Poisoning Alclaustredyadm Botolenam (toxin):
Alclaustredyadm Botolenam (botulinum) Clostridium botulinum
Often be caused canned Albotoleezzam vegetables, meat products, fish stomach at home (dried meat, sausage, smoked and dried fish).
Causative bacterium bacillus Båge antenna sex Alclaustredyadm which detect and wrote about Van Ermengen 1980.
antigen toxin:
According to the properties of antigen toxin can disperse 6 different types of immune Claustredyadm Botolenam Cl. Botulinum (A, B, C, D, E, F) ) And species of coldCl. Botulinum (E, F) Absorbs blood and lymph toxin Claustredyadm Botolenam of the intestine where the bacteria with food to the digestive system and across the blood and Allmeev go to the ends of the nervous tissue, where cause symptoms of poisoning its own.
symptoms poisoning:
The disorders that appear excretion functions and local parties paralysis.The symptoms begin poisoning growth and appearing between 1236 hours after eating appears fatigue and fatigue and headache, rotation and vomiting, auditing, diarrhea or constipation and then problems to consider, speech and swallowing and secretion player, sweating and fatigue with temperatures normal or elevated.
prevention of poisoning:
It can also be death rate in difficult cases more than 50% and death gets within 36 days as a result of weakness in breathing and duration of convalescence may last several months.
For the prevention of poisoning promise of priority health conditions in production where it is to prevent contamination of food through the raw material and the outer perimeter.
prevent bacterial reproduction:
Attention must also wash food and raw materials of plant origin. You must also save all scalded canning and sausage and processed meat products at appropriate temperatures to prevent bacterial reproduction and sorting toxins (less than 510 m). As mentioned toxin is thermally unstable and can Adoba during transactions thermal long for food.
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poisoning