2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
/ undefined Clostridium botulinum is one of the most toxic substances they cause botulism, a life-threatening paralytic disease. Clostridium botulinum bacteria produce a toxin that causes respiratory failure by paralyzing the muscles used to breathe.
Where Clostridium botulinum was found
The bacteria that cause botulism are widespread in nature. Botulism can be found in soil, water, plants and in the intestinal tract of animals and fish. The key is that C. botulinum grows only in an environment with little or no oxygen.
This is why botulism is described as an anaerobic bacterium. This makes botulism unique among food pathogens, as most bacteria associated with food poisoning will die without oxygen. Botulism is just the opposite, which makes it difficult to deal with.
How Clostridium botulinum is transmitted
Botulism is transmitted through improperly canned foods, garlic stored in oil, vacuum-packed and other tightly packed foods. The common thread here is that these are all storage methods where there is no oxygen. If you see a box of food that is protruding, it is a sign of botulism.
Uncooled or nitrate-free meat is also a potential source of Clostridium botulinum, as sodium nitrate kills bacteria. Another possible source of botulism poisoning can be foods, the preparation of which involves sealing the food in plastic. The plastic bag creates an oxygen-free environment in which they can grow the bacteria of botulism.
Foods that involve a risk of botulism poisoning
In addition to improperly preserved foods and those described above, botulism can develop into foods you do not suspect. For example, baked potatoes are not something you can think of as dangerous food. But potatoes prepared in this way are hermetically sealed, so we have to pierce the peel before baking. Thus, baked potato residues can pose a risk of botulism, as bacteria can grow inside cooked potatoes where there is little or no oxygen. Similarly, even onions stewed in fat and then left at room temperature can pose a risk of botulism.
Symptoms of botulism
The toxin of botulism affects the nervous system. Symptoms of botulism usually appear after 18 to 36 hours, but can sometimes appear only four hours or more than eight days after eating contaminated food.
Botulism includes double vision, sagging eyelids, difficulty speaking and swallowing, and difficulty breathing. Botulism is one of the most dangerous forms of food poisoning, as the disease can be fatal in 3 to 10 days if left untreated.
Prevention of botulism
Although botulism is unique in that it grows in an oxygen-free environment, it is the same as other food pathogens in other respects. Which means that proper cooling will slow the growth of bacteria and cooking will kill it. Keep in mind, however, that the botulism toxin (unlike the bacteria that produce it) must be boiled for at least 20 minutes to be destroyed.
The acidic environment will also prevent the growth of C. botulinum. When preparing stews and thick soups, you should quickly cool the leftovers and then immediately put in the refrigerator.
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