Abstract
Objective: To report the physiotherapy treatment in a patient with botulism in an inland city of RO, describing the functional changes and the applied physiotherapy treatment. Case details: Female patient, 21 years old, started with general malaise after a family lunch/dinner where, according to family members, she ate roasted meat and mayonnaise with homemade cream (eggs and corn), she sought medical help where the clinical diagnosis was suspected of Salmonellosis or botulism, considering that the treatment for botulism must be started before 48 hours, therapeutic antitoxin was administered and antibiotic therapy was started. Altogether, there were 84 days in the ICU, generating generalized muscle weakness, lower limb joint stiffness, immobilization, prolonged use of invasive mechanical ventilation, difficult weaning and pneumonia. During this period, intensive physical therapy was performed, where daily goals were set and the use of therapeutic plans for the better evolution of the patient. Final considerations: Food botulism is a serious pathology and in Brazil it is considered a medical emergency and mandatory reporting. In view of the functional changes that the patient presented, physical therapy treatment was of paramount importance for the evolution and improvement from hospitalization to hospital discharge.