Botulism risk factors: Difference between revisions
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These foods, especially the vegetbales 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 vegetbales 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== | ==References== | ||
{{Reflist|2}} | {{Reflist|2}} | ||
Revision as of 17:33, 21 February 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]
Overview
Who is at highest risk?
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
These foods, especially the vegetbales 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.