The withdrawal of Grupo Palacios tortillas from the distribution points after the health alert caused by different cases of botulism linked to their consumption has caused a lot of uncertainty about this disease caused by toxins from a bacterium.
From the World Health Organization they report on their website that botulinum toxin “is one of the deadliest substances known”. The disease it causes, botulism, usually refers to cases of food transmission in humans, which, although the WHO recognizes it as “rare”, can “be fatal if it is not diagnosed quickly and treated with the corresponding antitoxin”.
It is transmitted by routes other than food.
The WHO points to “household canned, preserved or fermented foods” as “a frequent source” of botulism. In fact, from the international organization they explain that this food transmission, although it is “relatively unusual”, is generated by the ingestion of these foods with “very powerful neurotoxins” produced by the Clostridium botulinum bacterium.
Botulinum toxin, they clarify from the WHO, is ingested with food “inappropriately prepared, in which the bacteria or its spores survive, grow and produce toxins”, although it is also transmitted by infected wounds, inhalation or in infants.
The symptoms recognized by the WHO
The WHO collects on its website an extensive list of the symptoms that botulinum toxin can produce, which is a neurotoxin and therefore affects the nervous system.. constipation or abdominal swelling. From the WHO they affirm that “the disease can give rise to weakness in the neck and arms, and later affect the respiratory muscles and the muscles of the lower part of the body”, although they do not usually present fever or loss of consciousness.
According to the WHO, the symptoms appear “between 12 and 36 hours after ingestion” and although “the incidence of botulism is low”, “the mortality rate is high if an early diagnosis is not made and appropriate treatment is given without delay”.. The mortality rate ranges from 5% to 10% of cases according to the WHO. Early diagnosis is key
The five keys of the WHO against botulism
The WHO publishes on its website five specific keys to “food safety” that help prevent food poisoning that can cause risk situations for public health:
- Hygiene maintenance.
- Separation of raw and cooked food.
- fully cooked.
- Keeping food at safe temperatures
- Use of potable water and safe raw ingredients.
The WHO response to these public health problems emphasizes surveillance and early detection of cases, risk assessment and containment of the outbreak, as well as the importance of early diagnosis “and prompt administration of botulinum antitoxin.”