Botulism [boch-uh-liz-uh m] A rare poisoning caused by toxins produced by Clostridium botulinum bacteria

Types of Botulism Foodborne Infant Wound

History of Botulism 1793 – Thirteen people were poisoned by eating blood sausage in Germany (six of them died). Latin botulus = sausage A doctor noticed that sausages with air pockets were not poisonous.

Caused by a bacteria Clostridium botulinum An anaerobic spore-forming bacteria. Forms spores to survive difficult conditions. What does anaerobic mean? “To live without air” (oxygen)

Clostridium botulinum

Found in soil, honey, and canned foods.

Question Why do you think that sausages with air pockets were not poisonous?

Answer Since Clostridium botulinum is anaerobic it doesn’t live in the presence of oxygen. Sausages with air pockets in them don’t allow the bacteria to grow.

Symptoms include: Constipation Double or blurred vision Drooping eyelids Dry mouth Difficulty Swallowing Muscle weakness In infants it is known as “floppy baby syndrome”

Neurotoxin Clostridium botulinum releases a neurotoxin which affects the neuromuscular junction.

synaptobrevin

Synaptobrevin Causes the movement of synaptic vesicles (filled with Ach) to the end of the nerve. Botulism toxin breaks down synaptobrevin. Botulism toxin prevents the synaptic vesicles from moving. What is the result?

Answer No Ach released into the synaptic cleft. Therefore no muscle contractions.

Treatment Antitoxin. This is a medicine that “attacks” the toxin created by Clostridium botulinum.

Prevention When canning at home, use pressure cookers. Baked potatoes should be eaten hot or refrigerated. Do not give honey to children less than one year old.