10. clostridium botulinum
- 3. MORPHOLOGY • Clostridium botulinum is a Gram-positive, rod-shaped bacterium that produces several toxins. • botulinum is an anaerobic spore-former, which produces oval shaped spores and is commonly found in soil. • Bacteria are 0.5 to 2.0 mcm in width and 1.6 to 22.0 mcm in length. • Produces botulinum toxin. • They are motile with the help of peritrichous flagella. (Having FLAGELLA around the entire surface)
- 5. CULTURAL CHARACTERISTICS • They are strict anaerobes which are growing at the temperature of 37degree C and pH of 7.4
- 6. NUTRIENT AGAR MEDIUM • After 48 hrs of incubation irregular colonies will appear with 3- 8 mm diameter • The colonies shows consistent growth.
- 7. COOKED MEAT MEDIUM • Meat particles turns black in color with the production of gas after 24 hours of incubation
- 8. BLOOD AGAR MEDIUM • A zone of hemolysis will occur around the colonies.
- 9. LACTOSE EGG YOLK MILK AGAR MEDIUM •They produce opalescence in this medium
- 10. PATHOGENECITY • The most common occurrence of botulism poisoning is caused by ingestion of a toxin that is produced by the Clostridium botulinum bacteria. • There are three types of botulism poisoning. • 1. food borne botulism • 2. infant botulism • 3. wound botulism
- 11. FOODBORNE BOTULISM • Foodborne botulism is a food poisoning caused by a toxin produced by the bacterium, Clostridium botulinum. The bacteria grow best in food at room temperatures (70º-110ºF). • Foodborne botulism occurs after eating food that contains the bacterium toxin, produced by C. Botulinum. This toxin does not give a bad odor or taste to food. The disease most often develops after consuming improperly processed home-canned foods or home-preserved meats.
- 12. • Person-to-person spread does not occur. A person may acquire foodborne botulism after eating contaminated food that has not been properly cooked or reheated. • Foodborne botulism produces symptoms that affect the nervous system. • Symptoms include: blurred or double vision general weakness poor reflexes difficulty swallowing dry mouth drooping of the upper eyelids dilated pupils constipation
- 13. • Symptoms of foodborne botulism usually appear 12 - 36 hours after eating contaminated food. In rare cases, symptoms may not develop for several days.
- 14. INFANT BOTULISM • Infant botulism is an illness that can happen when a baby ingests bacteria that produce a toxin inside the body. • This illness usually affects babies who are between 3 weeks and 6 months old, but all babies are at risk for it until their first birthdays. • It occurs due to ingestion of food contaminated with spores of organism and honey has been reported as source of infection.
- 15. • Symptoms of botulism begin between 3 to 30 days after an infant ingests the spores. Constipation is often the first sign of botulism that parents notice
- 16. • Other symptoms of botulism can include: flat facial expression poor feeding (weak sucking) weak cry decreased movement trouble swallowing with excessive drooling muscle weakness breathing problems
- 17. WOUND BOTULISM • When C. botulinum bacteria get into a wound they can multiply and produce toxin. • These toxins will affected to the neurological system and produces various symptoms like occulomotor and pharyngeal paralysis.
- 18. LABORATORY DIAGNOSIS • Hematological investigation no significant changes • Bacteriological investigations 1.demonstration of toxins 2.demonstration of organism 3.biochemical tests
- 19. demonstration of toxins • Specimen like food, vomitus, feces etc are mixed with sterile isotonic saline and divided into two parts. • One portion is heated at 100 degree C for 10 minutes and the other portion kept unheated. • Three guinea pigs are taken, one is protected with polyvalent botulinum anti-toxin before the test and other two are kept unprotected.
- 20. • 2ml of unheated material is injected intra-peritoneally into protected animal and same amount of unheated material is injected into the second guinea pig • The third guinea pig is injected with 3 ml of heated material
- 21. findings • The second guinea pig (injected with unheated material) develops dyspnea, flaccid paralysis and dies within 24 hours of infection. • The first animal(protected) and third animal (injected with heated material) do not show any symptoms.
- 22. demonstration of organism • Under microscope the smears, which are made from the specimen shows gram positive, spore forming bacilli
- 23. biochemical tests • 1. Sugar fermentation test: fermentation of glucose and maltose will taking place with the production of acid and gas. • 2. H2S Production test: negative
- 24. TREATMENT • Active immunization with toxoid • Trivalent anti-toxin iv administration in case of outbreaks.
- 25. Prevention • Boil home-canned foods 10 minutes • Restrict honey from < 1 year old • Seek medical care for wounds • Avoid injectable street drugs