What is botulism

Clostridium Botulinum type E refers to psychotrophic microorganisms. Optimal temperature for reproduction and release of biological poison exotoxin is from +9 to +20 degrees. E-type botulism can transition from spore form to vegetative. Its reproduction and toxin formation occurs in fish, which is the natural carrier of the pathogen botulism. For example, Baikal omule, extracted by illegal or amateur fishing and salted at home, may be a product that is deadly for consumption. Therefore, it is possible to buy fish only at specialized points and always be interested in the availability of a certificate of quality.

But in the vast majority of cases botulism sickens homemade canned food lovers. Failure to comply with technology during cooking, improper storage — all of which can lead to deadly disease. Externally, canned foods infected with spores of anaerobic bacteria are no different from quality foods, but when eating them can develop a dangerous disease.

The first symptoms of botulism are nausea, vomiting, diarrhea, respiratory function and vision disorder. Severe abdominal pain, resurgence of voice may be present. The most serious complications are toxic myocarditis, central nervous system damage, paralysis, sepsis. If more than 3 μg of exotoxin is consumed, lethal outcome is inevitable. Even the most modern medical drugs are unable to neutralize the biological poison sucked into the bloodstream.

Prevent disease is entirely possible if you comply with safety regulations. Before eating canned foods, they need to be boiled for 30-40 minutes. It is not possible to eat canned artisanal production. In factory conditions, the products are sterilized in autoclaves under high pressure at temperatures well above 100 degrees Celsius. At home no one does such sterilization.