Symptoms of botulism and methods of treating the infectious disease

In today's article we will talk to you about a disease such as botulism, its signs and symptoms, causes, methods of treatment and prevention .

What is botulism?

Botulism is an acute, infectious, toxic and deadly disease that develops due to the ingestion of the botulism bacterium (Clostridium botulinum) and its metabolic products.

Clostridium botulinum (clostridium botulinum, botulinum, botulism bacillus) is a mobile, anaerobic, spore-forming rod, measuring 0.6-1.0 * 4-9 microns. The rod can exist in 2 forms - vegetative and spore.

The vegetative form of botulinum can only exist under the following conditions: complete absence of oxygen, ambient temperature 20-37°C. It is not destroyed in an environment (products) with a high concentration of table salt, spices, and acids. Can live for years. Destroys when boiled (15 minutes) or in a high temperature environment (80°C - 30 minutes).

The spore form (waste products of the botulism bacillus) can persist in the external environment for decades. Does not collapse when frozen, dried, in 18% saline solution, or boiling water (up to 6 hours). They are destroyed by autoclaving - the temperature should be 120°C for 30 minutes.

If we take into account the above information, certain conclusions can be drawn that guide us towards a food preparation or storage process in which the potential presence of botulinum should disappear. But let's continue...

Botulism. ICD

ICD-10: A05.1
ICD-9: 005.1

Causes of botulism

The main sources of botulism bacillus are food products - home-canned mushrooms, sausages, fish, unwashed vegetables.

Let's look at the process of how this infection enters the human body?

Initially, botulinum (Clostridium botulinum) enters the intestines of animals, in most cases wild ones, which eat not entirely “clean” food. After this, the infection begins to actively multiply in the feces of animals.

After natural need, clostridia (the causative agent of botulism) end up in the soil, where they live quietly for years, and from the soil, along with mushrooms and other vegetables, onto the human table.

It is important to note here that the cause of the disease is the product itself, and improper preparation of it - poor washing, insufficient cleaning, poor sterilization of the jar (in the case of canning).

Next, Clostridium botulinum, like other bacteria, produces products of its vital activity, in our case botulinum toxin. Botulinum toxin is one of the most powerful venoms, 375,000 times more potent than rattlesnake venom. That is why, with untimely and unqualified medical care, a person is susceptible to death.

The source of botulism can also be various shellfish, birds, fish, if consumed. The infection can also enter the soil from a dead animal that was its carrier during decomposition.

I cannot help but mention the fact from the Bible, where clean and unclean animals are named (Leviticus 11). Isn't botulism one of the reasons for the ban on eating certain animals? After all, in fact, some so-called

“unclean animals” feed on carrion, mollusks also absorb rubbish from the water... Let’s leave this question open and move on.

Potentially hazardous food products that may contain botulism bacillus and its metabolic products:

• Mushrooms (especially canned)
• Vegetables and fruits (especially canned)
• Canned food
• Sausages
• Ham
• Salted, smoked and dried fish
• Other products without sufficient heat treatment

An interesting fact is that the botulism bacillus releases a large amount of gas, which is expressed in the form of swelling of the cans after they are rolled up, but the smell and appearance of the product does not change.

Symptoms of botulism

Signs of poisoning due to botulism develop rapidly.

The incubation period ranges from 2-6 hours, and rarely several days, after which the first signs of botulism infection appear - abdominal pain, diarrhea (3-5 times a day), increased body temperature to 37-37.6 ° C, vomiting. If timely medical assistance is not provided, the poison, affecting the human nervous system, leads to paralysis of muscles and other organs.

Other symptoms of botulism include:

• Nausea;
• Impaired visual acuity: blurred vision, squint, difficulty focusing, double vision, dilated pupils;
• Speech impairment, voice changes, aphonia;
• General weakness;
• Swallowing problems, dry mouth, limited tongue movement;
• Tachycardia, shortness of breath;
• Increased blood pressure;
• Amimia;
• Bloating, constipation (appears after several bouts of diarrhea);
• Pale skin;
• Problems with urination (retention).

Important! If you experience at least one or two of the above symptoms after eating any food, especially mushrooms, immediately call emergency medical help. Otherwise, muscle paralysis, including the respiratory system, may develop, and death may occur.

Complications of botulism

Among the most common complications of botulism are:

• Anaphylactic shock;
• Aspiration pneumonia;
• Purulent tracheobronchitis;
• Purulent parotitis;
• Serum sickness.

Classification of botulism

Botulism is classified by sweat etiological factor. Thus, they distinguish:

Food botulism. Enters the body as a result of consuming products contaminated with the bacillus (Clostridium botulinum), as well as their waste products, i.e. toxins.

Wound botulism. It enters the body through blood contact with a contaminated surface (cuts, injections), especially often manifested in drug addicts during heroin injection. Characterized by less rapid development. The incubation period can be up to two weeks until the first signs of infection appear.

"Children's" botulism. This form of the disease is typical only for children under 6 months.

It enters the body most often as a result of violating the rules of hygiene and sanitary standards for the child’s residence - eating food with dirty hands or ingesting various dirty not only food products, but also third-party objects, house dust. Honey is also a common source, so doctors do not recommend using this product for infants under 1 year of age.

