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Diseases » Infant botulism food poisoning » Summary

What is Infant botulism food poisoning?

Contents

Infant botulism food poisoning: Introduction
Types of Infant botulism food poisoning
Prevalence
Other names for Infant botulism food poisoning
What causes Infant botulism food poisoning?
What are the symptoms of Infant botulism food poisoning?
Can anyone else get Infant botulism food poisoning?
How is it treated?
Infant botulism food poisoning: Introduction

What is Infant botulism food poisoning?

Infant botulism food poisoning: Very dangerous food poisoning needing medical attention.

Infant botulism food poisoning: Introduction

Types of Infant botulism food poisoning:

Broader types of Infant botulism food poisoning:

How many people get Infant botulism food poisoning?

Incidence (annual) of Infant botulism food poisoning: 92 annual cases notified in USA 1999 (MMWR 1999)
Incidence Rate of Infant botulism food poisoning: approx 1 in 2,956,521 or 0.00% or 92 people in USA [about data]
Prevalance of Infant botulism food poisoning: The number of confirmed infant botulism cases has increased significantly as a result of greater awareness by health officials since its recognition in 1976. It is now internationally recognized, with cases being reported in more countries. (Source: FDA Bad Bug Book) ... In the United States an average of 110 cases of botulism are reported each year. Of these, approximately 25% are foodborne, 72% are infant botulism, and the rest are wound botulism. (Source: excerpt from Botulism General: DBMD) ... In 1999, 174 cases of botulism were reported to the CDC. Of these, 26 were foodborne, 107 were infant botulism, and 41 were cases of wound botulism. (Source: excerpt from Botulism: DBMD)

What causes Infant botulism food poisoning?

Causes of Infant botulism food poisoning: see causes of Infant botulism food poisoning
Causes of Infant botulism food poisoning: The types of foods involved in botulism vary according to food preservation and eating habits in different regions. Any food that is conducive to outgrowth and toxin production, that when processed allows spore survival, and is not subsequently heated before consumption can be associated with botulism. Almost any type of food that is not very acidic (pH above 4.6) can support growth and toxin production by C. botulinum. Botulinal toxin has been demonstrated in a considerable variety of foods, such as canned corn, peppers, green beans, soups, beets, asparagus, mushrooms, ripe olives, spinach, tuna fish, chicken and chicken livers and liver pate, and luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish. (Source: FDA Bad Bug Book) ... Infant botulism is caused by consuming the spores of the botulinum bacteria, which then grow in the intestines and release toxin. (Source: excerpt from Botulism General: DBMD)