Botulism vaccine

     The botulism vaccine is a biological preparation which contains attenuated viruses, able to induce, after administration by injection or by mouth, a protective immune response against a specific microbial aggression. The person's blood forms antibodies that protect it against the corresponding microorganism.

     The botulism vaccine is a preparation of microbial origin introduced into the body in order to cause formation of antibodies (or killer cells) against microbes cause.

     The presence of these botulism antibodies (or these cells) creates a specific immunization against infection or infectious agent carried by the corresponding toxin. A botulism vaccine is a microbial germ that has been brought in the position of losing its pathogenical power through artificial ways but still keeping their protective power. Vaccines are obtained through a treatment adapted biologically, chemically or physically, of the pathogen.

Various forms of botulism vaccine

• Vaccines are prepared by different methods and are available in several forms.
• Killed germs, also called germ inactivated or inert, produce vaccines which give immunity by the power of antigenic remanence of germs. Use of these vaccines require repeated injections and to renew boosting immunity; these are vaccines that protect against cholera, typhoid, influenza, rabies, hepatitis B virus vaccines such as polio and type Salk vaccine.
• Attenuated live germs start a immune response similar to a body infection. One injection is enough. In this family are vaccines that protect against measles, mumps and rubella (MMR vaccine often associated), and those against yellow fever and polio.
• Antitoxins obtained by chemical and physical changes, are used when a germ toxin is the main pathogen. Immunity applies only to toxin. The botulism vaccine along with vaccines against diphtheria and tetanus fall under this category.

     Botulism is a severe food poisoning, caused by the bacillus botulinum and its toxin by ingestion of food, especially containing toxins, and clinically characterized by nervous system and digestive tract. The botulism vaccine is used to treat the disease and it has a very high success rate.

     Both adults and children are affected by botulism

Aetiology

     The causing agent for botulism is Clostridium botulinum - a strictly anaerobic bacillus, having two forms, vegetation and spores. Spores are extremely resistant to chemical and physical factors: they resist boiling and for destruction more than 5-6 hours are necesssary.

     Botulinum spores are destroyed by autoclaving at 120 degrees C for 15-30 minutes. The vegetative forms, in anaerobic conditions eliminate one of the most powerful BACTERIO-microbial toxins. 7 types of botulinum are known (A, B, C, D, E, F, G). In UK botulism is caused by types A, B and E, the most common being B type(65-70%). The botulinum toxin is resisting at boiling being necessary more then 10-15 minutes to be distroyed.

Epidemiology

     The source of infection is the domestic and wild animals, especially herbivores, less often cold-blooded animal animals (fish, crustaceans), which accumulates in the intestines C botulinum and then excreted in feces in the external environment where it will persist in a spore state. Spores pass in vegetative state on organic substrates under anaerobic conditions, especially at temperatures 22-37 degrees C is accompanied by accumulation of germs and their toxins. Man that contaminate other food poisoning through food.

     Botulism occurs most frequently after ingestion of meat products (hams, ribs, sausage) and household preserved mushrooms without proper heat processing conditions. People can also get infected from tomatoes, eggplants, peppers, cherries, peaches, apricots and other fruits and vegetables that are homemade; salted fish smoked or preserved in the household.

     Canned foods under the action of botulinum toxin does not change the taste, color and smell. Sometimes preserved, especially meat, that contain botulinum toxin, can bomb the sausage, smoked meat, fish prepared in domestic conditions botulinum toxin can accumulate in the form of outbreaks, so not everyone is ill, having eaten same product, but only those to whom the piece got infected.

     Cases of botulism are recorded more frequently spring (April, May) when products are used more often preserved.