Every year in the United States there are approximately 150 cases of botulism in approximately 25 the special caused by contaminated food stuffs. Food-borne botulism is a serious intoxication caused by eating the prodiamorfwmena toxin present in contaminated food.
Food-borne Botulism occurs when the bacteria (Clostridium botulinum) are allowed to grow and produce toxin in food later eaten without adequate heating or cooking for the inactivation of the toxin. Botulinum is one of the strongest known neurotoxins.
This anaerobic bacteria growth and Toxin formation tend to occur in products with low acidity and oxygen content and low salt and sugar content. Inadequate treatment, home-canned foods typically have, such as asparagus, green beans, mixed beets and corn. However, there have been outbreaks of botulism from more unusual sources such as oil, chopped garlic, peppers, potatoes cooked properly handle wrapped in aluminium foil and home-canned or fermented fish. Garden foods such as tomatoes, which used to be considered too acidic for growth (Clostridium botulinum), now considered a potentially hazardous foods at home canning. Although most common in home-canned foods, this happens only occasionally in commercially prepared foods.
The most common type of botulism in the United States is botyliasis, representing approximately 65% of the total cases of botulism. This disease affects children under the age of twelve months. The infant ingests the spores of the bacteria in food stuffs such as honey. The spores germinate in the intestine where producing bacteria which in turn reproduce and release toxin. Honey can contain spores (Clostridium botulinum), infants under 1 year old should be fed not honey.
Usually in a few hours to several days after eating contaminated food will start to show the classic symptoms. blurry vision, dry mouth and difficulty swallowing. Gastrointestinal symptoms may or may not occur. If untreated, the paralysis is always through the body, starting from the shoulders and work its way out. The most serious complication is respiratory failure of botulism toxin which is fatal in up to 10% of people. It may take months before the recovery is complete.
If the disease is detected early enough it can be treated with antitoxini. If respiratory paralysis occurs and the person may fail to be on a ventilator for several weeks.
What you can do to prevent this horrible food borne illness
o follow strict hygiene steps when canning food at home.
o Refrigerate oils containing garlic or herbs.
o Keep oven potatoes wrapped in aluminum foil must be kept hot until served or refrigerated.
o consider boiling home-canned foods for 10 minutes before being eaten to inactivate any toxin lurking in foodstuffs.
o discard any boxes are damaged or proagwgeas or any abnormal smelling preserved foods. No taste test or even attempt to boil, exactly what we do.
Home canning and preserving food is an old tradition in America and the country. Some caution and common sense steps can prevent this powerful Toxin from invading your canned products.
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