Warning about botulinum poisoning from food.

Recently, several cases of food poisoning in the country have resulted in hospitalization and death due to botulinum poisoning. Among these, four common everyday food groups are particularly likely to cause botulinum poisoning.

Concerns about everyday food

Let's review some cases of food poisoning in Vietnam that resulted in hospitalization and death after consuming canned goods, fermented fish sauce, and Vietnamese sausage, suspected to be due to botulinum poisoning. Specifically, in May 2023, Ho Chi Minh City recorded several cases of botulinum poisoning after eating Vietnamese sausage and fermented fish sauce. In March 2023, several people in Quang Nam were suspected of botulinum poisoning after eating fermented carp fish sauce. Prior to that, in 2020, hospitals treated critical cases suspected of food poisoning from vegetarian pate. The main causative agent in vegetarian pate is botulinum.

The World Health Organization (WHO) warns that four food groups are most likely to cause botulinum poisoning in humans: canned goods, processed meat products, fermented vegetables, and uncooked foods. Worryingly, botulinum toxin can easily lurk in many common everyday foods.

According to experts, the cause of this type of poisoning stems from the unsafe production of food products in sealed packaging (bottles, jars, cans, boxes, bags), leading to the growth of certain bacteria that produce botulinum toxin. This toxin has 7 types: A, B, C, D, E, F, and G, and there are only 3 botulinum toxin antidotes in the world . However, botulinum toxin antidotes are considered rare globally, not easily available, and quite expensive, costing over $6,000 per vial.

It is known that the four recommended food groups can be found in almost every household's kitchen. Recently, the Emergency Department of Binh Thuan Provincial General Hospital, Southern Regional General Hospital, etc., have received and treated a number of patients suspected of food poisoning due to eating food that was not properly prepared or cooked; or due to eating food containing natural toxins.

Ways to prevent food poisoning

Recently, the Ministry of Health issued recommendations for preventing botulinum poisoning. These recommendations include using food-safe ingredients in production and processing, and adhering strictly to hygiene regulations throughout the production process. In canned food production, rigorous disinfection procedures must be followed. People should only consume food products and ingredients with clear origins and sources; they should avoid canned products that are expired, swollen, dented, deformed, rusty, damaged, or have an unusual smell, taste, or color.

Do not seal food tightly and store it for extended periods without freezing. For fermented foods, traditionally packaged or sealed (such as pickled cucumbers, bamboo shoots, pickled eggplant, etc.), ensure they retain their sour and salty taste; do not eat them once they are no longer sour. Eat cooked food, drink boiled water, and consume only freshly prepared and cooked food. If symptoms of food poisoning appear, seek immediate medical attention. The Ministry of Health also outlines symptoms related to food poisoning, including nausea, bloating, abdominal pain; and neurological symptoms such as symmetrical paralysis originating from the head, face, and neck and spreading to the legs. The severity of paralysis ranges from mild to severe.

The Binh Thuan Department of Health stated: To ensure food safety in the province, food safety inspection and supervision are carried out synchronously at three levels according to the hierarchical management structure and in accordance with Government Decree 15. Specifically, the inspection and supervision of raw materials for food processing must be carried out simultaneously at three levels: health, agriculture, and industry and trade, across three product groups as stipulated. Furthermore, consumers need to pay attention to choosing food with clear origins; they must adhere to hygiene practices from hands to processing utensils and raw materials before processing, especially in the current weather conditions.

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