title: Human botulism.
abstract: The survival of Clostridium botulinum spores in improperly processed foods varies considerably with pH and temperature. The greatest risk arises from commercial or home-prepared condiments, vegetables, non-acid fruits and preserved raw fish. Clinical problems with botulism arise from the rapidity of development, unexpected manifestations involving the autonomic nervous system, including paralytic ileus, gastric dilatation and hypotension, and the need to ensure ventilation.
authors.affiliation: Department of Neurology, Royal Preston Hospital.
authors.forename: E M
authors.initials: EM
authors.lastname: Critchley
authors.forename: J D
authors.initials: JD
authors.lastname: Mitchell
mesh_terms: D001904:Botulinum Antitoxin / Q000627:therapeutic use; D001906:Botulism / Q000175:diagnosis / Q000188:drug therapy / Q000453:epidemiology*; D004196:Disease Outbreaks; D005511:Food Handling / Q000592:standards; D006801:Humans
chemical_list: D001904:Botulinum Antitoxin