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 sardines at the same restaurant.Botulism has also attacked other people around the world, including Brazil. Although this is not an epidemic or a global outbreak of diseases, news like this worries everyone because it involves something so banal 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 during storage, as it grows in places with a low oxygen content. In these situations, microorganisms release spores that are toxic if ingested.
Due to this characteristic of bacterial growth, care should be taken when consuming canned foods. Packaging of hearts of palm, sausage and pickles are examples of places where microorganisms are most commonly found.
On the consumer side, it is important to choose high quality products to avoid risks. Among other things, the preserved glass must contain identification of the country of origin, list of ingredients, nutritional value table, expiration date, user manual and batch number. Buying from recognized brands is also a strategy for greater security. 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 jar, cloudy glass, or a different color, it is likely contaminated.
Furthermore, eating canned food in a strange place requires caution. This is because poor product conservation can also lead to the formation of toxins.
For those who like to make homemade preserves, meat or vegetables, they should be boiled for 15 minutes before consumption. Toxins thrive at around 3°C, so cooking food properly is essential to avoid risks.
If a person consumes something and experiences a headache, nausea, dizziness, the urge to faint or other strange symptoms, a doctor should be consulted as soon as possible. Although the disease is dangerous, it can be cured with proper treatment and leaves no consequences.
According to the Ministry of Health, the incubation period, or time between consumption and the appearance of symptoms, can be from 2 to 10 days, but on average people notice symptoms within 12 to 36 hours. The greater the consumption, the shorter the incubation.
How companies prevent botulism Companies, in turn, must be careful to avoid the spread of botulism in their products. During the process, it is essential to carry out chemical analyzes and this includes, for example, titrations, 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 specific equipment, making 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, manufacturers can take necessary action before goods go on sale.
For those who work on the other side, that is, producing dishes for the consumer, care must be the same as for the general public. In other words, only buy from well-known brands, don't use foods that look different or are swollen in jars, boil preserves before starting to prepare them, etc.
Because it is a serious disease that cannot be completely avoided, for example because there is no vaccine, botulism requires everyone's attention. Consumers and food producers must be careful that bacteria do not claim victims. However, if there is an infection, the patient should seek help as soon as possible to reduce the risks.