Ivano-Frankivsk, botulism!
27 April at 22:00 hours. Ivano-Frankivsk regional clinical infectious hospital hospitalized 20-year-old inhabitant of the village Chornoliztsi Tysmenytsya area. The laboratory studies have established the definitive diagnosis of the disease – botulism. The patient's condition is heavy. Workers Bogorodchany mizhrayongovernance derzhsanepidemsluzhby Ukraine in Ivano-Frankivsk epidemiological provide the complex sanitary and anti-epidemic measures. It should be noted cases of botulism in the Carpathian region this year have already registered for the first time. It is very difficult, deadly infectious and toxic diseases that will causeis the nervous system. Botulism occurs by ingestion of food containing the microbe - pathogen infection. Especially dangerous homemade canned goods, because without air microbe of botulism poison begins to produce strong, much more toxic by rattlesnake venom. The most common cause of illness is preserved etc.odukty homemade, especially mushrooms. The causative agent of infection is bacteria - anaerobes from the group klostrodiy. They are found in the intestines of many animals and soil, stored there for many years. With soil microbe gets into food. Botulism spores can withstand heat up to 100 degrees and tolerate high concentrations of salts and acetic acid.The infection got in the human intestine, is absorbed into the bloodstream and causes a serious disease that can lead to death. Botulism affects the nervous system, mainly - the spinal cord. Later comes a paralysis of the muscles, develops acute respiratory failure. The disease develops very quickly - within 2-24 hours. Fortunately, from person to person infektsiya transmission. Moreover poison dissipates in container areas because not all people who used the product in food from the same banks, botulism can become infected. But immunity to botulism does not occur, the disease can get sick again. Prevention is careful thermal processing of food, strict observance of sanitarys standards preparation, storage and consumption of food. Food prepared at home, it is not recommended to close tightly. Store home canned foods should be at low temperatures. Never buy canned dubious production or swollen lids. Management DSNS inSource: http://artlife.rv.ua/