Botulism risk factors: Difference between revisions
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==Overview== | ==Overview== | ||
[[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 you utilize home canning methods you, too, may be at an increased risk for contracting botulism. | [[Infants]] are especially vulnerable to botulism. If you utilize home canning methods you, too, may be at an increased risk for contracting botulism. | ||
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Acquiring botulism from [[inhalation]] is much rarer. Currently, the only people really at risk are certain factory workers as well as certain laboratory workers. | 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}} | ||
[[Category:Pediatrics]] | [[Category:Pediatrics]] | ||
[[Category:Neonatology]] | [[Category:Neonatology]] | ||
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[[Category:Disease]] | [[Category:Disease]] | ||
[[Category:Needs overview]] | [[Category:Needs overview]] | ||
{{WikiDoc Help Menu}} | {{WikiDoc Help Menu}} | ||
{{WikiDoc Sources}} | {{WikiDoc Sources}} | ||
Revision as of 16:27, 18 December 2012
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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
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.