Infection with the botulism bacillus (Clostridium botulinum), an anaerobic bacterium, ranks as a very dangerous food poisoning. It occurs when a patient eats botulinum toxin produced by botulism.
Symptoms of poisoning include: gastrointestinal, muscular and nervous systems. Botulinum toxin ranks as one of the strongest and most dangerous poisons for humans. It is essential that the patient is diagnosed promptly and treated, otherwise the poisoning can be fatal.
How botulism can be contracted
Botulinum toxin (botulism, botulism), is not produced in our body but outside it. It is produced in food products, most commonly found in tinned foods (fish, meat, vegetables). They contain vegetative spore forms. They multiply very rapidly under anaerobic conditions. It is worth mentioning that botulinum toxins can also multiply in products such as honey.
Symptoms of botulism and the nervous system
Symptoms of botulism initially indicate a cold or severe fatigue. These include fatigue, dry mouth, eye pain, weakness, dizziness and headache, problems speaking and salivation. With time, further symptoms appear, such as constipation, problems with food intake and digestion, flatulence, muscle weakness (mainly of the transverse striated muscles) and breathing problems. Symptoms from the nervous system are particularly prominent. The patient initially experiences dizziness, eye pain and pinching of the eyes. As the disease progresses, there are problems with double vision, strabismus, drooping eyelids and photophobia.
As the disease progresses, neurological symptoms worsen and make normal life difficult for the patient. Over time, they can even lead to death.
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Treatment of botulism and prevention
Anyone infected with botulism requires hospitalisation. Gastric lavage or enema and administration of antitoxin serum is necessary.
To avoid infection, consume tinned food that has an expiry date. In a situation where the canned food has an expiry date, but a "hissing" sound is heard when it is opened, it should not be consumed. Once the canned food has been opened, it should be eaten and not stored for another day. It should also be remembered that the toxin is killed by heat, at around 60 degrees Celsius. As the toxin can also be found in honey, it should not be given to children under one year of age.
