Botulism is one of the most dangerous forms of food poisoning, capable of causing paralysis and even death if not treated immediately.
The World Health Organization (WHO) describes botulism as a rare but serious and potentially fatal neuroparalytic illness caused by a nerve toxin produced by Clostridium botulinum bacteria. It can be contracted through contaminated food (foodborne), an infected wound (wound botulism), or by inhaling the toxin. The toxin blocks nerve functions, leading to muscle and respiratory paralysis, and immediate medical attention is critical.
How it happens
Botulism can occur in several ways, but the most common form is foodborne botulism, which develops when a person eats food contaminated with the botulinum toxin. This usually happens with improperly canned, preserved, or fermented foods.
There is also wound botulism, which occurs when the bacteria enter a cut or wound and produce toxins inside the body.
Another type is infant botulism, which affects babies under one year old when they ingest the bacteria’s spores, sometimes through honey or dust, and the spores grow and release toxins in their intestines.
Symptoms to watch for
The early signs of botulism usually appear between 12 and 36 hours after exposure. Common symptoms include blurred or double vision, drooping eyelids, slurred speech, dry mouth, and difficulty swallowing.
As the toxin spreads, muscle weakness can move from the face down to the arms, legs, and chest, leading to breathing problems. Without urgent medical treatment, the paralysis caused by botulism can be fatal.
Treatment and recovery
Patients suspected of having botulism must receive medical care immediately. Doctors administer an antitoxin, which prevents the toxin from causing further harm but cannot reverse damage already done. In severe cases, patients may need assistance with breathing through a ventilator until their nerves recover, which can take weeks or even months.
Prevention is key
Although it is rare, but botulism can be prevented with simple safety measures.
The World Health Organization (WHO) advises the public to exercise extra caution when preparing and storing food. It warns that homemade canned, preserved, or fermented foodstuffs are common sources of foodborne botulism and should be properly sterilised and pressure-cooked.
The organisation also promotes the Five Keys to Safer Food, which form the basis of global food safety education programmes. These keys are especially important in preventing foodborne illnesses:
Keep cleanSeparate raw and cooked foodCook thoroughlyKeep food at safe temperaturesUse safe water and raw materials
Parents are also advised not to give honey to infants under one year old, as it can contain C. botulinum spores. Keeping wounds clean and seeking medical attention for deep cuts can further reduce the risk of infection.
