Clostridium botulinum

Botulismo

  • Causa de la enfermedad: Toxina producida por Clostridium botulinum

  • Período de incubación: Entre 12 y 36 horas

  • Síntomas: Náuseas, vómitos, diarrea, fatiga, dolor de cabeza, sequedad en la boca, visión doble, parálisis muscular, insuficiencia respiratoria

  • Posibles contaminantes: Alimentos enlatados bajos en ácidos, carnes, salchichas, pescado

  • Pasos para la prevención: Enlatar los alimentos correctamente siguiendo los procesos recomendados; cocinar los alimentos completamente

  • Article History
    • Revision Date: 10/18/2004

Food Safety Tip of the Day

Take two.

IAFP - cross contamination icon

Cutting boards are one of the most common kitchen items that causes cross contamination. A different cutting board should be used for raw meat, poultry and seafood than is used for preparing ready-to-eat foods like salads and fruits. The produce often is not cooked before being served, so any contaminants will not have a "kill step" prior to consumption.

Source: Partnership for Food Safety Education

Resources:

Foodborne Pathogen of the Day

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