A rare form of food poisoning caused by the extremely potent neurotoxins produced by Clostridium botulinum.
Acute food poisoning caused by the toxin of Clostridium botulinum.
A dangerous form of food poisoning that is caused by a toxin produced by the bacterium Clostridium botulinum. Botulism can occur in preserved food contaminated by the toxin and can cause paralysis of the muscles.
The most toxic form of food poisoning. Caused by the clostridium botulinum bacterium.
A type of food poisoning, often fatal, caused by a toxin of Clostridium botulinum in badly canned or preserved food. Symptoms include paralysis of the muscles, vomiting and hallucinations.
One of the diseases caused by “food poisoning.” A bacterial intoxication caused by ingestion of food contaminated by toxins of Clostridium botulinum or Clostridium parabotulinum.
Food poisoning, frequently fatal to man and animals, caused by Clostridium botulinum.
Severe and often fatal form of food poisoning that results from eating food (usually home- canned or otherwise preserved) containing the microorganism Clostridium botulinum. The microorganism produces a toxin (botulin) that causes fatigue followed by marked disturbances in vision, muscle weakness, and often fatal respiratory complications. Hospitalization and use of antitoxin are required. In infants, a recently reported form of botulism may be responsible for lethargy and failure to thrive. Its frequency is thought to be increased in infants who are fed honey.
Illness acquired by ingesting improperly cooked or canned food containing Clostridium botulinum: causes paralysis and is potentially fatal.
A rarely occurring type of food poisoning caused by the organism Clostridium botulinum.
A rare, potentially fatal, paralyzing illness caused by a nerve toxin that is formed by certain spores of a bacterium called Clostridium botulinum. The bacteria can multiply in low oxygen conditions and form spores that are found in food, most often in home-canned food, raw food, or improperly cooked food; the spores are also present in dust and soil.
A serious form of food poisoning from foods containing the toxin produced by the bacterium Clostridium botulinum. The toxin selectively affects the central nervous system; in fatal cases, death is often caused by heart and lung failure resulting from a malfunction of the cardiac and respiratory centers of the brain. The bacterium thrives in improperly preserved foods, typically canned raw meats. The toxin, being rather unstable to heat, can be destroyed in cooking.
A rare type of food poisoning with a greater than 50 per cent death rate, caused by the presence of the exotoxin of the anaerobic bacterium Clostridium botulinum, usually in contaminated tinned or bottled food. Symptoms develop a few hours after ingestion.
A paralytic and occasionally fatal illness caused by exposure to toxins released from Clostridium botulinum, an anaerobic, gram-positive bacillus. In adults, the disease usually occurs after food contaminated by the toxin is eaten, after gastrointestinal surgery, or after the toxin is released into an infected wound. In infants (usually between 3 and 20 weeks of age), the illness results from intestinal colonization by clostridial spores (perhaps related to honey or corn syrup ingestion), then production of the exotoxin within the intestine. Because the toxin is extraordinarily lethal and easy to manufacture and distribute, concern has been raised regarding its use as an agent of biological warfare.
A serious and often deadly kind of food poisoning caused by bacteria.
Botulism is a severe type of food poisoning that is caused by a toxic byproduct generated by a bacterium known as Bacillus botulinus. This type of poisoning can prove fatal if left untreated. Botulism typically develops in low-acid foods, such as home-canned vegetables, meat, pies, fish and meat pastes, canned and smoked meat, and raw or salted fish. However, appropriate preparation, which involves the use of a steam-pressure canner in good working order, can effectively destroy the bacteria responsible for botulism.
A grave condition of food poisoning, known as botulism, poses a life-threatening risk due to the presence of botulinum toxin derived from the bacterium Clostridium botulinum.
Botulism, a rare yet grave type of poisoning, occurs when individuals consume improperly canned or preserved food that is contaminated with a toxin produced by the bacterium Clostridium botulinum. The toxin wreaks havoc on the central and peripheral nervous systems, resulting in progressive muscular paralysis and various neurological disturbances. Remarkably, the spores produced by Clostridium botulinum possess remarkable resilience, withstanding boiling, salting, smoking, and certain pickling techniques. Flourishing in the absence of air, these spores thrive in canned or inadequately preserved food. Even the ingestion of minuscule amounts of the toxin can lead to severe poisoning.
The onset of botulism symptoms typically occurs within 8 to 36 hours following the consumption of contaminated food. These symptoms encompass challenges in swallowing and speaking, feelings of nausea and vomiting, as well as experiencing double vision. Swift and timely treatment is of utmost importance in managing this condition effectively.
In infants, the toxin can develop internally following the ingestion of food items, particularly honey, that are contaminated with the bacterium.
An extremely serious, and potentially fatal, type of food poisoning characterized by sudden onset and intense symptoms. It results from consuming food, often canned, contaminated with toxins produced by the Clostridium botulinum bacteria.