Online consultation: Which processed foods are at risk of botulinum poisoning?

One person died and 10 people were on ventilators in Quang Nam due to botulinum toxin food poisoning after eating silage salted carp˳ Before that, at the end of 2020 there was also a similar poisoning case where the food causing the poisoning was vegetarian pate˳

This shows that improperly preserved vegetarian and salty dishes have the risk of generating botulinum and causing toxicity˳

People with botulinum poisoning have a very severe condition, muscle weakness, paralysis, and many cases require mechanical ventilation and death˳ To detoxify this toxin requires a very rare drug, priced at 6,000 – 8,000 USD / vial˳

Currently, not many people know how botulinum arises, in which foods? How to avoid?

Besides botulinum, are there other dangerous toxins in food that people need to watch out for? Is there a story that the dishes are “disgusting” with each other and must avoid eating the same meal, avoiding diseases?

Currently, many families still prefer homemade silage, such as pickled tomatoes, sour bamboo shoots, sour meat… What should they pay attention to to avoid the risk of food poisoning in general, especially in the summer of food? perishable and potentially dangerous?

To answer these questions, Star Youth organized an online exchange “Which food is at risk of botulinum development, how to prevent it?”, from 14-16h on March 24˳

Right now, readers have questions to send to the guests:

– Dr˳ Nguyen Huy HoangHigh Pressure Oxygen Center, Vietnam – Russia Tropical Center˳

– Dr˳ BS Vu Dinh Thanghead of the intensive care – anti-poison department, People’s Hospital 115˳