Note when using food to avoid botulinum poisoning

People should 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 taste or color. Eat cooked food and drink boiled water. Prioritize eating newly processed and cooked foods.

Do not pack foods tightly and leave them for a long time in unfrozen conditions. 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. When symptoms of botulinum poisoning appear, go to the nearest medical facility for timely diagnosis and treatment.

According to the Ministry of Health 's instructions, common symptoms related to poisoning are: early appearance of digestive symptoms such as nausea, vomiting, bloating, abdominal pain, followed by functional intestinal paralysis, constipation; followed by neurological symptoms such as bilateral symmetrical paralysis, starting from the head, face, neck and spreading down to the legs (drooping eyelids, double vision, blurred vision, sore throat, difficulty speaking, difficulty swallowing, hoarseness, dry mouth); then paralysis of the arms, paralysis of the muscles in the chest, abdomen and paralysis of both legs. Tendon reflexes are often reduced or lost; there is no sensory disturbance; the pupils may dilate on both sides. The degree of paralysis ranges from mild (fatigue, muscle fatigue similar to physical weakness, inability to perform normal strenuous movements) to severe paralysis (sputum retention, poor cough, easy choking, respiratory failure).

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