Botulism risk factors: Difference between revisions
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Revision as of 21:02, 21 May 2017
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Botulism Microchapters |
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Treatment |
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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
Infants are especially vulnerable to botulism. If a person utilizes home canning methods, there may be an increased risk for contracting botulism.[1] 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.
References
- ↑ CDC https://www.cdc.gov/botulism/definition.html Accessed on May 21, 2017