Abstract
Objective: Clostridium botulinum is one of the most common life-threatening agents all around the world which produces botulinum neurotoxin (BoNT). It may lead to morbidities such as paralysis and mortality after consuming canned tuna fish, local dairy products and home-preserved or commercial food. People use a good deal of local dairy products such as cheese and it exposes a variety of population to botulinum intoxication.Case Presentation: A 48-year-old woman referred to the ED complaining about acute dysphonia accompanied with symmetric hypotonia and bilateral ptosis. She had a history of consuming local dairy cheese.Conclusion: It is indispensable for the physician to identify major features of foodborne botulism in order to differentiate it from other illnesses and early initiation of intensive care for intoxicated patients. To prevent the incidence of dairy product derived botulinum, it is firmly suggested to have quality control on local dairy products
Highlights
Foodborne botulism is caused by the anaerobic bacterial agent – Clostridium botulinum – that is a gram-positive bacteria [1] and one of the most common life-threatening agents in the United States, Europe and Iran [2,3,4]
Case Presentation A 48-year-old Caucasian woman referred to the emergency department complaining about acute dysphonia accompanied with dysarthria which cooccurred with dizziness, progressive symmetric hypotonia in upper and lower limbs, dilated pupils, facial paresthesia and bilateral ptosis
In our case, early diagnosis and treatment were based on clinical findings obtained by history taking and physical exam
Summary
Received: 18 November 2019 Accepted: 16 January 2020 Published online: 26 January 2020.
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