This bacteria can be found in soil, food and animal feces in the form of spores. These spores, which are reproduction units, are resistant structures that form under unfavorable conditions. In places with a lack of oxygen, such as canned food, the bacteria’s spores begin to release the toxin.
In foodborne botulism, contamination occurs through ingestion of toxins in contaminated foods that were produced or preserved inappropriately. Contact with the bacteria can happen through preserved foods and vegetable and fruit sausages (especially artisanal ones, such as hearts of palm, pickles); meats and meat products cooked, cured or smoked in an artisanal way; smoked, salted and fermented fish; Seafood; milk; and derivatives. Transmission rarely occurs with processed canned foods.
Prevention lies in food care. It is important to pay attention when cleaning products and hands, and the recommendation is to avoid eating food in overstuffed cans, foggy glass, damaged packaging or with changes in smell and appearance. Before consumption, the ideal is to boil or cook industrialized products and homemade preserves for 15 minutes.
In intestinal botulism, spores contained in contaminated food attach and multiply in the intestine of the infected person. There, the production and absorption of the toxin occurs.
Another type of intestinal botulism is infant botulism. More common in children aged between three and 26 weeks, its main cause is the ingestion of bee honey in the first weeks of life.
Finally, wound botulism is one of the rarest forms of the disease. It is caused by contamination of wounds with bacteria Clostridium botulinum.