Name = Botulism
DiseasesDB = 2811
ICD10 = ICD10|A|05|1|a|00
ICD9 = ICD9|005.1
eMedicineSubj = med
eMedicineTopic = 238
eMedicine_mult = eMedicine2|emerg|64
MedlinePlus = 000598
MeshName = Botulism
MeshNumber = C01.252.410.222.151
Latin, "botulus", "sausage") is a rare but serious paralyticillness caused by botulin toxin. The toxin is produced by the bacteria " Clostridium botulinum". "C. botulinum" is an anaerobic, Gram positive, spore-forming rod. Botulin toxin is one of the most powerful known toxins: about one microgram is lethal to humans. It acts by blocking nervefunction and leads to respiratory and musculoskeletal paralysis.
There are three main kinds of botulism:
* Infant botulism or intestinal botulism is caused by ingesting the spores of the "C. botulinum", which then grow inside the infant's
intestines and release toxin.
* Foodborne botulism is caused by eating foods that contain botulin toxin.
* Wound botulism, the least common of the three, is caused by botulin toxin produced in a wound infected with "C. botulinum".
All forms of botulism can be lethal and are always considered medical emergencies. Foodborne botulism can be extremely dangerous as a
public healthrisk because multiple persons can consume the poison from a single contaminated food source.
An average of 110 cases of botulism are reported each year in the
United States. Of these, approximately, 72% are infant botulism, and 3% are wound botulism. Outbreaks of foodborne botulism involving two or more persons occur during most years and are usually caused by the consumption of home-canned foods. The number of cases of foodborne and infant botulism has changed little in recent years, but wound botulism has increased because of the use of black tar heroin, especially in California. [Passaro DJ, Werner SB, McGee J, Mac Kenzie WR, Vugia DJ. "Wound botulism associated with black tar heroin among injecting drug users." JAMA 1998;279:859-63. PMID 9516001.] In July 2007, a widespread recall was initiated due to botulism contamination of food manufactured by Castleberry's Food Company. [ [http://www.cdc.gov/botulism/botulism.htm Clostridium botulinum Outbreak | CDC Botulism ] ] Shortly thereafter, in August 2007, the FDA issued a warning of botulism risk from canned French cut green beans manufactured by Lakeside Foods Inc, of Manitowoc, Wisconsin. [ [http://www.fda.gov/bbs/topics/NEWS/2007/NEW01676.html FDA Warns of Potential Botulism Risk from Canned French Cut Green Beans Product Marketed Under a Variety of Brand Names ] ]
Food-borne and wound botulism
* Normal symptoms of food-borne botulism usually occur between 12–36 hours after consuming the
botulinum toxin. However, they can occur as early as 6 hours or as late as 10 days after.
* Wound botulism has a longer incubation period, usually between 4–14 days.
Normal symptoms usually include dry mouth, double and/or blurred vision, difficulty swallowing, muscle weakness, drooping eyelids, difficult breathing, slurred speech, vomiting, urinary incontinence and sometimes diarrhea. These
symptomsmay continue to cause paralytic ileuswith severe constipation, and will lead to body paralysis. The respiratory muscles are affected as well, which may cause death due to respiratory failure. These are all symptoms of the muscle paralysis caused by the bacterial toxin.
