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Botulism focuses on high-risk foods to protect your health
Clostridium botulinum is a deadly pathogen that multiplies in food and produces strong neurotoxins, causing botulism. This poisoning is severe and can cause muscle paralysis, respiratory failure, and even death. Therefore, it is essential to know the high-risk foods for botulism and take effective precautions.
1. Etiological characteristics of botulism.
Botulinum toxin (clostr
2. High-risk foods and their characteristics.
1.Canned food: During the processing of canned food, if the sterilization is not complete, the botulinum spores may survive and multiply in the canned food to produce toxins.
2.Homemade food: such as homemade soy products, cooked meat, etc., are susceptible to contamination by Clostridium botulinum due to limited disinfection conditions.
3.Fermented foods: such as bean paste, tofu, etc., may also produce botulinum toxin if they are contaminated during the fermentation process.
4.Raw foods: such as sashimi, raw beef, etc., botulinum toxin may be present in raw foods, which may cause poisoning after ingestion.
5.Expired food: The amount of botulinum toxin in expired food may increase, and the toxin content may also increase.
3. Symptoms and harms of botulism.
The symptoms of botulism mainly include: headache, fatigue, blurred vision, difficulty swallowing, muscle paralysis, etc. In severe cases, it can lead to respiratory failure, heart failure, death and other serious consequences.
4. Preventive measures.
1.When buying food from regular channels, pay attention to check the production date, expiration date and other information.
2.When home-made food is made, it is strictly disinfected to ensure hygiene during food processing.
3.Avoid eating high-risk foods such as expired, spoiled, and raw foods.
4.Strengthen food safety awareness and raise awareness of botulism.
5.Disinfect kitchen utensils regularly to maintain kitchen hygiene.
V. Conclusions. Botulism is a serious foodborne illness that can be reduced by focusing on high-risk foods and taking effective preventive measures. Let's work together to protect ourselves and our families' health.
References: 1Zhang Honghai, Liu Xiumei. Research progress on botulism[J].Chinese Journal of Food Hygiene,2016,28(3):251-255
2. arnon s s, schechter r, maslanka s e, et al. botulinum toxin type a as a cause of massive food poisoning[j]. the new england journal of medicine, 2006, 354(5): 464-471.
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