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.
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 type A foodborne botulism in Taiwan due to commercially preserved peanuts.
In foodborne botulism, symptoms generally begin 18 to 36 hours after eating a contaminated food, but they can occur as early as 6 hours or as late as 10 days.
Foodborne botulism is a rare disease typically caused by consumption of improperly prepared and processed foods, including low-acid canned vegetables.
Serotypes A and B are culprits in about 90 percent of the foodborne botulism cases in the United States.
reported that, of 13 adult type F cases, 2 had confirmed adult colonization and 1 may have had foodborne botulism, but the syndrome in the remaining patients was not known (9).
Centers for Disease Control estimates there are 58 cases of foodborne botulism in the United States each year.
The other four chapters in the first section, entitled Ecology, carry informative titles of their own, and run: Clostridium botulinum in the environment; Clostridium botulinum in foods; Epidemiology of human foodborne botulism; and Worldwide incidence and ecology on infant botulism.
Foodborne botulism is caused by eating foods contaminated with botulinum toxin produced by the bacterium Clostridium botulinum.
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.
Foodborne botulism is a rare, potentially fatal paralytic illness caused by eating food contaminated by Clostridium botulinum toxin.