foodborne botulism


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botulism

 [boch´u-lizm]
1. any poisoning caused by Clostridium botulinum in the body; it produces a neurotoxin called botulinum toxin.
2. specifically, a rare but severe, often fatal, form of food poisoning due to ingestion of improperly canned or preserved foods contaminated with Clostridium botulinum. Called also foodborne botulism. Symptoms include vomiting, abdominal pain, headache, weakness, constipation, and nerve paralysis (causing difficulty in seeing, breathing, and swallowing), with death from paralysis of the respiratory organs. To prevent botulism, home canning and preserving of all nonacid foods (that is, all foods other than fruits and tomatoes) must be done according to proper specific directions.
Treatment. Treatment is determined based on the type of botulism, but careful respiratory assessment and support are always required. An antitoxin to block the action of toxin circulating in the blood can be used for foodborne and wound botulism if the problem is diagnosed and treated early.
foodborne botulism botulism (def. 2).
infant botulism that affecting infants, typically 4 to 26 weeks of age, marked by constipation, lethargy, hypotonia, and feeding difficulty; it may lead to respiratory insufficiency. It results from toxin produced in the gut by ingested organisms, rather than from preformed toxins.
wound botulism a form resulting from infection of a wound with Clostridium botulinum.

foodborne botulism.

See botulism.
References in periodicals archive ?
Two independent laboratory databases, maintained by the Botulism Reference Service at Health Canada, Ottawa, Ontario, and the British Columbia Public Health Reference Microbiology Laboratory, Vancouver, British Columbia, were examined for cases of foodborne botulism confirmed during 1985-2005.
An outbreak of foodborne botulism associated with food sold at a salvage store in Texas.
Outbreaks of foodborne botulism involving two or more persons occur most years and usually caused by eating contaminated home-canned foods.
Serotypes A and B are culprits in about 90 percent of the foodborne botulism cases in the United States.
Foodborne botulism is caused by eating foods contaminated with botulinum toxin produced by the bacterium Clostridium botulinum.
Centers for Disease Control estimates there are 58 cases of foodborne botulism in the United States each year.
Foodborne botulism is a rare, potentially fatal paralytic illness caused by eating food contaminated by Clostridium botulinum toxin.
Foodborne botulism occurred among inmates at 2 prisons in California in 2004 and 2005.
Researchers recently detailed information on a system for quantitatively assessing the risk of the foodborne botulism hazard in minimally heat-processed foods.
This report describes the ongoing investigation by members of OutbreakNet* and others and the measures undertaken to control the outbreak, which is the first outbreak of foodborne botulism in the United States associated with a commercial canning facility in approximately 30 years.
Foodborne botulism is a potentially fatal, paralytic illness that can cause large outbreaks.
While the occurrence of foodborne botulism is rare, the consequences are severe and include the high cost associated with outbreaks and the seriousness of the disease.