There is a minor mistake in your talk. In the slide about prevention you say you need 120°C to inactivate the Botulinum Toxin. That is incorrect. the Temperature needed to inactive the TOXIN in 80°C. Cooking something at 100°C for 5 minutes and allowing all components to reach a core temperature of 80°C reliably deactivated the TOXIN. 120°C cooking can only be achieved in a pressure cooker and this kills the SPORES. Otherwise, good presentation. A- 🙂
Hello. I’m on a search to find help for botulinum toxin from dysport poisoning. I got injections for cosmetic reasons and I am now struggling with central nervous system issues a host of others. Has anyone done research on how to remove the toxin after Botox injections have spread in the body accidentally from this? Pl and thank you. I’m in a group that has 25,000 ppl suffering from the toxin due to Botox..😢
This poisoning does not happen very often, thus it is often misdiagnosed for something else. People die of breathing difficulty. Anatoxin is not readily available in hospital. When they get the anatoxin, it is often too late.
True! I cringe seeing all the Rebel Canners on TikTok using unsafe methods and canning foods that are expressly ones that you should never can at home.
Yes....I was wondering why he said the mortality rate was only 5-10% at the beginning of the video. I would think the mortality rate would be much higher. Unless some of the strains are not as toxic and/or they took antibiotics and later discovered by lab that they had clostridia. The key then would seem to be early antibiotic treatment and then detox from the toxins.
This video helped me so much with my botulism presentation! I was trying to figure out how to relay the pathogenesis in a less wordy way for everyone to understand, thanks a lot!
How do I contact you? You are the hand of god of knowledge. I’m finally finding someone I can have a clinical conversation with! I’m in los Angeles and I’ve been dismissed and humiliated and refused any examination of my symptoms which have been at best diagnosed as psychiatric delusions or drug induced hallucinations. I’ve been exposed to mold band pests after a facelift while undergoing taltz for psoriasis. It created a perfect storm. I’m still not able to get to an infectious disease professional because I can’t get past the diagnosis of mental health issues or drugs related hallucinations.
A hyperbaric environment would effectively kill the bacteria (since it is an obligate anaerobe), but most times, Botulism is due to ingestion of a toxin, not the bacteria itself, so hyperbaric oxygen therapy would not be effective in treating it. Hope that helps :)
17:53 With my Safe Serve qualification for being a manager at a fast food restraunt. I was told that spores cannot be destroyed with high exposure to heat. What makes these spores different from the rest?
Never trust fast food restaurant qualifications on spores and bacteria. Cause majority of spores can be destroyed by heat just depends on said heat. I had to correct my managers multiple times on how bacteria and other things work cause they get taught wrong Also do your own research onto things. Everything is evolving in the bacteria, spores and other things so really depends what strain and stuff
maybe it is Botulism can grow in a Co2 environment but not an O2 environment.... since the gas expelled from sugar consumption by either yeast or Botulism is not Oxygen it is CO2
I was told the gas in the bulging can or jars (why you never keep the rings on your home canned goods)... is from a secondary contaminate of yeast.... which consumes any sugar and produces C02.... that was why Botulism can live in the bulging jars and cans..... home canned goods will pop their lids when there are contaminates like a yeast
Bulging canned food means spoilage. Period. There are other bacteria at work in that case, but if conditions were favorable, botulinum toxin may also be present. Under no circumstances will boiling kill all the bacteria that may be present, so dont eat it.
For the past couple year's I've seen teens walking around with their eyes half opened looking "stoned," but i now think they are mimicking something much worse.
at 18:50, 120 celsius is higher than boiling temp. it is impossible to neutralize them then. will you die just by opening an bot infected bulged can? because it will slightly pop and spread the death spores around you? how can you neutralize the bulged can?
I ate vegan pate that contains clostridium botulinum (I didn’t know until the government send out emergency warnings) I’ll see the doctor tomorrow. I feel terrified.
I just pulled a rice cooker out of storage. There is no food in it but there apears to be a film of strch in the pot. Would a deep cleaning be safe or should I throw it away?
I had this a long time ago I had a fever of 105 well spoiled turkey I was told it was good I thank I was puking and the runs at the same time 3 days later I went to the hospital could barely walk dad had to help me UC davis medical center they told me what I had
What are your references? I have to make a presentation for a class and the eight or so sources I have used do not mention about 30-40% of this video. I really need your help please!
i ate a banana that was black outside and on top of the inside but i ate the parts where there wasnt any black or brown and it tasted good and normal and smelled normal. am i at risk plus the banana was in the fridge for two days.
That's great but I was really hoping to learn more about where this bacteria comes from and how we can prevent the disease. Is heating food to 120c the only way to kill this bacteria? Are some people immune to invasion of this bacteria or is there a certain amount of this bacteria that our immune system can naturally take care of? Is this bacteria present in honey and corn syrup or do they indirectly affect the growth of this bacteria in the gut? Why is there no risk with sugar or molasses?
The spores are hard to kill, but the toxin can be destroyed, mainly by boiling food for specific amount of time. The spores are in the soil. (Everywhere really) So all root and higher pH vegetables are suspect and should be home canned in a pressure canner at 240-250° for a specific amount of time. Garlic is known to harbor the spores. So garlic boiled in oil should be refrigerated and discarded after 2 weeks. Boiling doesnt kill the spores.
Honey may contain spores. Spores usually pass through humans without any problem but not infants. Their gut may not be developed enough. Adults with a compromised gut microbiome could allow the spores to go into the vegetative state, but its extremely rare.
I ate vegan pate that contains clostridium botulinum (I didn’t know until the government give citizens emergency warning yesterday) I’ll see the doctor tomorrow. I’m scared 😟.
I got Botox for migraines for the first time recently and didn't have any negative side affects so I loved it so much and it was super helpful so I made a video too just in case you or anyone else watching is interested in seeing it
Ofc, it can be cured. Use hyperbaric oxygen to kill the etiology (C.botulinum) and remove the toxin using C.botulinum toxoid (was listed into this video).
im trying to figure how to infect myself with botulism. i heard someone once say “what ever doesnt kill you, makes you stronger”. so i intend on becoming superhuman by getting every bacteria and ailment known to man.thank you so much , very informative!
@@kellymccoy8645 i had a whole range of symptoms dizzy headaches sensitive skin depersonilsation body palpitations feeling paralysed when walking state of confusion just extremely strange
