Clostridium botulinum

Clostridium botulinum

Botulism is a serious, sometimes fatal, disease caused by a potent neurotoxin formed during growth of Clostridium botulinum.

Clostridium botulinum are bacteria that form spores. They also produce of the deadliest toxins known to humankind. The bacteria are strictly anaerobic, i.e., grow only where oxygen is absent. Clostridium botulinum can be found in soil and in the intestines of animals and humans.

Foodborne botulism is a severe type of food poisoning caused by ingestion of foods containing the toxin produced by Clostridium botulinum. This type of botulism most often develops after consumption of improperly processed and inadequately cooked home- preserved foods. Home-canned or, occasionally, commercially produced foods have been involved in botulism outbreaks. Although the incidence of the disease is low, the disease is of considerable concern because of its high mortality rate if not treated immediately and properly.

Incubation period: May be from 12 hours to several days.

Duration and type of illness: Full recovery may take several months. Death can occur in 1 to 8 days. Produce toxins.

Symptoms: Giddiness, often a sore throat, vomiting and diarrhoea. As the illness progresses, double vision and difficulties in speaking and swallowing are unmistakable signs. Antitoxins are available, but if left untreated, the patient can die in up to 40% of cases. Death can sometimes result from a secondary infection.

Control: The toxins can be destroyed by boiling for 15 minutes. In canning, neutral meats and vegetables are processed at 121°C for 15 minutes, a process known as 'botulinum cook'. The bacteria will not grow in acidic conditions where the pH is below 4.5. Dispose of cans that are dented, bulging or leaking. Cases of botulism are very rare in the developed world.