Symptoms of infant botulism include: severe crying with hoarseness, weakness, inability to hold the head up, lack of appetite, problems with bowel movements and impaired sucking-swallowing reflex.

"Respiratory" botulism. It enters the body through aeration, and only if there are a large number of spores. This is mainly possible only through the use of bacteriological weapons.

Other forms. The diagnosis of “undetermined botulism” is made if infectious disease specialists have been unable to establish the etiology of the disease.

Diagnosis of botulism

Diagnosis of botulism is carried out by an infectious disease specialist. To determine the cause of the infection, laboratory tests are carried out on food debris, vomit, and the patient’s blood.

Treatment of botulism

Treatment of botulism must be carried out only in a hospital setting. This is due, first of all, to the possible occurrence of complications in the form of muscle paralysis, breathing problems and other deadly conditions.

Treatment for botulism includes:

1. Gastric lavage. Necessary for removing toxins and remnants of poisoned food from the intestines. It is carried out in the first 1-2 days of illness;

2. To neutralize the toxin, anti-botulinum serums of types A, C, E (10,000 IU each) and B (5000 IU) are administered intravenously or intramuscularly. Before introducing the serum, it is pre-desensitized. In most cases, a one-time administration of serum is sufficient, but if symptoms continue to progress, the medicine is re-administered.

3. Detoxification therapy. Necessary for removing toxic substances from the body. Infusion solutions are administered intravenously, mainly based on polyvinylpyrrolidone - “Hemodez”, “Reopoliglyukin”. These agents bind botulism toxin well and remove it from the body along with urine.

5. If the swallowing function is impaired, the patient is fed using a tube, mainly with liquid food. A special diet No. 10 is prescribed (table No. 10).

6. At the first signs of respiratory dysfunction, the patient is connected to an artificial lung ventilation device (ALV).

7. If there is urinary retention, the patient may be prescribed catheterization using Foley catheters.

8. Additionally, the doctor may prescribe the administration of a solution of adenosine triphosphoric acid (3%) and cocarboxylase.

9. In severe cases, the treatment of botulism using hyperbaric oxygen therapy has shown positive results.

10. After the main therapy, when the symptoms of botulism are minimal or absent, physiotherapeutic procedures are prescribed to speed up the recovery of health.

The duration of hospitalization for the treatment of botulism is generally up to 3-4 weeks.

Prevention of botulism

Prevention of botulism includes compliance with the following rules and recommendations:

— Before consumption, food products must be thoroughly washed and cleaned, especially for canning products.

— Follow the rules for canning food. Jars and lids must be washed and scalded. Tin lids must be boiled before rolling.

• — Use only proven recipes for preparing dishes, especially when canning them.
• — Due to storage conditions, doctors do not recommend canning the following products at home: mushrooms, fish, meat and herbs.
• — Do not eat food that is overripe, spoiled or past its expiration date.
• — If possible, treat foods with boiling water before consumption.
• — Storage of products that cannot be thermally processed must be stored at a temperature of no more than 10°C - fish, sausages.

— It is strongly recommended not to purchase canned food products by hand. Also pay attention to the manufacturer of canned food in stores, since modern business in many cases has long crossed the boundaries of conscience for the sake of profit.

1. — Cans of preserved food with bulging lids must be destroyed, along with the preserved food.
2. — Observe the rules of personal hygiene.
3. — Do wet cleaning in the house at least 2 times a week.
4. — If the skin is injured, be sure to treat the wound, do not leave it to chance, this will minimize not only the entry of botulism into the body, but also other equally dangerous infections.

Important! Contaminated food in sealed jars, even when they are swollen, does not change its color, smell, appearance and taste, therefore it is strongly recommended not to taste test food from swollen jars.

Which doctor should I contact for botulism?

- ambulance
- infectious disease specialist

Botulism. Video

Discuss food poisoning on the forum...

Source: https://medicina.dobro-est.com/botulizm-simptomyi-prichinyi-i-lechenie-botulizma.html

Symptoms and treatment of botulism

Botulism (lat. botulus) is a dangerous infectious poisoning that develops when botulinum toxin (botulinum toxin, botulism toxin) resulting from the bacteria Clostridium botulinum enters the human body.

When these bacteria get into food, they begin to actively multiply. The absence of oxygen is a favorable condition for their rapid growth. The process releases botulin, a toxic substance dangerous to human life.

The disease occurs in an acute form , characterized by disruption of the central and autonomic nervous systems. severe complications , including death, may develop

Causes of botulism

The cause of botulism is poisoning with botulinum toxin. The neurotoxin is produced by the bacterium Clostridium botulinum. However, botulism does not cause infection in the true sense of the word. Because severe symptoms are not caused by bacteria, but solely by the absorption of a bacterial toxin. Therefore this is pure poisoning.

Botulinum toxin blocks the transmission of signals from nerves to muscles. This leads to paralysis. Botulism usually results from botulinum toxin types A and B.

What foods are most likely to cause botulism?

