The Nerve Agent Botulinum Toxin Can Cause Botulism, One of the Most Feared Food Poisonings, According to Swedish Food Agency
The nerve agent botulinum toxin, which can cause the rare disease botulism, is being highlighted by the Swedish Food Agency as “one of the most feared food poisonings.” The agency warns that a shot glass of pure poison would be enough to kill the entire population of Sweden.
While botulism is rare in Sweden, with only eleven cases reported in the last ten years, it is now gaining attention on SVT. Botulism is caused by the nerve agent botulinum toxin, which is produced by the bacterium clostridium botulinum. The bacterium can be found in soil, on the lake and seabed, and in the intestines of fish and mammals.
The Swedish Food Agency explains that as long as clostridium botulinum is in spore form, it is harmless. However, under favorable conditions, such as a lack of oxygen and a pH value above 4.6, it can transform into resistant spores that survive heating and drought. Improperly preserved foods, incorrectly pickled fish fillets, vacuum-packed fish, and homemade pickles stored at room temperature can all pose a risk.
Botulism paralyzes muscles and can be fatal without treatment. Therefore, the Swedish Food Agency emphasizes the importance of preventing poisoning through acidic, salty, sweet, dry, and cold conditions. The authority has asked the Swedish Food Agency to review recipes from food chains, influencers, and recipe sites and has identified several potentially dangerous recipes, including one from Coop on flavored olive oil.
Despite the low probability of poisoning in Sweden, the authority is concerned about ignorance among recipe makers. They stress that botulism is not ordinary food poisoning and can require respiratory care and an antidote. Coop has already removed its potentially dangerous recipe and stated that they will review other recipes as a precaution.
To reduce the risk of botulism, the Swedish Food Agency recommends ensuring that spores from clostridium botulinum are destroyed during food preparation and preservation. Smoked, pickled, and pickled fish should be stored at a maximum of four degrees Celsius, while homemade oil infusions must be refrigerated and consumed within a few days. Honey should not be given to children under one year old, and only proven vinegar pickling recipes should be followed to ensure sufficient acidity. Additionally, vegetables or mushrooms that are heat-preserved for room temperature storage should be done in a pressure cooker to kill the bacterium.
Overall, the Swedish Food Agency hopes to raise awareness about the potentially life-threatening consequences of botulism and the importance of safe food practices to prevent illness.
Source: The Swedish Food Agency, The Public Health Authority