Prevention of poisoning caused by Clostridium botulinum bacteria

When using canned food, people need to be very careful if they do not want to be infected with Clostridium botulium bacteria leading to poisoning (Internet photo)

The Department of Food Safety and Hygiene, the Provincial Center for Disease Control, the Health Department and the Health Centers of districts, towns and cities should strengthen the dissemination of knowledge about food safety and measures to prevent poisoning caused by the above bacteria. Inspect, remind and recommend establishments to strictly comply with food processing, preservation and trading procedures according to regulations. Instruct consumers on safe food processing and preservation measures, do not use canned products that are no longer intact or have unusual odors or colors... Prepare plans, standing forces, vehicles, supplies and chemicals to promptly provide emergency care and treatment when patients are poisoned.

According to the Ministry of Health, recently, there have been a number of food poisoning cases nationwide caused by the toxin Clostridium botulium, causing a number of people to be hospitalized, including some deaths. This bacteria is common in the environment and is easily transmitted through the stages of production, transportation, preservation and use of food, especially hand-packaged and canned foods. When eating food contaminated with this bacteria, patients will experience nausea, headache, dizziness, abdominal pain, paralysis of the eye muscles, heart muscles, and throat spasms. Severe cases can cause respiratory paralysis, making it difficult for the patient to breathe, breathing rapidly and shallowly, and eventually dying from suffocation.

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