Serious form of food poisoning caused by eating contaminated food containing a toxin that severely affects the nervous system. It is caused by a bacteria found in contaminated or incompletely cooked canned foods (especially home canned), undercooked sausage and smoked meats or fish. Symptoms develop suddenly 18 to 36 hours after eating contaminated food and include blurred vision, drooping eyelids, slurred speech, swallowing difficulty, vomiting, diarrhea and weakness of arms and legs that may lead to paralysis. Overall death rate is 10 to 25%. Outcome is usually good with prompt treatment.
a highly dangerous form of food poisoning caused by the anaerobic microorganism, Clostridium botulinum; botulinus toxin attacks the nervous system causing headache, weakness and paralysis.
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, one of which is foodborne botulism caused by eating foods that contain the botulism toxin. Foodborne botulism can be especially dangerous because many people can be poisoned by eating a contaminated food. All forms of botulism can be fatal and are considered medical emergencies. Good supportive care in a hospital is the mainstay of therapy for all forms of botulism.