Botulism (sausage poisoning)

The bacteria can multiply in improperly packaged canned meat. Botulism is caused by ingestion of the bacteria's toxins through food. After consumption, the toxin is absorbed by the intestine and reaches the nerve cells via the blood. Infection from person to person is therefore not possible.

The toxin disables nerve cells that are necessary for activating the muscles. This leads to paralysis, mostly in the head and neck area. The poisoning usually begins with nausea and vomiting, followed by visual disturbances, sometimes also heart palpitations and constipation. The incubation period (time from ingestion of the pathogen to the first symptoms) is a few hours to two days. The mortality rate is between 30 and 70% (the decisive factor is the amount of poison ingested). If symptoms occur hours to a few days after eating canned food, a doctor should be consulted immediately!

Treatment is carried out with an antidote. This should be started as early as possible, i.e. even if there is a suspicion. Patients often have to be treated in intensive care.

botulinum are relatively rare. In Germany, between 0 and 24 cases per year were reported to the Robert Koch Institute from 2001 to 2018. It is often food-borne botulism.

Vaccination is not possible. Food from tins that appear bloated should not be consumed. Botulinus toxin is heat-sensitive, i.e. it is destroyed by sufficient heating or cooking.