Causes of Botulism food poisoning

Botulism food poisoning as a symptom:

Conditions listing Botulism food poisoning as a symptom may also be potential underlying causes of Botulism food poisoning. Our database lists the following as having Botulism food poisoning as a symptom of that condition:

• Bacillaceae Infections

What causes Botulism food poisoning?

Causes: Botulism food poisoning: Eating contaminated food, even only a very small amount.

FDA Bad Bug Book (Excerpt)

The types of foods involved in botulism vary according to food preservation and eating habits in different regions. Any food that is conducive to outgrowth and toxin production, that when processed allows spore survival, and is not subsequently heated before consumption can be associated with botulism. Almost any type of food that is not very acidic (pH above 4.6) can support growth and toxin production by C. botulinum. Botulinal toxin has been demonstrated in a considerable variety of foods, such as canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish, chicken and chicken livers and liver pate, and luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish. (Source: FDA Bad Bug Book)

Botulism: DBMD (Excerpt)

A potent neurotoxin produced from Clostridium botulinum, an anaerobic, spore-forming bacterium. (Source: excerpt from Botulism: DBMD)

Botulism: DBMD (Excerpt)

Foodborne botulism follows ingestion of toxin produced in food by C. botulinum. The most frequent source is home-canned foods, prepared in an unsafe manner. (Source: excerpt from Botulism: DBMD)

Related information on causes of Botulism food poisoning:

As with all medical conditions, there may be many causal factors. Further relevant information on causes of Botulism food poisoning may be found in:

• Risk factors for Botulism food poisoning
• Contagiousness for Botulism food poisoning
• Hidden causes of Botulism food poisoning

Causes of Botulism food poisoning: Online Medical Books

16 MEDICAL BOOKS ONLINE! Review excerpts from medical books online, free, without registration, for more information about the causes of Botulism food poisoning.

Botulism: Causes
(Handbook of Diseases)

Botulism is usually the result of ingesting inadequately cooked contaminated foods, especially those with low acid content, such as home-canned fruits and vegetables, sausages, and smoked or preserved fish or meat. Honey and corn syrup may contain C. botulinum spores and shouldn’t be fed to infants. Rarely, botulism results from wound infection with C. botulinum.

Botulism occurs worldwide and affects more adults than children. Recently, findings have shown that an infant’s GI tract can become colonized with C. botulinum from some unknown source, and then the exotoxin is produced within the infant’s intestine. Incidence had been declining, but the current trend toward home canning has resulted in an upswing in recent years. Wound botulism occurs when open areas are infected with C. botulinum that secretes the toxin.

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Source: Handbook of Diseases, 2003

Botulism: Botulism - risk factors
(The 5-Minute Pediatric Consult)

Infants who have <1 bowel movement per day may be at increased risk.

Botulism - pathophysiology

• Neurotoxin is taken up by nerve endings and irreversibly blocks acetylcholine release in peripheral cholinergic synapses.
• Cranial nerves are usually affected first and most severely, leading to difficulty swallowing and loss of airway-protective reflexes. Respiratory failure develops.
• Botulinum toxin does not cross the blood–brain barrier; therefore, the sensorium remains clear.
• Recovery occurs with the regeneration of terminal motor neurons and the formation of new motor end plates.
• Infants are particularly prone to colonic colonization with C. botulinum. When foods other than breast milk are introduced in breast-fed infants, changes in flora may be especially important.

Botulism - etiology

C. botulinum, the etiologic agent, is a Gram-positive, spore-forming, obligate anaerobic bacteria that is found in soil throughout the world.

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Source: The 5-Minute Pediatric Consult, 2008