Latest news with #C.botulinum
India Today
12-08-2025
- Health
- India Today
Broccoli sandwich causes deadly botulism outbreak in Italy: What is this disease?
A tragic botulism outbreak in southern Italy claimed the life of 52-year-old artist and musician Luigi Di Sarno after he consumed a broccoli and sausage sandwich from a food truck in Diamante, Cosenza. Nine others, including two teenagers and several family members, were hospitalised, with two in critical traced the contamination to broccoli preserved in oil used in the sandwiches. These jars have now been recalled nationwide, and the food truck in question has been seized as part of ongoing most hospitals in Italy don't stock botulism antitoxin, Italy's Ministry of Health mobilised serum from the Poison Control Centre in Pavia. Military aircraft were used to swiftly deliver the antitoxin to hospitals, including Annunziata Hospital, where the victims were admitted. UNDERSTANDING BOTULISMBotulism is a rare but life-threatening illness caused by neurotoxins produced by Clostridium botulinum. These toxins target the nervous system, leading to symptoms such as blurred vision, dry mouth, difficulty swallowing or speaking, descending muscle paralysis, and respiratory rapid medical intervention, the condition can be fatal, in about 5% to 10% of to the World Health Organisation, "Clostridium botulinum is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions."HOW DOES BOTULISM SPREAD?It typically arises from consuming improperly preserved or canned foods. Low-acid environments—like vegetables stored in oil or water—are especially prone to allowing C. botulinum spores to thrive and produce toxin. The broccoli sandwiches in this outbreak likely became contaminated through such preservation IS IT SO DANGEROUS?Botulism's symptoms can escalate rapidly and are often non-specific at first, leading to delayed toxin's paralysis effect can compromise breathing, demanding urgent access to mechanical ventilation and antitoxin. The lack of readily available antidote in hospitals can also heighten the IN 'HEALTHY' MEALSPerception vs. reality: Foods like broccoli, especially viewed as nutritious, can pose serious risks if improperly processed. Preservation in oil, albeit common in home-style or artisanal preparations, can inadvertently create a breeding ground for C. food storage, especially in low-acid or anaerobic conditions, is vital. Even small-scale or seemingly safe preparations must adhere to stringent hygiene and preservation India, botulism is often associated with babies, wherein honey is fed to toddlers less than 12 months, as part of a tradition in some cultures. Honey, too, contains the can causing botulism, leading to inflammation, which can then attack the body's nerves.- Ends
Time of India
11-08-2025
- Health
- Time of India
What is botulism? Understanding causes, symptoms, and why early detection is crucial
Botulism is a rare but serious illness caused by a toxin that affects the nervous system, leading to muscle weakness and potentially life-threatening complications. It can result from contaminated food, infected wounds, or exposure to bacterial spores, especially in infants. Rare forms may also occur from medical or cosmetic procedures. Symptoms often involve vision problems, trouble swallowing, and difficulty breathing. Early detection is critical, as timely treatment can prevent severe outcomes. Preventive steps include practicing safe food handling, proper wound care, and avoiding certain risks in infants. Though rare, botulism requires immediate medical attention for the best recovery outcomes. Understanding what causes botulism and its types Botulism is a rare but serious illness caused by a toxin that attacks the nervous system. It is produced by Clostridium botulinum bacteria, though other strains like C. butyricum and C. baratii can also cause it. This toxin disrupts nerve function, leading to paralysis, and without prompt treatment, can be life threatening Types and causes of botulism There are four main types of botulism: 1. Foodborne Botulism: This type comes from eating foods contaminated with the bacteria. The bacteria grow in low‑oxygen environments (like improperly canned food) and produce the toxin. Common risks include home‑canned vegetables, improperly stored preserved foods, and even infused oils or foil‑wrapped baked potatoes 2. Wound Botulism: This happens when C. botulinum infects a wound, making toxin inside the body. A key risk factor is injection drug use, especially black tar heroin. Other causes include trauma wounds, surgeries, or unnoticed cuts 3. Infant Botulism: Infants can develop botulism when the bacterial spores grow in their digestive system. Honey is a known risk, but often the source is soil or dust. It mostly affects babies under 1 year of age 4. Iatrogenic and Rare Forms: Rarely, botulism can be caused by medical or cosmetic injections using botulinum toxin (iatrogenic botulism). Another extremely rare form involves inhalation of the toxin, potentially in bioterrorism, but this is not seen in natural settings Symptoms of botulism According to ClevelandClinic, symptoms depend on how