Botulism is a severe form of foodborne intoxication that occurs when food becomes contaminated with botulinum toxin (produced by the bacterium Clostridium botulinum in low-oxygen conditions). And although botulinum toxin is used for medical and cosmetic purposes (it is the basis of Botox), it remains one of the most potent organic poisons known to humanity.
When it enters the body, the substance blocks nerve signals that cause muscles to contract, according to TASS. When used correctly, this property allows doctors to treat muscle spasms, smooth wrinkles, and even prevent migraines. However, if the neurotoxin enters an open wound or the stomach, it leads to severe damage to the nervous system: signals from the brain stop reaching the muscles, causing paralysis. The tissues responsible for swallowing, speech, and breathing are usually affected first.
This condition is known as botulism. Early symptoms include fatigue, weakness, and dizziness, followed by blurred vision, dry mouth, and difficulty swallowing and speaking. Patients may also experience vomiting, diarrhea, and abdominal bloating. Symptoms usually appear within 12–36 hours after exposure. Although botulism is rare, its mortality rate is high (5–10% of cases result in death). When botulism was first recorded in 1793 in Germany, only seven out of thirteen infected people survived. Early medical intervention (administration of antitoxin and mechanical ventilation if needed) is critical for saving the patient’s life, so it is essential to seek medical attention at the first signs of intoxication.
To protect yourself and others, it’s important to be cautious. Because the bacteria produce the neurotoxin in airless environments, Russia’s consumer safety agency Rospotrebnadzor recommends being especially careful with tightly sealed homemade preserves made from mushrooms, vegetables, fruits, meat, and poultry (including pâtés), as well as factory-made canned foods if the can is swollen, and with salted or smoked fish, pork fat, and other protein products. According to Dmitry Kulikov, head of a department at Rosbiotech, signs that food may contain botulinum toxin include cloudiness inside the jar or bubbles (although neither sign provides a 100% guarantee that the toxin is present or absent). Boiling food can reliably destroy the bacteria: it dies at +100 °C in 5–15 minutes, and at +80 °C in about half an hour.
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