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.
poisoning from poorly preserved food contaminated with a dangerous bacterial toxin that results in paralysis
severe form of food poisoning from toxins produced by Clostridium botulinum
The disease (intoxication) typically caused by ingestion of botulism toxin formed by the bacterium Clostridium botulinum.
A rare disease caused by a neurotoxin produced by the bacterium Clostridium botulinum; it targets the neuromuscular nerve endings, producing a flaccid paralysis.
severe food poisoning as a result of infection by the bacteria Clostridium botulinum.
Form of food poisoning caused by a neurotoxin produced by Clostridium botulinum. Sometimes found in improperly canned or preserved food.
This is a rare but potentially fatal food poisoning that is caused by a toxin that is produced by the Clostridium botulinum bacterium. It is mostly found in improperly tinned or bottled food.
An extremely dangerous form of food poisoning caused by the toxin of Clostridium botulinum.
food poisoning from ingesting botulin; not infectious; affects the CNS; can be fatal if not treated promptly
A food-borne illness caused by toxins produced by the anaerobic bacterium Clostridium botulinum.
acute food poisoning caused by the bacterium Clostridium botulinum. Foods with a pH higher than 4.6 are susceptible to the growth of this and other harmful microorganisms.
An illness caused by eating toxin produced by growth of Clostridium Botulinum bacteria in moist, low-acid food, containing less than 2 percent oxygen and stored between 40 degrees and 120 degrees Fahrenheit. Proper heat processing destroys this bacterium in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls its growth in dried food. High oxygen controls its growth in fresh foods.
Acute food poisoning caused by the bacterium Clostridium botulinum, an obligate anaerobe that often grows in canned foods that have not been heated to kill all bacteria. A bulging can or a pffft sound when opening may indicate contamination. Botulin toxins cause muscle paralysis; if respiratory muscles become paralyzed, the victim dies.
life-threatening food poisoning caused by the presence of botulinus toxin produced by Clostridium botulinum bacteria. Cases in humans are usually associated with raw or improperly preserved foods, especially cured meats. Symptoms include nausea, vomiting, cramps, diarrhea, vomiting, fatigue, dizziness, vision problems and headache; severe cases may progress to symmetrical paralysis.
Serious illness from a toxin produced by Clostridium bacteria (usually Clostridium botulinum). Infant botulism and food-borne botulism are the most common forms in the United States. Symptoms include double vision, blurred vision, ptosis, muscle weakness, difficulty speaking, difficulty swallowing, difficulty breathing and nausea.
An uncommon but potentially very serious illness, a type of food poisoning , that produces paralysis of muscles, via a nerve toxin called botulinum toxin ("botox") that is manufactured by bacteria named Clostridium botulinum. See the entire definition of Botulism
An extremely dangerous food poisoning caused by bacterium usually found in improperly canned or preserved foods. Botulism is characterized by vomiting, abdominal pain, coughing, muscular weakness, and visual disturbance.
An anaerobic gram-positive bacillus that produces potent toxins which in humans inhibits the release of acetylcholine resulting in faaccid paralysis. As an agent of bioterrorism, toxins exposure may occur in in halation form or as food borne. Botulism is not transmitted from person to person.
Botulism (from Latin botulus, "sausage") is a rare but serious paralytic illness caused by a nerve toxin, botulin, that is produced by the bacterium Clostridium botulinum. Botulinic toxin is one of the most powerful known to man, with a lethal dose of a microgram. It acts blocking nerve function and leading to respiratory and musculoskeletal paralysis.
