What is foodborne botulism?

Foodborne botulism is a poisoning of the nervous system caused by a toxin produced by a specific spore forming bacterium called Clostridium botulinum. Botulinum toxin is produced by the growth of Clostridium botulinum in improperly canned or cured low- acid foods kept without refrigeration. If the canned food is eaten without further heating or cooking, the toxin is absorbed into the bloodstream through the intestine. It travels through the blood to the nerve endings where it disrupts nerve signals to muscle tissue. Food containing botulinum toxin may not taste spoiled or different.

Clostridium botulinum requires an anaerobic (no oxygen) environment, such as that found inside a can or jar, to produce botulism toxin. Boiling will not kill Clostridium botulinum spores. The temperature required to kill the spores (250 degrees Fahrenheit) is obtainable only through the use of a pressure cooker. Most foodborne botulism poisonings in the United States are due to eating improperly processed home canned vegetables and fruits that are eaten without sufficient reheating which could have inactivated the toxin.

Who gets foodborne botulism?

Anyone who consumes improperly canned or cured low-acid foods held without refrigeration may get botulism poisoning. Food containing botulinum toxin may not taste spoiled or different.

How is foodborne botulism spread?

Foodborne botulism is not spread from person-to-person.

What are the symptoms of foodborne botulism?

Foodborne botulism typically begins with blurred or double vision, dry mouth and difficulty swallowing. Vomiting and diarrhea may be present early in the illness. The illness may progress to symmetrical flaccid (floppy) paralysis and may lead to difficulty in breathing.

How is foodborne botulism diagnosed?

Foodborne botulism is diagnosed by finding the toxin in the blood or the suspect canned food. It may also be diagnosed by finding the Clostridium botulinum spores in the food or in a stool culture.

What is the treatment for foodborne botulism?

There is an anti-toxin available which can stop the progression of the poisoning. It is most successful if given early in the illness before the toxin has become completely absorbed by the nerve endings. Depending upon the seriousness of the illness, recovery may take days to months. Patients with severe foodborne botulism may require hospitalization.

Is an individual with foodborne botulism infectious to others?

No. Foodborne botulism is not spread from infant-to-infant or person-to-person.

Is there a vaccine for foodborne botulism?

No.

How can foodborne botulism be prevented?

• Avoid eating improperly canned or cured foods.