1. When Food Poisoning Is Fatal
Clostridium botulinum is a bacterium common in the soil and the environment. Unlike other bacteria that cause food poisoning, C. botulinum can only grow in an environment devoid of oxygen, making it an anaerobic microbe. The bacterium themselves don't cause illness, but rather release a deadly toxin that can cause symptoms including vision problems, dizziness and respiratory failure within one day of exposure. Sixty percent of untreated poisoning cases are fatal, so patients must seek medical attention immediately to receive antiserum and supportive care.
2. Keep Foods Oxygenated
Many people equate botulism poisoning with poor home-canning procedures. It's true that improperly home-canned foods, especially low-acid foods such as beans or corn, can create the perfect conditions for C. botulinum to proliferate. However, other foods can present an ideal environment for the growth of the C. botulinum bacteria, too. Any food that excludes oxygen completely can present a risk. For example, storing chopped garlic or herbs in jars of vegetable oil can pose a risk of botulism poisoning. Keep these products refrigerated and use within a few days, or buy commercially prepared garlic in oil to guarantee the absence of C. botulinum spores.
3. Canned Food Danger
Canned foods contaminated with botulism may contain a milky fluid instead of clear liquid. The can may also bulge. An even greater tell-tale sign is an "off" odor, which may increase upon heating. Boiling canned foods for at least 20 minutes is usually enough to destroy all botulism toxins. A better idea is to discard the food. This is one bacterium that warrants an extra trip to the grocery store to pick up green beans.
4. Is it Botulism or Another Nerve Disorder?
Botulism poisoning can mimic other nerve disorders, such as Guillain-Barre syndrome or stroke. If a doctor suspects botulism poisoning, he may conduct a brain scan or a spinal-fluid exam to rule out other problems. The definitive test for botulism involves injecting a stool sample from the patient into a mouse and observing the mouse for signs of botulism poisoning. If a patient has the suspicious food in his possession, he should share this with the doctor so the facility can notify the public health department.
5. Infants at Risk
Doctors warn parents not to give honey to infants under 1 year old. Honey can contain botulinum spores that normally wouldn't survive the acidic conditions of the stomach. However, the acidity of an infant's stomach is so low that some spores can germinate into bacteria and produce the botulism toxin. Older patients with impaired stomach-acid production are also at risk.
