Semiology of food poisoning
نویسندگان
چکیده
Bacterial toxin poisoning Clostridium botulinum Human disease due to the Clostridium botulinum bacterium is called botulism and is classified as poisoning because it is due to botulinum neurotoxins produced outside the human body by this anaerobic bacterium. Contaminated food is mainly of animal origin, but it can also be of plant origin (processed meat, ham, cheese, canned meat, fish, canned beans etc.) (Popoff 2014). At 12-36 hours after the consumption of contaminated food, the clinical picture of botulism develops (Glass et al 2013). Its central element is symmetrical flaccid paresis or paralysis with acute onset. Cranial nerves are mainly affected (diplopia, palpebral ptosis and facial paresis), with descending symmetrical progression towards the neck, trunk and limb muscles. Mild forms with muscle weakness alone are also possible (Glass et al 2013; CDC 2016; Lawrence et al 2007). Patients are afebrile and exhibit dysphagia, xerostomia, dysarthria and dysphonia. In severe forms, diaphragmatic paralysis with consecutive respiratory failure develops (McLauchlin et al 2007). Differential diagnosis is made with infant botulism (a foodborne intoxication), wound botulism (particularly in drug addicts), myasthenia gravis, Guillain-Barré syndrome, encephalitis, poliomyelitis, cerebrovascular accidents and chemical poisoning (methyl alcohol, organophosphorus compounds) (McLauchlin et al 2007; Fox et al 2005; Passaro et al 1998).
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