1. Introduction
Botulism or sausage poisoning, name “botulism” similar “botulus” in Latin word meaning sausage was first recognized in late 1700s after occurs the disease in southern Germany. Around 1820s, German neurologist Justinus Kerner studied and explained that the disease relates to ingestion of spoiled sausage. Kerner isolated the substance from sausage and described that the sausage had poisonous substance which was responsed for clinical signs connected with botulism but the deadly poison was still unknown. In 1895, have been discovered that the offending etiological agent in spoiled was a bacterium which is Clostridium botulinum (C. botulinum) by Emile Van Ermengem and published in 1897 (Julie and Dorothy, 2007). The bacterium Clostridium botulinum is an anaerobic Gram-positive bacillus and caused by action of botulinum neurotoxin (BoNTs). Common property of production of spores by C. botulinumn which have high resistance to physical and chemical agents. The resistant spores can spread around the world in the biosphere and spread in soil, dust, water, vapors, both fresh and salt-water mud as well as sewage and finally can contaminate in several foods. Under optimal nutritional and physical condition for C. botulinumn (anaerobiosis, low acid which pH more than 4.5, low concentration of salt and sugar, nutrient sufficientcy) form of vegetative cell occurring and finally become BoNTs from the spores. At temperature 100°C, these organisms are viable of surviving for up 2 hours. C. botulinumn has a very efficient neurotoxin, a mouse is killed by a little 10 picograms of neurotoxin and 1 nanogram per kilogram of body mass is toxic dose in humans. At temperature 85°C, these neurotoxins is heat labiled and is rapidly inactiva...
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...imens. One of treatment is botulism antitoxin whose effects are specific to early stage of disease if detects in late stage, this antitoxin is not good effects on disease. Using nutritional support and rehab to improve neurocognitive function are used to relieve as well. In some case, part of motor paralysis can use guanidine hydrochloride (50 mg/kg) to reverse (Teguh et al., 2007).
6. Personal perspective and commentary
Tubolism is important disease because causes from environment involving water, soil, air and animal debris contaminated with C. botulinum. This bacteria can generate BoNTs to inhibit releasing of acethylcholine and causes flaccid paralysis. The best and easiest way to protect the body is to eat cooked food, drink warm water to kill bacteria before consumption and wear fact mask against bacteria when working in potentially contaminated.
This infectious disease is caused by the bacteria Clostridium tetani, which is sometimes found in soil. It produces a toxin as it multiplies, that affects the nervous system. Some symptoms of tetanus are muscular spasms, and rigidity of the body, there might also be chills, headache, fever, and difficulty swallowing. If gone unchecked this toxin causes death.
Guillain-Barre Syndrome and how to treat it. This paper will go into detail about the
Botulism is a neuroparalytic disorder characterized by the appearance of a descending flaccid paralysis produced by Clostridium botulinum toxin. The causal agent of this disease is a gram-positive anaerobic bacillus survives in soil and marine sediments through the formation of vegetative spores. Clostridium botulinum spores germinate favored by certain environmental conditions. The bacillus, during growth and autolysis releases a potent neurotoxin responsible for the symptoms of the disease. There are 7 types of toxin designated A through G. The toxin is absorbed from the intestinal tract and into systemic circulation to reach neuromuscular endings. At this level it binds to receptors on nerve endings
...nited States keeps a stockpile of botulism antitoxin that can be delivered in mass quantities in less than twelve hours (Taillac, & Kim, 2010). Botulism is an emerging infectious disease that should be taken very seriously.
Gordons, S. (2006, February 1). Drug Helps Babies Fight Deadly Botulism. HealthyDay Consumer News Service.
Botulism toxin, known for the most toxic substance in the biological world, has been used throughout history as a biological weapon. The bacteria Clostridium botulinum causes botulism causes botulism disease, which is a serious paralytic illness that strikes all age groups. The clinical forms of botulism include foodborne botulism, infant botulism, and wound botulism. Botulism, if left untreated, is fatal; however, even treatment with antiserum can not provide full recovery.
