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Foodborne Diseases

By: Lesley Riconalla

Zamantha Gatchalian

Clostridium botulism
Botulism is a rare but serious
illness caused by a bacterium
which occurs in soil. It produces
a toxin that affects your nerves.
Foodborne botulism comes from
eating foods contaminated with
the toxin.

Infants: Honey, home-canned
vegetables and fruits, corn syrup
Children and adults: Homecanned foods with a low acid
content, improperly canned
commercial foods, home-canned
or fermented fish, herb-infused
oils, baked potatoes in aluminum
foil, cheese sauce, bottled garlic,
foods held warm for extended
periods of time

Sign and Symptoms

may develop within 4 to 72 hours
after eating and may include
nervous system disturbances
such as:
* double vision
* droopy eyelids or difficulty
* swallowing or breathing
Untreated botulism can be fatal.

Antitoxin should be administered
as soon as possible after a
clinical diagnosis
Severe botulism cases require
supportive treatment, especially
mechanical ventilation, which
may be required for weeks or
even months.

Preventive Measures
Follow safe picking and storing
of canned goods
Botulism may be prevented by
the inactivation of the bacterial
spores in heat-sterilized (e.g.
retorted) or canned products or
by inhibiting bacterial growth in
other products.

Commercial heat pasteurization

(vacuum packed pasteurized
products, hot smoked products)
may not be sufficient to kill all
spores and therefore the safety
of these products must be based
on preventing bacterial growth
and toxin production.
Refrigeration temperatures
combined with salt content
and/or acidic conditions will
prevent the growth of the
bacteria and formation of toxin.

The WHO Five Keys to Safer


keep clean
separate raw and cooked
cook thoroughly
keep food at safe
use safe water and raw