In September this year, one person died and eight 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 canned sardines in the same restaurant.Botulism has also attacked people around the world, including in Brazil. Although this is not an epidemic or a global spread of the disease, this news worries everyone because it involves something that is very taboo in everyday life.
What is botulism? The bacteria that cause botulism can be found in soil, untreated water and plants. But its danger arises during conservation, as it grows in places where there is little oxygen. In these cases, the microorganisms produce spores that are toxic if ingested.
Due to this characteristic of bacterial proliferation, care must be taken when handling preserved foods. Packages of palm hearts, sausages and edible hearts are the most common examples of the microorganism.
On the consumer side, it is important to choose quality products to avoid risks. The sealed bottle must contain, among other data, identification of the country of origin, list of ingredients, nutritional sheet, expiration date, instructions for use and batch number. Buying from reputable brands is also a great safety strategy. Because the most popular companies are those 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 cloudy, cloudy or a different color, it may be contaminated.
Additionally, care should be taken when consuming food stored in unfamiliar locations. Because improper storage of the product can lead to the formation of toxins.
For those who like to make homemade preserves, meat or vegetables, they should be boiled for 15 minutes. Toxins dissipate at around 3ºC, so cooking food well is essential to avoid dangers.
If a person eats something and experiences a headache, heartburn, dizziness, fainting, or other strange symptoms, they should see a doctor as soon as possible. Although the disease is dangerous, if treated properly, it is curable and leaves no side effects.
According to the Ministry of Health, the incubation period, which is the time between consumption and the appearance of symptoms, can be from 2 to 10 days, but on average people experience symptoms for 12 to 36 hours. The more you use, the shorter the incubation.
How companies protect themselves from botulism In turn, companies must be careful not to spread botulism in their products. Chemical analysis during the process is essential and includes, for example, titrations capable of calculating the amount of a substance in solution.
Currently, this type of exam is performed automatically, with the help of special devices, which makes the procedure safer and more efficient. Titration can also be used to determine whether a food contains more salt or sugar than expected. This way, manufacturers can take the necessary precautions before the product goes on sale.
On the other hand, for those who work, that is, in the production of dishes for the consumer, 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 foods before preparing them, etc.
As it is a serious disease that cannot be completely avoided because there is no vaccine, botulism, for example, requires everyone's care. Consumers and food producers need to be careful to avoid bacterial contamination. However, if there is contamination, the patient should seek immediate medical attention to minimize the risks.