My Food Advocate From the Desk of Richard J. Arsenault

  • Louisiana Foodborne Illness Lawyers / Arkansas Food Poisoning Attorneys, Mississippi, Texas

    Food Poisoning

    The foodborne illness lawyers at Neblett, Beard & Arsenault promote food safety through legal advocacy, information outreach and analysis of food poisoning outbreaks.

  • TX Food Poisoning Outbreak Lawyers / Mississippi E. coli Attorneys, Foodborne Illness, LA, AR

    E.coli

    E. coli O157:H7 causes severe bloody diarrhea and painful abdominal cramps. In about 5% of cases, a complication called hemolytic uremic syndrome (HUS) can occur after the initial symptoms.

  • LA Food Poisoning Lawyers / Texas Salmonella Attorneys, Food Illness Outbreak, Arkansas, MS

    Salmonella

    A 2009 Consumer Reports investigation revealed that 67% of broiler chickens had tested positive for Salmonella and Campylobacter.

Clostridium botulinum

What is Clostridium botulinum?

Clostridium botulinum is a species of bacteria that produces a very powerful neurotoxin which can cause the severe, paralytic illness, botulism. Clostridium botulinum is naturally found in soil and thrives in low oxygen environments. The Clostridium botulinum microbe is capable of producing spores which allow the organism to remain dormant until it is introduced into an environment in which it can grow.

What are the illnesses associated with Clostridium botulinum?

Botulism is the illness specifically caused by Clostridium botulinum bacteria. The bacteria itself does not cause botulism, but the illness is caused by an extremely powerful toxin produced as a byproduct of the Clostridium botulinum bacteria. There are three types of botulism poisoning: foodborne botulism, wound botulism and infant botulism. Infant botulism accounts for approximately 65% of all cases of botulism, wound botulism accounts for 20% and foodborne botulism is responsible for about 15%. Since botulism is a rare disease, doctors may diagnose the illness as another neurological illness, such as Guillian-Barre syndrome, myasthenia gravis or stroke. Special tests are needed to confirm that botulism is the paralytic illness affecting the patient.

How is Clostridium botulinum transmitted?

Clostridium botulinum is found widely in nature in cultivated and forest soils, stream sediments, coastal waters and the intestinal tracts of fish and animals.

What foods are most at risk for Clostridium botulinum contamination?

  • Canned foods (typically home canned)
  • Uneviscerated fish
  • Honey
  • Sausages and certain luncheon meats
  • Home prepared flavored oils

Foods contaminated with Clostridium botulinum toxin do not have an odor and may look normal, without testing there is no way to determine if a food is harboring the foodborne toxin.

Honey does not cause botulism in adults, but honey can cause botulism when ingested by infants and children under 12 months of age.

What can you do to help avoid Clostridium botulinum?

  • Avoid eating home canned foods and if you do your own canning, make sure to follow all safety precautions
  • Avoid eating from cans that are bloated or distended
  • Never feed honey to children under 12 months of age
  • Refrigerate oils that have been infused with foods like peppers and garlic

These safety suggestions can be helpful at controlling the cross contamination threats posed by a contaminated food product, but the only way to assure you are safe from foodborne illness is to never contact a contaminated food product in the first place.

According to the CDC, the responsibility of food safety does not rest in the hands of the consumer. Quoting the CDC’s website,” In the end, it is up to the consumer to demand a safe food supply; up to industry to produce it; up to researchers to develop better ways of doing so; and up to government to see that it happens, to make sure it works and to identify problems still in need of solutions.”

Who is at the greatest risk for Clostridium botulinum infection?

All people who are exposed to Clostridium botulinum pathogens are at risk of contracting botulism. Clostridium botulinum toxin is a remarkably potent poison and very little is needed to cause severe illness. Fortunately, botulism is rare in the United States with the CDC reporting an average of 145 cases every year; approximately 22 of those cases are foodborne botulism.

What are the symptoms of Clostridium botulinum poisoning?

Onset of botulism generally occurs 18 to 36 hours after ingesting the Clostridium botulinum toxin, but botulism can occur in as little as 6 hours or onset in as long as 10 days. The symptoms of botulism are consistent with paralysis and if untreated, Clostridium botulinum toxin will cause paralysis in the extremities and eventually the lungs causing respiratory failure.

Symptoms of the illness include:

  • Weakness
  • Double vision
  • Slurred speech
  • Blurred vision
  • Lethargy

What are the complications that can occur from a Clostridium botulinum infection?

  • Respiratory damage
  • Post illness paraysis
  • Death

Clostridium botulinum toxin is very powerful and is lethal if left untreated. Fortunately, most cases of botulism are caught early and treated successfully, but the treatment and recovery from botulism can take weeks to months and a victim may suffer from lifelong complications.

Advocating for Food Safety

The foodborne illness lawyers at Neblett, Beard & Arsenault promote food safety through legal advocacy, information outreach and analysis of food poisoning outbreaks. The food poisoning attorneys at Neblett, Beard & Arsenault have helped people harmed by contaminated foods or beverages, including clients in Texas, Arkansas, Mississippi, Louisiana and across the country.

If you or a loved one has suffered serious complications from a foodborne illness, please contact Neblett, Beard & Arsenault for a free evaluation of your case. Contact our firm by calling 1-800-256-1050 or use our online contact form.