Medical Description

Foodborne botulism is the name of the disease caused by the consumption of foods containing the neurotoxin produced by C. botulinum. Clostridium botulinum (C. botulinum) is a spore-forming bacterium causes seven different types of botulism. Types A, B, E and F can cause botulism in humans.

Spores that have not been killed in processed or cooked food live to grow in the human intestinal tract. While cases of human botulism are rare, botulism is a serious illness with a frighteningly high mortality rate. According to the U.S. Food and Drug Administration, most of the approximately thirty outbreaks of foodborne illness from botulism are linked to inadequately prepared foods canned at home.

Onset of symptoms is usually between 18 and 36 hours after a person consumes a food containing C. botulinum spores. Some cases of botulism may go undiagnosed because symptoms are transient, mild, or misdiagnosed as Guillain-Barre syndrome.

Source: “Clostridium botulinum,” U.S. Food and Drug Administration Bad Bug Book, retrieved July 24, 2007.

Symptoms

• Double vision
• blurred vision
• drooping eyelids
• slurred speech
• difficulty swallowing
• dry mouth
• muscle weakness that moves down the body
• lethargy
• progressive difficulty speaking

General Information

If untreated, symptoms of botulism may progress to cause paralysis of one’s arms, legs, trunk, and respiratory muscles. Respiratory paralysis and respiratory failure may occur, requiring a patient to be placed on a ventilator for many weeks. Muscle paralysis can be permanent and even lead to death in affected patients.

Patients who have survived foodborne illness from botulism may suffer from fatigue, shortness of breath and other respiratory symptoms for many years after the initial attack of botulism has passed.

Source: “Botulism,” U.S. Centers for Disease Control and Prevention, Division of Bacterial and Mycotic Diseases, retrieved July 24, 2007.*

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