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CLOSTRIDIUM BOTULINUM

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References. Botulism illness is not contagious, but good health care practice calls for using universal precaution when dealing with patients. – PowerPoint PPT presentation

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Title: CLOSTRIDIUM BOTULINUM


1
CLOSTRIDIUM BOTULINUM
  • Presented by
  • Iniekem Effanga, Ph. D. Student
  • Walden University
  • Environmental Health (PUBH-8165 1)
  • Instructor Dr. Raymond Thron
  • Winter Quarter, 2010

2
Learning Outcomes
  • Increase knowledge base of foodborne botulism in
    infants, young children, the elderly, and the
    immunocompromised
  • Help reduce the incidence of foodborne illness
    caused by Clostridium botulinum
  • http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
    s/FoodborneIllnessFoodbornePatho...

3
CLOSTRIDIUM BOTULINUM
4
Learning Objectives
  • Name of the Organism
  • Clostridium botulinums
  • An anaerobic, Gram-positive, spore-forming rod
    that produces a potent neurotoxin
  • The spores are heat-resistant and can survive in
    foods that are incorrectly processed

5
Natural Reservoirs
  • C. botulinum and spores are widespread in the
    environment occurring predominantly in soils and
    marine sediments (USDA, 2010).
  • Found in sewage, aerosols, several foods and dust
  • http//fsrio.nal.usda.gov/nal_web/fsrio/fsheet.php
    ?id233

6
C. Botulinum
7
Mode of Botulism Transmission
  • Contaminated foods
  • (particularly home-canned goods)
  • Honey (ingestion)
  • Dust and Aerosols
  • http//fsrio.nal.usda.gov/nal_web/fsrio/fsheet.php
    ?id233

8
Canned Foods
9
Home Canned Tomatoes
10
Nature of the Disease
  • Four types of botulinum is recognized
  • 1. Foodborne botulinum
  • 2. Infant botulinum
  • 3. Wound botulinum
  • 4. Undetermined botulinum

11
Foodborne Botulism
  • The consumption of foods containing the
    neurotoxin produced by C. botulinum is the major
    cause of foodborne botulinum disease
  • Foodborne botulinum is a severe type of food
    poisoning that can be fatal if not treated
    immediately and properly
  • http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
    s/FoodborneIllnessFoodbornePatho...

12
Food Poisoning
13
Botulism Symptoms
  • Symptoms usually appears 12-36 hours after eating
    contaminated food
  • In rare cases, symptoms may not develop for
    several days
  • http//www.dhs.wisconsin.gov/communicable/factshee
    ts/BotulismFoodborne_42031_0504...

14
Treatment with Botulism Antitoxin
  • Equine antitoxin
  • Effective for treatment of wound botulism,
    intestinal, and foodborne
  • Available through CDC are the trivalent and
    bivalent antitoxin

15
Botulism Infection Control
  • Botulism is not transmitted from person-to-person
  • Foodborne botulism is not contagious
  • Use universal precaution when taking care of
    botulism patients
  • http//www.dhs.wisconsin.gov/communicable/factshee
    ts/BotulismFoodborne_42031_0504...

16
Infant Botulism
  • Affects infants under 12 months of age
  • C. botulinum spores produces toxin in the
    intestinal tracts of infants
  • Soil, cistern water, dust and foods honey is a
    dietary reservoir of C. botulinum
  • http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
    s/FoodborneIllnessFoodbornePatho...

17
Infant Botulism
  • Infants with botulism presents with
  • Poor feeding
  • Constipation
  • Weak cry
  • Poor muscle tone known as floppy baby syndrome

18
Wound Botulism
  • The illness results when C. Botulinum by itself
    or with other microorganisms infest a wound and
    produces toxins which reach other parts of the
    body via the blood stream (FDA, 2010).
  • This is the rarest form of botulism

19
Undetermined Category of botulism
  • This involves adults cases in which a specified
    food or wound source cannot be identified (FDA,
    2010).
  • Might result in intestinal colonization in
    adults, with in vivo production of toxin (FDA,
    2010).
  • http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
    s/FoodborneIllnessFoodbornePatho...

20
Detection methods
  • Critical for early and accurate serotype
    determination (USDA, 2010)
  • Administration of an appropriate antitoxin
    treatment
  • http//fsrio.nal.usda.gov/nal_web/fsrio/fsheet.php
    ?id233

21
Botulism Prevention
  • All canned and preserved foods must be properly
    processed and prepared
  • Home canned foods should be boiled for 10 minutes
    before eating
  • Bulging containers should not be opened
  • http//www.dhs.wisconsin.gov/communicable/factshee
    ts/BotulismFoodborne_42031_0504...

22
References
  • FDA. (2010). Bad Bug Book Foodborne pathogen
    microorganisms and natural toxins
  • handbook. Retrieved from
  • http//www.fda.gov/Food/FoodSafety/FoodborneIllnes
    s/FoodborneIllnessFoodbornePatho...
  • Francisco, A. M. O., Arnon, S. S. (2007).
    Clinical mimics of infant botulism. Journal of
    the
  • American Academy of Pediatrics, 119(4), 826-828.
    doi 10.1542/peds.2006-0645
  • Jyotike, J. (2009). Toxinin a can Eat drink
    better. Retrieved from
  • http//eatdrinkbetter.com/2009/11/11/toxin-in-a-ca
    n
  • Schneider, Parish, Goodrich, and Cookingham
    (2004). Preventing foodborne illness
  • Clostridium botulinum. Retrieved from
    http//edis.ifas.ufl.edu
  • USDA. (2009). Pathogen and Contaminants A focus
    on Clostridium botulism. Retrieved from
  • http//fsrio.nal.usda.gov/nal_web/fsrio/fsheet.php
    ?id233

23
References
  • WDHS. (2010). Botulism foodborne fact sheet
    Botulism, Foodborne. Retrieved from
  • http//www.dhs.wisconsin.gov/communicable/factshee
    ts/BotulismFoodborne_42031_0504...
  • WHO. (2010). Clostridium botulinum International
    Programme on chemical safety poisons
  • information monograph 858 bacteria. Retrieved
    from www.who.int/en/
  • Yule, A. M., Barker, I. K., Austin, J. W.,
    Moccia, R. D. (2006). Toxicity of clostridium
    botulinum
  • type E neurotoxin to great lakes fish
    Implications for avian botulism. Journal of
    Wildlife
  • Diseases, 42(3), 479-493.

24
Useful Resources
  • www.foodsafety.gov
  • www.fda.gov
  • www.cdc.gov
  • www.who.int
  • http//fsrio.nal.usda.gov
  • www.ncbi.nlm.gov

25
Appreciation
  • Thank you for attending. I hope that you have
    learned from this presentation about the
    foodborne illness/disease, and are better
    informed about the causes and ways to prevent
    Clostridium botulism
  • Knowledge is power

26
Questions are welcomed
  • Please feel free to ask any questions regarding
    this presentation
  • If you have concerns and/or need clarification on
    the subject matter, Ill be glad to provide you
    with more information
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