Preventing botulinum food poisoning

Botulinum food poisoning can have serious consequences, but it is entirely preventable if proper safety measures are taken in food processing and storage.

Food contaminated with Clostridium botulinum bacteria is due to unsafe and unsanitary processing. When food contaminated with Clostridium botulinum is sealed (in an anaerobic environment), it produces botulinum toxin.

Foods of unknown origin, those processed manually, and those not meeting hygiene standards are at a higher risk of botulinum contamination compared to other types of food.

Therefore, foods of unknown origin, those processed manually, and those not meeting hygiene standards are at a higher risk of bacterial contamination. People cannot determine whether a food contains botulinum toxin through their senses alone.

Regarding the risk of botulinum contamination in pickled foods, according to Associate Professor Dr. Nguyen Duy Thinh, former lecturer at the Institute of Food Technology, Hanoi University of Science and Technology, there are many reasons why pickled foods can become contaminated with botulinum.

The first reason is unclean food sources; foods such as fish, vegetables, and fruits may have grown in environments containing Clostridium bacteria.

When people buy these types of food, they don't properly clean, disinfect, or sterilize them, leaving the food carrying disease-causing bacteria. In the airtight environment of the pickling process, conditions are created for Clostridium bacteria to produce large amounts of botulinum toxin.

In addition, improper salting of food can produce toxins that are harmful to the body. Food that does not have the right acidity and saltiness allows harmful bacteria to multiply.

Signs that indicate food is contaminated with Clostridium botulinum are often difficult to recognize. The food doesn't have an unpleasant foul odor, doesn't change color, and isn't slimy, making it difficult for people to identify and avoid.

Pickled vegetables, such as pickled cucumbers or any other pickled foods, can produce toxins if not processed carefully and stored in an airtight environment.

Botulinum toxin is produced by the bacterium Clostridium in an anaerobic environment. Therefore, pickled vegetables, such as pickled cucumbers or any other pickled foods, if not carefully processed in an airtight environment, can produce this toxin.

Botulinum toxin is more potent than the toxins of other bacteria; ingesting it can be dangerous, even fatal, if not treated promptly.

We need a source of clean food, processed according to proper hygiene and safety procedures so that the food is not contaminated with harmful toxins. Pickled eggplant and pickled cucumbers are only side dishes to help cut through the richness of other foods; they should not be eaten in large quantities to avoid harming the body.

Even if pickled vegetables like eggplant and cucumbers are not contaminated with toxins during the pickling process, they still contain a lot of salt. People with conditions such as diabetes, obesity, high cholesterol, or digestive problems should avoid eating them, as it may worsen their condition.

The bacterium C. Botulinum is common in the environment and can therefore be transmitted through the production, transportation, storage, and use of food. This is especially true for canned foods such as powdered milk, cheese, sausages, cured meats, and anaerobic fermented foods.

Industrially processed canned foods often use nitric acid to inhibit the production of botulinum toxin. Canned foods that are processed in a rudimentary way are highly susceptible to contamination by C. botulinum.

In addition, all other types of food such as vegetables, fruits, seafood, etc., still risk contamination with Clostridium Botulinum bacteria if food safety is not ensured and they are not properly stored or sealed.

Common food types that easily cause botulinum poisoning include those that are processed, packaged manually, produced on a small scale, by households, or under substandard production conditions.

In particular, with the increasing trend of using vacuum-sealed bags to store food, people are not cooking their food thoroughly before eating.

The Food Safety Department of the Ministry of Health also added that the body becomes ill due to ingesting toxins present in food, as well as toxins newly secreted in the digestive tract and tissues by bacteria that invade the stomach and intestines. These toxins are not destroyed by gastric acid, are quickly absorbed into the bloodstream, and are distributed throughout the body to cells in various tissues.

First, it enters the tissues of the central nervous system, binds to nerve endings, and then causes clinical manifestations originating from the medulla oblongata, such as vomiting and nausea.

The toxins are also rapidly absorbed into the bloodstream through the mucous membranes of the respiratory tract. The incubation period is 8-10 hours, in some cases as short as 4 hours.

Symptoms of food poisoning include: vomiting, nausea, headache, dizziness, fatigue, weakness, dry skin, abdominal pain, bloating, constipation, no or mild fever, and no disturbance of consciousness.

Typical neurological symptoms then appear: Ocular muscle paralysis: dilated pupils, loss of light reflex; cardiac muscle paralysis; accommodation paralysis (hyperopia); oculomotor muscle paralysis (strabismus); double vision; palatal paralysis; pharyngeal spasm: choking, nasal aspiration, jaw extension, difficulty chewing and swallowing.

Laryngeal muscle paralysis: Hoarse voice, nasal voice, soft voice, inability to speak clearly. Paralysis symptoms are typically characterized by symmetrical paralysis on both sides.

Digestive symptoms continued to worsen: constipation, decreased digestive secretions, dry mouth, and dry throat.

The illness lasts from 4-8 days. In severe cases, the circulatory and respiratory centers are paralyzed (difficulty breathing, rapid, shallow breathing), ultimately leading to death by suffocation. Clostridium botulinum poisoning is rare but well-known due to its poor prognosis and high mortality rate.

The disease has a relatively slow recovery rate and often leaves relatively long-lasting sequelae. Without treatment, death can occur within 3-4 days. Nowadays, with aggressive and rapid treatment methods, the mortality rate is around 10%.

To prevent botulinum poisoning, the Food Safety Administration recommends that food-safe ingredients be used in production and processing, and that all hygiene requirements in the production process be strictly adhered to. In canned food production, a rigorous sterilization regime must be followed.

Only use food products and ingredients with clear origins and sources. Absolutely do not use canned products that are expired, swollen, dented, deformed, rusty, damaged, or have an unusual smell, taste, or color; always cook food thoroughly and boil water before drinking. Prioritize eating freshly prepared and cooked food.

Foods should not be sealed tightly and stored for extended periods without freezing. For fermented foods, traditionally packaged or sealed (such as pickled cucumbers, bamboo shoots, pickled eggplant, etc.), ensure they remain sour and salty. Do not eat foods that are no longer sour.

If symptoms of botulinum poisoning appear, go immediately to the nearest medical facility for timely diagnosis and treatment.

Source: https://baodautu.vn/phong-tranh-ngo-doc-thuc-pham-do-botulinum-d228628.html