Botulism is an insignificant word for such a virulent disease. Foodborne botulism is a serious illness caused by a toxin that attacks the body’s nerves, causing breathing difficulties, muscular paralysis and even death.
Is it really as rare as it’s made out to be? We take stock!
A rare but not harmless disease!
» Clostridium botulinum are bacteria that are pathogenic to humans. They only develop in the absence of oxygen, so vacuum-packed and canned foods are the most frequently contaminated (very often home-canned foods, vegetables, artisan hams, sausages, dried or smoked fish, etc.) » says the Ministry of Agriculture and Food Sovereignty.
All it takes is a small dose to become infected with this toxin. Botulism is a serious illness that can be fatal in 5 to 10% of cases. The incubation period can range from a few hours to a few days.
What are the symptoms?
Symptoms of foodborne botulism begin about 12 to 36 hours after the toxin enters your body.
Symptoms of botulism are characterized by :
- Difficulty swallowing or speaking
- Dry mouth
- Facial weakness on both sides of the face
- Blurred or double vision
- Drooping eyelids
- Difficulty breathing
- Nausea, vomiting and stomach cramps
- Paralysis
However, botulism is a very rare disease, with 0.5 cases per million inhabitants per year.
What risk factors should you be aware of?
« These bacteria are found in the environment (soil, plants, marine or freshwater sediments, etc.) and occasionally in the intestines of animals (pigs, fish, etc.). As they only develop in the absence of oxygen, vacuum-packed and canned foods are the most frequently contaminated (very often poorly sterilized family preserves, vegetables, home-made hams, sausages, dried or smoked fish, etc.), » states the Ministry.
Good to know: if the product you’re about to eat has a different color, an abnormal odor, and especially if the can is swollen or doesn’t make that famous » clap » sound when you open it… Throw the product away and don’t eat it!