Botulism

Botulinum toxin causes paralysis by blocking the release of acetylcholine from neurons at the neuromuscular junction. It is one of the most poisonous substances known to man. The bacteria, Clostridium Botulinum, C. baratii, and C. butyricum, produce this substance, which causes the disease known as botulism. These organisms live in soil. Ingestion of contaminated, poorly cooked, food may lead to absorption of the toxin from the gastrointestinal tract into the circulation with delivery to the nervous system.
Typical culprits are vegetables such as beans, carrots, peppers, corn, baked potatoes, potato salad, sautéed onions, and garlic in oil. Cheese sauce, fish, yogurt, cream cheese, and jarred peanuts may also cause botulism. The toxin may enter the body through the lung or via an open wound. Seventy-two percent of cases occur in newborns and infants.
The disease is not transmitted from person to person
Botulinum toxin causes bilateral descending flaccid paralysis, starting with the cranial nerves. Weakness of the diaphragm and other respiratory muscles may necessitate mechanical ventilation to prevent death. The patient remains mentally alert and has no fever.
During WWII, the Japanese fed C. botulinum to prisoners of war in Manchuria causing deaths. Members of the Japanese cult Aum Shinrikyo sprayed an aerosol containing the toxin at an airport in Tokyo and at U.S. military bases in Japan between 1990 and 1995. Fortunately, no one became ill.
The only therapy for botulism is specific neutralization of circulating toxin, which requires immediate intravenous injection of the appropriate antiserum. This binds with circulating toxin but has no effect upon toxin that has already bound to tissue. Thus it does not reverse paralysis that has already occurred.