Clostridium Botulinum Kaynaklı Gıda Zehirlenmeleri: Botulizm

Year 2019, Volume: 39 Issue: 1, 58 - 63, 15.01.2019

Rengin Reis Can Zeray Hande Sipahi

Abstract

Botulizm, insan ve hayvanları etkileyen ciddi bir nöroparalitik hastalıktır. Hasta- lık, Clostridium botulinum bakterisi tarafından üretilen ve bilinen en potent tok- sinlerden biri olan botulinum nörotoksininden kaynaklanır. Botulinum nörotok- sini sinir fonksiyonlarını bloke ederek solunum ve kas felcine yol açabilmektedir. Literatürde botulizmin en yaygın görülen bulaşma yolu, botulinum nörotoksini ile kontamine gıdaların tüketilmesi ile seyreden gıda kaynaklı botulizmdir. Gıda kaynaklı botulizm, dünyada olduğu gibi ülkemizde de son yıllarda görülen bazı ardışık vakalar nedeniyle dikkat çekmektedir. Vakaların büyük bir çoğunluğunun evde düşük sıcaklıklarda ve yetersiz pişirme süresiyle pişirilip konserve edilen besinlerin tüketilmesi sonucu oluştuğu bildirilmektedir. Bu nedenle botulizme dikkat çekebilmek için çeşitli kanallar aracılığıyla halkı bilinçlendirmeye yönelik her türlü eğitici materyale ihtiyaç duyulmaktadır. Bu derlemede, botulizm tipleri, tedavisi, botulizmden korunmaya yönelik tedbirler ve dünyada botulizm vakala- rının yanı sıra ülkemizde raporlanan güncel vaka olguları ele alınmaktadır.

Keywords

Clostridium botulinum, botulizm, gıda zehirlenmesi, konserve gıda

Clostridium Botulinum Related Food Poisoning: Botulism

Abstract

Botulism is a serious neuroparalytic disease that affects humans and animals. The disease is caused by one of the most potent toxin, botulinum neurotoxin, known to be produced by Clostridium botulinum bacteria. Botulinum neurotoxin may lead to respiratory depression and muscle paralysis by blocking neural functions. The most common transmission route of botulism in literature is foodborne botu- lism, which is caused by the consumption of botulinum neurotoxin contaminat- ed foods. Foodborne botulism has become noteworthy due to some sequential events in our country as well as in recent years. It is reported that a large majority of these cases are the result of consuming the foods that are cooked and preserved at low temperatures and inadequate cooking time at home. Therefore, in order to draw attention to botulism, educational materials to raise public awareness are required. In this review, types of botulism, botulism treatment, protection against botulism and botulism cases in the world, as well as current cases reported in our country are discussed.

Keywords

lostridium botulinum, botulism, food poisoning, canned food

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