Four cases of suspected food poisoning botulism are under investigation in Argentina.
In late August, the National Health Surveillance System was notified of a case of infection after a rally in a Buenos Aires neighborhood.
Three patients are adults and one is a child under five years of age. All have been hospitalized and are being treated with antivenom.
Investigation revealed that all incidents were related and shared some sort of homemade preserved food, as well as other foods. Laboratory analysis identified botulinum toxin type A in one of his jars of this food.
Health officials said suspected infections and early notification allowed them to be identified quickly, start treatment and initiate epidemiological investigations. This allowed us to identify the homemade jam as the source of infection and avoid the possibility of further infection.
Botulism is a rare but life-threatening condition caused by toxins produced by Clostridium botulinum. In food poisoning botulism, symptoms usually begin 18 to 36 hours after eating the contaminated food. However, as early as he can occur after 6 hours, and at the longest he can occur after 10 days. Symptoms include double or blurred vision, drooping eyelids, slurred speech, difficulty swallowing or breathing, numbness, thickened tongue, dry mouth, and muscle weakness.
Trichinella situation
The Argentine Ministry of Health also shared the latest data on Trichinella in Buenos Aires province.
So far in 2023, 160 suspected cases of trichinosis (or trichinosis) have been documented: 38 confirmed, 56 probable and 65 more. is still under investigation. Three outbreaks have been confirmed in Coronel Dorrego, Civircoy, one of which affected multiple areas.
During the same period in 2022, 210 suspected cases were reported, of which 59 were confirmed and 141 probable. Seven occurrences were recorded.
Trichinosis is transmitted by eating raw or undercooked pork contaminated with the parasite Trichinella trichinosis.
Early symptoms of infection include nausea, diarrhea, vomiting, malaise, fever, and abdominal discomfort. Later, headache, fever, chills, cough, swelling of the face and eyes, joint and muscle pain, itchy skin, diarrhea, and constipation may occur. Patients have difficulty coordinating their movements and may have heart or breathing problems.
Abdominal symptoms may occur 1-2 days after infection. Further symptoms usually begin 2 to 8 weeks after eating the contaminated meat. Freezing, salting, drying, smoking, or microwaving meat may not kill microbes. The best way to prevent trichinosis is to cook meat to a temperature of 71°C (160°F).
(To sign up for a free subscription to Food Safety News, click here.)