In all cases illness is caused by the toxin made by "C. botulinum," not by the bacterium itself. The pattern of damage occurs because the toxin affects nerves that are firing more often. [Oxford Textbook of Medicine, 4th Ed., Section 7.55]
July 2, 1971, FDA released a public warning after learning that a New York man had died and his wife had become seriously ill due to botulism after eating a can of Bon Vivantvichyssoise soup. The company commenced a recall of the 6,444 cans of vichyssoise soup from the same batch. An effectiveness check of the recall revealed a number of swollen or otherwise suspect cans among Bon Vivant's other products, leading the FDA to question Bon Vivant's processing practices for all products. Five cans of soup were found to be contaminated with the botulin toxin, all from the batch initially recalled, and the FDA extended the recall to include all Bon Vivant products, and shut down the company’s Newark, New Jersey, plant on 7 July, 1971. This destroyed public confidence in the Bon Vivant products, and the company filed for bankruptcy within a month.Fact|date=August 2008
Infant botulism (first recognized in 1976) is the most common form of the ailment in the United States, but is rarely diagnosed in other countries. It affects about 100 infants per year in the United States, with the majority in the state of California (40–50%). Fact|date=August 2008 Infants less than 12 months of age are susceptible, with almost 90% of cases occurring between the ages of 3 weeks and 6 months of age at presentation. The mode of action of this form is through colonization by germinating spores in the gut of an infant. The first symptom is usually constipation, followed by generalized weakness, loss of head control and difficulty feeding. Like the other forms of botulism, the symptoms are caused by the absorption of botulinum toxin, and typically progress to a symmetric descending flaccid paralysis. Death is often the eventual outcome unless the infant receives
artificial ventilation. Honey, corn syrup, and other sweeteners are potentially dangerous for infants. This is partly because the digestive juices of an infant are less acidic than older children and adults, and may be less likely to destroy ingested spores. In addition, young infants do not yet have sufficient numbers of resident microbiotain their intestines to competitively exclude "C. botulinum". Unopposed in the small intestine, the warm body temperature combined with an environment creates a medium for botulinum spores to germinate, divide and produce toxin. Thus, "C. botulinum" is able to colonize the gut of an infant with relative ease, whereas older children and adults are not typically susceptible to ingested spores. "C. botulinum" spores are widely present in the environment, including honey. For this reason, it is advised that neither honey, nor any other sweetener, be given to children until after 12 months. Nevertheless, the majority of infants with botulism have no history of ingestion of honey, and the exact source of the offending spores is unclear about 85% of the time. Spores present in the soil are a leading candidate for most cases, and often a history of construction near the home of an affected infant may be obtained.
The respiratory failure and paralysis that occur with severe botulism may require a patient to be on a breathing machine for weeks, plus intensive medical and nursing care. After several weeks, the
paralysisslowly improves. If diagnosed early, foodborne and wound botulism can be treated by inducing passive immunitywith a horse-derived antitoxin, which blocks the action of toxin circulating in the blood. [Shapiro, Roger L. MD; Charles Hatheway, PhD; and David L. Swerdlow, MD [http://www.annals.org/cgi/content/full/129/3/221?ijkey=360c044072fcb6ead39e0866dcdbba9c51784956 "Botulism in the United States: A Clinical and Epidemiologic Review"] Annals of Internal Medicine. 1 August 1998 Volume 129 Issue 3 Pages 221-228] This can prevent patients from worsening, but recovery still takes many weeks. Physicians may try to remove contaminated food still in the gut by inducing vomiting or by using enemas. Wounds should be treated, usually surgically, to remove the source of the toxin-producing bacteria. Good supportive care in a hospital is the mainstay of therapy for all forms of botulism.
Besides supportive care, infant botulism can be treated with human botulism immune globulin (BabyBIG), when available. Supply is extremely limited, but is available through the California Department of Health Services. This dramatically decreases the length of illness for most infants. Paradoxically, antibiotics (especially
aminoglycosidesor clindamycin) may cause dramatic acceleration of paralysis as the affected bacteria release toxin. Visual stimulation should be performed during the time the infant is paralyzed as well, in order to promote the normal development of visual pathways in the brain during this critical developmental period.
Furthermore each case of food-borne botulism is a potential public health emergency in that it is necessary to identify the source of the outbreak and ensure that all persons who have been exposed to the toxin have been identified, and that no contaminated food remains.
There are two primary Botulinum Antitoxins available for treatment of wound and foodborne botulism. Trivalent (A,B,E) Botulinum Antitoxin is derived from equine sources utilizing whole
antibodies(Fab & Fc portions). This antitoxin is available from the local health department via the CDC. The second antitoxin is heptavalent (A,B,C,D,E,F,G) Botulinum Antitoxin which is derived from "despeciated" equine IgGantibodies which have had the Fc portion cleaved off leaving the F(ab')2 portions. This is a less immunogenic antitoxin that is effective against all known strains of botulism where not contraindicated. This is available from the US Army. On 1 June, 2006the US Department of Health and Human Servicesawarded a $363 million contract with Cangene Corporation for 200,000 doses of Heptavalent Botulinum Antitoxin over five years for delivery into the Strategic National Stockpilebeginning in 2007. [http://mmrs.fema.gov/news/publichealth/2006/aug/nph2006-08-03a.aspx]
Botulism can result in death due to respiratory failure. However, in the past 50 years, the proportion of patients with botulism who die has fallen from about 50% to 8% due to improved supportive care. A patient with severe botulism may require a breathing machine as well as intensive medical and nursing care for several months. Patients who survive an episode of botulism poisoning may have fatigue and shortness of breath for years and long-term therapy may be needed to aid their recovery.
