Overview:
It is a rare but serious poisoning that occurs because of the excretion of botulinum toxins produced by (Clostridium botulinum bacteria) and other types of bacteria. The toxins attack the body's nerves, which may lead to difficulty breathing and muscle paralysis, and in most serious cases, it can be fatal.
Symptoms:
Symptoms of botulism often appear within 12 to 36 hours and may include some of the following:
- Difficulty Swallowing
- Muscle Weakness
- Double Vision
- Droopy Eyelids
- Blurred Vision
- Unclear
- Difficulty Breathing
- Difficulty Moving the Eyes
Symptoms may also include:
- Vomiting
- Nausea
- Stomach Pain
- Diarrhea
Some symptoms of this type of poisoning may be similar to some other types of food poisoning, such as diarrhea, vomiting, nausea, and stomach pain.
Causes:
Botulism is caused by eating foods contaminated by botulinum toxin produced by these bacteria. To excrete the toxin, bacteria need an environment to grow in the food, which includes:
- Low or no oxygen (anaerobic environment).
- Low acid
- Low blood sugar
- Low salt
- Low storage temperature
- A certain amount of water
`For example, improperly canned, preserved, or home-fermented foods can provide the right conditions for germs to grow and cause poisoning.
Prevention:
Most cases of this type of poisoning occur because of preserved home-made foods. It can also occur as a result of eating packaged foods or in restaurants.
If you preserve, prepare, or ferment your own foods, you can reduce the possibility of food poisoning by:
- Following safe home canning instructions as recommended.
- Following all instructions for washing cleaning and sterilizing materials used in canning.
- Using pressure canners for low-acid foods such as potatoes, most other vegetables, and meat.
People can reduce their chances of botulism poisoning by applying the following tips:
- Always wash your hands well before and after preparing food.
- Separate raw foods from prepared foods.
- Keep homemade garlic or herb infused oils in the refrigerator and dispose of any unused oils after 4 days.
- Keep baked potatoes wrapped in aluminum foil (tinfoil) hot at temperatures above 60°C until served or cool them with the aluminum foil removed.
- Keep any canned or pickled foods in the refrigerator after opening them.