Botulism is a food poisoning that occurs as a result of eating products contaminated with botulism bacilli and is characterized by severe damage to the nervous system. The permanent habitat of the pathogens is the soil, from where they get onto mushrooms, fresh fruits, vegetables, into water, and then into the intestines of fish, etc.
An indispensable condition for the development of these microbes is the absence of oxygen, which can occur in hermetically sealed jars, in the thickness of poorly smoked hams, dried fish. Most canned food is a nutrient medium for the reproduction of botulism sticks (zucchini and eggplant caviar, canned beets and carrots, canned meat, fish, mushroom cans, etc.). The toxin produced by botulism sticks is resistant to the effects of the external environment and is destroyed only by boiling for 10-15 minutes.
The incubation period for botulism is 6-8 hours, but can last up to 8-10 days! Botulism begins acutely. There is malaise, muscle weakness, possible sudden dizziness, headache, and dryness in the oral cavity. In cases of severe botulism, there is a fairly pronounced respiratory disorder.
Botulism prevention:
- do not can "botulistic" foods such as mushrooms, meat, fish, or even greens at home;
- For safe canning, use only fresh fruits and vegetables, while even slightly stale or, even worse, spoiled fruits should be discarded;
- It is extremely important to wash each vegetable or fruit thoroughly and thoroughly; if their surface is in doubt about cleanliness, use a brush to wash it;
- responsibly follow the rules for sterilizing each jar and its lids, and follow the rules for heat treatment of products if you still decide to can at home;
- after canning, store ready-made dishes at low temperatures, make sure you do not have bomb (swollen) jars;
- Never buy homemade canned mushrooms, meat, fish, or vegetables from the markets (or even from your neighbors).
Since children and adolescents are particularly sensitive to botulinum toxin, never give them home-canned foods without first subjecting them to heat treatment.
Chuhuyiv District Department of the Main Department of the State Service for Food and Consumer Protection in Kharkiv Region