BOTULISM AS A FOOD POISONING: WHAT IS IT? | ||||
| Journal of the Egyptian Society of Parasitology | ||||
| Article 22, Volume 44, Issue 1, April 2014, Page 211-220 PDF (240.76 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jesp.2014.90747 | ||||
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| Authors | ||||
| MAMDOUH M. EL-BAHNASAWY1; NAGWA ZEIN-EL-ABDEEN ALY1; MAGDA ABDEL HAMEED ABDEL-FATTAH2; TOSSON A. MORSY3 | ||||
| 1Military Medical Academy, Egypt. | ||||
| 2Department of Nursing Administration, Faculty of Nursing, Cairo University, Egypt. | ||||
| 3Department of Parasitology, Faculty of Medicine, Ain Shams University, Cairo 11566, Egypt. | ||||
| Abstract | ||||
| Botulism is a rare but potentially life-threatening neuroparalytic syndrome resulting from the action of a neurotoxin elaborated by the microorganism Clostridium botulinum. This disease has a lengthy history; the first investigation of botulism occurred in the 1820s with a case report on hundreds of patients with "sausage poisoning" in a southern German town. Several decades later in Belgium, the association was demonstrated between a neuromuscular paralysis and ham infected by a spore forming bacillus that was isolated from the ham. The organism was named Bacillus botulinus after the Latin word for sausage, botulus. | ||||
| Keywords | ||||
| Botulism; Travellers; Egypt | ||||
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