Botox is an anaerobic bacterium that can contaminate food, mainly soups, minestrone, meat, canned fish and cured meats. Let’s find out everything there is to know about this bacterium by analyzing risks and prevention.
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Let’s start from the beginning: what is Botox? It is an anaerobic bacterium that can contaminate foods making them very risky for human health.
It can be found mainly in cured meats, canned meats and fish, in preserves and vegetables preserved in oil. It was discovered way back in 1897 when E. van Ermengen noticed a considerable relationship between the consumption of sausages and the onset of several mass epidemics.
Although the disease carried by this bacterium is not contagious, just think that a single gram of toxins can kill 10 million people while 200 grams of this substance could wipe out the entire human race.
So let’s go and find out everything you need to know about Botox analyzing in detail i risks that entails and the prevention that it is possible to implement.
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Botox, risks and prevention: everything you need to know
The ingestion of contaminated food causes the so-called botulism: after an incubation period of 1 or maximum 2 days, symptoms such as nausea, vomiting, severe muscle aches and diarrhea.
But later there is the onset of even more problematic diseases such as neurological disorders, dryness of the respiratory tract, hallucinations and disorders of swallowing and speech.
The degeneration of the symptoms listed above can lead to asphyxiation and therefore to death. Fortunately, however, with the technological innovations in the medical-scientific field, prospects have greatly improved.
Until a few years ago, in fact, the percentage of deaths was very high, ie between 60 and 70% of cases. To date, however, thanks above all to artificial respirators, the mortality rate has been around 15 20%.
Prevention and therapy for botulism
The more timely you are in identifying the bacterium, the more the chances of survival will rise. The use of purgatives it is the basis of therapy as it seeks to eliminate toxins through evacuation.
You should get out of the tunnel in a few weeks even if in the most serious cases the convalescence can also affect 3 4 months.
We are also aware that the toxin is inactivated by heat, fromoxygen and fromacidity. The risk of intoxication can therefore be reduced by boiling the foods at risk for at least ten minutes before their consumption.
For any doubt or question, however, do not limit yourself only to articles or online advice but listen to the accurate opinion of a industry expert who will be able to explain everything to you in the best possible way.
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