the toxin enters the body, but early signs often include: Vision problems like blurred or double vision Drooping eyelids and facial weakness Difficulty swallowing, speaking, or breathing Dry mouth, nausea, vomiting, and abdominal discomfort Foodborne botulism symptoms may begin as soon as a few hours or up to two weeks after eating contaminated food Wound botulism usually appears about 10 days after infection and resembles the other forms in symptoms Infant botulism often shows first with constipation, followed by floppy movements, weak cry, drooling, tiredness, feeding trouble, and paralysis Botulism does not usually cause fever, high blood pressure, or confusion—though wound botulism may sometimes involve a fever Complications of botulism Since botulism affects the muscles that control movement throughout the body, it can lead to serious and sometimes life-threatening complications. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like This new air conditioner cools down a room in just seconds News of the Discovery Undo The most urgent and dangerous complication is the loss of the ability to breathe. Respiratory failure is one of the most common causes of death in people with botulism. According to MayoClinic, even after treatment, some individuals may experience long-term effects that require rehabilitation. These complications can include: Difficulty speaking Problems swallowing food or liquids Ongoing muscle weakness Shortness of breath or trouble breathing during daily activities Recovery from botulism can take weeks or even months, depending on the severity. Early diagnosis and prompt medical care are essential to reduce the risk of long-lasting damage. Why early detection is crucial Botulism is a medical emergency. The most dangerous risk is paralysis of the breathing muscles, which can lead to respiratory failure Getting treatment early can make a life‑saving difference. Prompt medical care allows doctors to: Use antitoxin to block the effects of the toxin Provide breathing support, like ventilators Clean infected wounds and give antibiotics when needed Administer botulinum immune globulin for infant botulism Early diagnosis also helps public health authorities investigate foodborne outbreaks and prevent others from getting sick Prevention tips Simple food safety habits go a long way: Always refrigerate cooked foods within two hours Cook foods thoroughly- heating above 100 °C (212 °F) for 10 minutes or 80 °C (176 °F) for 20 minutes can kill the bacteria Discard bulging or foul‑smelling cans or preserved foods Use a pressure cooker when canning at home (121 °C for 30 minutes) Do not give honey to infants under 1 year Keep wounds clean, avoid unsafe injections, and only get botulinum toxin treatments from licensed provider Also read | Why kidney infections spike during the monsoon season and how to stay safe
Newsweek
25-06-2025
- Health
- Newsweek
Fish Recall Update for 3 States as FDA Sets Highest Risk Level
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Food inspectors have designated the highest risk level to a recall of fish feared to be contaminated with bacterium that causes a rare, life-threatening condition. P. East Trading Corp. voluntarily recalled 81 cases of Salted Smoked Split Herring—or kippers—distributed across retail locations in New York, New Jersey and Connecticut because of the potential for contamination with clostridium botulinum, the bacterium responsible for botulism, the U.S. Food and Drug Administration (FDA) announced in a company press release on June 10. The FDA classified the recall as Class I, its highest risk level for food recalls, on Tuesday. The fish, distributed under the description "Salted Smoked Split Herring," was sold in 18-pound wooden boxes and was often repackaged. No illnesses connected to the recall have been reported as of June 10, the company said. Newsweek contacted P. East Trading Corp. for comment on Wednesday. Stock picture of smoked herring fish fillet on wooden board with herbs. Stock picture of smoked herring fish fillet on wooden board with herbs. Getty Images Why It Matters The recall raised health concerns in the three states because uneviscerated fish over five inches in length are known to be susceptible to contamination with clostridium botulinum spores, posing a potentially fatal health risk to consumers. Botulism can cause severe symptoms, including paralysis and death, and toxins may be present even if the product appears normal, according to the FDA. What To Know "The product was likely to be repacked by these retail locations in deli-style or other retail packaging," the June 10 recall notice said. A list of locations that received and potentially sold the recalled products can be found here. The affected product carries code Lot 1PRC5073 and was manufactured by Sea Star Seafood Ltd. of Canada, the FDA's announcement said. P. East Trading Corp., located in the Bronx, New York, issued the voluntary recall following analysis by New York State Food Laboratory personnel, who said the fish was not properly eviscerated. FDA documentation says that sale of uneviscerated fish longer than 5 inches is especially