Botulism primary prevention: Difference between revisions

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Latest revision as of 15:00, 24 May 2017

Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Michael Maddaleni, B.S.

Overview

Primary preventive strategies for botulism include boiling or heating canned foods for 10 minutes before eating, discarding cans that have "bulges" which may indicate pressurized gas production secondary to bacterial growth, avoiding fermented fish (considered a delicacy in some cultures), seeking appropriate medical care after penetrating traumatic injuries, avoiding food that is kept warm for long periods of time in anaerobic conditions (such as closed containers) that may provide a suitable environment for Clostridium to flourish.

Primary Prevention

Primary prevention strategies for botulism include:

Boiling or heating canned foods for at least 10 minutes before consumption
Discarding cans that have outward "bulges" that may indicate pressurized gas production secondary to bacterial growth
Avoiding consumption of fermented fish (considered a delicacy or a staple in some cultures)
Avoiding food that is kept at a warm (not hot) temperature for long periods of time in anaerobic conditions (closed containers)
Seeking appropriate medical care after penetrating traumatic injuries

References

Template:WikiDoc Sources

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 __NOTOC__
 {{Botulism}}
-{{CMG}}
+{{CMG}}; {{AE}}{{MJM}}
-{{MJM}}
+==Overview==
+Primary preventive strategies for botulism include boiling or heating canned foods for 10 minutes before eating, discarding cans that have "bulges" which may indicate pressurized gas production secondary to bacterial growth, avoiding fermented fish (considered a delicacy in some cultures), seeking appropriate medical care after penetrating traumatic injuries, avoiding food that is kept warm for long periods of time in anaerobic conditions (such as closed containers) that may provide a suitable environment for [[Clostridium]] to flourish.
 ==Primary Prevention==
-While commercially canned goods are required to undergo a "botulinum cook" at 121°C (250 °F) for 3 minutes and so rarely cause botulism, there have been notable exceptions such as the 1978 Alaskan salmon outbreak and the 2007 Castleberry's Food Co. outbreak. Foodborne botulism has more frequently been from home-canned foods with low acid content, such as carrot juice, asparagus, green beans, beets, and corn. However, outbreaks of botulism have resulted from more unusual sources. In July, 2002, fourteen Alaskans ate ''muktuk'' (whale meat) from a beached whale, and eight of them developed symptoms of botulism, two of them requiring [[mechanical ventilation]].<ref name="urlOutbreak of Botulism Type E Associated with Eating a Beached Whale --- Western Alaska, July 2002">{{cite web |url=http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5202a2.htm |title=Outbreak of Botulism Type E Associated with Eating a Beached Whale --- Western Alaska, July 2002 |format= |work= |accessdate=2013-03-29}}</ref> Other sources of infection include garlic or herbs<ref name="Infusions">[http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html Oil Infusions and the Risk of Botulism], Colorado State University Cooperative Extension, Safefood new - Summer 1998 - Vol 2 / No. 4</ref> stored covered in oil,<ref name="urlUpdate: International Outbreak of Restaurant-Associated Botulism -- Vancouver, British Columbia, Canada">{{cite web |url=http://www.cdc.gov/mmwr/preview/mmwrhtml/00000627.htm |title=Update: International Outbreak of Restaurant-Associated Botulism -- Vancouver, British Columbia, Canada |format= |work= |accessdate=2013-03-29}}</ref> capsicum, improperly handled baked potatoes wrapped in [[aluminium]] foil,<ref name="potatoes">{{cite web |url=http://www.personalmd.com/news/a1998062515.shtml|title=Botulism Linked to Baked Potatoes|accessdate=2007-03-21}}</ref> and home-canned or [[fermented fish]]. Persons who do home canning should follow strict [[hygiene|hygienic]] procedures to reduce contamination of foods. Oils infused with garlic or herbs should be refrigerated. Potatoes which have been baked while wrapped in aluminum foil should be kept hot until served or refrigerated.<ref name="potatoes"/> Because the botulism toxin is destroyed by high temperatures, home-canned foods are best boiled for 10 minutes before eating. Metal cans containing food in which bacteria, possibly botulinum, are growing may bulge outwards due to gas production from bacterial growth; such cans should be thrown away. Any container of food which has been heat-treated and then assumed to be airtight which shows signs of not being so (e.g., metal cans with pinprick holes from rust or mechanical damage) should also be discarded.
+Primary prevention strategies for botulism include:
+* Boiling or heating canned foods for at least 10 minutes before consumption
-Wound botulism can be prevented by promptly seeking medical care for infected wounds, and by avoiding punctures by unsterile things such as needles used for street drug injections. It is currently being researched at USAMIRIID under BSL-4.
+* Discarding cans that have outward "bulges" that may indicate pressurized gas production secondary to bacterial growth
+* Avoiding consumption of  fermented fish (considered a delicacy or a staple in some cultures)
+* Avoiding food that is kept at a warm (not hot) temperature for long periods of time in anaerobic conditions (closed containers)
+* Seeking appropriate medical care after penetrating traumatic injuries
 ==References==
 {{Reflist|2}}
-[[Category:Bacterial diseases]]
-[[Category:Pediatrics]]
-[[Category:Neonatology]]
-[[Category:Foodborne illnesses]]
-[[Category:Biological weapons]]
-[[Category:Conditions diagnosed by stool test]]
-[[Category:Poultry diseases]]
-[[Category:Zoonoses]]
-[[Category:Neurology]]
-[[Category:Infectious disease]]
-[[Category:Emergency medicine]]
-[[Category:Disease]]
-[[Category:Needs overview]]
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Botulism primary prevention: Difference between revisions

Latest revision as of 15:00, 24 May 2017

Overview

Primary Prevention

References

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