Dry mouth, vomiting , sore throat, impaired vision, dizziness,
paralysis.
Dry throat
Sore mouth and throat
Blurred vision
Dilated pupils
Droopy eyelids
Headache
Double vision
Speech difficulty
Weak grip
Muscle weakness
Difficulty swallowing
Difficult breathing
Major muscle weakness
Paralysis
Constipation
Urine retention
Weakness
Dizziness
Nausea
Vomiting
Diarrhea
Abdominal pain
Dry pharynx
Anticohlinergic symptoms
Neurological symptoms
Sensitivity to light
Speaking difficulty
Swallowing difficulty
Muscle weakness
Postural hypotension
Fixed pupils
Cranial nerve abnormalities
Red pharynx
Impaired deep tendon reflexes
No, it cannot be detected by taste, smell or sight. botulism symptoms are vometing, diarrhea, and stomachache
Clinically, food-borne botulism is dominated by neurological symptoms, including dry mouth, blurred vision and diplopia, caused by the blockade of neuromuscular junctions.
Foodborne botulism comes from eating food that has the botulism toxin in it. Foodborne botulism usually comes from eating home-canned food. Any food may have botulism. Botulism is tasteless, odorless, and has no color. Wound botulism comes from having a sore, a cut, or a skin opening. Wound botulism usually comes from injecting street drugs. Foodborne botulism comes from eating food that has the botulism toxin in it. Foodborne botulism usually comes from eating home-canned food. Any food may have botulism. Botulism is tasteless, odorless, and has no color. Wound botulism comes from having a sore, a cut, or a skin opening. Wound botulism usually comes from injecting street drugs. ==Another Answer== The most common organism that causes Botulism is Clostridium botulinum.
Botulism is in the kingdom Bacteria.
That is the correct spelling of "botulism" (a type of food poisoning)
Botulism is one of the most deadly toxins known.
botulism
Clostridium botulinum is the oranism causing botulism which is a bacteria(prokaryote).
"Botox" is botulism toxin, which is derived from a kind of bacteria.
Three types of botulism have been identified: foodborne, wound, and infant botulism. The main difference between types hinges on the route of exposure to the toxin.
When canning, the pH does not kill botulism. Rather, a pH less than 4.6 is needed to prevent botulism from growing. If you are canning foods with a pH at or over 4.6, a pressure canner is needed to completely kill botulism.
me
no
Botulism is a form of food poisoning. The poisons are secreted by a common bacterium.