We hear of people getting food poisoning caused by either botulism or salmonellosis. For the laymen, food poisoning by botulism or salmonellosis simply means having eaten contaminated food, resulting in certain symptoms such as abdominal pain and diarrhea. What exactly are botulism and salmonellosis, and how do these diseases differ from each other?
Of these two types of food poisoning, botulism is the more serious one. In fact, it is considered the most serious type of food poisoning. A germ or bacterium, called Clostridium botulinum, is the cause of botulism. This bacterium is common in gardens and on farms; it is probably present on all produce, especially vegetables. We have to understand, however, that eating freshly prepared garden produce does not result to food poisoning by botulism. This is because the poisoning potentialities of the clostridium bacterium take some time to develop.
In improperly preserved foods, such as those that are defectively canned, the bacterium can produce toxins. When improperly canned foods are served without first being cooked at boiling temperatures, say, for about twenty to 30 minutes, food poisoning by botulism becomes highly probable. This is the reason why canning procedures are completely crucial. In canned foods, first be wary of the can's condition. Immediately discard one that is misshapen, bulging, or rusted. If you have opened a can because it does not appear to have any of these signs, check the condition of its contents next. If they smell odd, appear to be gas-containing, or seem off-color, throw them away at once.
Salmonellosis, on the other hand, is caused by at least a dozen different species and serotypes of salmonella bacteria. For example, the prototypes of the species that prefer humans for their hosts are the Salmonella typhi. Those that were identified by both the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) as the cause of the recent salmonella outbreak that downed at least 1,440 people, mostly in Texas, are the Salmonella saintpaul.
Of these two types of food poisoning, botulism is the more serious one. In fact, it is considered the most serious type of food poisoning. A germ or bacterium, called Clostridium botulinum, is the cause of botulism. This bacterium is common in gardens and on farms; it is probably present on all produce, especially vegetables. We have to understand, however, that eating freshly prepared garden produce does not result to food poisoning by botulism. This is because the poisoning potentialities of the clostridium bacterium take some time to develop.
In improperly preserved foods, such as those that are defectively canned, the bacterium can produce toxins. When improperly canned foods are served without first being cooked at boiling temperatures, say, for about twenty to 30 minutes, food poisoning by botulism becomes highly probable. This is the reason why canning procedures are completely crucial. In canned foods, first be wary of the can's condition. Immediately discard one that is misshapen, bulging, or rusted. If you have opened a can because it does not appear to have any of these signs, check the condition of its contents next. If they smell odd, appear to be gas-containing, or seem off-color, throw them away at once.
Salmonellosis, on the other hand, is caused by at least a dozen different species and serotypes of salmonella bacteria. For example, the prototypes of the species that prefer humans for their hosts are the Salmonella typhi. Those that were identified by both the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA) as the cause of the recent salmonella outbreak that downed at least 1,440 people, mostly in Texas, are the Salmonella saintpaul.
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