The most dangerous foods, the consumption of which most often causes botulism:

• canned food and seaming;
• smoked and dried fish;
• sausages;
• honey (in rare cases).

Home-cooked foods carry the greatest risk of infection. The main reason is insufficient heat treatment of food, non-compliance with temperature conditions for subsequent storage.

Botulinum does not appear in the product in any way: neither color nor smell. to determine that a product is unfit for consumption. A sure sign of spoiled canned jars is bulging lids . You cannot open such cans and taste the product.

Symptoms of botulism, incubation period

The manifestation of the first symptoms of botulism can occur either in an acute, rapid form, or gradually with an increasing character. An important distinguishing feature of the pathology is pronounced neurological disorders.

The incubation period for botulism can range from 2 to 36 hours . During the incubation period, as well as throughout the entire illness, an infected person is not contagious to others.

Characteristic symptoms of botulism in both adults and children:

• nausea and vomiting;
• sharp pain in the abdomen;
• diarrhea;
• general state of weakness, lack of strength;
• dry mouth (problems with salivation);
• change in voice (hoarseness appears, timbre changes);
• disturbances in speech (pronunciation is lost in clarity, speech becomes illegible and incoherent);
• desire to cough;
• difficulty breathing, shortness of breath;
• problems with vision (double vision, it is impossible to read the text, a grid appears, flickering);
• the facial expression becomes like a mask.

Often the initial stage resembles signs of simple poisoning, which can lead to incorrect diagnosis. This will affect the timeliness of medical care.

An important distinguishing feature of botulism at an early stage is the absence of an increase in temperature in the acute period. Any other poisoning is almost always accompanied by fever.

Types of botulism

There are 5 types of botulism:

• Food. The most common type. Infection occurs through products that contain the causative agent of botulism.
• Children's. Seen in infants under 6 months of age. The infection enters the child’s body due to poor hygiene (through dust).
• Respiratory. A person becomes ill as a result of a massive attack of bacteria through the air.
• Ranevoy. Infection occurs through an open wound on the human body as a result of contact with infected soil.
• Uncertain. It occurs in very rare cases and is characterized by the inability to determine the cause of infection.

  Bacteremia

Characteristic symptoms of infant botulism:

• cries hoarsely;
• does not hold the head;
• general weak condition;
• stomach upsets;
• problems with sucking and swallowing.

The severity of the disease and the severity of symptoms are usually divided into 3 stages:

• Mild (lasts up to 3 days). It is characterized by weak signs of botulism, the symptoms are unclear. There may be slight blurred vision, slight changes in voice, drooping eyelids, and general weakness.
• Medium (lasts 2-3 weeks). All the characteristic symptoms of the disease appear, but there are no problems with the respiratory system.
• Heavy. Due to the general complicated condition of the body (including the respiratory system), a person dies within 2-3 days if timely medical assistance is not provided.

Diagnostic methods

When the first signs appear, you should seek medical help.

Diagnosis is carried out using special comprehensive measures. It is important to distinguish botulism from neurological diseases with similar symptoms, as well as from poisoning of any kind.

Information is collected about factors preceding the onset of symptoms. In particular, whether canned foods or home-cooked dried meat (fish) were consumed.

If the initial examination takes place at home, then the patient and relatives are explained why botulism is dangerous. It is especially important to have such a conversation if the patient refuses hospitalization.

Anamnesis collection continues at the medical facility . Laboratory diagnostics are carried out: tests are collected to determine whether botulin is present in the blood, urine, or vomit.

Also, if a product was initially identified that could cause an infection, then it must be sent to the laboratory for testing. Determine where it was purchased and suspend subsequent sales to avoid an outbreak of the disease.

Treatment of botulism

Treatment of botulism is carried out only in hospital settings. If dangerous symptoms appear, you must call an ambulance.

It is important to report the suspicion of this infectious lesion to the dispatcher. Despite the fact that the patient is not a carrier of the infection, he is hospitalized in an infectious diseases hospital.

  Enterovirus infection

The hospital carries out comprehensive measures aimed at removing toxins from the body.

• if no more than 72 hours have passed after eating a product suspected of being poisoned by bacteria, then gastric lavage ;
• A serum is introduced to remove botulinum toxins. If there is no urgency in therapy, an allergy test is performed, since the drug can cause acute intolerance. Prednisolone is administered ;
• symptomatic treatment is carried out depending on how the disease manifests itself;
• in case of complications in the functioning of the respiratory tract, it is possible to connect the patient to an artificial respiration apparatus;
• therapeutic treatment with equine immunoglobulin .

The serum is introduced into the body before laboratory confirmation of the diagnosis: based on a general assessment of symptoms.

A characteristic sign of the removal of a toxic substance from the body is the disappearance of dry mouth. Then the neurological symptoms disappear.

The treatment regimen involves prescribing the following medications:

• detoxification therapy (glucose, lactasol);
• diuretics (diuretics);
• cytoprotectors;
• chloramphenicol;
• ampicillin or tetracyclines.

After carrying out therapeutic measures and a therapeutic course, a series of tests are prescribed. The patient is discharged from the hospital within 2 weeks, but has an obligation to continue to undergo medical monitoring at the place of residence.

