3 things you need to know to prevent botulinum poisoning.

Under what conditions does botulinum toxin develop?

According to the Ho Chi Minh City Center for Disease Control (HCDC), the conditions for Clostridium botulinum spores to develop and produce toxins are an environment with little or no oxygen, low acidity, low sugar and salt content, at a specific temperature, and with a certain amount of water.

Therefore, improperly canned or fermented foods at home can create favorable conditions for spores to grow and produce botulinum toxin. Consuming these foods can lead to poisoning.

Besides food poisoning, botulinum toxin can cause other types of poisoning, such as infant poisoning (when bacterial spores invade and develop in the infant's intestines and produce toxins); wound poisoning, such as when spores enter wounds from drug injections, car accidents, etc., and produce toxins; and treatment-induced poisoning, such as when too much botulinum toxin is injected, for example in cosmetic procedures. Intestinal poisoning in adults is similar to infant poisoning.

What are the symptoms of botulinum poisoning?

All symptoms of botulinum poisoning are caused by muscle paralysis resulting from the toxin. If left untreated, the condition can worsen, leading to complete paralysis of several muscles, such as the respiratory muscles and the muscles in the arms, legs, and trunk. In food poisoning, symptoms usually begin 18 to 36 hours after consuming contaminated food.

Signs and symptoms of botulinum poisoning may include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurred vision, slurred speech, difficulty breathing, and difficulty moving the eyes. In addition, signs and symptoms of food poisoning may also include vomiting, nausea, abdominal pain, and diarrhea.

Signs and symptoms in newborns may include constipation, poor feeding, drooping eyelids, slow reaction to light, less expressive face than usual, weak cries that sound different from normal, and difficulty breathing.

However, people who have been poisoned by botulinum toxin may not experience all of these symptoms at the same time. If you experience symptoms of botulinum toxin poisoning, seek immediate medical attention for prompt treatment.

Do not use canned products that have expired, are swollen, or are dented.

8 keys to preventing botulinum poisoning.

To proactively ensure food safety, the HCDC recommends that people adhere to the following key points:

- In production and processing, only food-safe ingredients must be used, and all hygiene requirements in the production process must be strictly adhered to.

- In canned food production, strict disinfection procedures must be followed.

- Only use food products and ingredients with clear origins and sources.

- Absolutely do not use canned products that have expired, are swollen, dented, deformed, rusty, no longer intact, or have an unusual change in smell, taste, or color.

- Practice eating cooked food and drinking boiled water. Prioritize eating freshly prepared and cooked foods.

- Avoid sealing food tightly and storing it for extended periods without freezing.

- For traditionally fermented, packaged, or sealed foods (such as pickled cucumbers, bamboo shoots, pickled eggplant, etc.), ensure they are sour and salty. Do not eat foods that are no longer sour.

- If symptoms of botulinum poisoning appear, go immediately to the nearest medical facility for timely diagnosis and treatment.

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