To prevent botulinum poisoning, the Food Safety Department ( Ministry of Health ) recommends:
1. In production and processing, raw materials that ensure food safety must be used and hygiene requirements in the production process must be strictly followed. In canned food production, strict sterilization must be followed;
2. Only use food products and food ingredients with clear origin and source. Absolutely do not use canned products that are expired, swollen, flattened, deformed, rusty, not intact, or have unusual odors or colors.
Eat cooked food and drink boiled water. Prioritize eating freshly prepared and cooked foods.
Do not pack foods tightly and leave them for long periods of time without freezing. For fermented foods, pack or cover them tightly in the traditional way (such as pickles, bamboo shoots, pickled eggplants, etc.) to ensure they are sour and salty. When the food is no longer sour, it should not be eaten.
3. When symptoms of Botulinum poisoning appear, go to the nearest medical facility immediately for timely diagnosis and treatment.
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