Doctors from Odessa infectious diseases introduced a sick serum from botulism, but no tragedy was avoided. At the moment, the inspection of the State Inspection for Product Quality.

It is found out where the infected fish was delivered from.

In the Odessa City Health Ministry said: there is a sufficient amount of botulinum serum (antitoxin).

"The Polish preparation was purchased last year by the utility company Odespharm and is administered to all patients with suspicion of botulism," doctors said..

Rescuing the life of a person who has become sick with botulism, in many respects depends on how quickly the botulinum serum is introduced from the moment of onset of the disease. When the first symptoms of botulism and other foodborne infections appear, you should immediately consult a doctor and not self-medicate.

Most of the causative agent of botulism enters the body with canned products cooked with a violation of the temperature treatment regime - dried fish, homemade canned food and sausages. The first symptoms of botulism are visual disorders - impaired vision, doubling of objects, possibly the development of vomiting, usually without fever and upset stomach.

The doctors give the residents of Odessa such recommendations on the prevention of botulism:.

Do not buy in places of spontaneous trade home canned food, salted and smoked meat products, dried, dried and salted fish.

When self-preserving at all stages, observe the rules of personal hygiene, thoroughly wash the products and use a brush if their surface is contaminated with earth. For canning you can use only fresh fruits and vegetables.

Carefully process jars and covers for workpieces.

When preserving at home, especially meat and fish products, it is necessary to conduct tindalization - for two days warm up the canned food at a temperature of 100 ° C for 5 minutes to switch the spores into a vegetative form. After that, sterilize canned food at a temperature of 100 ° C for at least 40-60 minutes followed by hermetically sealed packaging.

For home canning, especially vegetables containing little natural acid, it is necessary to add acetic or citric acid according to the recipe, because the causative agent of botulism does not like acidic medium.

Do not use tin lids for canning mushrooms.

If the lined cans "swelled" the lids, then such blanks are not. They should be destroyed.

You should carefully boil, stew or roast food, especially canned, just before consumption. The remainder of food on the next day before consumption must be boiled or braised.

Perishable products are stored only in the refrigerator, be sure to observe the terms of their storage, do not take them on the road and on rest.

10. Children are particularly sensitive to botulinum toxin, so they can not be given canned at home, without pre-heat treatment.