Botulism Poisoning
Foodborne botulism is one of five kinds of botulism (the other four are infant, wound, iatrogenic, and adult intestinal). People contract foodborne botulism by consuming foods contaminated with botulinum toxin. The most common source of this kind of botulism is homemade foods that have been improperly canned, preserved, or fermented.
Homemade foods are not the only source of foodborne botulism, however. Store-bought foods may also be contaminated with botulinum toxin.
Symptoms of foodborne botulism generally start between 18 and 36 hours after someone eats the contaminated food. Not all people experience all symptoms, and the order of onset can be different from person to person.
Gastrointestinal symptoms include vomiting, nausea, stomach pain, and diarrhea. Other signs and symptoms may include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurry vision, slurred speech, difficulty breathing, and difficulty moving one’s eyes.
The only treatment for botulism poisoning is an antitoxin. The antitoxin does not reverse the effects of the toxin, it simply stops the toxin from doing further damage. If paralysis has progressed to the respiratory system, then mechanical ventilation may be required for a period of weeks to months.