pox The lymph and blood vessel drainage from this area is such that spread of infection to the central nervous system is a possibility. Be especially careful that drainage from a boil does not come in contact with the eyes. • Never squeeze a boil. Squeezing breaks down the wall surrounding the boil. When this wall is broken down, the infection rapidly spreads outward. • Treat all minor wounds and insect bites properly to lessen the likelihood of infections and the formation of boils. MEDICAL TREATMENT Your doctor may open and drain the boil, culture pus, and order sensitivity studies on the organisms found. These studies will help your doctor identify the antibiotic that will most effectively fight the infection. The doctor may prescribe antibiotics to be taken by mouth. Many staph germs have become resistant to penicillin. Other antibiotics that maybe used include erythromycin, oxacillin, cloxacillin, meth icillin, and cephalosporin. For repeated attacks of boils, your doctor may recommend nose and throat cultures of the patient and the entire family to identify carriers of the staph germs. Antibiotic ointments and antiseptic baths may be Prescribed. RELATED TOPICS: Acne; Cuts; Insect bites and stings; Puncture wounds; Scrapes; Styes Quick Reference Botulism SYMPTOMS • Nausea • Vomiting • Diarrhea • Abdominal pain • Double vision (12 to 48 hours after start of pain) • Dilated pupils • Difficulty in speaking, swallowing, and breathing • Paralysis IMPORTANT • Botulism poisoning can be fatal. If you suspect botulism, get medical help immediately. HOME CARE • None. Call your doctor immediately. PRECAUTIONS • Do not give infants unwashed, unpeeled raw foods or improperly cooked foods. • Do not give infants honey. • Do not use food from damaged or dented storebought cans • Certain homepreserved foods (for example, vegetables and meats) should be reheated for ten minutes at a temperature of at least 180°F before eating because of the danger of botulism. • Remember that foods contaminated with botulism look, taste, and smell normal. • When canning and preserving food at home, follow directions for preparing and sterilizing exactly. Botulism is a specific type of food poisoning. Botulism is caused by the toxin (poison) produced by Clostridium botulinum, a bacterium that is related to the tetanus germ and that is prevalent everywhere. The botulism germ grows in anaerobic (without oxygen) environments (such as tightly closed jars that have not been properly sterilized). Botulism is primarily caused by eating improperly prepared canned or preserved foods that have not been adequately reheated. The foods most likely to cause poisoning are seafood, mushrooms, meat, and vegetables. The toxin and germs are undetectable outside the laboratory. Foods contaminated with botulism may look, smell, and taste normal. With improvements in commercial food preparation and the decline in home canning in the first half of the 20th century, botulism had become a rare illness in the United States. cough