxin circulating in the blood. The trivalent antitoxin (effective against three neurotoxins: A, B, and E) is dispensed from quarantine stations by the U.S. government's Centers for Disease Control and Prevention (CDC). The antitoxin can prevent the disorder from worsening, but recovery still takes many weeks.
The importance of cleanliness
The other safety factor to keep in mind is cleanliness. All work surfaces should be kept clean during all stages of the canning process.
The food being preserved must itself be rinsed clean. It is particularly important to sterilize the jars and seals before use. To sterilize jars, boil them for 10 minutes.
Clostridium botulinum:
Clostridium botulinum is the name of a group of bacteria commonly found in soil. These rod-shaped organisms grow best in low oxygen conditions. The bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their growth.
Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. Foodborne botulism is caused by eating foods that contain the botulism toxin. Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum.
The bacteria and spores themselves are harmless; the dangerous substance is the toxin the bacteria produce when they grow. These bacteria produce seven types of botulism toxin, designated by the letters A through G. However, only types A, B, E, and F cause botulism in humans. Botulinum toxin is the most poisonous substance known to exist.
In humans, botulinum toxin latches onto specific proteins in nerve endings and irreversibly destroys them. These proteins control the release of acetylcholine, a neurotransmitter that stimulates muscle cells. With acetylcholine release blocked, nerves are not able to stimulate muscles. Ironically, botulinum toxin has found a beneficial niche in the world of medicine due to this action.
How is Botulism Transmitted?
Cases of foodborne botulism often come from home-canned foods with low acid content, such as asparagus, green beans, beets, and corn. Clostridium botulinum bacteria is anaerobic, which means it can survive and grow with little or no oxygen. Therefore, it can survive very well in sealed containers.
Symptoms of botulism:
Symptoms of botulism can begin from six hours to 10 days after ingestion. However, the average length of time is 18 to 36 hours. The symptoms include include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. When infants are infected, they appear lethargic, feed poorly, are constipated, and have a weak cry and poor muscle tone.
Treatment of botulism:
If diagnosed early, food-borne and wound botulism can be treated with an antitoxin that blocks the action of neurotoxin circulating in the blood. The trivalent antitoxin (effective against three neurotoxins: A, B, and E) is dispensed from quarantine stations by the U.S. government's Centers for Disease Control and Prevention (CDC). The antitoxin can prevent the disorder from worsening, but recovery still takes many weeks.
The importance of cleanliness
The other safety factor to keep in mind is cleanliness. All work surfaces should be kept clean during all stages of the canning process.
The food being preserved must itself be rinsed clean. It is particularly important to sterilize the jars and seals before use. To sterilize jars, boil them for 10 minutes.
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