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Clostridium botulinum - Infection
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Clostridium botulinum - Infection

Clostridium botulinum
  • Foodborne disease: the spores tend to contaminate vegetables and meat.
  • Toxins are protected from degradation within the gastrointestinal tract.
Virulence factors:
C. botulinum* produces exotoxins A-G.
  • Types A, B, and E are responsible for most human infections.
  • Toxins are pre-formed, particularly in canned goods, which provide ideal alkaline and anaerobic environments.
  • From the gut, the neurotoxins are absorbed and delivered to motor neurons; upon endocytosis, neurotoxins block acetylcholine release at peripheral motor junctions.
Infection:
  • Botulism
– Descending flaccid paralysis, blurred vision with dilated pupils, dry mouth, and constipation. – Respiratory failure leads to death. – Wound infection produces similar symptoms; in the US, this form is associated with injection drug use.
Treatment & Prevention:
  • Treatment includes metronidazole or penicillin and antitoxins.
– Respiratory support may be necessary, and gastric irrigation can aid in toxin removal.
  • Prevention of botulism involves boiling of home-canned goods and discarding damaged cans
Honey can contain C. botulinum organisms, so it should not be given to infants because they have not yet acquired the competitive microflora that prevents C. botulinum* survival in adults.

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