Botulism

A rare but serious form of poisoning caused by eating improperly canned or preserved food contaminated with a toxin produced by the bacterium. The toxin causes progressive muscular paralysis as well as other disturbances of the central and peripheral nervous system. produces spores that resist boiling, salting, smoking, and some forms of pickling. These spores, which multiply only in the absence of air, thrive in canned or improperly preserved food. Ingestion of even minute amounts of toxin can lead to severe poisoning. Symptoms first occur within 8–36 hours and include difficulty in swallowing and speaking, vomiting, and double vision. Prompt treatment is vital. In infants, the toxin can form within the body after the ingestion of foods contaminated with the bacterium, such as honey. (See also food poisoning.)