A doctor-epidemiologist named 5 groups of products that cause botulism

Eating certain foods can cause botulism, a dangerous disease that can lead to death without proper treatment. Find out with an expert which foods pose the greatest risk.

What we’ll tell you about

What is botulism?

doctor-epidemiologist of the Federal network of clinics of expert oncology “Euroonco”.

“Botulism is an acute infectious disease that occurs as a result of eating products containing toxins of botulism bacteria (botulinum).”

The causative agent of the disease is the microorganism Clostridium botulinum, which is widespread in nature and exists in two forms – vegetative and spore. The peculiarity of this bacterium is that it forms a strong exotoxin that affects the human nervous system.

The causative microorganism itself in the presence of air forms spores. They are extremely resistant to various physical and chemical factors, such as high concentrations of disinfectants and boiling: they can withstand high temperatures for 4-5 hours.

Spores can persist for a long time in products with a high content of table salt – up to 18%. They are resistant to freezing and drying, to direct ultraviolet irradiation.

In autoclaving (a sterilizer in which medical instruments are treated with hot steam at temperatures above 100 degrees and under high pressure), they die only after 30 minutes at a temperature of 120 degrees.

Clostridium botulinum is a strict anaerobe. It is a microorganism that carries out its life activity in the absence of oxygen.

Botulinum toxin under normal environmental conditions can persist for up to one year, but in canned foods it is found for years. This neurotoxin is resistant to acidic environments: it does not lose its activity when exposed to digestive enzymes.

Products containing botulinum

There are specific foods that carry a risk of botulism.

Canned fruits and vegetables

Improper canning processes can lead to the multiplication of botulinum-producing bacteria. This is especially true for home canned foods, where the proper temperature conditions are not always followed.

Deli meats

The source of botulinum can become a source of dried and smoked meat products, especially those prepared at home. This happens when the technology of processing and cooking is violated in the process of their manufacture.

Smoked and salted fish

Such products that have been subjected to insufficient heat treatment or improper salting can also contain a dangerous toxin.

Honey

Although honey is considered a product with antimicrobial properties, it can also contain botulinum. The product is especially dangerous for infants, as their underdeveloped digestive systems are unable to neutralize bacterial spores.

Canned mushrooms

This is one of the most common sources of the toxin. If they are improperly cooked, an environment favorable for bacterial growth can occur. Most often, it is canned home-cooked mushrooms that cause poisoning.

Factors contributing to the development of botulism

The key factor in the development of botulism is the presence of the pathogen Clostridium botulinum in food products.

This pathogen is released into the environment by herbivorous animals, humans, various fish and crustacean mollusks. It turns into spores and persists in soil or water for a long time.

When these bacteria get on food and find themselves in conditions without oxygen, for example, in a closed jar of canned food, they begin to actively multiply and produce a toxin. This is what causes botulism.

Improperly or poorly processed vegetables, fruits, mushrooms, products with signs of spoilage, especially if they were used in canning, can lead to the development of the disease. The risk of multiplication of toxins increases and with improper storage of canned food.

How to avoid poisoning?

You can reduce the risk of illness by following some precautions.

1. Hygiene in food preparation. It is necessary to ensure the cleanliness of hands, food and kitchen surfaces.

2. Compliance with the rules of canning. When preparing home canned food, it is necessary to strictly follow the instructions and use only proven recipes with the indication of the exact time and temperature of processing. You should not independently reduce or increase the dosage of ingredients, such as salt or vinegar. It is also necessary to choose only fresh and high-quality products, without signs of spoilage.

3. thorough heat treatment before eating. Before using home canned food, it is recommended to boil the jars for about 10 minutes, and it is better to do this the day before consumption. Boiling destroys botulinum toxin.

4- Caution with home canned foods. If there is the slightest doubt about the safety of home canned foods, it is best not to consume them.

Canned food with signs of spoilage should never be eaten. The smell of sharp cheese or rancid oil should cause particular caution.

5. Proper storage of products. Canned food should be stored in a cool and dry place: in the refrigerator or a cold cellar. If a can is bloated or shows signs of damage, its contents should be disposed of.

In addition, do not buy canned food, dried fish, homemade sausage from the markets, as it is not known under what conditions these products were produced.

What should I do if I suspect botulism?

Botulism is indicated by the following symptoms:

• nausea;
• abdominal pain;
• headache;
• dry mouth;
• staggering when walking;
• foggy eyes;
• difficulty eating;
• weakness;
• Muscle fatigue, especially of the vocal apparatus;
• hoarseness or hoarseness of the voice;
• slurred speech;
• a feeling of tightness in the chest;
• pallor of the skin.

If these symptoms develop – especially if they occur after consuming home-canned foods – medical attention should be sought immediately. In such a case, immediate hospitalization is recommended.

If these signs appear, an urgent gastric lavage with baking soda, a cleansing enema, and the earliest possible administration of a specific anti-botulinum serum are necessary. It neutralizes freely circulating in the blood botulinum toxins.

Further, after emergency procedures, treatment is prescribed according to the severity of the disease.