However, if residual effects are detected, then preventive measures and monitoring of the condition should be carried out until complete recovery.

First aid

Timely seeking medical help prevents the disease from developing and leading to irreparable complications. However, before the ambulance team arrives, it is necessary to provide a number of measures that can alleviate the patient’s condition.

Such actions are advisable only when the arrival of specialists is delayed.

First aid that can be provided at home is to drink plenty of warm drinks and take  activated carbon .

Traditional therapy

After the diagnosis of botulism has been confirmed, and the symptoms and acute stage of the disease have been neutralized, it is time to apply therapeutic treatment. At this stage, the use of traditional medicine is allowed, but only in combination with a prescribed course of medications.

The most common folk remedy that helps to quickly cope with botulism is cinnamon.

Method of preparation: 1 tsp. crushed cinnamon, pour 1 glass of water, put on fire. After boiling, cook for 2-4 minutes, then remove from heat and cool slightly. It is recommended to drink this decoction warm; a small amount of sugar can be added.

Among the herbal decoctions and infusions are:

• echinacea;
• plantain;
• nettle.

  Whooping cough in children: symptoms and treatment

Prevention and recommendations

It is easier to prevent a deadly disease than to completely treat it.

Basic principles of botulism prevention:

• do not purchase canned food, seams, salted and dried home-made fish from strangers;
• When making your own preparations for the winter, take into account all the rules for safe canning: add vinegar or citric acid, treat jars and lids, store in a dark room at a temperature of 2-6 degrees;
• Do not roll foods such as meat, fish, herbs and mushrooms into jars at home;
• do not open or try canned goods with a swollen lid;
• When cooking, separate raw from cooked food and keep separate cutting boards for these foods.
• rules of personal hygiene: wash your hands after going outside, before eating;
• do wet cleaning in the house, especially if there is a small child in the family;
• If you have wounds or cuts on your hands, avoid direct contact with the ground.

Currently, there is a set of vaccinations against botulism, however, such preventive measures are recommended only for people who are in constant contact with harmful bacteria.

At the state level, botulism prevention is carried out through sanitary inspections of factories producing canned products. All warehouses and store shelves are also subject to control. Products that have not passed inspection according to production and storage standards are not allowed for sale.

Forecast for life

If treatment is started on time, the risks of serious complications are reduced. Timely administration of serum to remove the toxic substance makes the prognosis for recovery favorable.

One of the most serious complications of infection is the development of pneumonia, against the background of problems with hypoxia. The worst outcome of the disease is the death of a person. It occurs mainly against the background of respiratory failure, also due to anaphylactic shock after administration of the serum.

In case of refusal of treatment or incorrect diagnosis of the disease, the risk of death is about 60%. If professional assistance was provided on time, then the probability of mortality is reduced to 6%.

Outbreaks of the disease in developed countries are rare, but at each visit it is important to determine the source of infection. Although the person himself is not contagious to others, the contaminated product may have been taken from places of sale with improper storage conditions, which can lead to subsequent illnesses.

Full recovery can occur only after 1-2 months. Treatment of botulism is a long, complex process.

Source: https://tvojajbolit.ru/infektsionnyie-zabolevaniya/simptomyi-i-lechenie-botulizma/

Botulism: causes, symptoms and treatment in an article by infectious disease specialist Alexandrov P. A

Published July 25, 2018 Updated July 19, 2019

Botulism is an acute infectious disease caused by the toxin Clostridium botulini, which affects the nervous system of the body, disrupting neuromuscular transmission.

Clinically characterized by a syndrome of general infectious intoxication, a syndrome of gastrointestinal tract damage (gastritis, enteritis), and neurological syndromes.

In the absence of adequate treatment, it can lead to death (mortality rate up to 10%).

Etiology _

• kingdom - Bacteria
• genus - Clostridium
• family - Bacillaceae
• pathogen - Clostridium botulinum (botulinum toxin)

The pathogen was identified in 1895 by Emil van Ermengem. In nature it is a gram-positive rod, looks like a tennis racket, in the human body it is gram-negative. Anaerobe (develops only in the absence of oxygen), mobile - it is a peritrichous (flagellated bacterium).

Vegetative forms of the microbe are not stable in the natural environment. There is no capsule, it forms spores and releases a potent exotoxin - botulinum toxin.

It is a protein enzyme, quite resistant to environmental factors, preserved in canned food for a number of years, its toxicity increases sharply under the influence of trypsin in the stomach. It can produce gas, which is detected in closed cans in the form of bombing (swelling of canned food).

Saccharolytic properties of the pathogen: decomposes lactose, glucose, maltose and glycerol with the appearance of acid and gas. Proteolytic properties: melts liver fragments, decomposes egg whites, produces hydrogen sulfide and ammonia.

It contains a common O-somatic antigen and H-antigens - subdivided by type.

All serotypes of botulinum toxin secrete a toxin - the most powerful of the variety of poisons of natural origin (just 1 microgram of botulinum toxin is enough to produce 100 million lethal doses for a white mouse). Types of botulinum toxin: A, B, E, F (pathogenic to humans).