risky because of the concentration of C. botulinum spores in fish viscera. The recall covers 81 cases in total, the FDA said. The FDA classified the recall as Class I, meaning there is a reasonable probability that eating the product will cause health problems or death (FDA Import Alert #16-74). Consumers are advised not to eat the fish, even if it does not look or smell spoiled, because toxins produced by C. botulinum are undetectable via appearance or taste. The product was sold through a wide network of supermarket and specialty food retailers in the tri-state area. Locations that received the product include multiple outlets in major cities and suburban communities, such as Pioneer Supermarket (Newark, New Jersey), Joe's Market #3 (Irvington, New Jersey), Keyfood Supermarket (Laurelton, New York), Happy Fruit Market (Teaneck, New Jersey), Food Bazaar Supermarkets, C Town Supermarkets, Ideal Food Basket and dozens more. Botulism Symptoms Symptoms of botulism include general weakness, dizziness, double vision, speech or swallowing difficulties, muscle weakness, abdominal distension and constipation. Immediate medical attention is urged for people who experience such symptoms following fish consumption. The FDA maintains ongoing import alerts against uneviscerated or partially eviscerated fish because of the high risk for botulism outbreaks. Historical data show that improperly processed fish have caused multiple severe and sometimes fatal outbreaks in the U.S. and globally, notably among immigrants and ethnic communities with traditional fish preservation methods. Proper evisceration and processing are mandated in the U.S. to control C. botulinum, and the FDA requires manufacturers to maintain appropriate Hazard Analysis and Critical Control Point plans to verify products' safety before releasing them to the American market. What Happens Next Consumers who bought the fish are urged to return the product to the place of purchase for a full refund. The company provided a direct contact—Jay Hong, office manager, at (718) 991-6070 or peastl@ further information.
NZ Herald
19-05-2025
- Health
- NZ Herald
Botulism alert: Northland vets urge caution for dog owners
The dogs were also known to have been eating a rotten carcass – a risk for contracting the disease, Harrison-Wilde said. Botulism, which can also affect humans and a range of animals, including birds and fish, is a rare but potentially fatal illness caused by the neurotoxin produced by Clostridium botulinum. Botulinal toxins are the most potent, naturally-occurring, acutely toxic substances known. They can be destroyed if exposed to temperatures above 85C for at least five minutes. However, C. botulinum spores are resilient, capable of surviving in soil and aquatic sediments for extended periods, potentially years, under favourable conditions. Warm temperatures, high humidity, and anaerobic environments – such as those found in decomposing organic matter – created ideal conditions for the bacteria to thrive. Dogs typically got botulism by ingesting the toxin from decomposing carcasses, spoiled food, rotting vegetation, or contaminated water and mud. 'In the Bay of Islands, the abundance of marine life means that fish or bird carcasses washed ashore can be a significant source of contamination. Additionally, improperly stored pet food or exposure to garbage can also pose risks,' Harrison-Wilde said. She urged owners to keep their dogs away from high-risk situations. 'Always supervise them around beaches, bush tracks, and paddocks,' Harrison-Wilde said. A dog usually showed signs of having the disease within 12-72 hours of ingesting the toxin, and the earlier those signs appeared, the more serious the disease, she said. Recovery typically took two to three weeks, but dogs on the mend should show marked signs of improvement within a week. With proper medical care and support (maintaining hydration, controlling symptoms, etc.), the expected outcome for most patients was positive, although some dogs could die from respiratory paralysis, Harrison-Wilde said. If the amount of ingested toxin was not large and there were no other infections, dogs often recovered naturally without medical intervention. The two dogs presented to Bay of Islands Vets were treated with supportive care, intensive nursing and intravenous fluid therapy, she said. An antitoxin was available for cases confirmed by laboratory testing, but was not readily stocked by most veterinary hospitals in New Zealand. And to be effective, it needed to be administered before signs of paralysis appeared. Previously documented cases included working dogs that had swum in muddy water after a hard day's work in warm weather. The water was suspected to have been contaminated during an outbreak of avian botulism. During 2024, about 60 ducks died from an outbreak of avian botulism in the Whangārei suburb of Totara Parklands. Sarah Curtis is a news reporter for the Northern Advocate, focusing on a wide range of issues. She has nearly 20 years' experience in journalism, much of which she spent court reporting. She is passionate about covering stories that make a difference.
