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Botulism and Acidic Foods: A Case Report and Literature Review
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Behzad Bijani1    , Abbas Allami2 , AliReza Nikoonejad3 |
1- Associate professor, Department of Infectious Diseases, Faculty of Medicine, Qazvin University of Medical Sciences, Qazvin, Iran
2- Professor, Department of Infectious Diseases, Faculty of Medicine, Qazvin University of Medical Sciences, Qazvin, Iran, , allami9@yahoo.com
3- Assistant professor, Department of Infectious Diseases, Faculty of Medicine, Qazvin University of Medical Sciences, Qazvin, Iran, |
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Abstract: (2488 Views) |
Background and Aim: Botulism is commonly linked to the consumption of non-acidic foods stored under improper conditions. However, it can also arise from high-acidity canned products. This report aims to highlight the less recognized risks associated with canned foods.
Case Presentation: We present the case of a middle-aged female patient who exhibited symptoms of botulism following the consumption of pears canned using the Ben-Marie method. This preservation technique, popular among home cooks, is often inadequate for effectively eliminating bacterial spores.
Conclusion: This article outlines the conditions under which botulism can occur from high-acidity canned foods, detailing its clinical symptoms, diagnosis, treatment, and potential complications. It underscores the diagnostic challenges and the critical need for prompt medical intervention in cases of food-related botulism. |
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| Keywords: Botulism, Neurotoxin, Cranial nerve Diseases, Acids, Food |
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Full-Text [PDF 358 kb]
(286 Downloads)
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Type of Study: case report |
Subject:
Medicine - Infectious
Received: 2024/09/1 | Accepted: 2025/03/1 | Published: 2026/04/11
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