By Amber Roman
Jun 28, 2024, 5:58 PM EDT
California health authorities have raised alarm bells againstAn outbreak of a rare and deadly bacteria has contaminated home-prepared food. This incident has put at risk a family that attended two consecutive events on June 21 and 22 outside Fresno, where approximately 30 people were exposed to botulism, a serious neurological disease caused by the bacterium Clostridium botulinum.
Eight of the attendees have required hospitalization due to severe symptoms of botulism.. However, authorities have not yet specified the exact number of people who have developed the disease.
In an effort to contain the spread, the family has been advised to avoid consuming the suspected foods. Both the California Department of Public Health and the Centers for Disease Control and Prevention (CDC) are collaborating on a comprehensive investigation to identify the exact source of the contamination and prevent future cases.
What is known about botulism
Botulism is caused by a neuroparalyzing toxin produced by the bacteria Clostridium botulinum. This bacteria is commonly found in spores present in soil, marine environments, and on the surface of foods such as fruits, vegetables, and seafood.
The spores themselves are generally harmless, but can become deadly when they develop in anaerobic environments, such as home canning where lack of oxygen and warm, humid conditions allow bacteria to produce toxins.
Home canning is a common method of food preservation, but when not done correctly, it can create an ideal environment for the proliferation of Clostridium botulinum.
The expulsion of air during the canning process removes oxygen, promoting bacterial growth and subsequent toxin production. Fresno County Interim Health Officer Dr. Rais Vohra stressed in a press conference the importance of strictly following safety guidelines when canning at home to avoid incidents like this.
Symptoms of botulism are severe and may include difficulty swallowing, muscle weakness, double vision, drooping eyelids, blurred vision, difficulty speaking and breathing, and difficulty moving the eyes.
These symptoms reflect the toxin’s attack on the nervous system, paralyzing the muscles and, in severe cases, can lead to death. Botulism has a mortality rate of between 5% and 10%, although the overall risk is low. In the United States, there are approximately 200 cases of botulism each year, of which only 25 are food-related.
Dr. Vohra has assured that the local health department is working closely with hospitals and state and national health agencies to manage the outbreak. “While the risk to the general population is low, we are actively tracing those who may have consumed the contaminated food to ensure they receive timely follow-up and treatment,” he mentioned during a press conference.
Treatment for botulism includes the administration of antitoxins, which can reduce the severity of symptoms if given early. Authorities are working to identify all people who may have been exposed to the contaminated food in order to provide them with the necessary care and avoid complications.
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