Botulism

​​​Botulism is a serious, often fatal form of foodborne illness. Illness is caused by a poison, which is produced by "Clostridium botulinum", a bacterium that is found in the environment.

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Overview

Botulism is a serious, often fatal form of food poisoning. The illness is due to a toxin produced by Clostridium botulinum, a bacterium that is found everywhere. The spores of these bacteria can be found in the natural environment, such as soil and water sediments as well as on foods, including meat, fish, and raw fruits and vegetables. Botulism can occur when these spores grow in immature intestines of babies, or in conditions with no oxygen, such as home-canned foods and honey.  Over the years, several Canadians have died from botulism, as a direct result of improper home canning. 

Botulism can also occur through infection of an open wound, but this is very rare and has never been reported in Canada.

Symptoms

Symptoms of botulism may include:
  • nausea or vomiting
  • dry mouth
  • diarrhea or constipation
  • drooping eyelids
  • difficulty swallowing
  • blurred or double vision
  • unreactive or fixed pupils
  • difficulty speaking, including slurred speech
  • partial facial paralysis or loss of facial expression
  • a change in sound of the voice, including hoarseness​
Symptoms of botulism in infants include:
  • nausea
  • drooling
  • vomiting
  • irritability
  • a weak cry
  • constipation
  • poor feeding or difficulty sucking
  • loss of head control
  • tiredness
  • difficulty swallowing
  • progressive muscle weakness from the head downwards ​
Symptoms usually start 12 to 72 hours after eating or drinking something that contains the botulism toxin. However, symptoms can begin as soon as two hours or take as long as 10 days to appear. In infants, symptoms can take up to 30 days to develop.

Symptoms of wound botulism usually appear in about four to 14 days.

Causes

Foodborne botulism is caused by eating or drinking something contaminated with the toxin, such as improperly home canned or home preserved foods. Botulism spores are resistant to heat, including boiling water, and thrive in a moist, oxygen-free environment. As botulism spores reproduce, they produce a very strong toxin that can cause severe illness or death. Improper home canning and preserving creates the perfect environment for this toxin to grow. Because food contaminated by botulism looks and smells normal, there is often no warning. 

In Canada, honey is the only food that has been linked to infant botulism.
Wound botulism happens when bacteria get into an open wound and produce toxin.

Complications

Most people get better if diagnosed and treated quickly. Some weakness may remain, and recovery can be long (weeks to months). Without treatment, botulism can cause death.

Tests and diagnosis

Botulism is diagnosed based on symptoms. Laboratory tests can confirm the diagnosis. 

Treatment

Treatment of botulism is with botulinum antitoxin. Most people need supportive care in a hospital to manage serious complications, such as trouble breathing (respiratory failure).

Prevention

  • Do not give any type of honey to infants who are less than one year old.
  • Home canning and home preserving must be done properly and carefully. ​

Health Professionals