The food safety authority (Ministry of Health) issued the warning on 15/2, following the admission of a patient with typical symptoms of botulinum poisoning. Residing in hamlet 3, Phuoc Chanh commune, Da Nang city, the patient was hospitalized after a meal that included fermented fish. The patient experienced severe symptoms such as epigastric pain, nausea, blurred vision, dilated pupils, and loss of light reflex. The patient is currently receiving intensive care at the Northern Quang Nam Regional General Hospital.

Rod-shaped bacteria that produce botulinum are extremely potent toxins, capable of causing death in small amounts. Photo:Nature

Authorities determined the likely cause of the illness to be Clostridium botulinum toxin. This strictly anaerobic bacterium thrives in enclosed, oxygen-deprived environments such as canned foods, vacuum-sealed bags, and fermented or pickled items prepared without proper hygiene.

Botulinum is classified as a potent neurotoxin. When it enters the body, this toxin attacks the nervous system, causing acute muscle paralysis, rapid respiratory failure, and leading to death if not treated promptly. Severe cases often require mechanical ventilation for an average of two months, with the subsequent rehabilitation process being challenging and carrying many potential complications.

For early detection of poisoning, people should watch for symptoms appearing after eating, such as drooping eyelids, double or blurred vision, dry mouth, slurred speech, and difficulty swallowing. Muscle weakness will gradually spread from the head, face, and neck to the limbs, accompanied by breathing difficulties due to respiratory muscle paralysis.

The Ministry of Health emphasizes that early detection is vital. If diagnosed promptly, doctors will administer antitoxin serum to neutralize the toxin. Conversely, for cases arriving at the hospital late, treatment becomes merely supportive, involving mechanical ventilation and gastric tube feeding, which significantly worsens the prognosis.

To prevent poisoning, the food safety authority urges people, especially in remote areas, to limit the use of homemade fermented or pickled dishes if they are unsure of safe preparation processes. Absolutely do not consume canned foods that are bulging, deformed, or have an unusual odor.

In recent years, the health sector has detected many clusters of botulinum poisoning cases, mainly after consuming canned pate, gio lua (Vietnamese pork sausage), and similar products. In 2023, TP HCM recorded 6 people poisoned by botulinum after eating street-vendor banh mi cha lua (Vietnamese sandwich with pork sausage) and one person suspected of poisoning from old fermented fish sauce (mam). The individual who consumed the old fermented fish sauce unfortunately died due to the severity of their condition. Previously, 5 people in Binh Duong were also poisoned after eating vegetarian bun rieu (crab noodle soup) with pate, and one person died.

Therefore, to prevent the risk of food poisoning, the food safety authority advises people to ensure food is thoroughly cooked and water is boiled. Prioritize consuming freshly prepared and freshly cooked foods. Avoid self-packaging foods in airtight containers for extended periods under non-refrigerated conditions.

For traditionally fermented, packaged, or tightly covered foods (such as pickled vegetables, bamboo shoots, pickled eggplants), ensure they are sufficiently sour and salty. Do not consume these foods once they lose their sour taste.

Le Nga