Botulism is a feared and dangerous illness that results from being exposed to the toxins produced by a certain bacteria. Botulism is rare, fortunately, afflicting about 110 people each year in the United States. The mortality rate from botulism used to be fifty percent, but advances in treatment during the past few decades have reduced that number to less than ten. However, botulism is still a potentially lethal disease, one that comes in three separate types.
Clostridium botulinum is the scientific name of the organism responsible for botulism, and this little guy has three ways that he can cause the disease. Food-borne botulism occurs when the bacteria are consumed, as they flourish in environments with little oxygen, such as in home-canned foods. Twenty-five percent of botulism cases are the result of food-borne botulism. Wound botulism accounts for only three percent of botulism reportings, as the bacteria infect an open cut or scrape and multiply. Injecting drugs can also result in wound botulism, and this is on the rise in California, as black tar heroine users are being infected in this manner. Seventy-two percent of botulism cases are what is known as infant botulism, as the disease causing bacteria get into the baby’s intestinal tract and then prosper. The baby can ingest them in spore form from contaminated food sources or from contact with the spores in soil. Five percent of the babies that contract botulism get it from honey, which is known to sometimes contain the spores. All three forms of botulism can be lethal.
There are seven types of toxins produced by the botulism bacteria; four of them cause humans to become ill. The bacteria do well where oxygen is low, and the spores can remain dormant until they wind up somewhere that they can grow, preferably somewhere with a temperature range of forty to one hundred and twenty degrees Fahrenheit. The symptoms of botulism include blurred or double vision, drooping eyelids, slurred speech, trouble swallowing, dry mouth, and muscle weakness. Infants will appear lethargic, eat poorly, suffer from constipation, have a hard time holding their heads up, and cry weakly. Botulism causes muscle paralysis, and this is how it kills, by affecting the respiratory system. The symptoms of botulism usually will appear about eighteen to thirty-six hours after food that is contaminated is eaten, but can come on quicker or take as long as ten days to show up. Infant botulism follows the same schedule, but wound botulism can take a week to first take hold after the bacteria infect the person.
The diagnosis of botulism will come from your doctor after questioning about what you or your baby may have eaten recently. There are other maladies that have symptoms like botulism, and tests such as brain scans, spinal fluid exams, and nerve tests may have to be run. The early treatment of botulism makes the odds of surviving the disease much better. Someone who endures a severe bout with botulism and lives may be dependent on breathing machines for weeks or months afterwards as the toxin loses hold on your system from the medications you will receive. There is an anti-toxin available for food-borne botulism, one that actually attaches itself to the toxin in your bloodstream and prevents it from causing any further damage to the nervous system. But this treatment is not recommended for infants with the disease, as it cannot work on the bacteria in the baby’s digestive tract. Babies are given what is called botulism immune globulin to attack the bacteria in their systems. The mortality rate associated with infant botulism is less than two percent, but the baby will be on a respirator for weeks until fully recovered. Those with wound botulism will have their injured area treated, and all three instances of botulism will require lengthy hospital stays.
Obviously it is in your best interest to learn how to avoid botulism to begin with. Most cases of food-borne botulism come from the improper home-canning of low acid foods such as green beans, asparagus, corn, and beets. Botulism has been linked to poorly preserved fish and seafood, chopped garlic in oil, chili peppers, and tomatoes. You should always pressure cook foods that you are canning at two-hundred and fifty degrees Fahrenheit for half an hour to sterilize them. You should cook them for ten minutes before you eat them, as the botulism toxins are destroyed by high temperatures. Any oils that have been permeated with garlic or herbs should be kept in the refrigerator. Baked potatoes have been linked to botulism in the past; they should be eaten hot or stored away in the refrigerator, and not at room temperature. If a container that has preserved foods in it appears to be “bulging”, use common sense and dispose of it. If the food smells rotten or spoiled, discard it. Always read the labels on any preserved foods that you purchase, as proper storing of them is essential to avoid potential run-ins with botulism. Children less than twelve months old should not be given honey. Infected wounds need to be treated promptly. Be on the lookout for botulism, especially during the holiday season, when many foods are put back for later consumption.
