Accession Number:

ADA014054

Title:

Botulism

Descriptive Note:

Corporate Author:

ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s):

Report Date:

1975-05-08

Pagination or Media Count:

6.0

Abstract:

The article describes the botulism bacilli and botulinus toxin, the conditions under which they flourish and symptoms of botulism. It emphasizes that the toxin is destroyed by heating to boiling for a few minutes, that home-canned foodstuffs and poached fish are the predominant sources of botulinus toxin and that botulism is insidious, in that it rarely changes the appearance, taste or smell of food. Most symptoms are common to other types of poisoning, particularly alcoholic. Double vision and disruption of swallowing are signs for immediately seeing a doctor.

Subject Categories:

  • Food, Food Service and Nutrition
  • Microbiology

Distribution Statement:

APPROVED FOR PUBLIC RELEASE