Abstract

A CRITICAL REVIEW ON BOTULISM POISONING

Dr. Anshuman Mishra* and Dr. Parmeshwar Raut

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Abstract

Food poisoning includes all the illness which result from ingestion of food containing bacterial or non bacterial products. Botulism food poisioning includes in bacterial type of food poisioning which is caused by toxins produced by clostridium botulinum bacteria. There are certain food sources such as home canned foods provide a potent breeding grounds. There are 8 types of Cl Botulinum, type A is most potent toxin followed by type B & F toxin. Botulism can be spread in several ways, it may refer to food borne botulism, infant botulism, wound botulism & inhalation botulism or other types of intoxification. Food borne botulism caused by consumption of unproperly processed food which is a rare but potentially fatal diseases if not diagnosed rapidly. Botulism toxin blocks nerve function which can lead to respiratory and muscular paralysis. Prevention of food borne botulism can be managed by good practice in food preparation in respect to heating and hygiene. Inactivation of the bacterium and its spores is based on heating or sterlization of food. A botulism is usually treated with botulism antitoxin drug to fight the illness. There is a possibility of use of botulism toxins as biological weapon because of its extreme potency, lethality, ease of production and transport.

Keywords: Cl. Botulinum, Botulism, Food poisoning.