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C.A.U.S.E.S.
1. Clostridium botulinium: a spore-forming bacteria that can cause botulism.
2. Spores: ones that release a toxin that cause the illness.
3. Eating Improper processed food like low acid foods may result botulism.
4. Other factors: improper home canning methods and processed commercial products
W.A.Y.S. T.O A.V.O.I.D B.O.T.U.L.I.S.M.
1) Use proper methods for canning low-acid foods. Follow directions for home canning
2) Avoid commercially canned low-acid foods with leaky seals or deep dents in the seams of the can.
3)Avoid all bent, bulging or broken cans.
4)Discard any food that explodes from a can when it is being opened. If canned food is being opened and contents spray across the kitchen or hit the ceiling, it is dangerous.
5) Never taste a food product that looks suspicious
6) Don't count on cooking to kill the botulism spores.
7) When in doubt, throw it out.
S.Y.P.M.T.O.M.S.
1. Victims experience symptoms 12-36 hours after eating
2. Effects include: blurred or double vision, dilated pupils, droopy eyelids that are difficult to open, dry, sore mouth and throat, a weak grip, and muscle weakness.
3. Other symptoms: difficulty swallowing and speaking, difficult breathing, major muscle weakness and paralysis.
T.R.E.A.T.M.E.N.T.:
1. If you suspect botulism, seek medical help as soon as possible.
2. Antitoxin and good supportive care in a hospital setting can save many lives.
D.I.A.G.N.O.S.I.S.
1. Diagnosis: difficult and the disease is frequently misdiagnosed.
2. The laboratory test used to confirm a diagnosis of botulism is sensitive and specific but can take up to 4 days to complete
3. Availablity: only a few laboratories.
Check out these other links:
http://health.allrefer.com/health/botulism-info.html
http://www.ecureme.com/emyhealth/data/Botulism.asp
http://www.emedicine.com/emerg/topic64.htm
http://www.niaid.nih.gov/publications/botulism.htm
http://www.cdc.gov/ncidod/dbmd/diseaseinfo/botulism_g.htm
http://www.ashtree.co.uk/features/c.botul.htm
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