Botulism Health Article

Definition

Botulism is an acute, progressive condition caused by botulinum toxin, a natural poison produced by the spore-forming bacteria Clostridium botulinum. Exposure to the botulinum toxin usually occurs from eating contaminated food although, in infants, it may be caused by specific types of clostridia obtained from soil or inhaled spores, causing growth of the bacteria in the infant's intestine. Botulinum toxin is a neurotoxin that blocks the ability of motor nerves to release acetylcholine, the neurotransmitter that relays nerve signals to muscles, a process that may result in unresponsive muscles, a condition known as flaccid paralysis. Breathing may be severely compromised in progressive botulism because of failure of the muscles that control the airway and breathing.

Description

Botulism occurs only rarely, but its high fatality rate makes it a great concern for those in the general public and in the medical community. Clinical descriptions of botulism reach as far back in history as ancient Rome and Greece. However, the relationship between contaminated food and botulism was not defined until the late 1700s. In 1793 the German physician, Justinius Kerner (1786–1862), deduced that a substance in spoiled sausages, which he called wurstgift (German for sausage poison), caused botulism. The toxin's origin and identity remained vague until Emile van Ermengem (1851–1932), a Belgian professor, isolated Clostridium botulinum in 1895 and identified it as the source of food poisoning.

Three types of botulism have been identified: food-borne, wound, and infant botulism. The main difference between types hinges on the route of exposure to the toxin. Food-borne botulism accounts for 25 percent of all botulism cases and can usually be traced to eating contaminated home-preserved food. Infant botulism accounts for 72 percent of all cases. About 98 percent of infants recover with proper treatment. Although domestic food poisoning is a problem worldwide, concern is growing regarding the use of botulism toxin in biological warfare. At the end of the twentieth century 17 countries were known to be developing biological weapons, including the culture of botulism toxins.

Transmission

Botulism is not spread from one individual to another, but through exposure to the deadly botulinum toxin, a natural poison produced by certain Clostridium bacteria that may be found in preserved, especially canned, foods and sometimes in the intestines of infants. Botulism spores can cause widespread illness if introduced into the environment.