Primary preventive strategies for botulism include boiling or heating canned foods for 10 minutes before eating, discarding cans that have "bulges" which may indicate pressurized gas production secondary to bacterial growth, avoiding fermented fish (considered a delicacy in some cultures), seeking appropriate medical care after penetrating traumatic injuries, avoiding food that is kept warm for long periods of time in anaerobic conditions (such as closed containers) that may provide a suitable environment for Clostridium to flourish.
Botulism primary prevention
Botulism secondary prevention
Botulism future or investigational therapies
Wernicke-Korsakoff syndrome primary prevention
Amnesia secondary prevention
Amnesia primary prevention
Botulism medical therapy
Cretinism medical therapy