Botulism risk factors: Difference between revisions
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===Foodborne botulism=== | ===Foodborne botulism=== | ||
Using home canning methods increase risk for contracting botulism. | Using home canning methods increase risk for contracting botulism. | ||
*Canned Food such as: | |||
*[[Fish]] | **[[Fish]] | ||
*[[Vegetables]] as the following: | **[[Vegetables]] as the following: | ||
**Beets | ***Beets | ||
**Corn | ***Corn | ||
**Spinach | ***Spinach | ||
**String beans | ***String beans | ||
**[[Chili pepper]]s | ***[[Chili pepper]]s | ||
**[[Asparagus]] | ***[[Asparagus]] | ||
**Honey | ***Honey | ||
*Ingestion of preformed food generally | |||
These foods, especially the vegetables in a can, cause a risk because they are at the same [[pH]] that the ''[[clostridium botulinum]]'' needs to survive. Also, the [[bacteria]] needs an [[anaerobic]] environment to survive, and this is what occurs in a canned product. | These foods, especially the vegetables in a can, cause a risk because they are at the same [[pH]] that the ''[[clostridium botulinum]]'' needs to survive. Also, the [[bacteria]] needs an [[anaerobic]] environment to survive, and this is what occurs in a canned product. | ||
Revision as of 16:40, 22 May 2017
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Botulism Microchapters |
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Diagnosis |
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Treatment |
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Case Studies |
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Botulism risk factors On the Web |
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American Roentgen Ray Society Images of Botulism risk factors |
Editor-In-Chief: C. Michael Gibson, M.S., M.D. [1]; Associate Editor(s)-in-Chief: Michael Maddaleni, B.S.
Overview
Infants are especially vulnerable to botulism. Utilizing canned foods also increases the risk for contracting botulism.
Risk Factors
Botulism risk factors can be based upon each botulism type as the following:[1][2]
Infant botulism
Infants are especially vulnerable to botulism.[3][4]
- The infants living in the rural areas are more susceptible to be infected with botulism.
- Feeding corn to the infants
- Sharing objects of infected infants with the healthy individuals can increase risk of infection to the healthy
- Being in contact with soil
- Honey intake
- Slow intestinal movement.
Foodborne botulism
Using home canning methods increase risk for contracting botulism.
- Canned Food such as:
- Fish
- Vegetables as the following:
- Beets
- Corn
- Spinach
- String beans
- Chili peppers
- Asparagus
- Honey
- Ingestion of preformed food generally
These foods, especially the vegetables in a can, cause a risk because they are at the same pH that the clostridium botulinum needs to survive. Also, the bacteria needs an anaerobic environment to survive, and this is what occurs in a canned product.
Acquiring botulism from inhalation is much rarer. Currently, the only people really at risk are certain factory workers as well as certain laboratory workers.
References
- ↑ CDC https://www.cdc.gov/botulism/definition.html Accessed on May 21, 2017
- ↑ Midura TF (1996). "Update: infant botulism". Clin Microbiol Rev. 9 (2): 119–25. PMC 172885. PMID 8964030.
- ↑ Istre GR, Compton R, Novotny T, Young JE, Hatheway CL, Hopkins RS (1986). "Infant botulism. Three cases in a small town". Am J Dis Child. 140 (10): 1013–4. PMID 3529934.
- ↑ Spika JS, Shaffer N, Hargrett-Bean N, Collin S, MacDonald KL, Blake PA (1989). "Risk factors for infant botulism in the United States". Am J Dis Child. 143 (7): 828–32. PMID 2741856.