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Botulinum venom (botulinum toxin) is one of the strongest poisons. Therefore, poisoning with botulinum toxin (botulism, botulism) is a potentially fatal disease. It affects the muscles, causes vomiting, stomach pain, makes it difficult to swallow, and disturbs vision. Poorly prepared canned goods and preserves of meat, fish or vegetables are dangerous. Fortunately, sticks of venom (botulinum toxin) die at temperatures above 60oC.

Botulismis a rare but potentially fatal disease. It is caused by neurotoxins (called botulism) produced by the anaerobic gram-positive bacteria Clostridium botulinum. Sausage venom is one of the most powerful poisons. The toxin is produced primarily in soil, seabed sediment.

Botulism - occurrence of botulism

Several mechanisms of intoxication with botulinum neurotoxins are known. The most common is food botulism, called classic botulism. It usually occurs as a result of accidental ingestion of spores - spore forms of bacteria.Where is botulinum toxin ? Most often in foods packed without air access. Botulinum poisoning occurs after eating infected and improperly stored canned food (most often meat, fish and vegetables). Sausage venom can also be found in sausages, cold cuts and delicatessen products - if they are improperly stored (especially in summer).

Botulism also occurs as a result of eating contaminated meats, canned food or vegetables, which are usually not objectionable in terms of appearance, smell or taste. In canned food with botulinum gas may form, which causes the so-called bombage, i.e. visible flatulence of the upper and lower parts of the can, and manifested by a gas hiss when you try to open the can. The bombage is the result of the fermentation of carbohydrate components with gas production caused by botulinum toxins.

To induce symptoms of poisoning, only 0.001 μg / kg of botulinum toxin is enough. The lethal dose for a man weighing 70 kg is - in terms of pure botulinum toxin type A taken orally - 70 μg.

botulism: symptoms

Clinical symptoms appear most often 12-36 hours after consuming the infectedfood, but this time can vary from 2 hours to 14 days.

The disease is characterized by fully preserved awareness and the absence of sensory disturbances in the presence of increasing movement disorders.

  • nausea, vomiting and diarrhea
  • visual disturbance - blurred and / or double vision
  • symmetrical paresis or paralysis of the cranial nerves (ptosis, weakened jaw clenching - jaw drop, difficulty swallowing and speech)
  • descending flaccid quadriparesis with paralysis of the chest and diaphragm muscles, leading to respiratory failure
  • dry mouth and throat mucosa
  • conjunctival redness
  • orthostatic drops in blood pressure
  • urination disorder

Botulism: diagnosis

The diagnosis of poisoning is based on the detection of a neurotoxin in blood serum and / or stool.

Botulism: Treatment

You should see a doctor as soon as possible. In people in good general condition, gastric lavage is performed and laxatives are administered. Antibotulin serum is also administered. With the deterioration of the function of the respiratory muscles, breathing is carried out with the help of a respirator. If help is not delivered in time, death may result.

Worth knowing

Botulism - complications

  • respiratory failure
  • cardiac arrest
  • aspiration pneumonia
  • death in 10-25 percent cases of severe poisoning

Botulism: prevention. How to avoid poisoning?

  • check the expiry date of the canned food and store it in accordance with the manufacturer's recommendations
  • throw away canned food with bulging lids and those that hiss when opening
  • Store meat, cold cuts and delicatessen properly - we keep raw meat in the refrigerator for no longer than 3 days. They can be sprinkled with lemon juice and wrapped in foil (homemade) to inhibit the growth of microorganisms. Pates, brawn and black pudding should be eaten the fastest, because they can stay for two days. Cured and dried cured meats and packed in natural casings (in the intestines) are the longest.
  • smell the food - those contaminated with venom often smell of rancid fat
  • when preparing your preserves, keep them perfectly clean and pasteurize everything (botulism sticks die at temperatures above 60oC)

How can I treat botulism in a child?

Source: x-news.pl/Dzień Dobry TVN

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Gastrology