Botulism

     Botulism is a rare disease, of considerable gravity, caused by a toxin produced by a bacterium called Clostridium botulinum, toxin which is among the most powerful Known poisons.

Symptoms of botulism:

     The signs and symptoms of the botulism transmitted through food begin after 12-36 hours after consumption. The onset of infantile botulism occurs throughout the same period of time and wound botulism occurs in about 10 days after the infected contact.

     The signs and symptoms of the botulism transmitted through food and wounds:

• Difficulty in swallowing (swallowing) or speech;
• facial muscle weakness;
• double vision (diplopia);
• Problems with breathing;
• Vomiting, nausea and abdominal cramps;
• paralysis.

     Signs and symptoms of the infantile botulism:

• Constipation (often can be the first sign of infantile botulism);
• General muscle disorders and problems in maintaining the position of head;
• Plans decreased infirm;
• tendency to be closed eyelids;
• fatigue;
• Difficulty sucking and feeding;
• paralysis.

When to ask for medical advice?

     It is advisable to ask your doctor whenever you suspect a case of botulism, because an early treatment increases the chance of survival. By alerting the health care services you indirectly help other persons who consume or consumed altered food from a contaminated batch of canned.

Botulism diagnosis:

     In the diagnosis of botulism, the doctor will look for signs of muscle weakness or paralysis. The doctor will ask about foods consumed during the last period or if you come into contact with bacterial spores through open wounds.

     If suspected a case of infant botulism, the doctor will ask if the baby has eaten honey or corn syrup lately and if there have been present fatigue or constipation.

     The analysis of feces or vomit is made to detect the presence of botulinum toxin and it can lead to the diagnosis of botulism, but such investigations take time and therefore the clinical examination of a doctor is the most important because it can establish a diagnosis in time.

Botulism complications:

     Since botulism affects the control of our whole body muscle, many complications can occur. The greatest danger is represented by chest muscle paralysis, resulting in inability to breathe. In these cases, botulism can lead to the death of the person affected. It can also occur the sensation of muscle fatigue or difficulty in swallowing (deglutition).

Botulism treatment:

     When botulism is transmitted through food, the doctor can administer drugs that stimulate bowel movements and vomiting, to cleanse the digestive tract of toxins. When botulism occurs in an open wound, the doctor may use surgery to remove the infected tissue.

     Botulism antitoxin

     When transmitted through food and wound, the injection of botulinum antitoxin reduces the risk of complications. Antitoxin attaches to the circulate toxin and block the action of nerves. Antitoxin can not be administered to children with infantile botulism because it does not act on the germs from the digestive tract. Today we test the action of some specific immunoglobulin which seems to reduce the duration and severity of the disease.

     Assisted breathing

     If there is difficulty in breathing, mechanical ventilation may be used, procedure by which a particular fan introduces air pressure in the lungs through a tube through the airway. Coupling the mechanical ventilator can take several weeks, until the toxin effects gradually disappear.

Botulism recovery:

     After the disappearance of the effects of botulinum toxin it may be necessary recover complementary therapies to regain the speech and swallowing skills before the botulism.

Botulism prevention:

• Proper conservation of food.
• Make sure you use proper conservation techniques when you want to keep various foods for a longer period of time, techniques aimed at removing all bacteria that can contaminate food:
• Cook the food in the pot-wonder (pressure cooker) at 120 degrees for at least 30 minutes;
• After opening the can, cook the food at least 10 minutes before you serve the meal.
• Proper food preparation and storage:
• Do not eat canned food if the container in which it is dished out or if the food smells rancid spoiled;
• If you wrap potatoes in foil before you cook them, eat them while they are warm or keep them in the refrigerator, not at room temperature;
• Keep the oily stuff in the fridge, and possibly adding a little garlic.

Preventing infant botulism:

     To reduce the risk of infantile botulism, avoid given corn syrup or honey to babies under 1 year old. To prevent botulism avoid injecting drug and proper care of open wounds.

Botulism cause:

     Botulism transmitted through food

     Botulinum toxin entered the body through contaminated food causes disturbances in the nerve function, leading to paralysis. The food possible to infection is usually preserved with a low-acid - such as beans, corn or sugar beets. Often these cans are produced in households. Other foods that are easy to contaminate with bacteria that produce botulinum toxin are baked potatoes and chili peppers.

     Wound botulism

     When Clostridium botulinum enters a wound can multiply and produce botulinum toxin; this type of botulism occurs most frequently in people who inject drugs to high risk - like heroin - contaminated with bacterial spores.

     Infantile botulism

     Young children may contract botulism if they come into contact with Clostridium botulinum spores. Contamination is usually gastrointestinal and the sources most frequently incriminated are honey, corn syrup or contact with contaminated soil bacteria.