Botulism

Overview

Botulism is a rare but serious illness that can cause paralysis. This means it can prevent a person from being able to move parts of their body. Botulism is caused by a poison made by tiny Clostridium bacteria.

Botulism from foods

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.

When preparing or eating these special foods, make sure to follow the best practices shown in the video "A Helping Hand," found in the "Resources for the General Public."  

Other types of botulism

There are two other types of botulism. Wound botulism can happen if the bacteria get into a cut. Infant botulism is a type that can grow in a baby's intestines (guts). These types are not common here.

Symptoms & Diagnosis

Symptoms of botulism usually appear within 12-36 hours after eating food that contains the toxin, but can occur as early as 6 hours or as late as 10 days later.

• Difficulty swallowing
• Weak muscles
• Double vision
• Drooping eyelids
• Blurry vision
• Slurred speech
• Difficulty breathing
• Difficulty moving the eyes

For botulism from food, they also can include:

• Vomiting
• Nausea
• Stomach pain
• Diarrhea

Botulism is diagnosed by lab tests.

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.

For providers: Do not wait to administer Botulism Antitoxin (BAT) if you are testing for botulism. Delaying this treatment while waiting for test results could cause death. 

Prevention

Only cooking or boiling food destroys botulinum toxin, freezing does not destroy it. If you prepare or eat traditionally prepared Alaska Native foods, the food safety tips below may decrease your risk of botulism.

• Wash your hands, containers, and food before preparing your food
• Use methods that discourage growth of the toxin when preparing traditional aged Native foods
  • Use sale to preserve dried fish
  • 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
• Consider boiling or cooking food
• When in doubt, throw it out

Reporting

Health care providers and laboratories are required to report botulism immediately.

Resources