Many solutions to prevent and combat botulinum poisoning

Recently, many localities across the country have received cases of Botulinum poisoning after eating pickled carp or eating pork roll of unknown origin. The Food Safety Department ( Ministry of Health ) warns that Botulinum poisoning is a serious poisoning, with a high risk of death and long-term effects on health.

Pediatric botulinum poisoning.

According to the Ministry of Health , the onset of poisoning is usually from 12 to 36 hours after eating, mostly within the first day after eating contaminated food. At that time, the body will show symptoms of nausea, vomiting, abdominal pain, then functional intestinal paralysis, constipation, bilateral symmetrical paralysis, starting from the head, face, neck and spreading down to the legs... Mild cases may only have fatigue, muscle weakness similar to asthenia, symmetrical on both sides and normal sensation. Severe paralysis can cause respiratory failure and is the cause of death.

Food poisoning caused by Botulinum toxin is also considered by medical experts to be a classic type of poisoning in medical literature. The cause of this type of poisoning comes from the production of food products in sealed packaging (including: bottles, jars, cans, boxes, bags) that do not ensure safety, leading to the appearance of some bacteria that produce disease-causing toxins, and commonly the bacteria Clostridium botulinum that causes Botulinum toxin.

In the interim guidelines for diagnosing and treating botulinum poisoning, the Ministry of Health also mentioned that foods that cause classic botulinum poisoning are canned meat, so the bacteria that cause the disease are called botulism bacteria. However, poisoning cases around the world show that all types of food from vegetables, tubers, fruits, meat, seafood... are produced without safety and packaged tightly, such as canned food, cans, bottles, jars, bags, packages, and the storage environment inside is not guaranteed, leading to spores developing into bacteria and producing exotoxins that cause poisoning.

The Food Safety Department also said that foods that commonly cause botulinum poisoning are processed, packaged manually, produced on a small scale, in households or under unsafe production conditions. Poisoning cases can occur with industrially produced products and those eaten at restaurants.

To prevent and combat botulinum poisoning, according to the recommendations of the Food Safety Department, in production and processing, it is necessary to use ingredients that ensure food safety, comply with the requirements of hygiene regulations in the production process. Particularly in the process of producing canned food, it is necessary to strictly follow the sterilization regime. As for consumers, only use food products and food ingredients with clear origin and source; absolutely do not use canned products that have expired, are swollen, flattened, deformed, rusted, are no longer intact or have unusual odors or colors...

According to the Food Safety Department, when food is processed and boiled at 100 degrees Celsius, after 5 to 10 minutes, the bacteria that cause Botulinum toxin are destroyed. Therefore, consumers need to comply with the rule of eating cooked food and drinking boiled water. On the other hand, consumers also need to improve their knowledge and understanding of how to use and preserve food, and not put leftover food immediately in the refrigerator. Fresh foods, such as meat, fish, etc., should be washed before being stored in the freezer. Do not package food yourself and leave it for a long time in non-frozen conditions. With fermented foods, packaged or covered in the traditional way (such as pickles, bamboo shoots, pickled eggplants, etc.), it is necessary to ensure that 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 hanoimoi.com.vn

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