Botulism is a severe form of food poisoning that occurs when botulinum toxin gets into food (produced by the bacterium Clostridium botulinum under low oxygen conditions). And despite the fact that botulinum toxin is used for medical and cosmetic purposes (Botox was created on its basis), it remains one of the most powerful organic poisons known to mankind.
When ingested, the substance blocks the nerve signals that cause muscles to contract. When used correctly, it can cure spasms, smooth the skin and even prevent migraines. But if the neurotoxin gets into an open wound or the stomach, a person develops severe damage to the nervous system: signals from the brain stop reaching the muscles, which provokes paralysis. The tissues responsible for swallowing, speaking and breathing are most often affected.
This condition is called 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 bloating. Usually, the first symptoms develop within 12-36 hours after poisoning, and although people rarely get sick from botulism, the mortality rate from the disease is high (5-10% of cases are fatal).
When botulism was first recorded in 1793 in Germany, out of 13 people infected, only seven survived. Early medical assistance (administration of antitoxin and connection to mechanical ventilation, if necessary) is crucial to save the patient's life, therefore, at the first signs of toxicosis, you should consult a doctor.
To protect yourself and your loved ones, it is important to be careful. Since the bacteria produce a neurotoxin in an airless environment, experts recommend paying attention to hermetically sealed home-canned mushrooms, vegetables, fruits, meat and poultry (including pates), as well as factory-made canned goods, if the can is swollen, contains salted or smoked fish, fat and other protein products. A sign of the presence of botulinum toxin in food can be cloudiness of the contents of a jar or bubbles. Cooking food is guaranteed to kill bacteria: they die at a temperature of +100 °C in 5–15 minutes, at +80 °C in half an hour.