Botulism is a severe food poisoning caused by the botulinum toxin produced by the bacteria Clostridium botulinum. This toxin affects the nervous system, causing muscle paralysis, and in more severe cases can even lead to death.
The main symptoms are muscle weakness, blurred vision, difficulty breathing, difficulty swallowing, digestive problems or, worse, paralysis.
Because recently several cases of botulism have been reported in Romania and because this food poisoning can cause serious health problems or even death, doctor Tudor Ciuhodaru warned in a post on Facebook that “there is a risk of botulism food. Great attention to the consumption of canned goods prepared at home. Especially in this period. Check and discard any canned food if the container is bulging and boil any canned food for a minimum of 10 minutes.”
The doctor also writes that “in Romania there is no medication of choice (botulinum antitoxin) that was brought from the Republic of Moldova. Last year, a 43-year-old patient was in critical condition and another died after ingesting food contaminated with Clostridium”.
Until health education is introduced in schools in Romania, the doctor also says that it is good to know that this disease can be “rare, but deadly. It is produced by the most potent bacterial toxin known’ and ‘can develop into seasonal epidemic outbreaks (especially in the spring, after a longer period of storage of home-made preserves)’.
Regarding the most common sources, the doctor Tudor Ciuhodaru adds that “it is canned goods improperly prepared at home that provide the necessary conditions for the production and transmission of the botulinum toxin.
Closed, airless, improperly sterilized cans allow the spores of this anaerobic bacterium – Clostridium botulinum – to contaminate, germinate and produce neurotoxins. And fruits, vegetables, beef and fish can become sources of botulism when individual hygiene rules are not strictly followed.”
As for commercial products, the doctor is of the opinion that “they occasionally produce epidemics, but at least some of them are due to improper storage, use or handling by the buyer.
The toxin can be easily inactivated by common household food preparation procedures. Exposure to a temperature of 100°C for 10 minutes is sufficient. The spores, on the other hand, are very resistant to heat, requiring exposure to 120°C for inactivation, as in steam sterilization or pressure cookers”.
Incubation period
Botulism transmitted through food begins suddenly, writes Tudor Ciuhodaru, “usually 18-36 hours after the ingestion of toxins, although the incubation period can vary between 4 hours and 8 days”.
“The characteristic is symmetrical, descending paralysis, which manifests itself through the 3D: diplopia (double vision), dysarthria (speech disorders) and/or dysphagia (difficulty swallowing); it then progresses, often rapidly, from the head, involving the neck, arms, chest and lower limbs, and can lead to respiratory failure and death. Palpebral ptosis (falling of the eyelids) is common and half of the patients have dilated or fixed pupils.
Nausea, vomiting and abdominal pain can appear before or after the onset of paralysis and constipation and urinary retention are often part of the clinical picture.
Symptoms such as dizziness, blurred vision, dry mouth and sometimes pain and dryness in the throat are common. Patients are generally alert and oriented, but may also be drowsy, agitated and anxious. Typically, fever is absent,” adds the doctor.
How can we prevent botulinum toxin infection?
In order to prevent botulinum toxin infection, doctor Tudor Ciuhodaru draws our attention and advises us not to forget three things: “Apply the proper food preservation techniques in the household. They aim to remove all bacteria, for example by cooking in a pressure cooker at 120 degrees Celsius for at least 30 minutes.
Ensure the elimination of possible toxins: throw away any canned food if the container is bulging and boil any canned food for at least 10 minutes.
Learn to recognize the first symptoms. Do not delay presentation to the hospital when, 18-36 hours after eating home-preserved, insufficiently cooked food, signs of symmetrical progressive descending paralysis appear, without fever or sensory impairment”.
Also, the doctor writes that “first aid consists in purifying the toxin and initiating ABC first aid measures. Antitoxin is the treatment of choice”.
The first case of botulism this year took place in Timișoara, in January, when eight children between the ages of 3 and 7 were hospitalized with suspicion of botulism.
Another recent case of botulism happened in Roman, in April, when a 38-year-old woman, together with her children, two girls aged 11 and 7, and a 6-year-old boy arrived at the hospital after consuming commercially purchased frozen fish.
Also in April, a man from Prahova started to feel sick after eating canned fish and arrived at the hospital with symptoms specific to botulism, and the treatment was brought from the Republic of Moldova, because it is not available in our country.
