Tornese Mariela, Rossi M Laura, Coca Florencia, Cricelli Cecilia, Troncoso Alcides
Cátedra de Microbiología y Parasitología, Escuela de Nutrición, Facultad de Medicina, Universidad de Buenos Aires, Santiago, Chile.
Rev Chilena Infectol. 2008 Feb;25(1):22-7. Epub 2008 Feb 8.
Foodborne botulism is caused by ingestión of a preformed toxin produced in food by C. botulinum. The most frequent source is home-canned foods, in which spores that survive an inadequate cooking and canning process germinate, reproduce, and produce this toxin in the anaerobic environment of the canned food. From 1992 to 2003, 34 cases of food-borne cases and 275 cases of infant botulism were reported in Argentina. The severity of symptoms depends on the amount of toxin ingested. Mild cases may not seek medical attention at all. A patient presenting only nausea and mild neurological symptoms may not raise the physician's attention and therefore the case will not be reported. It is important to make physicians aware of this potentially fatal disease. In Argentina, most botulism cases are related to home-canned food. Therefore, botulism can be prevented through the education of consumers in order to discourage the consumption of that kind of food.
食源性肉毒中毒是由于摄入肉毒杆菌在食物中产生的预先形成的毒素所致。最常见的来源是家庭罐装食品，在烹饪和罐装过程中未被充分杀灭的孢子在罐装食品的厌氧环境中发芽、繁殖并产生这种毒素。1992年至2003年期间，阿根廷报告了34例食源性病例和275例婴儿肉毒中毒病例。症状的严重程度取决于摄入的毒素量。轻症病例可能根本不会就医。仅出现恶心和轻微神经症状的患者可能不会引起医生的注意，因此该病例不会被报告。让医生了解这种潜在的致命疾病很重要。在阿根廷，大多数肉毒中毒病例与家庭罐装食品有关。因此，可以通过对消费者进行教育来预防肉毒中毒，以劝阻人们食用此类食品。
