Food cans that bulge / works overflowing, may be contaminated and should be discarded Give nor inde

Sausage freshdelmonte poisoning (botulism) is a very serious poisoning, caused by the bacterium Clostridium botulinum. Usually, the cause of botulism tainted food - not just sausages, but food in general. Without emergency freshdelmonte treatment can be fatal poisoning.
Sausage poisoning is a rare but serious condition that, at worst, result in death. Sausage poisoning due to poisoning by a toxin produced by the bacterium freshdelmonte Clostridium botulinum.
The originator of the term "botulism" is a German freshdelmonte doctor named J. Kerner, who lived from 1786 to 1862. Kerner took on the name botulism because he observed that the Clostridium freshdelmonte botulinum bacterium grew poorly handled meat products (such as. Sausages) .
Difficulty in speaking and / or swallowing Blurred vision or other visual disturbances Droopy eyelids Difficulty breathing or other breathing problems Nausea Vomiting Abdominal cramps and other stomach discomfort Paralysis
If you suspect that you have botulism freshdelmonte should see a doctor immediately. Timely treatment increases the individual's likelihood of survival and can also help the authorities to prevent other people from ingesting the contaminated food.
Sausage Poisoning usually originates from poorly preserved food - typical canned vegetables or fruits. Especially freshdelmonte hjemmekonserverede food leads to increased risk of botulism.
In addition, home-made fish dishes often the cause of botulism. In infants - which infant children - are often caused by honey or contact with bacteria-filled surfaces such. a dirty floor.
The focal point in the treatment of the disease is an antidote (antitoxin). In addition, doctors can remove the remnants of contaminated food in the digestive system by not induce vomiting patient and possible. also using intestinal cleansing. The addition of extra water and nutrients may also be necessary
Since the cause of botulism in many cases hjemmekonserverede food poisoning can be avoided by preserving proper. In addition, it is also appropriate to always maintain freshdelmonte a good kitchen.
The toxin (toxin) as the bacterium Clostridium botulinum produces, is inactivated by boiling for 10 minutes at 100 degrees - hence one can minimize the risk of botulism by cooking the food before preservation, as well as after the preservation (that is, immediately before serving).
If the food can be tolerated, it is also advisable to pressure cook fødvarerne at 121 degrees for at least 30 minutes - thus killing Clostridium botulinum. Pressure cookers, etc. Additionally, the container (and cover) in which the food must be preserved.
Food cans that bulge / works overflowing, may be contaminated and should be discarded Give nor indeed honey to children under 1 year Do not keep cooked foods at room temperature - put them in the refrigerator oils with added herbs, garlic, etc.. should also be stored in the refrigerator wash food thoroughly and avoid contact with soil