Rebagliati Victoria, Philippi Romina, Tornese Mariela, Paiva Analia, Rossi Laura, Troncoso Alcides
Department of Microbiology and Parasitology, School of Medicine, University of Buenos Aires, Argentina.
J Infect Dev Ctries. 2009 May 1;3(4):250-4. doi: 10.3855/jidc.120.
Botulism is a severe neuroparalytic disease caused by Clostridium botulinum toxins. Although the disease is uncommon it is a cause of great concern due to its high rate of mortality. Food-borne outbreaks of botulism occur worldwide and require immediate public health attention and acute care resources. Analysis of outbreaks showed that the food products most often involved were fermented fish products in Alaska; home-canned food, oil preservation and restaurant sauce in the rest of the United States (US) and in London and; and home-canned vegetables, airtight packed food with inappropriate refrigeration, and aerosols in Argentina. The diagnosis is based only on clinical findings matching the disease and previous exposure to suspicious food. Botulism must be immediately identified as even one case suggests the start of an epidemic and should be treated as a public health emergency. Therefore, the purpose of the following review is to recognize the risks associated with the consumption of potentially dangerous foods, and to encourage prevention by seeking to make all public health professionals aware of the dangers of this potentially lethal disease.
肉毒中毒是一种由肉毒杆菌毒素引起的严重神经麻痹性疾病。尽管这种疾病并不常见，但因其高死亡率而备受关注。全球范围内都有食源性肉毒中毒暴发事件，需要公共卫生部门立即关注并调配急性护理资源。对暴发事件的分析表明，最常涉及的食品在阿拉斯加是发酵鱼制品；在美国其他地区以及伦敦是家庭自制罐头食品、油封食品和餐厅酱汁；在阿根廷则是家庭自制罐头蔬菜、冷藏不当的密封包装食品和气溶胶。诊断仅基于与该疾病相符的临床症状以及之前接触过可疑食物。必须立即识别肉毒中毒，因为哪怕只有一例病例也可能意味着疫情开始，应将其作为公共卫生紧急事件来处理。因此，以下综述的目的是认识到食用潜在危险食品所带来的风险，并通过努力让所有公共卫生专业人员意识到这种潜在致命疾病的危险来鼓励预防措施。
