CASE SERIES REPORT OF BOTULISM DUE TO SALTED CAVIAR IN RASHT

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MOOSAVI S.M.; EDALATKHAH M.; SEDIGHI A.; MOHTASHAM AMIRI Z.; ASADI S.; BINESH BERAHMAND M.; SEDIGH KIAROODI E.; REZAEI A.; MAHDAVI M.H.

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Journal: Journal of Guilan University of Medical Sciences Year:2007 | Volume:16 | Issue:61 Page(s): 60-64

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Title

CASE SERIES REPORT OF BOTULISM DUE TO SALTED CAVIAR IN RASHT

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Keywords

BOTULISMQ3

CLOSTRIDIUM BOTULINUMQ3

FOOD CONTAMINATIONQ3

FOOD POISONINGQ3

FOOD CONTAMINATIONQ3

PARALYSISQ2

SALTED CAVIARQ2

Abstract

Introduction: BOTULISM is a dangerous paralytic disease due to the toxin which is made by CLOSTRIDIUM BOTULINUM Bacterium. This bacterium is active in anaerobic, little salt and little sugar with low acidity condition and in a temperature higher than the temperature of refrigerator and it is reserved in home made food; also meat can be favorable reproduction condition for it. The produced toxin effected nerve system; disability by effecting on it's and at last caused respiratory disability and death. The study of the ways that this toxin can enter human food chain is really important because of high probability of death in its poisoning. Objective: This study has been done to find the main resource of CLOSTRIDIUM BOTULINUM in Guilan and purpose the ways against it. Case report: The whole number of poisoned people was 6 persons with minimum age 23 years old and maximum age 73 years old. Including 4 women and 2 men which one of them dead in the ICU of Razi hospital. The final diagnosis was through determining mount of CLOSTRIDIUM BOTULINUM toxin in food sample.Conclusion: The density of Clostridium Butilinum in the Caviar of salted carp is too high that can lead to incidence of BOTULISM signs very quickly. Also it leads to death, in spite of accessing to medical facilities. Therefore public education about not using salted carp and training of clinical staff in order to consider BOTULISM poisoning is as a differential diagnosis of patients and finally careful control about preparing and keeping and distributing food, specially native food, are considered really important in preventing poisoning with this fatal toxin.

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APA: Copy

MOOSAVI, S.M., EDALATKHAH, M., SEDIGHI, A., MOHTASHAM AMIRI, Z., ASADI, S., BINESH BERAHMAND, M., SEDIGH KIAROODI, E., REZAEI, A., & MAHDAVI, M.H.. (2007). CASE SERIES REPORT OF BOTULISM DUE TO SALTED CAVIAR IN RASHT. JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES, 16(61), 60-64. SID. https://sid.ir/paper/39712/en

Vancouver: Copy

MOOSAVI S.M., EDALATKHAH M., SEDIGHI A., MOHTASHAM AMIRI Z., ASADI S., BINESH BERAHMAND M., SEDIGH KIAROODI E., REZAEI A., MAHDAVI M.H.. CASE SERIES REPORT OF BOTULISM DUE TO SALTED CAVIAR IN RASHT. JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES[Internet]. 2007;16(61):60-64. Available from: https://sid.ir/paper/39712/en

IEEE: Copy

S.M. MOOSAVI, M. EDALATKHAH, A. SEDIGHI, Z. MOHTASHAM AMIRI, S. ASADI, M. BINESH BERAHMAND, E. SEDIGH KIAROODI, A. REZAEI, and M.H. MAHDAVI, “CASE SERIES REPORT OF BOTULISM DUE TO SALTED CAVIAR IN RASHT,” JOURNAL OF GUILAN UNIVERSITY OF MEDICAL SCIENCES, vol. 16, no. 61, pp. 60–64, 2007, [Online]. Available: https://sid.ir/paper/39712/en

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