Infant botulism has no long-term side effects, but can be complicated by
nosocomialadverse events. The case fatalityrate is less than 1% for hospitalized infants with botulism.
Between 1910 and 1919 the death rate from botulism was 70% in the United States, dropping to 9% in the 1980s and 2% in the early 1990s, mainly because of the development of artificial respirators. Up to 60% of botulism cases can be fatal if left untreated.
World Health Organization(WHO) reports that the current mortality rate is 5% (type B) to 10% (type A). Other sources report that, in the U.S., the overall mortality rate is about 7.5%, but the mortality rate among adults over 60 is 30%. The mortality rate for wound botulism is about 10%. The infant botulism mortality rate is about 1.3%.
One study showed that about 5% of children whose death was attributed to
Sudden Infant Death Syndromehad actually died of botulism.Fact|date=October 2007
Death from botulism is common in waterfowl; an estimated 10 to 100 thousand birds are killed annually. In some large outbreaks, a million or more birds may die. Ducks appear to be affected most often. Botulism also affects commercially raised poultry. In chickens, the mortality rate varies from a few birds to 40% of the flock. Some affected birds may recover without treatment.
Botulism seems to be relatively uncommon in most domestic mammals; however, in some parts of the world, epidemics with up to 65% are seen in cattle. The prognosis is poor in large animals that are recumbent. Most dogs with botulism recover within 2 weeks.
While commercially canned goods are required to undergo a "botulinum cook" at 121 °C (250 °F) for 3 minutes, and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry's Food Co. outbreak. Foodborne botulism has more frequently been from home-canned foods with low acid content, such as
carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate "muktuk" (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring mechanical ventilation[http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5202a2.htm] . Other sources of infection include garlicor herbs [http://www.ext.colostate.edu/safefood/newsltr/v2n4s08.html Oil Infusions and the Risk of Botulism] , Colorado State University Cooperative Extension, Safefood new - Summer 1998 - Vol 2 / No. 4] stored covered in oil without acidification, [http://www.cdc.gov/mmwr/preview/mmwrhtml/00000627.htm] chile peppers, improperly handled baked potatoes wrapped in aluminiumfoil cite web |url=http://www.personalmd.com/news/a1998062515.shtml|title=Botulism Linked to Baked Potatoes|accessdate=2007-03-21] , and home-canned or fermented fish. Persons who do home canning should follow strict hygienic procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated . Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 20 minutes before eating. Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be discarded. Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so, e.g., metal cans with pinprick holes from rust or mechanical damage, should also be discarded.
Wound botulism can be prevented by promptly seeking medical care for infected wounds, and by avoiding punctures by unsterile things such as needles used for street drug injections. It is currently being researched at
Physicians may consider the diagnosis if the patient's history and physical examination suggest botulism. However, these clues are often not enough to allow a diagnosis of botulism. Other diseases such as
Guillain-Barré syndrome, stroke, and myasthenia graviscan appear similar to botulism, and special tests may be needed to exclude these other conditions. These tests may include a brain scan, cerebrospinal fluidexamination, nerve conduction test ( electromyography, or EMG), and an EdrophoniumChloride (Tensilon) test for myasthenia gravis. A definite diagnosis can be made if botulinum toxin is identified in the feed, stomach or intestinal contents, vomit or faeces. The toxin is occasionally found in the blood in peracute cases. Botulinum toxin can be detected by a variety of techniques, including enzyme-linked immunosorbent assays (ELISAs), electrochemiluminescent(ECL) tests and mouse inoculation or feeding trials. The toxins can be typed with neutralization tests in mice. In toxicoinfectious botulism, the organism can be cultured from tissues. On egg yolk medium, toxin-producing colonies usually display surface iridescence that extends beyond the colony. [Weber,J.T. "Botulism" In Infectious Diseases, 5th ed. Edited by P.D. Hpeprich, J.B. Lippincott Company, 1994, pp. 1185-1194.]
In cattle, the symptoms may include drooling, restlessness, inco-ordination, urine retention, dysphagia, and sternal recumbency. Laterally recumbent animals are usually very close to death. In sheep, the symptoms may include drooling, a serous nasal discharge, stiffness, and inco-ordination. Abdominal respiration may be observed and the tail may switch on the side. As the disease progresses, the limbs may become paralysed and death may occur.
