Botulism
Diseases: Botulism
Also known as Limberneck, Western duck sickness
Botulism occurs worldwide, affecting all poultry species of all ages. It is most common in broilers, pullets and wild water fowl. It is a soil-borne bacterium and causes loose feathers, sleepiness, neck, wing, eyelid and/or leg paralysis, diarrhoea and high mortality. Dead birds decompose rapidly.
Causes of Botulism
Clostridium botulinum is gram-positive and spore-forming rod, anaerobic, and a soil-borne pathogen.
It causes acute paralysis of the neck and frequently occurs in duck populations of the Mid Western US. All species of poultry of any age are susceptible, and it is common in broilers, pullets and wild water fowl. The organism produces a type A neurotoxin. There are 8 antigenically distinct toxigenic groupings of this type-A toxin.
It is spread by cannibalism and eating insects. There is a 1-2 day incubation period.
Special note
In commercial poultry it is a filth disease caused by poor management and sanitation. Outbreaks in wild ducks in western US can cause mortality in tens of thousands of bird. Large numbers of ducks produce high volumes of organic faecal material. This material produces an anaerobic environment, which favours growth of clostridium that is washed into the area from eroded soil. Flies and maggots feeding on carcasses spread the toxin.
Effects of Botulism
Signs include loose feathers, sleepiness, neck, wing, eyelid and/or leg paralysis, diarrhoea, soiled vent, and high mortality. Dead birds decompose rapidly.
Postmortem lesions
Few to no gross lesions are seen. Maggots can be seen in the upper digestive tract.
Diagnosis of Botulism
Diagnosis includes rapid central nervous system signs (paralysis) with no gross lesions. The Mouse bioassay includes inoculating mice with serum to determine if toxin is present. If the toxin is present, the mice will show clinical signs.
Fluorescent antibody detection of organism. It simulates Marek’s disease (MD) and drug and chemical toxicity.
Treatment & Control of Botulism
Prevention
Pick up and destroy dead birds at regular intervals (twice a day), control flies, remove litter, and disinfect house.
Treatment
None for commercial poultry. Bacitracin, streptomycin, vitamin and mineral therapy are somewhat effective for expensive birds.
Introduction
A condition of chickens, turkeys, ducks and other waterfowl occurring worldwide and caused by a bacterial toxin produced byClostridium botulinum mainly types A / C. The toxin is produced in decaying animal (usually carcases) and plant waste, and toxin-containing material (pond-mud, carcases, maggots) is consumed by the birds. Toxin may also be produced by the bacteria in the caecum. Morbidity is usually low but mortality is high. The toxin and bacterial spores are relatively stable and may survive for some time in the environment. It has also been suggested that poultry carcases lost in litter can be a cause of botulism in cattle grazing land or consuming silage where poultry litter has been spread.
Other Names
limber neck
Signs
- Nervous signs, weakness, progressive flaccid paralysis of legs, wings then neck, then sudden death.
- Affected broilers tend to settle with eyes closed when not disturbed.
- A soiled beak, because it rests on the litter, is also quite typical.
Post-mortem lesions
- Possibly no significant lesions.
- Mild enteritis if has been affected for some time.
- Feathers may be easily pulled (chicken only).
- Maggots or putrid ingesta may be found in the crop.
Diagnosis
History, signs, mouse toxicology on serum or extract of intestinal contents. Differentiate from acute Marek's disease ('Floppy Broiler Syndrome') by histology of the brain.
ADDITIONAL INFORMATION:
The Transmission Of Spirochaetosis Is Related To The Distribution Of The Fowl Tick Argas Persicus That Is The Reservoir And Main Vector. Hens, Turkeys, Geese, Ducks, Pheasants Etc. From All Ages Are Susceptible. At A Later Stage, Paresis And Paralysis Are Developing, The Birds Become Somnolent And Comatose.
Prevention
Preventing access to toxin, suspect food and stagnant ponds, especially in hot weather. The single most important measure is careful pick-up and removal of all dead birds on a daily basis. This will reduce the risk of botulism both in the poultry and in any grazing animals on land where poultry litter is spread.Do not feed spoiled or rotten feed
Organism or Mechanism
Clostridium botulinum bacteria
Management Treatment
• Remove source of poisoning
Physical Treatment
• Squirt cool water into crop twice daily
• Flush with molasses or Epsom salts
• Give oral fluid therapy with activated charcoal and bismuth
• Flush birds with molasses (1 pint/5 gal water), Epsom salt (1 lb/15 lbs. feed or 1 lb/gal water for 1 day), or castor oil (1/2 oz/bird)
• Remove source of toxin, supportive treatment if justifiable, antibiotics, selenium.
Nutritional Treatment
Herbal Treatment
Homeopathic Treatment
• Carbo veg. 30C for 1 dose
• Nux vomica 30C for 1 dose
ADDITIONAL INFORMATION ON HOMEOPATHY FOR FOOD POISONING:
Homeopathy is a safe treatment for the uncomfortable but temporary symptoms of nausea, vomiting, diarrhea, cramps, and sweating that often accompany food poisoning. Treatment involves examining the symptoms of an illness and treating these symptoms with a diluted homeopathic remedy that would cause these symptoms in a healthy individual if given in full strength. This is the “like cures like” theory upon which homeopathy was built.
