Botulism – An Overview
Aylstock, Witkin, Kreis & Overholtz, PLLC
Botulism is a grave illness caused by the Clostridium botulinum bacteria. After entering the bloodstream, this bacterium produces a nerve toxin that causes gradual paralysis of muscles throughout the body. The most common source of botulism is tainted food, especially contaminated canned food. In the United States, about 26 people are sickened with food-borne botulism every year. While prompt treatment helps most victims survive, about 5-8 percent of people who contract botulism die as a result of various complications.
Botulism and Canned Foods
Botulism bacteria prefers warm, moist environments without oxygen. This is why botulism toxin is often found in canned foods that have not been prepared properly. Some of the canned foods that are most susceptible to botulism contamination are green beans, spinach, mushrooms, corn and beets. These vegetables have very low acid content, which promotes the growth of botulism bacteria. In addition, meat products are highly susceptible to botulism contamination if not handled properly. Some of the meat products that have caused botulism outbreaks in the past include chicken, ham, sausage, stew and chili.
Improperly canned chili was the main culprit of the 2007 botulism outbreak that sickened at least eight people in Texas, Ohio and Indiana. All of the botulism victims had consumed chili sauce made by Castleberry's Food Company. An investigation revealed that the canning equipment at one of Castleberry's facilities had malfunctioned, producing improperly sealed cans of chili sauce. To avoid infecting more consumers, a Castleberry food recall was issued including more than 721,239 pounds of canned meat products. Several lawsuits have been filed by the victims seeking compensation for their medical expenses, long-term rehabilitation, physical pain and emotional suffering.
Botulism: Treatment and Precautions
Botulism outbreaks are extremely dangerous events because botulism toxin is one of the most lethal substances occurring naturally. It is estimated that just one gram of botulism toxin could kill 1 million people. All suspected cases of botulism infection are considered medical emergencies, and the affected persons should be hospitalized immediately. If detected early, botulism can be treated very effectively with an antitoxin that halts the spread of botulism toxin throughout the body. Prompt hospitalization is also vital because many botulism victims have to be placed on a mechanical ventilator for weeks or even months. This happens due to the paralysis of lung muscles caused by the botulism toxin. Recovery after botulism infection is very slow; victims often require months and even years to regain all of their body functions.
To avoid contracting botulism toxin, consumers should avoid home-canned foods and fermented fish. In addition, all store-bought canned foods should be boiled for at least 10 minutes, as high temperatures kill botulism toxin.
Botulism Legal Help
While proper precautions can greatly reduce the risk of contracting botulism, infections with this dangerous toxin can and do occur. If you suspect that you or your loved one contracted botulism from contaminated food, you might be entitled to compensation for financial, physical and emotional damages. Food manufacturers and distributors are required by law to provide consumers with reasonably safe products, and failure to carry out this responsibility can make them liable for any harm suffered by consumers. Please contact the law offices of Aylstock, Witkin, Kreis & Overholtz at (888) 255-2956 to discuss your situation and determine if compensation might be available. The skilled attorneys of AWKO Law have years of experience advancing the rights of victims suffering from botulism, salmonella, listeria, fish poisoning and E. coli food poisoning.
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Aylstock, Witkin, Kreis & Overholtz
803 North Palafox St.
Pensacola, Florida 32501
55 Baybridge Dr.
Gulf Breeze, Florida 32561
