Botulism primary prevention
|
Botulism Microchapters |
|
Diagnosis |
|---|
|
Treatment |
|
Case Studies |
|
Botulism primary prevention On the Web |
|
American Roentgen Ray Society Images of Botulism primary prevention |
|
Risk calculators and risk factors for Botulism primary prevention |
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