Document Type : Original Article
Authors
1
Assistant Specialist in Internal Neurology and Student Research Committee, Ahvaz Jundishapur University of Medical Sciences, Ahvaz, Iran
2
Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
3
1 Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
4
Department of Environmental Health Engineering, Division of Food Safety & Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Abstract
Botulism is a rare neuroparalytic syndrome, caused by a neurotoxin produced by bacteria of the genus Clostridium. Signs and symptoms of food botulism begin 12 to 36 hours after the toxin enters the bloodstream. Clostridium botulinum is one of the most common life-threatening agents worldwide, producing the botulinum neurotoxin (BoNT). Poisoning is caused by the consumption of a highly toxic exotoxin produced during the growth of microorganisms in food. The growth of Clostridium botulinum strains and their production of toxins in vacuum processed foods have received special attention. Symptoms of botulism may appear 12 to 72 hours after eating foods that contain toxins, such as canned tuna, local dairy products, and home-made or commercial foods. Symptoms of poisoning include nausea, vomiting, bruising, dizziness and headache, dry skin, sore throat, constipation, mild fever (or no fever), muscle paralysis, diplopia, and eventually respiratory problems and death. On the other hand, botulinum neurotoxin is used in medicine and psychiatry. BoNT is involved in the management and control of many diseases such as depression and Parkinson’s, dermatitis such as psoriasis, as well as in the beauty and elimination of facial skin wrinkles.
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