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1. Clostridium botulinum, also known as Clostridium botulinum, is a gram-positive anaerobic bacillus, and its optimum temperature for growth and reproduction and toxin production is 18-30°C. When the pH is lower than 4.5 or greater than 9.0, or when the ambient temperature is lower than 15°C or higher than 55°C, Clostridium botulinum spores cannot reproduce and no toxin can be produced.
2. Clostridium botulinum is harmless in itself, but Clostridium botulinum can produce exotoxins in the anaerobic environment, namely Clostridium botulinum toxin (Botoxin). Botulinum toxin is one of the most toxic poisons found so far, and less than 1 microgram can kill people. A hygienic test is whether or not botulinum toxin is detected. If only Clostridium botulinum is detected but no botulinum toxin is detected, it cannot be proved that this food can cause botulism.
3. Clostridium botulinum is widely distributed in soil, silt, and animal faeces. Soil is an important source of pollution. It can spread through food, crops, fruits, seafood, insects, and poultry. Foods are contaminated by Clostridium botulinum during processing and storage, and produce toxins. Foods with toxins are not heated or fully heated before eating, causing poisoning.
4. Botulinum toxin is very unstable to heat, usually 75-85 °C, heating 30 minutes or 100 °C, 10 minutes can be destroyed. However, botulinum spores are resistant to high temperatures.
5. Poisoning food and pollution pathways:
Foods that cause botulism can differ due to differences in eating habits, dietary composition, and manufacturing processes.
The foods that cause poisoning in our country are mostly home-made fermented foods, such as bean paste, bean paste, soybean meal, stinky tofu, etc., and a few occur in all kinds of stale meat, eggs, and fish foods; in Japan, fish products cause poisoning. In the United States, the number of poisonings caused by homemade canned foods, meat, and dairy products in the United States is more than in the United States. Europe is more common in sausages, ham, and preserved meat.
6. Poisoning symptoms and causes: botulism is a neurological food poisoning, the pathogenesis of poisoning is: botulinum toxin can inhibit the release of nerve conduction media - acetylcholine, causing muscle paralysis, and severe cases can also affect the cranial nerves.
The symptoms are mainly neurological symptoms characterized by symmetrical cranial nerve damage. Such as blurred vision, drooping eyes, diplopia, dilated pupils, speech disorders, dysphagia, dyspnea, continued development can be due to respiratory muscle paralysis caused by respiratory failure. Clostridium botulinum food poisoning is the most serious form of bacterial food poisoning.
7. Clostridium botulinum spores are highly heat-resistant, but spores do not mean that they are toxic. Bacillus does not produce botulinum toxin when it starts to grow. Therefore, it is generally considered harmless to humans. However, in children, due to the lack of intestinal flora, the spores of Clostridium botulinum can produce toxins in children's intestine weak base anaerobic environment, which means that even if the food toxins are destroyed, However, the harm to children cannot be ignored. It cannot be ruled out for adults. Therefore, food contaminated with Clostridium botulinum cannot be eaten by children younger than 1 year old.
8. In the food processing, often add an appropriate amount of nitrite to inhibit the growth of Clostridium botulinum. In addition to the addition of nitrites, the FDA suggested that the method includes acid addition (C. botulinum at pH
When the value is lower than 4.5, the growth is inhibited), the moisture content is reduced, salt is added, and the nitrate is added to the salt, or they are used together. In addition, the growth of C. botulinum in bacon was inhibited by the addition of starter and fermentation substrate.
9. Advice to avoid Clostridium botulinum poisoning:
(1) eat cooked food. It is best to eat cooked food thoroughly and heat it thoroughly, because botulinum toxin is not heat-resistant, and it can be destroyed in 75 minutes at 75-85°C and heating for 10 minutes or 100°C. This is also the most effective way to avoid botulinum toxin harm.
(2) When making food on your own, pay attention to hygiene.
(3) The processed food is quickly cooled and stored at low temperature.
References:
[1] BAM: Clostridium botulinum. FDA
[2] Merle D. Pierson, Leslie A. Smoot, Michael C. Robach. Nitrite, nitrite
Alternatives, and the control of Clostridium Botulinum in cured meats. CRC
Critical Reviews in Food Science and Nutrition. Volume 17, Issue 2, 1983
[3] Liu Aiping. Control of Clostridium botulinum. Meat Research, 2007.
[4] Luo Yunbo. Introduction to food safety.
[5] WHO.Clostridium botulinum
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