Botulism risk factors: Difference between revisions
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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 19:23, 19 December 2012
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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] Michael Maddaleni, B.S.
Overview
Infants are especially vulnerable to botulism. Utilizing canned foods also increases the risk for contracting botulism.
Risk Factors
Infants are especially vulnerable to botulism. If you utilize home canning methods you, too, may be at an increased risk for contracting botulism.
Foods such as:
- Fish
- Vegetables
- Beets
- Corn
- Spinach
- String beans
- Chili peppers
- Asparagus
- Honey
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.