Botulism

Overview

Botulism is a rare but serious illness caused by a toxin made by the bacteria Clostridium botulinum. The toxin affects how nerves and muscles work, which can make a person weak, unable to move, or have a hard time breathing

Alaska has one of the highest rates of botulism in the United States. The illness can occur when food is not aged, fermented, or preserved safely. Under these conditions, the bacteria can grow and produce toxin in the food.

To learn more about the different types of botulism, please visit the Centers for Disease Control and Prevention (CDC) page on botulism.

Symptoms & Diagnosis

Symptoms of botulism usually appear within 12-36 hours after eating food that contains the toxin, but they can also occur as early as six hours or as late as 10 days after exposure. The way symptoms show up, how quickly they appear, 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)

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

Treatment

Botulism is a medical emergency and requires medical care. Care may include medicine to stop the toxin and support for weak muscles, including help with breathing if needed. Early treatment can prevent symptoms from worsening and support recovery.

Without treatment, the illness can become life-threatening if breathing muscles are affected.

Prevention

The food safety tips below may reduce the risk of getting botulism when preparing preserved foods.

• 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
• Don’t use plastic buckets, glass containers, or sealed plastic bags to store or ferment foods.
• Do not eat canned foods that are bulging or sealed improperly.
• 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

Resources