Botulism

Overview

Botulism is a rare but serious illness caused by a poison, or “botulinum toxin,” made by bacteria called Clostridium botulinum. This toxin attacks the body’s nervous system, and it can make a person weak or unable to move. 

Alaska has one of the country's highest rates of botulism from foods. This type of poisoning can happen after people eat foods that have not been aged or fermented safely. This makes it more likely the bacteria will make its poison. 

Symptoms & Diagnosis

Symptoms of botulism usually appear within 12-36 hours after eating food that contains the toxin, but it can also occur as early as six hours or as late as 10 days after exposure. The way symptoms show up, how quickly, and how severe they are, depend on many factors like how much toxin has been eaten.

Symptoms may include:

• Difficulty swallowing
• Double vision
• Dry mouth
• Trouble talking or  hoarse voice
• Blurred vision
• Drooping eyelids
• Facial paralysis
• Trouble Breathing or shortness of breath
• Constipation, diarrhea, or vomiting (in early illness)
• Fever (not common)

Diagnosis is based on a medical history and physical exam. Botulism can be confirmed by a lab test. However, treatment does not wait on test results, as they can take several weeks.

•  Do not use plastic, glass, or sealed plastic bags to age foods
• Age and store foods at a cold temperature, ideally below 37 degrees Fahrenheit
• Do not eat food if you do not know whether it was safely canned, preserved, or fermented
• When in doubt, throw it out. You cannot see, taste, or smell the toxin that causes botulism!

Treatment

Botulism is a medical emergency. If you have signs and symptoms, get emergency care right away. If not treated, symptoms can get worse. If botulism weakens muscles that help you breathe, this can lead to death.

Prevention

If you prepare or eat traditional Alaska Native foods, the food safety tips below may reduce the risk of getting botulism.

• Boil food for at least 10 minutes, or cook food at 176 degrees Fahrenheit or higher
• Do not count on freezing, as this will not destroy the poison
• Wash your hands, containers, and food
• Use salt to preserve dried fish

Resources