I see a lot of people pairing botulism with like bad food? What is it about food that’s gone bad that makes botulism happen? What even is botulism? Obvi I can search it up, but I want to be explained it in very very laymens terms and to why it happens
In: Biology
There’s a bacteria called Botulinum, which naturally lives in soil in conditions without a lot oxygen. It’s a common contaminant, and loves to grow in preserved food that’s free of most oxygen, and not too acidic.
The problem is that the toxin it produces is the single deadliest substance known to humans, it takes a TINY amount to kill you. The toxin interferes with how nerves talk to muscles, and result in ~~ascending~~ descending paralysis, and then death by respiratory arrest. There is no antidote, the only treatment is supportive care like ventilation.
There is a particular kind of bacteria, Clostridium Botulinum that makes a byproduct that is especially toxic to people. When food “spoils” it’s on account of unchecked bacterial growth. There’s always bacteria everywhere. Cooking kills a lot of it but it’s always lingering around ready to get back onto food. The vast majority of the bacteria is just gross and can make you sick but a few particular kinds of bacteria, like Clostridium Botulinum, are especially toxic to people.
Others have explained where it comes from, but to make it a bit clearer; Botulism is the illness brought on by the Botulinum toxin. The bacteria Botulinum secretes a series of toxins called Botulinum toxin, which causes the condition known as Botulism. It can be a bit confusing with so many similar names referring to distinctly different things.
Botulism is a type of food poisoning caused by the toxin from a specific bacteria called *clostridium botulinum.* Typically, it comes from improperly stored or persevered food like in cans or jars. The improper storage and preservation allows the spores of the bacteria to grow and release to toxin into the food.
Botulism is a lot less common than other types of food poisoning, but it’s more serious. Unlike more common types of food poisoning that typically just cause diarrhea and vomiting for a day or two, botulism can cause neurological problems and muscle paralysis, which, if untreated, can potentially cause you to stop breathing and die. It also takes a lot longer to recover from.
It’s worth mentioning that the bacteria *start* digesting their food (your food) without oxygen but produce gases as they do so. Of course they are also producing the toxin other’s have mentioned. Eventually the bacteria might die off because you cook the food or whatever, but the toxin is still present and that’s what kills you, not an infection of the bacteria themselves.
This is why so many people are taught to avoid dented or swollen canned goods. The dents imply damage to the can which might allow the bacteria to start growing and the swelling of the can is produced by the gases produced during fermentation. Either can taken as a sign of possible Botulinum infection and to avoid consuming that canned food.
To also add to what others have said, this is why you should know HOW food was canned if someone gives you home canned food. Improperly canned food is a big risk for botulism.
Follow up question. Knowing that botulism is so dangerous to us, how does Botox work? Are they using significantly less of the bacteria, or is there something added to the mix that makes it less….killy?
Botulism is a small bug. Small bug eat food you eat. Bug now in you! Bug bite you! Bug make you sick.
Good news though! Bug rare! Only a few more people are struck by lightning each year in the US than get sick with botulism.
“Botulism” is derived from “botulus” the Latin word for “sausage” so, it’s “sausage disease.”
Ages ago, it was discovered the a bit of nitrite salt, saltpeter, completely forbids the bacterium from growing in Salami, Pepperoni, and a host of other cured meat charcuterie items. The salt works by donating free oxygen to the meat, and keeping ham nice and pink.
I don’t know what the folks at Boar’s Head are doing with their line of “uncured” cold cuts, but I have a deep seated distrust of turning away from centuries demonstrably safe practice.
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