Botulism recall-what you should know

Although most foodborne illness called "food poisoning" from the common man, more sickness caused by food poisoning, not per se, but treat bacterial infections that are ingested by eating food affected. However, there has been recent reports of an outbreak of food poisoning in good faith. Four victims were sickened with suspected botulism after recruiting hot dog sauce toxin thought to contain. 10-ounce cans of Castleberry's brands, Austex and Kroger hot dog sauce's best by dates from April 30, 2009, through May 22, 2009 suspected to be affected, according to the food and drug administration.

It is extremely rare for commercially canned a product containing botulinum, which is so lethal that a drop of pure toxin can kill 20 people. Centers for disease control and prevention medical epidemiologist Dr. Michael Lynch said the last such case dates of USA in the 1970s. Lynch about 25 cases reported each year in the CDC usually involved home-canned foods, he said.

Botulism is a rare but serious paralytic illness caused by a nerve toxin produced by bacteria (Clostridium botulinum). There are three types of foodborne botulism: botulism, botulism and botyliasis. From the CDC website:

(Clostridium botulinum) is the name of a group of bacteria commonly found in soil. They grow best in an environment of low oxygen. Bacteria form spores which allow them to survive in a dormant state until exposed to conditions that can support their development. There are seven types of botulinum designated by the letters a to g, only types a, b, e and f cause disease in humans.

Approximately 110 cases of botulism in the United States escalating; there are every year. Of these, only 25% is foodborne. Food borne botulism usually results from incorrect home canned foods, especially foods with a lower concentration of acid in such as asparagus, green beans, beets and corn. Higher acidity in foods can help prevent food-borne infections and toxins.

Botulism can be avoided. Home canners must always follow strict hygiene procedures to reduce the contamination of foodstuffs. If any questions about the initial home canners, canning processes should take directions for safe canning from County extension offices or the u.s. Department of Agriculture. Oils should be cooled with garlic or herbs. Potatoes have been baked while wrapped in aluminum foil, must be kept hot until served or refrigerated. Because the botulinum destroyed by high temperatures, persons eating home-canned foods should consider boiling food for 10 minutes before eating to ensure that it is safe.

Honey can contain spores (Clostridium botulinum), and toxin is known as a source of infection for infants. Therefore, children under the age of 12 months should not be fed honey. Honey is safe for people aged 12 months or more. Botulism can be prevented from seeking immediate medical care in contaminated wounds and using street drugs are injectable.

Foodborne botulism is most commonly found in foods that have been preserved. Therefore, it is important not only to consider home canners food safety high, but that most commercial boxes that seriously harmed the bulging, image, or severely rusted, discarded and is not used. If there is suspicion of foodborne illness, a person should seek medical care immediately. From the CDC website:

The classic symptoms of botulism include double vision, blurred vision and drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscular weakness. Infants with botulism appear lethargic, feed poorly, is constipated, and a weak cry and poor muscle tone. These are all symptoms of the muscle paralysis caused by the bacterial toxin. If untreated, can cause paralysis of the arms, legs, torso and respiratory muscles progress of these symptoms. Foodborne botulism, symptoms generally begin between 18 and 36 hours after eating a contaminated food, but can occur as early as 6 hours or within 10 days.

Respiratory failure and paralysis that occur with severe botulism may require a patient to a breathing machine (ventilator) for weeks, plus intensive medical and nursing care. After several weeks, the paralysis slowly improves. If diagnosed early, foodborne and wound botulism can be treated with a antitoxini that blocks the action of toxins circulating in the blood. This can prevent patients from worsening, but recovery still takes several weeks. Doctors try to remove contaminated food still in the gut by inducing vomiting or by using enemas. Wounds should be treated, usually products to remove the source of bacterial toxins. Good supportive care in a hospital is the mainstay of treatment for all forms of botulism. Currently, antitoxini is given regularly for treatment of botyliasis.