When diagnosing patients with botulism symptoms, physicians may consider the diagnosis if the patient’s history and physical examination suggest botulism. However, these clues are usually not enough to allow a diagnosis of botulism. Other diseases such as Guillain-Barré syndrome (GBS), stroke, and myasthenia gravis can appear similar to botulism, and special tests may be needed to exclude these... [more]

In the United States, an average of 145 cases of botulism are reported each year.  Of these, approximately 15% are foodborne, 65% are infant botulism, and 20% are wound.  Outbreaks of foodborne botulism involving two or more persons are usually caused by eating contaminated home-canned foods. The number of cases of foodborne and infant botulism has changed little in recent years. [more]

Here is the continuation of yesterday’s post about the worst foodborne illness complications. Today we cover the top five nastiest complications. 5. Organ Damage Most “simple” food poisonings are anything but simple. While most food pathogens are not considered a serious threat to a normal healthy person, foodborne pathogens can infect and threaten the life of anyone unfortunate enough to... [more]

For most people who get a foodborne illness, it is a 2 or 3 days of sickness followed by a quick recovery with no serious long term effects (except for the memories of how intense a food poisoning illness can be). But for an unfortunate few and their families, a foodborne bacteria, virus or parasite can change everything in an instant. There are quite a few pathogens that use food as a transmission... [more]

Infant botulism, one of the four forms of botulism, was first recognized in 1976. Infant botulism affects infants under 12 months of age. This type of botulism is caused by the ingestion of Clostridium botulinum spores which colonize and produce a very potent toxin in the under developed intestinal tract of infants. Of the various potential environmental food sources, honey is the one dietary reservoir... [more]

San Link Inc at 54B Marjorie Street Staten Island, NY 10309 is recalling Vacuum Pack Dried Lesh (fish) and Dried Krasnoperka (fish) because the products were found to be uneviscerated. The recalled Vacuum Pack dried Lesh (fish) and dried Krasnoperka (fish) were distributed in New York State, New Jersey State and Connecticut State in vacuum pack containers.  The Vacuum Pack Dried Fish are products... [more]

Plum Organics of Emeryville, Calif., is recalling some of its apple and carrot portable pouch baby food because of concerns over possible botulism contamination. The product was sold individually throughout the country at Toys R Us and Babies R Us stores. The recalled product is sold in 4.22-ounce pouches, with a “best by” date of May 21, 2010, and UPC 890180001221. “The product did... [more]

Foodborne illness microbes are killed by heat.  Food heated to an internal temperature above 160oF, even for a few seconds, is typically sufficient to kill parasites, viruses or bacteria. That is except for the Clostridium bacteria, which produce a heat-resistant spore.  Clostridium spores are killed only at temperatures above boiling.  This is why canned foods must be cooked to a high temperature... [more]

Some foodborne illnesses are caused by toxins in the things that was produced by a microbe in the food.  For example, the bacterium Staphylococcus aureus can grow in some foods and produce a toxin that causes intense vomiting.  The deadly disease botulism occurs when the bacterium Clostridium botulinum grows and produces a powerful paralytic toxin.  These toxins can produce illness even if the pathogens... [more]

The toxin produced by the bacterium Clostridium botulinum is one of the most powerful poisons in the world. Lethal botulinum intoxication, or botulism, can occur from exposure to as little as one microgram of toxin. The amount of botulinum toxin equivalent to the weight of a nickel would be enough to kill every resident in the state of Colorado, around 5 million people. A mere 6 kilos or about 13 pounds... [more]