Of the experimental animals, guinea pigs, rabbits, and white mice are more susceptible. When botulinum toxin is administered to these animals, muscle weakness, shortness of breath, and weakness of the limbs appear. Death occurs within 1-3 days.

The taste of food does not change. The causative agent of botulism is characterized by a nested location (in one can of canned food there may be places infected and free from the pathogen - not everyone who eats the same food can become infected).

Under unfavorable conditions, spores are formed that are sufficiently stable; when boiled, they die after five hours. Sometimes it is possible to form “dormant” spores - germinating after six months (formed when the temperature is insufficient).

They develop in food products (canned mushrooms, sausages, legumes), crushed tissues, and in the wounds of drug addicts.[1][2][3]

Epidemiology

Zooanthroponosis. Clostridium botulinum is a common microorganism in the natural environment.

The source of infection and the main accumulative factor are various wild and domesticated animals, representatives of birds and fish (vegetative forms of the pathogen can accumulate in their digestive system), as well as corpses. When bacteria enter the ground, they persist for a long time in the form of spores, contaminating water, fruits, and much more.

The disease appears only when consuming products in which characteristic conditions for the development and growth of vegetative forms and toxin formation arose (lack of oxygen and heat treatment). Basically, these are rolled up canned food, especially home-cooked “artisanal” meat and fish dishes.

Thus, botulism can develop when only botulinum toxin, botulinum toxin and botulism bacteria, or only spores enter the human body.

The disease is not transmitted from person to person. Immunity to the disease does not develop.

Mechanisms of transmission: fecal-oral (food, water and contact-household routes), airborne droplets (dust route - bioterrorism), contact (wound, among drug addicts).[1][2]

If you notice similar symptoms, consult your doctor. Do not self-medicate - it is dangerous for your health!

The incubation period is up to 36 hours for infection through the mouth, up to 14 days for wound botulism.

The onset is sudden. Characteristic syndromes:

• general infectious intoxication;
• lesions of the gastrointestinal tract (gastritis, rarely enteritis, paresis);
• neurological disorders (pseudobulbar - face and pharynx, ophthalmoplegic - visual impairment, pseudospinal - peripheral paresis and paralysis).

The first manifestations are symptoms of intestinal disorder (gastroenteritis) and intoxication: diffuse headaches, weakness, adynamia occur, sometimes there is a moderate increase in body temperature, abdominal pain (mainly in the projection of the stomach), nausea, repeated vomiting. Stool up to 5 times a day, liquid, without obvious pathological impurities. Suddenly, everything quickly stops (by the end of the first day), and neurological disorders come to the fore.

The main period of the disease is characterized by paresis of the extraocular muscles (ophthalmoplegia) and visual impairment. A person sees fog, a net, and the flickering of flies before his eyes. The contours of things blur (the ciliary muscle relaxes, accommodation paresis occurs), double vision (diplopia), pupils dilate (mydriasis), and the reaction to light is significantly reduced.

The feeling of dryness in the mouth increases, the voice becomes nasal, swallowing problems (dysphagia) appear, and a “lump” is felt in the throat.

Muscle weakness increases and progresses, breathing becomes shallow, and compression of the chest is felt (as if in a “hoop”). Paresis and paralysis are observed only symmetrically.

Objectively, attention is drawn to progressive lethargy, adynamism, slurred speech, mask-like face, strabismus (strabismus), nystagmus, uncontrolled oscillatory eye movements (nystagmus), uneven pupils (anisocoria), drooping upper eyelids (ptosis), limited range of motion of the eyeballs (paresis gaze). Sticking out your tongue becomes a difficult task.

Source: https://ProBolezny.ru/botulizm/

Botulism - First symptoms of botulism and effective treatment methods

Last updated August 1, 2017 at 05:23 pm

Reading time: 6 min

Botulism is a very terrible infectious disease caused by bacteria, namely its toxic waste "Clostridium botulinum - botulinum toxin." Nowadays people get sick very rarely, but such cases still occur.

This disease poses a huge threat to the lives of the entire population, since the main source of infection is food.

This disease does not appear immediately; the first signs are normal intoxication of the body (nausea and vomiting), but this means that the botulism infection is in the human body. First it is in the digestive tract, and then it enters the blood, and the field spreads throughout the body. The function of any organ is at risk.

Scientists and doctors have proven that the earlier and more severe the first symptoms are, the more difficult the botulism infection will be.

The first signs that make you think

The very first symptoms of botulism can be confused with ordinary poisoning or intestinal disorder. If you see at least one sign of intoxication, you should visit a doctor and make sure.

The patient complains of:

1. very severe pain and cramping in the center of the abdomen;
2. headache (dizziness);
3. attack of diarrhea;
4. general weakness, impotence,
5. nausea and vomiting;
6. increase in temperature (very high up to 40).

By the evening, all symptoms may disappear, the temperature may return to normal, and diarrhea may stop, but this deceptive condition is better to consult a doctor.

Symptoms that occur with this disease

Botulism, like all diseases, has its own main symptoms. They are divided into three types: arising in the digestive tract (most common), visual impairment, problems with the bronchopulmonary and respiratory systems.

