Epidemiología y factores de riesgo asociados al botulismo de los alimentos y al botulismo infantil: ¿Dónde y cuándo?
| Autor: | Mariela Tornese, Cecilia Cricelli, Alcides Troncoso, Florencia Coca, M. Laura Rossi |
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| Rok vydání: | 2008 |
| Předmět: |
medicine.medical_specialty
Nausea business.industry Infant Botulism fungi digestive oral and skin physiology botulismo-Clostridium botulinum- botulismo infantil Public Health Environmental and Occupational Health food and beverages medicine.disease Infectious Diseases Foodborne Botulism Epidemiology Severity of illness medicine Food microbiology Ingestion Botulism medicine.symptom Intensive care medicine business |
| Zdroj: | Revista chilena de infectología v.25 n.1 2008 SciELO Chile CONICYT Chile instacron:CONICYT |
| ISSN: | 0716-1018 |
| DOI: | 10.4067/s0716-10182008000100004 |
| Popis: | Foodborne botulism is caused by ingestion of a preformed toxin produced in food by C. botulinum. The most frequent source is home-canned foods, in which spores that survive an inadequate cooking and canning process germinate, reproduce, and produce this toxin in the anaerobic environment of the canned food. From 1992 to 2003, 34 cases of food-borne cases and 275 cases of infant botulism were reported in Argentina. The severity of symptoms depends on the amount of toxin ingested. Mild cases may not seek medical attention at all. A patient presenting only nausea and mild neurological symptoms may not raise the physician's attention and therefore the case will not be reported. It is important to make physicians aware of this potentially fatal disease. In Argentina, most botulism cases are related to home-canned food. Therefore, botulism can be prevented through the education of consumers in order to discourage the consumption of that kind of food. |
| Databáze: | OpenAIRE |
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