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Clostridium botulinum
˜ Clostridium botulinum is the name
given to a group of bacteria that
are:
x Rod
Rod--shaped
x Gram
Gram--positive
x Anaerobic

˜ The bacteria grow best in soil

and aquatic environments and on
fruit, vegetables, meat and fish.

˜ Bacteria are sensitive to acid and cold temperatures

˜ The bacteria are able to form heat-

heat-resistant spores which allow
survival in a dormant state until exposed to conditions that can
support growth

(Trickett, 2001, p. 57-

57-58)
˜ The bacteria themselves are not
harmful
˜ Bacteria is only harmful if they
enter the body (ingestion) and
start releasing neurotoxins that
cause the illness, food-
food-bourne
BOTULISM (food poisoning)
˜ Botulism is not contagious
˜ Botulinum toxin attaches to nerves
that control the muscles, blocks
the release of the neurotransmitter
acetylcholine and prevents muscle
contraction.
˜ C. botulinum can produce 7 types
of toxins: A, B, C, D, E, F and G.
˜ Types A, B, E and F cause
illness in humans
˜ The other types cause illness
in animals
˜ Food-
Food-bourne botulism occurs
when food becomes
contaminated with infected
soil, and is not properly
canned, preserved or
cooked.
G maye, 2004, p. 165-
165-167)
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x Fatigue x Headaches
x Difficulty in x Abdominal cramps
speaking/swallowing/breathing x Muscular weakness
x Double/blurred vision x Muscular paralysis
x Drooping eyelids

x Slurred speech

x Nausea/vomiting G omino, 2007, p. 170)

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˜ Infant botulism is an illness caused
by the ingestion of Clostridium
botulinum bacterial spores

˜ It typically affects infants less than 12

months old

˜ The spores are found in dirt and dust

˜ Spores can also contaminate honey
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˜ Once the spores have been ingested,
the bacteria grow, multiply and produce a "%

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toxin in the infant¶s intestines  

 
o'()

 
˜ Symptoms usually begin with o*()

 
constipation followed by similar symptoms
+
,'&&*,!*&-
to botulism.
G
evinson, 2007, p. 128)
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x "
  - removes a sample of cerebral spinal fluid by placing a needle
into the lower back and into the spinal canal

x 
  +.- i A test that measures the electrical activity of

muscle groups

x Check for the presence of the toxin in the serum, blood or stool of the patient
+

 

 -
V Ôatient¶s serum/stool injected into peritoneal cavity of a mouse
V Equal amount of patient¶s serum/stool is treated with multivalent antitoxin
and injected into another mouse
V ‰r|r|‰|0|#$r‰ mice injected with untreated
serum/stool die whilst mice injected with antitoxin serum/stool live.
Gantel, 1999, p. 17)
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  x 




o r
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 2
 - blocks the
 

required
neurotoxin from circulating in the x r
 
helps keep warm
bloodstream and prevents secondary
o r

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 infection



 to remove x " %

 
to aid
contaminated food that is still in breathing
the gut
x  
r


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+r.-
o Respiratory failure and paralysis V Administered intravenously
V 


%


 V Neutralises toxins
 %

is required
V Most infants respond to
V 0
    

 treatment quickly and recover
+%

  - for several weeks within 3 weeks
until axons in the nerves are
regenerated and paralysis
improves. G omino, 2007, p. 171; Bongard
and Sue, 2003, p. 431)
G maye, 2004, p. 167)
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˜ Look out for warning signs on food
packaging e.g. bulging/dented cans, clear
liquids that have turned milky, abnormal- ˜ Refrigerate oils containing garlic
smelling preserved food, or cracked jars. and herbs
These should all be discarded
˜ Boil canned foods to ensure
thorough heating and that food
˜ Wash hands, food surfaces and utensils is safe to consume (Hauschild
thoroughly before handling raw foods to and Dodds, 1993, p.325)
prevent recontamination of cooked foods
˜ Avoid storing fresh fruit and
vegetables in airtight containers
at room temperature

˜ Avoid feeding honey to infants

less than 12 months old

G
evinson, 2007, p. 128)

 "‰‰
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Clostridium botulinum 

 

˜ Improperly canned or preserved foods ˜ Fresh fruit and

with low-acid content (asparagus, vegetables
corn, peppers, soups and green
beans)
GBongard and Sue,
2003, p. 430)
˜ Flavoured oils (containing garlic and
herbs)

˜ Smoked and salted fish

˜ Ôotatoes (baked in aluminium foil and

kept wrapped in the foil for several
hours)