Causes of botulinum poisoning from food and how to prevent it

Dr. Le Quoc Hung , Head of the Department of Tropical Diseases, Cho Ray Hospital, replied: Botulinum toxin is produced by the bacteria clostridium botulinum, this is an extremely strong poison that can cause death in small amounts.

Clostridium botulinum bacteria live in anaerobic environments, that is, environments without air, with very low oxygen concentrations. Normally, in our living environment, these bacteria cannot survive due to the high oxygen levels. Therefore, they will automatically adapt by creating spores - which are shells that help the bacteria hibernate there, inactive but also not dead.

Bác sĩ 24/7: Nguyên nhân gây ngộ độc botulinum từ thức ăn và cách phòng tránh - Ảnh 1. — During food preparation, attention must be paid to hygiene to avoid bacterial contamination that causes food poisoning.

Clostridium botulinum bacteria are everywhere around us, especially in sandy soil.

When we process, package, can, seal, or wrap food in plastic bags without oxygen inside, it will create conditions for the bacteria clostridium botulinum to reactivate and grow, which is the cause of botulinum poisoning.

Therefore, we need to pay attention during the processing and preservation process. The first stage of processing fresh food must be done in a clean environment. That means regularly cleaning and sanitizing the processing area and food storage jars to avoid dust and sand sticking.

The second stage is the packaging process to preserve the product. When we package food, it will create conditions for botulinum bacteria to reactivate. Food manufacturers often irradiate the packaging to ensure food safety. At home, if you do not have professional techniques, you should not tightly package the food.

The third stage is the stage of using food, we must check the expiry date. Usually the manufacturer will calculate, the product can be used in what period of time to ensure safety, no bacteria growth. Therefore, absolutely do not use expired food.

For pickled foods, the acidity or saltiness should be above 5%, that is 5% grams of salt/100 grams of food. In an environment that is too salty, bacteria cannot grow.

Do not use food when it no longer has natural flavor or changes color or smell.

In addition, cooking food at 100 degrees Celsius for 10 to 15 minutes will also limit botulinum poisoning.

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