The first signs of poisoning and botulism infection, which usually appear in the digestive system.

They are very easy to confuse with ordinary poisoning:

1. nausea and vomiting (may occur several times a day);
2. attacks of pain in the stomach;
3. diarrhea (loose or watery stools);
4. feeling of dryness in the mouth (for no reason).

Plus, your body temperature may rise, and while eating you may feel a “lump” in your throat (difficult to swallow).

Visual impairment is very rare at the first symptoms, the following changes occur:

• sharpness of vision decreases;
• a person does not see clear objects, everything seems to be blurred;
• a feeling as if “stars” and “flies” are moving before the eyes;
• the patient sees objects that are far away well, but sees objects that are close poorly.

Problems related to the respiratory system:

1. a sick person breathes very heavily (often or, on the contrary, rarely);
2. pale skin (sometimes even blue);
3. very fast pulse;
4. severe causeless shortness of breath.

When the disease begins to progress, there may be a combination of several types of symptoms.

The patient experiences the following difficulties with swallowing:

1. At first it is difficult to swallow solid food, then liquid food;
2. the tongue becomes wooden and clumsy;
3. the small tongue is motionless.

The patient also develops vision problems:

1. he sees not one object, but two;
2. there is strabismus;
3. it is very difficult for the patient to concentrate on one subject;
4. eyelids droop involuntarily.

Added to these symptoms are problems with pronunciation. Here are some of them:

Source: https://GemoParazit.ru/raznoe/simptomy-botulizma

Botulism

Botulism is an acute foodborne toxic infection that develops as a result of botulinum toxin entering the human body. Infection occurs through the nutritional route, most often through consumption of canned food containing botulism spores. Botulism is characterized by damage to the nervous system as a result of botulinum toxin blocking acetylcholine receptors of nerve fibers, manifested in the form of muscle paralysis and paresis. The main danger of botulism is the development of complications such as acute respiratory failure and heart rhythm disturbances. Diagnosis of botulism is based mainly on the history of the disease and the results of a neurological examination.

Botulism is an acute foodborne toxic infection that develops as a result of botulinum toxin entering the human body. Botulism is characterized by damage to the nervous system as a result of botulinum toxin blocking acetylcholine receptors of nerve fibers, manifested in the form of muscle paralysis and paresis.

Botulinum toxin is produced by the bacterium Clostridium botulinum, a gram-positive spore-forming bacillus, an obligate anaerobe. Unfavorable environmental conditions are experienced in the form of spores.

Clostridia spores can remain in a dried state for many years and decades, developing into vegetative forms when exposed to optimal conditions for life: temperature 35 C, lack of oxygen.

Boiling kills vegetative forms of the pathogen in five minutes; the bacteria can withstand a temperature of 80 C for half an hour. Spores can remain viable in boiling water for more than half an hour and are only inactivated in an autoclave.

Botulinum toxin is easily destroyed during boiling, but can be preserved well in brines, canned food and foods rich in various spices. However, the presence of botulinum toxin does not change the taste of the products. Botulinum toxin is one of the most powerful toxic biological substances.

The reservoir and source of clostridia botulism is the soil, as well as wild and some domestic (pigs, horses) animals, birds (mainly waterfowl), and rodents.

Animal carriers of clostridia are usually not harmed; the pathogen is excreted in feces, and the bacteria enter the soil, water, and animal feed.

Contamination of environmental objects with clostridia is also possible during the decomposition of the corpses of animals and birds sick with botulism.

The disease is transmitted through the fecal-oral mechanism through food. The most common cause of botulism is the consumption of home-canned foods contaminated with spores of the pathogen: vegetables, mushrooms, meat products and salted fish.

A prerequisite for the proliferation of clostridia in products and the accumulation of botulinum toxin is the absence of air access (tightly closed canned food). In some cases, infection of wounds and ulcers with spores is likely, which contributes to the development of wound botulism.

Botulinum toxin can be absorbed into the blood both from the digestive system and from the mucous membranes of the respiratory tract and eyes.

People are highly susceptible to botulism; even small doses of the toxin contribute to the development of the clinical picture, but most often its concentration is insufficient to form an antitoxic immune reaction.

Most often, people from the age group of 20-25 years get sick with botulism.

The incubation period of botulism rarely exceeds a day, most often amounting to several hours (4-6). However, sometimes it can take up to a week and 10 days. Therefore, observation of all people who ate the same food with the patient continues for up to 10 days.

In the initial period of the disease, nonspecific prodromal symptoms may be observed.

Depending on the predominant syndrome, gastroenterological and ocular variants are distinguished, as well as a clinical form in the form of acute respiratory failure.

The gastroenterological variant is the most common and occurs as a foodborne illness, with epigastric pain, nausea and vomiting, and diarrhea. The severity of enteral symptoms is moderate, however, there is dry skin that is inappropriate for the general loss of fluid, and patients often complain of difficulty swallowing food (“lump in the throat”).

