(*PDF
version) for printing.
What
is foodborne botulism?
Foodborne
botulism is a food poisoning caused by a toxin produced
by the bacteria, Clostridium botulinum. The bacteria
grow best in food at room temperatures (70 - 110oF).
Who
gets foodborne botulism?
Foodborne
botulism occurs after eating food containing the toxin
that is formed by the bacterium, C. botulinum,
in food. This toxin does not give a bad odor or
taste to food. The disease most often develops after consuming
improperly processed home-canned foods or home-preserved
meats.
How
is foodborne botulism spread?
Person
to person spread does not occur. A person must eat contaminated
food that has not been properly cooked or reheated after
the toxin has been produced by the bacteria.
What
are the symptoms of foodborne botulism?
Foodborne
botulism produces symptoms that affect the nervous system.
The symptoms of foodborne botulism include blurred or
double vision, general weakness, poor reflexes, difficulty
swallowing, dry mouth, drooping of the upper eyelids,
dilated pupils, and constipation and sometimes death.
How
soon do symptoms appear?
Symptoms
of foodborne botulism usually appear 12-36 hours after
eating contaminated food. In rare cases, symptoms may
not develop for several days.
What
is the treatment for foodborne botulism?
Hospital
care is necessary. Antitoxin is given in certain cases
of foodborne botulism.
What
happens if foodborne botulism is not treated?
Untreated
botulism may result in death.
How
can foodborne botulism be prevented?
All
canned and preserved foods must be properly processed
and prepared. Home-canned products should be heated to
241oF(116oC) using a pressure cooker
to kill spores of Clostridium botulinum. Specific
guidelines for home-canning are available from the United
States Department of Agriculture (USDA). Home-canned foods
should be boiled for 10 minutes before eating; this will
destroy the botulism toxin. Reheated foods should be heated
to 140oF. Frozen foods should be thawed in
the refrigerator, rather than at room temperature. Bulging
containers should not be opened and foods with off-odors
should not be eaten or even tasted. Commercial cans with
bulging lids should be returned unopened to the vendor.
Where
can I get more information?
- Your
personal doctor
-
Your
local health department, listed in your telephone
directory
-
The
Utah Department of Health, Bureau of Epidemiology
(801) 538-6191
UTAH
DEPARTMENT OF HEALTH
BUREAU OF EPIDEMIOLOGY
August 2001 |