Botulism food poisoning
Botulism food poisoning: Introduction
Botulism food poisoning:
Clostridium botulinum Clostridium botulinum is an anaerobic, Gram-positive, spore-forming rod that produces a potent neurotoxin. The spores are heat ... more about Botulism food poisoning.
Botulism food poisoning: Extremely dangerous food poisoning requiring medical attention, but not always recognized because of its non-abdominal symptoms.
More detailed information about the symptoms,
causes, and treatments of Botulism food poisoning is available below.
Symptoms of Botulism food poisoning
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symptoms of Botulism food poisoning
Home Diagnostic Testing
Home medical testing related to Botulism food poisoning:
- Food Allergies & Intolerances: Home Testing:
- Poison-Related Home Testing:
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Botulism food poisoning: Complications
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Disease Topics Related To Botulism food poisoning
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Medical Textbooks Online about Botulism food poisoning
Medical Books Excerpts
- Botulism
- "Professional Guide to Diseases (Eighth Edition)" (2005)
- [ read ]
Book excerpts: Copyright © 2008 Lippincott Williams & Wilkins. All rights reserved.
Diagnostic Tests for Botulism food poisoning
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diagnostic tests for Botulism food poisoning
Wrongly Diagnosed with Botulism food poisoning?
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Causes of Botulism food poisoning
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Treatments for Botulism food poisoning
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News Archives for Botulism food poisoning
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Source: HealthDay News
Evidence Based Medicine Research for Botulism food poisoning
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Videos for Botulism food poisoning
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Prognosis for Botulism food poisoning
Prognosis for Botulism food poisoning:
Death can result from respiratory
failure. About 5% die. Recovery takes months. Those who survive
may have fatigue and shortness of breath for years. (Source: excerpt from Botulism: DBMD)
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Reseach about Botulism food poisoning
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Clinical Trials for Botulism food poisoning
The US based website ClinicalTrials.gov lists information on both federally
and privately supported clinical trials using human volunteers.
Some of the clinical trials listed on ClinicalTrials.gov for Botulism food poisoning include:
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Statistics for Botulism food poisoning
Botulism food poisoning: Broader Related Topics
Types of Botulism food poisoning
Types of Botulism food poisoning
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Article Excerpts about Botulism food poisoning
FDA Bad Bug Book (Excerpt)
Clostridium botulinum Clostridium botulinum is an anaerobic, Gram-positive, spore-forming rod that produces a potent neurotoxin. The spores are heat-resistant and can survive in foods that are incorrectly or minimally processed. Seven types (A, B, C, D, E, F and G) of botulism are recognized, based on the antigenic specificity of the toxin produced by each strain.
(Source: FDA Bad Bug Book)
Botulism General: DBMD (Excerpt)
Botulism is a rare but serious paralytic illness caused by a nerve
toxin that is produced by the bacterium Clostridium botulinum.
There are three main kinds of botulism. Foodborne botulism is
caused by eating foods that contain the botulism toxin. Wound
botulism is caused by toxin produced from a wound infected with
Clostridium botulinum. Infant botulism is caused by consuming
the spores of the botulinum bacteria, which then grow in the intestines
and release toxin. All forms of botulism can be fatal and are
considered medical emergencies. Foodborne botulism can be especially
dangerous because many people can be poisoned by eating a contaminated
food. (Source: excerpt from Botulism General: DBMD)
Definitions of Botulism food poisoning:
A species of anaerobic, gram-positive, rod-shaped bacteria in the family Clostridiaceae that produces proteins with characteristic neurotoxicity. It is the etiologic agent of BOTULISM in humans, wild fowl, HORSES; and CATTLE. Seven subtypes (sometimes called antigenic types, or strains) exist, each producing a different botulinum toxin (BOTULINUM TOXINS). The organism and its spores are widely distributed in nature.
- (Source - Diseases Database)
Food poisoning from ingesting botulin; not infectious; affects the CNS; can be fatal if not treated promptly
- (Source - WordNet 2.1)
Botulism food poisoning is listed as a "rare disease" by the Office of
Rare Diseases (ORD) of the National Institutes of Health
(NIH). This means that Botulism food poisoning, or a subtype of Botulism food poisoning,
affects less than 200,000 people in the US population.
Source - National Institutes of Health (NIH)
Ophanet, a consortium of European partners,
currently defines a condition rare when it affects 1 person per 2,000.
They list Botulism food poisoning as a "rare disease".
Source - Orphanet
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