Homeopathy is a safe and natural way to treat illness with little risk of side effects and no chance of addiction, and can be taken in conjunction with traditional medicine. In searching for the proper homeopathic relief from symptoms, people need to be patient and diligent in matching the right formula and remedy with the specific symptoms.
How Does Homeopathy Treat Food Poisoning?
Before administering homeopathy for food poisoning, a homeopathic practitioner will consider the patient as a whole being, assessing all the factors -- physiological, psychological, and intellectual. Then he or she will match the treatment to the symptoms.
When taking homeopathic remedies, take one dosage and wait to see if you feel better. If you do, you need not take any more. If you don’t, take one more dose and wait again for symptoms to subside.
The following homeopathic remedies are indicated for the following food poisoning symptoms:
Arsenicum Album - One of the best homeopathic remedies for common food poisoning symptoms is arsenicum album, which is made from oxide of arsenic. Use arsenicum when you have symptoms of watery diarrhea, chills, nausea and vomiting; if you have feelings of restlessness, weakness, anxiety, and nervousness; and when you thirst for cold water. Use when symptoms worsen in the cold and late night hours, and improve with warmth, hot food and drink, and warm compresses.
Take 6C or 12C potency every two to three hours until symptoms subside. Arsenicum is especially good for food poisoning from meat, fish, canned food, and ptomaine poisoning, and for general traveler’s food poisoning.
Veratrum Album – made from white hellebore. Use when experiencing symptoms of both diarrhea and severe and frequent nausea and vomiting; if you have accompanying cold sweats, and coldness in the abdomen or forehead, and crave cold water; feel weakness and exhaustion. The opposite of arsenicum, use veratrum when symptoms feel worse with warmth.
Take 6C or 12C every two to three hours. Veratrum is helpful for food poisoning from botulism, bad meat, and discomfort from alcohol and tobacco.
Podophyllum - made from May Apple. Use when you have diarrhea only and no vomiting; when diarrhea is watery, explosive, foul spelling, and gurgling; when you feel exhausted and lethargic after repeated bouts of diarrhea; with headache, body ache, and cramps; after eating or drinking water worsens the symptoms.
Carbo Vegetabilis - made from charcoal. Use carbo vegetabilis when feeling bloated, full, gaseous, and flatulent; when belching relieves pressure and improves symptoms; with sweatiness, weakness, and exhaustion. Take 6C or 12C every two to three hours. Carbo vegetabilis is helpful after ingesting decayed food, milk, fats, and rich food.
China - made from Peruvian bark. This is an effective remedy when suffering from dehydration. It is beneficial for food poisoning from meat, fish, and tainted water, alcohol, or milk. If feeling dehydrated after prolonged diarrhea or vomiting; weakness from being sick; gas; and insomnia, china is the appropriate remedy.
Nux Vomica - made from the seeds and bark of Strychnos evergreen. Good primarily for general cramps, hangovers, and overindulgence in rich food and wine. Symptoms of a sore abdomen, irritable bowel, gas, pressure, and vomiting indicate nux vomica as the remedy. Symptoms are instigated by fatty or spicy food, alcohol, caffeine, and junk food.
Common sense strategies for preventing food poisoning are keeping cold food cold, hot food hot, washing hands before eating or preparing food, keeping raw meats away from other food, avoiding or specially preparing naturally toxic foods (like puffer fish or mushrooms), and limiting consumption of alcohol or caffeine.
What Is Homeopathy?
Homeopathy subscribes to the “like cures like” philosophy of curing illness by treating like symptoms with like remedies. This strategy has proven successful in the treatment of allergies and in the use of vaccines, where the introduction of a small amount the offending substance initiates the immune system to build antibodies to fight off the more severe disease or condition. In homeopathy, the substance that causes symptoms similar to those of the illness is prepared in an extremely reduced dose, composed of one part per billion or trillion diluted in water.
When used undiluted, the substances used in homeopathy will cause symptoms of illness and can even be toxic or deadly. While the majority of homeopathic remedies are safe due to its low concentration and dilution, people are advised not to forgo concurrent conventional medical treatment while taking homeopathic remedies.
What Is Food Poisoning?
Food poisoning is a generally temporary condition caused by ingesting food or beverages contaminated with bacteria, toxins, viruses, parasites, or naturally occurring toxins (i.e. fugu or mushrooms). Susceptible food (such as salads made with mayonnaise) left out in the heat, undercooked hamburger, raw seafood, and raw eggs are the primary culprits. Unsafe food handling, improper storage of food, and poor hygiene practices, such as not washing hands after toilet use or before eating, also contribute to food poisoning.
Symptoms occur 24 to 48 hours after contamination and include diarrhea, vomiting, cramps, weakness, fever, and dehydration. Although very uncomfortable, the toxins associated with food poisoning eventually work their way out of the body within a few days. It is important to stay hydrated during this time. Conditions similar to food poisoning that need immediate medical attention are cholera and botulism.
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