Newsweek
25-04-2025
- Health
- Newsweek
Juice Recall Update As FDA Issues Highest Risk Warning for 12 States
Based on facts, either observed and verified firsthand by the reporter, or reported and verified from knowledgeable sources. Newsweek AI is in beta. Translations may contain inaccuracies—please refer to the original content. Juice recalled over potential harmful bacteria contamination has been issued a Class I risk warning by the Food and Drug Administration (FDA). Walker's Wine Juice LLC of Forestville, New York, recalled its pumpkin juice on March 28 due to possible contamination with Clostridium botulinum, a bacterium that can cause botulism, a serious illness that affects the nervous system. The product was distributed in 12 states, including Illinois, Indiana, Kansas, Kentucky, Maine, Michigan, Minnesota, New Jersey, New York, Ohio, Pennsylvania and Wisconsin. Newsweek has contacted Walker's Wine Juice for comment. Walker's Wine Juice LLC recalled its pumpkin juice on March 28 due to possible contamination with Clostridium botulinum. Walker's Wine Juice LLC recalled its pumpkin juice on March 28 due to possible contamination with Clostridium botulinum. Andreas Franke/Sebastian Kahnert/DPA/AP Why It Matters Botulism, a potentially fatal form of food poisoning caused by Clostridium botulinum, can cause a wide range of symptoms including general weakness, dizziness, double-vision and trouble with speaking or swallowing. It can also cause difficulty in breathing, weakness of other muscles, abdominal distension and constipation. According to the FDA, around 10 outbreaks of foodborne botulism occur annually in the U.S. What To Know The affected products were packaged in 2.5- and 5-gallon boxes, along with 30-, 60- and 275-gallon bulk containers. All lots and codes of the product were included in the recall, and the FDA said that a total of 1,466 gallons of juice were affected. According to the FDA, the recall is still ongoing. As of April 1, no illnesses had been reported, Walker's Wine Juice said. The FDA issued its Class I risk classification on April 222, meaning it is a "situation in which there is a reasonable probability that the use of or exposure to a violative product will cause serious adverse health consequences or death." The potential contamination was discovered after inspectors from New York's Department of Agriculture and Markets found that the pumpkin juice pH was too high for the "hot fill" process to be carried out effectively when being packaged. The FDA said that is was subsequently determined that "no adequate kill step was used to address the possibility of microbiological hazards." What People Are Saying The World Health Organization said on its website about botulism: "Foodborne botulism is a serious, potentially fatal disease. However, it is relatively rare. It is an intoxication usually caused by ingestion of potent neurotoxins, the botulinum toxins, formed in contaminated foods. Person to person transmission of botulism does not occur." The FDA wrote in a report on the bacteria: "A food may contain viable C. botulinum and still not be capable of causing botulism. If the organisms do not grow, no toxin is produced. Although many foods satisfy the nutritional requirements for the growth of C. botulinum, not all of them provide the necessary anaerobic conditions. Both nutritional and anaerobic requirements are supplied by many canned foods and by various meat and fish products. Refrigeration will not prevent growth and toxin formation by nonproteolytic strains unless the temperature is precisely controlled and kept below 3°C. Foods processed to prevent spoilage but not usually refrigerated are the most common vehicles of botulism." What Happens Next Walker's Wine Juice LLC has warned any consumers experiencing symptoms related to botulism to seek immediate medical attention.
