The Cascade City-County Health Department said Jan. 23 that a case of botulism has been confirmed within the county.
The patient’s lab results were confirmed by the U.S. Centers for Disease Control.
The patient has been hospitalized, according to CCHD, and the source of the infection has not yet been identified by CCHD’s investigation is ongoing.
Multiple foods of concern were identified in the patient’s home and collected for testing, but so far, all foods tested by the CDC have come back negative. CCHD said additional foods are being assessed for additional testing.
Botulism is often caused by ingesting food contaminated with the botulinum toxin. The botulinum toxin is produced by clostridium botulinum, a spore-forming bacteria that grows in low or no oxygen environments, according to CCHD.
The toxin attacks the body’s nervous system and can cause difficulty breathing, muscle paralysis and death.
Improperly home-canned, preserved and fermented foods are common sources of exposure.
Botulism is not spread person-to-person.
Signs and symptoms of botulism include:
- difficulty swallowing
- muscle weakness
- double vision
- drooping eyelids
- blurry vision
- slurred speech
- difficulty breathing
- difficulty moving the eyes
Anyone with symptoms of botulism should seek immediate medical attention or go to the emergency room.
Medical providers should promptly report any identified cases to CCHD:
- during business hours: 406-791-9279
- after hours: 406-454-6955
- confidential fax: 406-761-9898
CCHD recommends the following to help prevent botulism:
- use safe canning methods and recipes from resources such as the USDA Complete Guide to Home Canning
- learn safe canning and food preservation techniques from the Cascade County Extension Office
- use the right equipment when canning
- low-acid food (pH less than 4.6) should be pressure canned
- don’t reuse lids and jars or use damaged or dirty lids and jars
- safely store canned food
- store in a clean, cool, dark place between 50-70°F.
- don’t store in an area where temperatures may exceed 95°F or may freeze
- label and date your jars
- boil low-acid home-canned foods prior to eating
- throw out canned foods that show signs of contamination
- the container is leaking, bulging, or swollen
- the container looks damaged, cracked, or abnormal
- the container spurts liquid or foam when opened
- the food is discolored, moldy, or smells bad
