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Botulism food poisoning

Botulism food poisoning: Introduction

Botulism food poisoning: Clostridium botulinum Clostridium botulinum is an anaerobic, Gram-positive, spore-forming rod that produces a potent neurotoxin. The spores are heat-resistant ... more about Botulism food poisoning.

Botulism food poisoning: Extremely dangerous food poisoning requiring medical attention, but not always recognized because of its non-abdominal symptoms. More detailed information about the symptoms, causes, and treatments of Botulism food poisoning is available below.

Symptoms of Botulism food poisoning

Treatments for Botulism food poisoning

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Botulism food poisoning: Related Patient Stories

Types of Botulism food poisoning

Diagnostic Tests for Botulism food poisoning

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Botulism food poisoning: Complications

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Causes of Botulism food poisoning

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Disease Topics Related To Botulism food poisoning

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Misdiagnosis and Botulism food poisoning

Antibiotics often causes diarrhea: The use of antibiotics are very likely to cause some level of diarrhea in patients. The reason is more »

Botulism food poisoning: Research Doctors & Specialists

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Evidence Based Medicine Research for Botulism food poisoning

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Prognosis for Botulism food poisoning

Prognosis for Botulism food poisoning: Death can result from respiratory failure. About 5% die. Recovery takes months. Those who survive may have fatigue and shortness of breath for years. (Source: excerpt from Botulism: DBMD)

Research about Botulism food poisoning

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Clinical Trials for Botulism food poisoning

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Statistics for Botulism food poisoning

Botulism food poisoning: Broader Related Topics

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Article Excerpts about Botulism food poisoning

FDA Bad Bug Book (Excerpt)

Clostridium botulinum Clostridium botulinum is an anaerobic, Gram-positive, spore-forming rod that produces a potent neurotoxin. The spores are heat-resistant and can survive in foods that are incorrectly or minimally processed. Seven types (A, B, C, D, E, F and G) of botulism are recognized, based on the antigenic specificity of the toxin produced by each strain. (Source: FDA Bad Bug Book)

Botulism General: DBMD (Excerpt)

Botulism is a rare but serious paralytic illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. There are three main kinds of botulism. Foodborne botulism is caused by eating foods that contain the botulism toxin. Wound botulism is caused by toxin produced from a wound infected with Clostridium botulinum. Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. All forms of botulism can be fatal and are considered medical emergencies. Foodborne botulism can be especially dangerous because many people can be poisoned by eating a contaminated food. (Source: excerpt from Botulism General: DBMD)

Definitions of Botulism food poisoning:

A species of anaerobic, gram-positive, rod-shaped bacteria in the family Clostridiaceae that produces proteins with characteristic neurotoxicity. It is the etiologic agent of BOTULISM in humans, wild fowl, HORSES; and CATTLE. Seven subtypes (sometimes called antigenic types, or strains) exist, each producing a different botulinum toxin (BOTULINUM TOXINS). The organism and its spores are widely distributed in nature. - (Source - Diseases Database)

Food poisoning from ingesting botulin; not infectious; affects the CNS; can be fatal if not treated promptly - (Source - WordNet 2.1)

Botulism food poisoning is listed as a "rare disease" by the Office of Rare Diseases (ORD) of the National Institutes of Health (NIH). This means that Botulism food poisoning, or a subtype of Botulism food poisoning, affects less than 200,000 people in the US population.
Source - National Institutes of Health (NIH)

Ophanet, a consortium of European partners, currently defines a condition rare when it affects 1 person per 2,000. They list Botulism food poisoning as a "rare disease".
Source - Orphanet


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