A Foodborne botulism Occurrence in Mashhad: Clostridium botulinum in local cheese
Autor: | Hamid Reza Kheradmand, Mohammad Hossein Kamaloddini |
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Rok vydání: | 2020 |
Předmět: |
education.field_of_study
medicine.medical_specialty business.industry Population Emergency Nursing Critical Care and Intensive Care Medicine medicine.disease_cause Early initiation Canned tuna Foodborne Botulism Intensive care Emergency Medicine medicine Paralysis Clostridium botulinum Bilateral ptosis medicine.symptom education Intensive care medicine business |
Zdroj: | Journal of Emergency Practice and Trauma. 7:66-68 |
ISSN: | 2383-4544 |
Popis: | Objective: Clostridium botulinum is one of the most common life-threatening agents all around the world which produces botulinum neurotoxin (BoNT). It may lead to morbidities such as paralysis and mortality after consuming canned tuna fish, local dairy products and home-preserved or commercial food. People use a good deal of local dairy products such as cheese and it exposes a variety of population to botulinum intoxication.Case Presentation: A 48-year-old woman referred to the ED complaining about acute dysphonia accompanied with symmetric hypotonia and bilateral ptosis. She had a history of consuming local dairy cheese.Conclusion: It is indispensable for the physician to identify major features of foodborne botulism in order to differentiate it from other illnesses and early initiation of intensive care for intoxicated patients. To prevent the incidence of dairy product derived botulinum, it is firmly suggested to have quality control on local dairy products |
Databáze: | OpenAIRE |
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