Botulism is a potentially fatal illness caused by the bacterium Clostridium botulinum. Patients can develop botulism either by eating food (such as that made by the Castleberry Food Co.) containing the bacterium, from infected wounds or when children ingest botulism spores.
About 25% of botulism cases in the United States are caused by eating contaminated food products. Most of these cases occur from home-canned foods that have been improperly sterilized.
Foods susceptible to botulism
Foods that are low in acid content, such as green beans, corn and beets, as well as home-canned seafood, are especially susceptible to botulism.
About 25% of botulism cases in the United States are caused by eating contaminated food products.
The bacteria that cause botulism harm the body through a toxin that disrupts nerve function. Symptoms of botulism infections usually appear within 18 to 36 hours of eating contaminated food, although they may take as long as 10 days to appear.
Symptoms of paralysis
The first symptoms of paralysis caused by botulism include double vision, blurred vision, droopy eyelids, slurred speech, trouble swallowing, dry mouth or muscle weakness.
If the condition is left untreated, an infected person may experience paralysis of the arms, legs or respiratory muscles. Paralysis of the respiratory muscles may cause breathing difficulties and can lead to death.
Patients who think they may be experiencing botulism symptoms—especially those who have eaten canned foods involved in the Castleberry recall—should seek immediate medical attention.
Early diagnosis is important in treating botulism and may help health authorities identify products that are contaminated with the botulism toxin.
