Note when using food to avoid botulinum poisoning

People should only use food products and food ingredients with clear origin and source. Absolutely do not use canned products that are expired, swollen, flattened, deformed, rusted, not intact, or have unusual flavors or colors. Eat cooked food and drink boiled water. Prioritize eating newly processed and cooked foods.

Do not pack food tightly and leave it unfrozen for a long time. For fermented foods, packaged or covered in the traditional way (such as pickles, bamboo shoots, pickled eggplants, etc.), make sure they are sour and salty. Do not eat the food when it is no longer sour. When symptoms of botulism poisoning appear, go to the nearest medical facility for timely diagnosis and treatment.

According to the Ministry of Health 's instructions, common symptoms related to poisoning are: early appearance of digestive symptoms such as nausea, vomiting, bloating, abdominal pain, followed by functional intestinal paralysis, constipation; followed by neurological symptoms such as bilateral symmetrical paralysis, starting from the head, face, neck and spreading down to the legs (ptosis, double vision, blurred vision, sore throat, difficulty speaking, difficulty swallowing, hoarseness, dry mouth); then paralysis of the arms, paralysis of the muscles in the chest, abdomen and paralysis of both legs. Tendon reflexes are often reduced or lost; there are no sensory disturbances; the pupils may dilate on both sides. The degree of paralysis ranges from mild (fatigue, muscle fatigue similar to physical weakness, inability to perform normal strenuous movements) to severe paralysis (sputum retention, poor cough, easy choking, respiratory failure).

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