hat
Bakteri Clostridium botulinum a pwodui yon neurotoxin ki se youn nan toksin ki pi danjere yo te jwenn nan lanati. Maladi a ki te koze pa sa a toksin yo rele botulism. Li ka fatal paske li se yon neurotoxin. Apeprè 4 a 36 èdtan apre admisyon, doub vizyon, paralizi nan lang lan ak misk gòj ak paralizi respiratwa rive. Clostridia yo se chalè rezistan ak fòmasyon toksin se de preferans nan absans lè. Se poutèt sa, se yon danje pwensipalman ki te koze pa nan bwat, aspiratè ak kwit manje ki pa te byen esterilize. Ka anpwazonnen yo sitou konnen soti nan endijèn, manje ensifizan chofe nan bwat. Low-asid legim nan bwat, sosis prezève, vyann sale ak geri geri yo pi souvan afekte a.
eng
The bacterium Clostridium botulinum produces a neurotoxin that is one of the most dangerous toxins found in nature. The disease caused by this toxin is called botulism. It can be fatal because it is a neurotoxin. Approximately 4 to 36 hours after admission, double vision, paralysis of the tongue and throat muscles and respiratory paralysis occur. Clostridia are heat resistant and toxin formation is preferably in the absence of air. Therefore, a hazard is mainly caused by canned, vacuumed and cooked foods that have not been properly sterilized. Poisoning cases are mainly known from homemade, insufficiently heated canned foods. Low-acid canned vegetables, sausage preserves, salted meats and cured ham are the most frequently affected.