It is produced by Clostridium botulinum toxins, not only in the soil, but also in improperly stored and protected canned food (fish, meat, fruit or vegetables). It causes many unpleasant symptoms from the central nervous system (CNS). The toxin is killed at temperatures above 60 degrees Celsius, so proper storage of food (especially tinned food) is very important.

Symptoms and course of botulism
The toxin enters the body with the food eaten and usually attacks the patient's nervous system. Initially, fatigue, weakness, mild dizziness, nausea and dry mouth occur after about 24 hours.

Over time, these symptoms worsen and are joined by vision problems (double vision), salivation, speech problems and muscle paralysis.

It is also very often accompanied by severe abdominal pain and vomiting. With each passing hour, the patient feels worse and worse, and develops photophobia, swallowing problems, severe abdominal bloating and urinary problems. Patients with respiratory paralysis or sudden cardiac arrest die.

Treatment and prevention of poisoning

Treatment takes place in hospital and must be started very quickly. Many cases are fatal. It is necessary to remove the poisoned food that is in the stomach (with the toxin) by vomiting, gastric lavage, enemas. It is necessary to administer antitoxin serum.

Prevention plays a very important role, it is necessary to check the expiry date, to throw away canned food that has been opened and with a broken lid and, importantly, to prepare food in perfect cleanliness.