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 caused by eating contaminated food. All the victims ate canned food at the same restaurant.Botulism has also reached other countries around the world, including Brazil. Although it is not an epidemic or a global epidemic, news like this worries everyone because it is related to something dangerous in everyday life, which is 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 preserved, as it spreads in places with little oxygen. In these situations, the microorganism will release spores, which are toxic if ingested.
Due to the nature of the spread of this bacteria, care must be taken when consuming stored foods. Packaging of hearts of palm, sausages and preserved vegetables are examples of places where microbes are most commonly found.
On the consumer side, it is important to choose quality products to avoid risks. The stored bottle must contain, among other data, the identification of the country of origin, the list of ingredients, the nutritional table, the expiration date, instructions for use and the package number. Buying from a recognized brand is also a strategy to ensure greater security. This is because the most popular companies are those that have been on the market for the longest time and comply with current regulations.
Another important aspect is to observe the appearance of the packaging. If the food in the container is bulging, the glass is cloudy or the color is different, it may be contaminated.
Furthermore, eating food stored in an unfamiliar location requires caution. This is because poor product conservation can lead to the formation of toxins.
For those who like to cook meat or vegetables, it should be boiled for 15 minutes. The poison grows at around 3ºC, so adequate cooking is necessary to avoid the risk.
If a person eats something and experiences a headache, nausea, dizziness, vertigo, vertigo or other strange symptoms, it is necessary to see a doctor as soon as possible. Although the disease is dangerous, if treated correctly, it can be cured and have no effect.
According to the Ministry of Health, the incubation period, that is, the period 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.
As companies avoid botulism, in turn, companies must also be careful to avoid the spread of botulism in their products. Carrying out chemical analyzes during the process is necessary and includes, for example, titration, which can calculate the amount of substances in solution.
Currently, this type of inspection is carried out automatically, with special equipment, which makes the procedure safer and more efficient. Titration can also be used to find out if a food contains more salt or sugar than expected. This way, the manufacturer can take the necessary measures before selling the product.
For those who work on the other side, 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 are in swollen pots, boil them before starting to prepare them, etc.
Because it is a serious disease that cannot be completely avoided, because there is no vaccine, for example, botulism needs everyone's attention. It is necessary for consumers and food producers to be careful so that bacteria do not claim victims. However, if there is contamination, the patient should seek medical help as soon as possible to reduce the risk.