The initial period of botulism, which occurs in the ocular variant, is characterized by visual disturbances: blurring, flickering of “floaters”, loss of clarity and decreased visual acuity. Sometimes acute farsightedness occurs.

The most dangerous variant of the initial period of botulism is acute respiratory failure (suddenly developing and progressive shortness of breath, spreading cyanosis, heart rhythm disturbances).

It develops extremely quickly and can be fatal after 3-4 hours.

The clinical picture of botulism at the height of the disease is quite specific and is characterized by the development of paresis and paralysis of various muscle groups.

If initially patients experience discomfort and difficulty swallowing solid food, then as the disease progresses, swallowing liquids also becomes impossible.

Source: https://www.KrasotaiMedicina.ru/diseases/infectious/botulism

Botulism - symptoms, treatment, causes of the disease, first signs

Botulism is an acute toxic-infectious disease that occurs as a result of botulinum toxin entering the human body.

The causative agent of the disease (Clostridium botulinum) is a mobile rod that lives in anaerobic conditions. The bacterium is capable of forming spores, which gives it the ability to survive in unfavorable conditions.

For example, the vegetative form of the bacterium dies when boiled for 5–10 minutes, while the spores can withstand boiling for over 30 minutes.

Clostridia are capable of producing a toxin (botulinum toxin), which is quickly destroyed when boiled, but is resistant to the effects of gastric juice and can withstand high concentrations of table salt and spices.

In addition, the toxin does not change the appearance, smell and structure of the product, as a result of which it is not possible to promptly suspect that the product is infected. It is important to note that botulinum toxin is one of the strongest known poisons. It is believed to be hundreds of thousands of times more toxic than rattlesnake venom.

The reservoir and sources of infection are soil, wild and domestic animals (cows, horses, pigs, rabbits), birds, fish and people. From the body of an infected animal or person, bacteria are excreted in feces and enter the kidney, water, etc.

Infection occurs through the fecal-oral transmission mechanism, that is, through the consumption of products contaminated with soil or the intestinal contents of animals, fish, birds, where clostridia spores may be present.

For the growth and reproduction of clostridia and the accumulation of botulinum toxin, a lack of oxygen is necessary, which is achieved mainly in canned products prepared at home. Wound botulism and neonatal botulism are much less common.

Wound botulism occurs when a wound (crushed or deep, where anaerobic conditions are created) is contaminated with soil containing clostridia spores.

Botulism is characterized by damage to the nervous system, which is achieved as a result of botulinum toxin blocking acetylcholine receptors of nerve fibers, which is accompanied by the appearance of paresis and paralysis. If you seek medical help in a timely manner, the prognosis for botulism is favorable.

With specialized treatment of the disease, it is possible to achieve complete restoration of body functions. However, if you do not contact a medical facility in a timely manner or consume food containing high doses of botulinum toxin, the prognosis is extremely unfavorable.

The fatal outcome in such cases can reach 30–60%.

It is also worth noting that immunity does not develop after suffering from botulism, that is, you can get sick with this disease repeatedly throughout your life, which is why it is necessary to carefully follow preventive measures aimed at preventing the development of botulism.

Symptoms

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The incubation period of the disease often lasts for 4–7 hours, but there have been cases when this period reached 10 days. That is why it is recommended to monitor the health of all people who consumed the products that caused the development of the first case of the disease.

Initially, cramping pain appears in the epigastric region (upper abdomen), then vomiting (single or double) and diarrhea may appear.

Often there is severe dry mouth, which is not explained by a slight loss of fluid.

In addition, it is worth noting that this disease is not characterized by an increase in body temperature; only in some cases a low-grade fever is observed.

In addition, the following symptoms from the visual system develop:

• the appearance of fog before the eyes;
• flashing “flies” before the eyes;
• loss of clarity of object contours;
• in some cases, the development of ophthalmological syndrome occurs, which consists of the appearance of bilateral blepharoptosis, persistent mydriasis (dilation of the pupils), diplopia (split visible objects), vertical nystagmus, and impaired movement of the eyeballs.

Source: https://yellmed.ru/bolezni/botulizm

Botulism. Symptoms and treatment of botulism

Botulism (from the Latin botulus - sausage) is a severe acute infectious-toxic disease from the group of foodborne toxic infections, caused by the consumption of products contaminated with a special microbe, botulinum bacillus and its toxins.

Etiology and pathogenesis.
The causative agent of botulism , Clostridium botulinum , belongs to the genus Clostridium and was discovered in 1896 by the Belgian scientist Emil van Ermengem.

It is an anaerobic (that is, development requires a complete absence of oxygen), mobile, gram-positive, spore-forming rod. Shaped like a tennis racket. It exists in two forms - vegetative and spore.

When the microbe dies, the spores retain their vital activity.

The spores of the causative agent of botulism are found in the soil, from where they enter water, food products, and with them into the intestines of humans and animals, where they multiply, and then disperse with feces over the earth's surface.

The bacterium multiplies and produces an exotoxin during its life.
  Exotoxin is a strong natural poison that affects the nervous system.

Ways of transmission of the disease:

• food,
• airborne dust (for botulism in infants) ,
• contact and household.

