Botulism risk factors: Difference between revisions
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[[Infants]] are especially vulnerable to botulism. Utilizing canned foods also increases the risk for contracting botulism. | [[Infants]] are especially vulnerable to botulism. Utilizing canned foods also increases the risk for contracting botulism. | ||
==Risk Factors== | ==Risk Factors== | ||
[[Infants]] are especially vulnerable to botulism. If | [[Infants]] are especially vulnerable to botulism. If a person utilizes home canning methods, there may be an increased risk for contracting botulism. | ||
Foods such as: | Foods such as: | ||
Revision as of 12:24, 29 March 2013
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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 a person utilizes home canning methods, there may be 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.