The clinical signs in horses are similar to cattle. The muscle paralysis is progressive; it usually begins at the hindquarters and gradually moves to the front limbs, neck, and head. Death generally occurs 24 to 72 hours after initial symptoms and results from respiratory paralysis. Some foals are found dead without other clinical signs.
Pigs are relatively resistant to botulism. Reported symptoms include anorexia, refusal to drink, vomiting, pupillary dilation, and muscle paralysis. ["Botulism." In the Merck Veterinary Manual, 8th ed. Edited by S.E. Aiello and A. Mays. Whitehouse Station, NJ: Merck and CO., 1988, pp.442-444.]
In poultry and wild birds, flaccid paralysis is usually seen in the legs, wings, neck and eyelids. Broiler chickens with the toxicoinfectious form may also have diarrhoea with excess urates.
List of foodborne illness outbreaks
Centers for Disease Control and Prevention(CDC)
Castleberry's Food Company
*"Clostridium Botulinum In The Food Chain", By Dr. Rhodri Evans, Department of Industrial Microbiology, University College, Dublin, Belfield, Dublin 4. Published in Hygiene Review 1997, under the auspices of The Society of Food Hygiene Technology. [http://www.sofht.co.uk/isfht/irish_97_clostridium.htm]
* [http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_t.htm Botulism] (Technical information from the CDC)
* [http://www.cfsan.fda.gov/~mow/chap2.html Clostridium Botulinum] (FDA/CFSAN)
* [http://www.who.int/mediacentre/factsheets/who270/en/ Botulism] (
* [http://wildlifedisease.nbii.gov/diseasehome.jsp?disease=Avian%20Botulism&pagemode=submit Avian Botulism]
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Look at other dictionaries:
botulism — BOTULÍSM s.n. Toxiinfecţie alimentară provocată de toxina bacilului botulinic. – Din fr. bothulisme. Trimis de valeriu, 13.09.2007. Sursa: DEX 98 botulísm s. n. Trimis de siveco, 10.08.2004. Sursa: Dicţionar ortografic BOTULÍSM n. med.… … Dicționar Român
botulism — 1878, from Ger. Botulismus (1878), coined in German from L. botulus sausage (see BOWEL (Cf. bowel)) + ismus suffix of action or state. Sickness first traced to eating tainted sausage … Etymology dictionary
botulism — ► NOUN ▪ a dangerous form of food poisoning caused by a bacterium growing on improperly sterilized foods. ORIGIN German Botulismus, originally sausage poisoning , from Latin botulus sausage … English terms dictionary
botulism — [bäch′ə liz΄əm] n. [Ger botulismus < L botulus, sausage (see BOWEL) + ismus, ISM: so named from Ger cases involving sausages] poisoning resulting from the toxin produced by botulinus bacteria, sometimes found in foods improperly canned or… … English World dictionary
botulism — /boch euh liz euhm/, n. Pathol. a sometimes fatal disease of the nervous system acquired from spoiled foods in which botulin is present, esp. improperly canned or marinated foods. [1875 80; < G Botulismus, equiv. to L botul(us) sausage (a source… … Universalium
Botulism — An uncommon but potentially very serious illness, a type of food poisoning, that produces paralysis of muscles, via a nerve toxin called botulinum toxin ( botox ) that is manufactured by bacteria named Clostridium botulinum. There are various… … Medical dictionary
botulism —  The fact that Latin botulus was used metaphorically for ‘intestine’ is in this case just a red herring; its principal meaning was ‘sausage’, and it was the discovery of the foodpoisoning germ in cooked meats, such assausages, which led to… … The Hutchinson dictionary of word origins
botulism — n. sausage poisoning; poisoning by any infected preserved meat. ♦ botuliform, a. sausage shaped. ♦ botulinic, n. toxin that causes botulism. ♦ botulinus n. bacterium that produces botulism. ♦ botulinic a … Dictionary of difficult words
botulism —  The fact that Latin botulus was used metaphorically for ‘intestine’ is in this case just a red herring; its principal meaning was ‘sausage’, and it was the discovery of the foodpoisoning germ in cooked meats, such assausages, which led to… … Word origins
botulism — [[t]bɒ̱tʃʊlɪzəm[/t]] N UNCOUNT Botulism is a serious form of food poisoning. [MEDICAL] … English dictionary