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Botulinum toxin is a two-chain polypeptide that shares pairs of electrons in a disulfide bond. It acts as an enzyme that attacks neuromuscular proteins. It prevents vesicles in the cells from attaching to the membrane, thereby preventing the release of neurotransmitters. This causes the paralysis of muscles and is most commonly known as botulism.
The most common form of contamination comes from ingestion of food contaminated by spores. Canned foods with an anaerobic environment allow the germination of the bacteria. Clostridium botulinum will then produce the toxin. Refrigeration prevents its growth, however high heat does not.
The effects of ingesting or becoming exposed to the toxin is usually lethal. Paralysis begins in the face and spreads to the limbs. Soon, respiratory failure takes place and the infected person is killed. Although these cases are rare, they are always treated as public health emergencies to prevent the spread of the toxin.
Treatment for exposure includes the administration of antitoxins and artificial respiration until the neurotoxins are metabolized. If the emergency is caught in time, the survival rate is approximately 85 percent. However, recovery time takes several weeks to months.
Above left: Neuromuscular junction. (Supplied by the National Institutes of Health; Public Domain; http://upload.wikimedia.org/wikipedia/commons/2/23/NMJ.jpg)