Causes of botulinum poisoning from food and how to prevent it.

Dr. Le Quoc Hung , Head of the Department of Tropical Diseases, Cho Ray Hospital, answered: Botulinum toxin is produced by the bacterium Clostridium botulinum; it is an extremely potent toxin that can be fatal even in small amounts.

Clostridium botulinum bacteria live in anaerobic environments, meaning environments without air and with very low oxygen concentrations. Normally, these bacteria cannot survive in our environment due to the high oxygen levels. Therefore, they automatically adapt by creating spores – protective coverings that allow the bacteria to hibernate, remaining inactive but not dying.

During food preparation, attention must be paid to hygiene to avoid bacterial contamination that can cause food poisoning.

Clostridium botulinum bacteria are everywhere around us, most commonly found in sandy soil.

When we process, package, can, or seal food in airtight containers or plastic wraps, the lack of oxygen creates conditions for Clostridium botulinum bacteria to reactivate and grow, which is the cause of botulinum poisoning.

Therefore, we need to pay attention during processing and preservation. The initial stage of processing fresh food must be done in a clean environment. This means regularly cleaning and sanitizing the processing area and food storage containers to prevent dust and dirt from adhering.

The second stage is the packaging and preservation process. When we package food, we create conditions for botulinum bacteria to reactivate. Food manufacturers often sterilize food during packaging to ensure safety. However, at home, if you don't have professional skills, you shouldn't seal food properly.

The third stage is food consumption, where we must check the expiration date. Manufacturers usually calculate the safe consumption period for a product, ensuring it's free from bacterial growth. Therefore, absolutely do not use expired food.

For pickled foods, the acidity or salt content should be above 5%, meaning 5 grams of salt per 100 grams of food. Bacteria cannot thrive in an overly salty environment.

Do not consume food if it has lost its natural flavor or has changed color or smell.

Additionally, cooking food at 100 degrees Celsius for 10 to 15 minutes can also reduce the risk of botulinum poisoning.

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