Radosavljević M K
Vojnomedicinska Akademija, Zavod za preventivnu medicinu.
Vojnosanit Pregl. 1990 Nov-Dec;47(6):419-21.
Epidemiological data from the whole country reveal that insufficiently salted and dried hams are the main cause of the botulism in our country. In suspected hams as well as in a small number of patients' sera Cl Botulinum toxin type B was the most frequently found one up to the present time. Cl botulinum toxin was examined in our laboratory for several years and it was confirmed by the biologic test in 50% samples of the incriminated home made ham and in 35% patients' sera samples. Toxins type A and 1 were found in sera and in ham samples only toxin type B was found. It is suggested that consumers should be better informed concerning the risk of insufficiently processed delicatessen intake.
全国的流行病学数据显示，腌制和风干不足的火腿是我国肉毒中毒的主要原因。截至目前，在疑似火腿以及少数患者血清中，最常发现的是B型肉毒杆菌毒素。我们实验室对肉毒杆菌毒素进行了数年检测，通过生物试验在50%的涉案自制火腿样本和35%的患者血清样本中得到了证实。在血清中发现了A型和1型毒素，而在火腿样本中仅发现了B型毒素。建议应让消费者更好地了解摄入加工不足的熟食的风险。
