BLT Report sends 10 hospitals in Botulism California from Homemade Nopal Salad

Ten people in Fresno County, California were admitted to the hospital after consuming salads done with improperly preserved Nopals (Cactus Pad). Protected nopales were stored in reusable jars without proper sterilization, for which create ideal conditions Clostridium botulinum Poison production.
While demonstrating the symptoms of classic botulism (blurred vision, muscle paralysis and difficulty swallowing), the attendees fell ill within hours. Six patients required intensive care, requiring some mechanical ventilation.
Noples was stored in unwanted jars in a warm shed (> 100 f), allows C. Botulinum Spread to grow. Salad showed no signs of malfunction, highlighting toxin’s invisible danger. Traditional methods can be fatal without scientific safety measures.
Botulism survivors have to face severe recovery, often require rehabilitation to regain basic functions such as walking and swallowing. Neurotoxin can cause permanent disability when untreated.
Proper canning techniques (pressure canning for low-acid foods, boiling before consumption) and storage (cool, dark places) are important. Avoid commercial jars and leave compromised compartments (bulging, leaks). Home food conservation should balance tradition with science -backed security.

Article by Olivia Cook, reproduced with permission from permission Naturalnews.com

Ten people were admitted to hospital Botulism detects contaminated homemade salad Last month, Fresno in California.

During the renovation of a family on 21 and 22 June, a homemade salad made of non -cooked nopless – the tender pad of prickly pear cactus – was served to guests. The cactus pad was preserved weeks ago using a method passed through generations. They were packed in raw raw, salty, reused glass jars and stored in a backyard shed for six weeks. Nopals were then used in Salad.

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Within a few hours of incidents, guests started getting sickA 42-year-old woman experienced blurred vision, a dropping eyelid, dizziness, sore throat and the classic signs of swallowing-swallowing-the classic signs of-Botulism. Six victims required intensive care, two sisters were placed on a mechanical ventilator.

The road of recovery is long and fierce for botulism leftover people. Rehabilitation may require to restart the way of walking, talking and swallowing.

An invisible threat in a jar

Clostridium botulinum, The pathogen that causes botulism, produces one of the The most powerful neurotoxin Known for science. Just some nanograms can block nerve signals, paralyzes the muscles and cause death when untreated.

In this case, the temperature in the shed exceeded 100 F. The jar sealed itself, but was never pressured. Conditions were perfect for low acidity, oxygen deficiency, moisture and heat – C. Botulinum Spoles to develop and release toxins.

Did it make it worse? The salad looked fresh; It was a fine smell. Botulinum toxin does not give any sensory warning – it appears to be a completely protected jar.

The woman who made the salad believed that it was safe. He used the same technology for years, passed through family tradition.

As Centers for Disease Control and Prevention (CDC), About 25 food -generated human botulism case is reported every year in the United States.While rare, the disease is severe and disable.

Toxin attacks the nervous system, causing paralysis and respiratory failure. Recovery may take months and some victims are left with long -term disabilities. Most American outbreaks are inappropriately associated with canned home foods-especially low-acid vegetables such as asparagus, beats, maize, green beans, noples (cactus pads), meat and seafood.

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High-acid foods such as jams and pickles are usually safe for water-bathing canning. But it is not enough to destroy the boiling water used for this canning method C. Botulinum Spreads. Only pressure canning reaches 240-250 F Make low-acid foods shelf-saff,

Homemade is not always harmless

Home gardening, food protection and permanent food are becoming popular. But food security must develop with these movements.

C. Botulinum If the material is made from local, organic or love, it is not cared. If the conditions are correct, the poison will increase and it can spend a life.

And this is not just a problem in the kitchen of the house. Commercially canned foods have joined Recent outbreak of botulism – Chili sauce, nacho cheese and fermented tofu. Everyone who eats can be at risk, so some suggestions are made here to ensure safety from botulism:

Learn different food types for canning: Low-acid foods (vegetables, meats, seafood) should be pressure canned. High acid items (fruits, jams, pickles) can use water-bath canning methods.
Use the right tool, Pressure caners are not similar to the pressure cooker. Invest invested brands (eg, all Americans, presesto) and who firmly reach 240-250 F.
Do not use commercial jars: Store-bred jars (eg pasta sauce jar) are not designed to face pressure canning. For this purpose, consider a wider mouth mason jar.
Smart store: Place a jar in a cool, dark place – never near the shed or with heat sources.
Heat before eating: Boil home-day less-acid foods for at least 10 minutes before consumption.
Leave canned foods that compromise, If a jar is raised, leaking or hatning, toss it. A piece of contaminated food can be fatal.