perfringens is the most common cause of foodborne illness in the United States, with a million cases each year (CDC, 2014). C. perfringens is able to produce up to 15 different toxins, making it versatile. These toxins are used to isolate the five different types of C. perfringes: type A, B, C, D, and E. The four toxins that are primarily used to isolate the different types include alpha, beta, epsilon, and iota-toxins. Type A is the most common and most variable, and subdivided into entertoxigenic and non-enterotoxigenic strains (Herholz et al., 1999). Enterotoxigenic type A and C are associated with equine enterocolitis, gas gangrene, infections, avian and canine necrotic enteritis, colitis in horses, and diarrhea in pigs (Divers and Ball, 1996). Types B, C, D, and E can cause severe enteritis, dysentery, toxemia, and high mortality rates in young lambs, calves, pigs, and foals. Types B, C, D, and E have been intermittently associated with foal enterocolitis, and equine antibiotic associated diarrhea (Divers and Ball, 1996). Even though the alpha toxin is noted to be relatively nonpathogenic, the beta2 toxin plays a significant role in digestive disease, specifically, enterocolitis in equine (Herholz et al., 1999). This is mainly due to the C. perfringens entertoxin (CPE), the main virulence factor that initiates many critical gastrointestinal diseases across species (Herholz et al. 1999). CPE works in a four-step mechanism against membrane action (CDC, 2014). First,
The detailed mechanism of BoNT pathogenicity and the structure-function relationship of BoNT provide invaluable targets for development of the antidotes and inhibitors against botulism. The BoNT molecule is divided in clear functional domains that can operate independently. This feature provides multiple targets for designing therapeutics to treat botulism. High throughput screening and the combinatorial chemistry provide another useful tool for screening the inhibitors against botulism (Cai and Singh, 2007). Early work with zinc metalloprotease inhibitors focused on the well-characterized agents captopril ((2S)-1-[(2S)-2-methyl-3-sulfanyl-propanoyl] pyrrolidine-2-carboxylic acid) and phosphoramidon (N-alpha-L-rhamno pyranosyl oxy [hydroxyl phosphinyl]-L-leucyl-L-tryptophan). These compounds, however, were found to have little inhibitory activity against BoNT (Adler et al., 1994, 1999a). Phosphoramidon analogs in which Leu–Trp was replaced by Phe–Glu to resemble the cleavage site of synaptobrevin exhibited little increase in inhibitory activity (Adler et al., 1999a).
...ere have been many cases in which trichinellosis were found in homemade sausages and jerkies (CDC, 1997-2001).
Pita, R. (2009). Toxin weapons: From World War I to jihadi terrorism. Toxin Reviews, 28(4), 219-237. doi:10.3109/1556950903246136
The most important health issue in today’s society is that of food-borne illness. However, with an annual increase of these pathogenic bacteria popularly known as food-borne illness which results to death, researchers have traced the cause to the intake of contaminated foods.
Cholera is a disease caused by the cholera bacterium Vibrio cholerae infecting the intestines. Usually, the illness is mild, and for some, symptoms of cholera never even present, but sometimes, the disease can also be severe. A severe case of cholera is “characterized by profuse watery diarrhea, vomiting, and leg cramps. In these persons, rapid loss of body fluids leads to dehydration and shock. Without treatment, death can occur within hours” (Cholera Symptoms, Causes, and Treatment). Normally, in a gentler case of cholera, the infected person only has mild diarrhea. “In 5-10% of cases, however, patients develop very severe watery diarrhea and vomiting from 6 hours to 5 days after exposure to the bacterium. In these cases, the loss of large amounts of fluids can rapidly lead to severe dehydration. In the absence of adequate treatment, death can occur within hours” (Cholera Symptoms, Ca...
This comprises of pesticides on vegetables and fruits, poisonous mushrooms and also improper way of preparing exotic foods like barracuda.
The patient has experienced fever, chills on body, headaches and anorexia as well as sweating especially during the night. The patient has also been feeling fatigued, muscle aches and nausea as well as vomiting especially after eating (WHO, 2010, p. 117). These symptoms started forty eight hours ago, and the patient has not taken any medication except for some aspirin.
The toxin has lethal effects and without emergency treatment it could occasionally cause instant death, paralysis, or affect the nerves. The occurrence of botulism is associated with non-acidic foods with the likelihood of the growth of the toxin being high in canned food given the low-oxygen atmosphere (Botulism, 2013). The chances of botulism occurring are minimal, but of immense concern are the effects once the illness occurs. The illness contributes to paralysis. The initial symptoms are the paralysis of the face muscles with rapid spreading into the limbs. In other incidences, the paralyzation of the breathing muscles occurs, and thus results in respiratory complications begin (CDC, 2015). The consequences of botulism indicate the necessity of its avoidance with the minimization on the consumption of canned food. The sealed canned provides the suitable condition for the multiplication of toxins causing botulism and that necessitates the consideration of the packaging element of canned food. BPA serves as an important component of minimizing the possibility of the thriving of the toxins, by separating the food content from the can. Containers with leaks or bulges should be avoided alongside checking whether the container has any foam on opening and the color of the food (CDC, 2015).