[Foodborne botulism - a re-emerging public health challenge]. / Alimentárny botulizmus - staronová výzva pre verejné zdravotníctvo.
Epidemiol Mikrobiol Imunol
; 66(1): 39-48, 2017.
Article
em Cs
| MEDLINE
| ID: mdl-28374597
ABSTRACT
Human foodborne botulism is an intoxication caused by ingestion of botulinum neurotoxins (BoNT) of serotypes A, B, E, and rarely also serotype F, produced in contaminated food by anaerobic bacteria Clostridium botulinum group I, group II, or by toxigenic strains of C. butyricum and C. baratii. BoNT-producing Clostridia are ubiquitously distributed in the environment and, under suitable conditions, they can enter the food chain, proliferate and produce BoNT in a variety of foods. In the past, the risk of foodborne botulism was primarily associated with homemade canned foods; however, the epidemiological importance of commercial and restaurant food is increasing nowadays. In this article, we review the public health aspects of foodborne botulism, including its clinical, epidemiological and laboratory diagnosis and discuss potential risks associated with minimally heated, vacuum or modified atmosphere-packed, ready-to-eat foods of extended durability.
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Base de dados:
MEDLINE
Assunto principal:
Botulismo
/
Saúde Pública
Limite:
Humans
Idioma:
Cs
Revista:
Epidemiol Mikrobiol Imunol
Assunto da revista:
ALERGIA E IMUNOLOGIA
/
EPIDEMIOLOGIA
/
MICROBIOLOGIA
Ano de publicação:
2017
Tipo de documento:
Article