Vegetative forms of bacteria die at 80 °C for 30 minutes, and by boiling for 15 minutes.

Spores persist in the external environment for a long time, are resistant to freezing and drying, can withstand 18% sodium chloride solution, boiling for up to 6 hours, and are completely destroyed only when autoclaving (at a temperature of 120 o C for 30 minutes).

The toxin is resistant to gastric juice and can withstand high concentrations of table salt.
  It is well neutralized in an alkaline environment.

The botulism microbe and its spores are found in the soil, sometimes in the intestinal contents of animals and fish. With soil particles and dust, spores can land on vegetables, fruits and other food products.

The spores of the botulism microbe themselves, in the relatively small quantities in which they enter food products, usually do not pose a danger to humans.

However, in cases where they find favorable conditions in products, they germinate, multiply and form a poison that is deadly to humans.
This is explained by the fact that for the microbe to reproduce and produce poison, a number of conditions must simultaneously be present:

• suitable nutrient medium (perishable foods);
• temperature above +15C (temperature 25-35C is especially favorable);
• lack of oxygen;
• long stay of the microbe in these conditions so that it has time to multiply abundantly and form a toxin (delay in storage, transport and processing of the product).

Violation of this chain of conditions in at least one link prevents the proliferation of the microbe and human disease. Otherwise, there would be more cases of botulism.

In Russia, the botulism microbe is found in the intestines of fish in the Azov Sea and the Caspian Sea.
Cases of botulism from fish caught in Barentsov, Beloye, and Baltiysky were not observed. The poison of the botulism microbe is destroyed by careful heat treatment (boiling, prolonged frying, baking, hot smoking).

This explains why cases of botulism are usually associated with the consumption of salted, dried or cold smoked fish that has not been cooked. There are frequent cases of botulism from fresh home-prepared pork hams and home-canned food.

 

Clinical symptoms.
The incubation period lasts from 2 hours to 10 days, more often 12 - 24 hours. The shorter the incubation period, the more severe the disease and more often the death.
3 main clinical syndromes:

• General toxic;
• Gastrointestinal;
• Paralytic.

In the stomach, under the influence of hydrochloric acid in gastric juice, botulinum toxin is not destroyed, but is absorbed through the mucous membrane of the stomach and small intestine into the blood and spread throughout the body, affecting the nervous system.

General intoxication syndrome is manifested by general poor health, weakness, headache, dizziness.
The temperature is usually normal and the pulse is rapid.

Gastrointestinal syndrome is observed in some patients and lasts several hours. Pain in the epigastric region, nausea and mild vomiting are noted. In the initial period, there may be loose stools, then bloating, constipation.

Manifestations of paralytic syndrome.
The symptoms of this serious disease are expressed in paralysis of the muscles of the eyeball, nasopharynx, tongue, intestines, and diaphragm.
Patients complain of blurred vision and double vision (diplopia). They experience dilated pupils, drooping eyelids (ptosis), difficulty swallowing, difficulty speaking, dry mouth, and weakened voice. The voice becomes nasal, then hoarseness or aphonia develops.

Urinary retention appears .

paresis of the muscles of the diaphragm, abdominals, and intercostal muscles may appear respiratory failure (shortness of breath with difficulty inhaling) and hypoxia . The patient may die from paralysis of the respiratory center.

Weakening of skeletal muscles leads to the fact that it is difficult for the patient to walk and hold his head up.
Even in severe cases, patients retain consciousness. Botulism is a very severe poisoning, causing an average of 40-50% deaths.

If the patient manages to survive, recovery occurs slowly.
Recovery may take several months. It takes the longest to restore vision.
 

• Based on the epidemiological history, find out the possibility of the patient consuming food that may be contaminated with Clostridium botulinum toxin;
• No fever;
• Progressive muscle weakness; 
• Visual impairment - diplopia, ptosis, etc.; 
• Severe dry mouth;
• Bloating, constipation;
• Signs of respiratory failure;
• Weakening and change in voice;
• A bacteriological analysis is carried out to analyze vomit, feces, food debris, and blood.  

• lavage with 2-5% soda solution;
• Colon cleansing with a siphon enema with a 5% soda solution;
• Special antitoxic serum , if the type of exotoxin is established or polyvalent serum (a mixture of serums A, B and E);
• Diuretics (Lasix);
• Detoxification therapy;
• Parenteral nutrition;
• If swallowing is impaired, tube feeding;
• Antibacterial therapy – chloramphenicol and tetracycline antibiotics;
• Hyperbaric oxygenation for hypoxia;
• Glucocorticoids to prevent allergic reactions (anaphylactic shock) during the administration of antitoxic serums;
• Treatment of complications (purulent tracheobronchitis, pneumonia, keratoconjunctivitis, etc.).
• Preventive serum at half the therapeutic dose should be administered to all persons who have not yet become ill, but who consumed the suspected product together with the victim.

Prevention.

Compliance with sanitary and technical conditions for the production, transportation and storage of canned food, destruction of bulging cans, compliance with hygienic requirements for products and containers when preparing canned food at home.

Source: https://www.medglav.com/infekcionnaye-bolezni/botulizm.html