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Pharmacology => Poison => Botulism
Botulism
Botulism, poisoning caused by eating food containing Clostridium botulinum, a poisonous bacterium. The organism, which is derived from the soil, grows in many meats and vegetables. Its spores are killed by boiling for 30 minutes, but the toxins may be destroyed by moist heat at 80° C (176° F) for the same period. Because the spores grow best in the absence of air, improperly processed foods in sealed containers offer a perfect environment for their development. Commercially prepared foods are now a rare source of the disease, but improperly sterilized home-canned nonacidic foods cause many cases.
Symptoms appear usually 18 to 36 hours after ingestion. The toxin, which is not destroyed by the enzymes of the gastrointestinal tract, affects the central nervous system and interrupts nerve impulses, but the mind continues to function normally. Disability progresses from difficulty in walking and swallowing and impaired vision and speech to occasional convulsions and ultimately to paralysis of the respiratory muscles, suffocation, and death, all within a few hours or days, depending on the amount of toxin ingested. Two-thirds of those attacked may die. Botulism antitoxin may be effective if administered early. Surgical opening of the trachea and use of a respirator may be lifesaving. Research into the use of botulism in biological warfare has produced a toxoid to induce immunity.
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