ruokobotulismin

Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by the bacterium Clostridium botulinum. This toxin is one of the most potent known. There are several types of botulism, including foodborne botulism, infant botulism, and wound botulism. Foodborne botulism occurs when someone eats food contaminated with the botulinum toxin. This typically happens with improperly canned or preserved foods, where the spores of the bacteria can survive and produce the toxin in the absence of oxygen. Common culprits include homemade canned vegetables, fruits, and fish.

Symptoms of foodborne botulism usually appear within 12 to 72 hours after consuming contaminated food and can include blurred or double vision, drooping eyelids, slurred speech, difficulty swallowing, and dry mouth. As the toxin spreads, it can cause muscle weakness that progresses downwards through the body, leading to paralysis. If the respiratory muscles become affected, it can be life-threatening and require mechanical ventilation.

Diagnosis is typically made based on clinical symptoms and confirmed by laboratory tests that detect the botulinum toxin in blood, stool, or food samples. Treatment involves administering an antitoxin, which can neutralize the toxin and prevent further nerve damage. Supportive care, such as respiratory support, is also crucial. Prevention focuses on proper food handling and preparation, especially in home canning, ensuring foods are heated sufficiently to kill spores and toxins.