Botulism

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KEY POINTS

• Botulism is an infection caused by bacteria called Clostridium botulinum. Because the bacteria usually enter the body through food, the infection is also called food poisoning.
• You will usually need to stay at the hospital. Your healthcare provider may give you antitoxin medicine to block the effect of the poison.
• Follow the full course of treatment prescribed by your healthcare provider. Ask your provider how to take care of yourself at home.

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What is botulism?

Botulism is an infection caused by bacteria called Clostridium botulinum. Because the bacteria usually enter the body through food, the infection is also called food poisoning.

Botulism can be a very serious disease. The poison made by the bacteria can damage nerves and cause paralysis. If botulism is not treated right away, you may not be able to breathe and you could die.

What is the cause?

You can get botulism when you eat food that has not been canned or preserved properly. The food may look and smell normal.

Babies less than 1 year old can get botulism from honey and corn syrup. About 10% of all honey contains the bacteria. The bacteria and its poison can make the baby very sick.

Bacteria can grow in wounds and cause botulism, but this is rare.

What are the symptoms?

Symptoms usually start 18 to 36 hours after you eat food with botulism bacteria in it. In some cases it may be several days. The symptoms include:

• Trouble with your vision, especially double vision and trouble focusing
• Drooping eyelids
• Trouble swallowing
• Trouble speaking
• Muscle weakness
• Trouble breathing

Fever is not a symptom of botulism.

If you suspect that you have eaten food with botulism bacteria in it, call your healthcare provider right away or go to the emergency room.

How is it diagnosed?

Your healthcare provider will ask about your symptoms and medical history and examine you. Your provider will also ask about food you have eaten recently. Samples of your blood, bowel movement, and the suspected food, if it is available, will be sent to the lab for testing. You may have tests to check for other possible causes of your symptoms, such as:

• Lumbar puncture, also called a spinal tap, which uses a needle to get a sample of fluid from the area around your spinal cord
• CT scan, which uses X-rays and a computer to show detailed pictures of the brain
• MRI, which uses a strong magnetic field and radio waves to show detailed pictures of the brain

How is it treated?

You will usually need to stay at the hospital. Because the nerves to your breathing muscles may be affected, it is important to keep close watch of your breathing. If your breathing muscles stop working, you may need a ventilator (breathing machine) to help you breathe until the poison is out of your body. This can take days to weeks.

Your healthcare provider may give you antitoxin medicine to block the effect of the poison.

How can I take care of myself?

Follow the full course of treatment prescribed by your healthcare provider. Ask your provider:

• How and when you will get your test results
• How long it will take to recover
• If there are activities you should avoid and when you can return to your normal activities
• How to take care of yourself at home
• What symptoms or problems you should watch for and what to do if you have them

Make sure you know when you should come back for a checkup. Keep all appointments for provider visits or tests.

How can I help prevent botulism?

• Throw out dented cans and damaged food containers.
• Boil home-canned food for 10 minutes or heat it at 176°F (80°C) for 30 minutes to destroy botulism poison.
• Follow proper canning procedures, especially adding acid (such as lemon juice) to low acid foods. Check with the USDA or your county extension service for guidelines about safe home canning.
• Do not give honey or corn syrup to babies under 1 year old.
• Wash your hands and clean any dishes or utensils before you prepare, cook, serve, or eat food. Keep kitchen counters and other food preparation surfaces clean. Replace used dishcloths and kitchen towels with clean ones often.
• Cover any sore or cut on your hands before preparing food. Use rubber gloves or cover the sore with a clean bandage.

For more information, contact

• USDA National Center for Home Food Preservation
  http://nchfp.uga.edu/publications/publications_usda.html