2024-10-31 16:35:00
At the origin of everything there is a bacterium: Clostridium botulinum, the botulinum. Or rather the toxins released by this microorganism and other clostridia, anaerobic microorganisms that can be found in soil or dust in the form of spores. It is they who cause botulism, severe intoxication which can trigger a neuro-paralytic syndrome and have lethal consequencesleading to respiratory paralysis and asphyxia. The latest victim to come to the attention of the news is an elderly woman who died in Rome from botulinum poisoning. The case in September. The woman had eaten artichoke soup purchased from the supermarket together with her daughter – who ended up in intensive care – and the Rome prosecutor’s office opened an investigation for manslaughter against unknown persons.
“The most powerful poison known” in what form does it come in?
Botulinum toxins, as explained in a focus on ‘Epicentro’, the epidemiology portal of the Higher Institute of Health (ISS), are considered “the most powerful poison known” for humans, with a lethal dose estimated at 1 nanogram (ng)/kg.
Botulism occurs in various forms: food-borne, infantile, wound-related, in adults, we read in an in-depth study on the Irccs Humanitas website. Given the danger, experts highlight, it is necessary to intervene quickly, even if the symptoms in the initial phase are often similar to those of less serious disorders, such as gastroenteritis.
Foodborne botulism is the most well-known and common form of botulism. It occurs when contamination affects preserved foods in oil, canned meat or fish, and cured meats. Intoxication is caused by the accumulation of toxins produced by clostridia in the intestine.
Symptoms generally appear 18 to 36 hours after the toxin comes into contact with the body. In some cases, many days can pass, up to 8, before complaining of signs of poisoning.
Symptoms of botulism
What are the symptoms? In the initial phase there may be diarrhea, abdominal pain, nausea and vomiting, therefore something very similar to gastroenteritis, Humanitas experts point out. But in reality the situation then progresses very rapidly, and worsens, leading to difficulty swallowing and speaking, changes in vision, blurred or double vision (diplopia), dry mouth, drooping eyelids, breathing problems, difficulty moving the facial muscles , paralysis.
How is it prevented?
In Italy, Epicentro reports, botulism has been a disease with mandatory notification since 1975. In 1990, following the reorganization of the information system of infectious and diffusive diseases, it was included among the class I diseases, for which reporting is required by the doctor to the health company within 12 hours of the formulation of the clinical suspicion, the path through which the case comes to the attention of the existing national surveillance system for the pathology.
How is botulism prevented? Prevention – we read in the Humanitas report – is implemented by avoiding consuming foods on whose preparation and preservation there are no guarantees, and expired foods. Homemade preserves, for example, are more risky than industrially produced ones. Preserves of acidic foods, such as tomato sauce and pickles, with high concentrations of sugar such as jams and marmalades, salt, pickled preserves are considered safe. In all cases, the rules of regular and scrupulous personal hygiene apply. And when you get a wound it is always necessary to disinfect it carefully.
#Botulinum #powerful #poison #syndrome #form #symptoms
Time.news Editor: Good afternoon, and welcome to our in-depth interview segment. Today, we’re delving into a critical public health concern that has captured headlines recently: botulism. With us is Dr. Maria Rossi, an epidemiologist specializing in foodborne illnesses. Dr. Rossi, thank you for joining us.
Dr. Maria Rossi: Thank you for having me. It’s a pleasure to be here.
Time.news Editor: Let’s start with the basics. Can you explain what botulism is and what causes it?
Dr. Maria Rossi: Absolutely. Botulism is a rare but potentially fatal illness caused by toxins produced by Clostridium botulinum, a type of bacteria that thrives in low-oxygen environments, such as canned foods. It can lead to severe neuro-paralytic symptoms, including respiratory failure in extreme cases. The toxins are recognized as some of the most potent poisons known to humans; even a tiny amount can be lethal.
Time.news Editor: That is alarming. We recently reported on a tragic case of botulism linked to artichoke soup purchased in a supermarket. What can you tell us about how foodborne botulism typically occurs?
Dr. Maria Rossi: Foodborne botulism is the most common form of this illness. It usually happens when foods are improperly preserved, allowing the bacteria to produce toxins within the food. You’ll often find this in items like home-canned goods or products stored in oil—think items that might normally be low in acidity. The toxins can accumulate in the intestine, leading to symptoms after ingestion.
Time.news Editor: What are the early symptoms that people should be aware of?
Dr. Maria Rossi: In the initial stages, symptoms are quite similar to many less serious gastrointestinal issues—diarrhea, nausea, vomiting, and abdominal pain. This can lead to delays in seeking treatment, as individuals might assume they have a common stomach bug. Symptoms can appear anywhere from 18 hours to several days after exposure, so awareness is crucial.
Time.news Editor: Given this potential for confusion, what should people do if they suspect they have botulism?
Dr. Maria Rossi: If someone experiences symptoms that follow the consumption of potentially contaminated food, it’s essential to seek medical attention immediately. Time is of the essence. The sooner the diagnosis is made, the better the chances for effective treatment. Health professionals may administer antitoxin to counteract the effects of the toxin.
Time.news Editor: With such serious consequences, what precautions can consumers take to avoid botulism?
Dr. Maria Rossi: First and foremost, ensure proper food preservation techniques when canning at home. Use reliable recipes from trusted sources and avoid questionable or damaged cans. For pre-packaged foods, always check expiration dates and signs of spoilage. Additionally, when in doubt, it’s safer to throw it out—especially with low-acid foods.
Time.news Editor: Dr. Rossi, how does the public health sector respond to botulism cases, especially in light of this recent tragedy in Rome?
Dr. Maria Rossi: After any confirmed case, public health authorities typically initiate investigations to identify the source of contamination. This might involve testing the food product and tracing it back to its production and distribution channels. They also raise public awareness through advisories to prevent further incidents. It’s important not only to investigate but to educate the public as well.
Time.news Editor: Thank you, Dr. Rossi. Before we wrap up, what’s the key takeaway you’d like our readers to remember about botulism?
Dr. Maria Rossi: The main point is vigilance. Being informed about the risks, recognizing symptoms early, and understanding safe food practices can be lifesaving. Botulism is rare, but the consequences can be dire, so prevention and quick response are paramount.
Time.news Editor: Thank you so much for your insights, Dr. Rossi. We appreciate your time and expertise on this important topic.
Dr. Maria Rossi: Thank you. It’s vital to keep discussing these issues, and I’m glad to contribute.