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

Handwashing is essential

Int'l Food Safety Icons - handwashing

The most commonly used utensil in food production is the preparer's hands, which is why proper and timely handwashing is essential to preventing foodborne illness. Hands should be washed before preparing food; after taking a break; after using the restroom; after sneezing, coughing or using a tissue; after touching any part of the body; and before putting on single-use gloves.

Source: Iowa State University Extension

Resources:

Foodborne Pathogen of the Day

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