In September this year, one person died and eight others were hospitalized in France due to botulism, a rare disease caused by a bacteria that paralyzes the nervous system. The disease is not contagious, but is caused by eating contaminated food. All the victims ate cans of sardines in the same restaurant.Botulism has also attacked other people around the world, including Brazil. Even if it is not an epidemic or a global outbreak, news like this worries everyone because it involves something so banal in everyday life, namely food.
What is botulism The bacteria that causes botulism can be found in soil, untreated water, and plants. However, its danger arises when it is stored because it multiplies in places with little oxygen. In these situations, microorganisms release spores that are toxic if ingested.
Due to this characteristic of bacterial growth, care must be taken when using canned foods. Packaging of hearts of palm, sausage and pickles are examples of places where the microorganism is most commonly found.
On the consumer side, it is important to choose high quality products to avoid risks. The storage bottle must contain, among other items, identification of the country of origin, list of ingredients, table of nutritional values, expiration date, instructions for use and batch number. Buying from well-known brands is also a strategy to ensure greater safety. This is because the most popular are the companies that have been on the market for the longest time and follow current regulations.
Another important aspect is to observe the appearance of the packaging. If the food is in a swollen can, frosted glass, or glass of a different color, it is likely contaminated.
Furthermore, eating canned food in strange places requires caution. This is because poor shelf life of products can also lead to the creation of toxins.
For those who want to make homemade preserves, meats or vegetables, you need to cook them for 15 minutes before consuming. Toxins multiply at around 3ºC, so preparing food well is essential to avoid risks.
If a person consumes something and experiences a headache, nausea, dizziness, the urge to faint or other strange symptoms, they should seek medical attention as soon as possible. Although the disease is dangerous, it can be cured if treated correctly and leaves no consequences.
According to the Ministry of Health, the incubation period, that is, the time between consumption and the appearance of symptoms, can be from 2 to 10 days, but on average people notice symptoms for 12 to 36 hours. The greater the consumption, the shorter the incubation period.
Here's How Companies Prevent Botulism Companies, on the other hand, need to be careful to prevent botulism from spreading to their products. Carrying out chemical analysis during the process is necessary and includes, for example, titration, which can be used to calculate the amount of a substance in a solution.
Currently, this type of inspection is carried out more automatically with certain equipment, making the procedure safer and more efficient. Titration can also be used to find out if food contains more salt or sugar than expected. This allows manufacturers to take necessary action before goods go on sale.
For those who work on the other side, that is, preparing food for consumers, care must be the same as for the general public. In other words, only buy from brands you know, don't use foods that look different or come in swollen cans, boil canned products before you start preparing them, etc.
Because it is a serious disease that cannot be completely avoided, for example because there is no vaccine, botulism requires everyone's care. Consumers and food manufacturers must be careful that bacteria do not claim victims. However, if contamination occurs, the patient should seek medical help as soon as possible to reduce the risks.