The bacteria is known to form spores that are commonly found in water and the soil, and can contaminate almost any food. It does not grow well in refrigerated or highly acidic foods or in foods that have a low moisture content; however, the bacteria grows without the need for oxygen and can ultimately produce a deadly toxin if the food items are time and temperature abused.
Without the aid of medical treatment, death is highly likely.
The foods most commonly associated with this bacteria are: incorrectly canned foods, reduced oxygen packaged foods, temperature-abused vegetables, such as baked potatoes, and untreated garlic-and-oil mixtures.
The most common symptoms are: initially nausea and vomiting; later, weakness, double vision, and difficulty in speaking and swallowing.
In addition to controlling for time and temperature abuse, the following preventive measures are also recommended:
1. Hold, cool, and reheat foods correctly.
2. inspect canned foods for damage.
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