botulism

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bot·u·lism

 (bŏch′ə-lĭz′əm)
n.
A severe, sometimes fatal food poisoning caused by ingestion of food containing botulin and characterized by nausea, vomiting, disturbed vision, muscular weakness, and fatigue.

[German Botulismus, from Latin botulus, sausage.]

botulism

(ˈbɒtjʊˌlɪzəm)
n
(Pathology) severe poisoning from ingestion of botulin, which affects the central nervous system producing difficulty in swallowing, visual disturbances, and respiratory paralysis: often fatal
[C19: first formed as German Botulismus literally: sausage poisoning, from Latin botulus sausage]

bot•u•lism

(ˈbɒtʃ əˌlɪz əm)

n.
a disease of the nervous system acquired from spoiled foods in which botulin is present, esp. improperly canned foods.
[1875–80; < German Botulismus < Latin botul(us) sausage]

bot·u·lism

(bŏch′ə-lĭz′əm)
A severe, sometimes fatal food poisoning caused by eating food infected with a bacterium that produces a powerful nerve toxin. The bacterium grows in food that has been improperly preserved. ♦ The nerve toxin produced by this bacterium is called botulin (bŏch′ə-lĭn).

botulism

a disease of the nervous system caused by botulin developments in spoiled foods eaten by animals and man; a variety of bacterial food poisoning.
See also: Poison
a toxic condition caused by a neurotoxin in improperly canned or preserved food.
See also: Food and Nutrition
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.botulism - food poisoning from ingesting botulin; not infectious; affects the CNS; can be fatal if not treated promptly
food poisoning, gastrointestinal disorder - illness caused by poisonous or contaminated food
Translations

botulism

[ˈbɒtjʊlɪzəm] Nbotulismo m

botulism

[ˈbɒtʃʊlɪzəm] nbotulisme m

botulism

botulism

[ˈbɒtjʊˌlɪzəm] nbotulismo

bot·u·lism

n. botulismo, intoxicación ocasionada por la ingestión de alimentos contaminados por Clostridium botulinum que se desarrolla en alimentos que no son propiamente conservados.

botulism

n botulismo
References in periodicals archive ?
In foodborne botulism, symptoms generally begin 18 to 36 hours after eating infected food.
That makes it well-suited for rapid, preliminary screening in the event of a bioterrorist threat, an outbreak of foodborne botulism in which the product of concern has not yet been pinpointed, or during other emergencies.
Overall, the number of outbreaks of foodborne botulism did not decrease during the study period, with a mean of 4.
The test is well suited for rapid, preliminary screening in emergency situations, such as a bioterrorist threat or an outbreak of foodborne botulism in which the culprit food has not yet been pinpointed.
An outbreak of foodborne botulism associated with food sold at a salvage store in Texas.
Foodborne botulism occurs when the organism Clostridiwn bowlintim is allowed to grow and produce toxin in food that is then eaten without cooking sufficient to inactivate the toxin.
INSIDE Teammate at Cascade, Nicole Brown, blossoms into national top scorer / D1 Please turn to GILBERT, Page A8 Gilbert: Steady progress kept her upbeat during ordeal Continued from Page A1 TIPS ON AVOIDING FOODBORNE BOTULISM Use a pressure canner when storing foods at home Employ up-to-date processing times when canning Boil food for 10 minutes after removal from the can Don't taste it if you have any doubts Chris Pietsch / The Register-Guard High school graduation pictures from 2000 of Heidi Gilbert sit on the mantel of the family's Eugene home.
Two cases of foodborne botulism, both attributed to carrot juice, had been identified in the same region only 2 months before the first case of intestinal toxemia botulism described here (20), perhaps contributing to a period of higher awareness of botulism cases.
The majority of cases of foodborne botulism are caused by two bacteria: non-proteolytic C.
Georgia has the highest nationally reported rate of foodborne botulism in the world.
Of 263 cases from 160 foodborne botulism events (episode of one or more related cases) in the United States, 103 (39%) cases and 58 events occurred in Alaska.