The homemade cereal food or cereal fermented food sometimes result in food poisioning with Clostridium Botulinum.

The Costridium Botulinum bacterium widely exists in nature, especially in the soil. The bacteria contamination rate of the soil in Xinjiang, Ningxia, Qinghai and Tibet are high. This kind of food poisoning was induced by the exotoxin and Botulinum toxin, the latter of which is a kind of strong neurotoxin produced by the Costridium Botulinum bacterium. The food poisoning does not only directly result from eating the food contaminated by Botulinum, but also induced by toxins produced by the germination and propogation of spores taken with food. The poisoning manifestation appears in a systematic way, from initial dizziness and tiredness, then symptoms of Ophthalmoplegia, later difficulties in opening mouth and extending the tongue, and disphagia, to respiratory muscle weakness.

Prevention Methods:

(1)   Fresh raw materials should be chosen for food production and soil contamination should be avoided. Before the processing procedures, soils need to be washed out, while in the procedure, materials should be cooked thoroughly.  The processed food should be prevented from contamination and be stored in well-aired and cool places;

(2)   When cans are produced, those with gas expansion are susceptible to be induced by Clostridium Botulinum;

(3)   Suspicious food should be dealt with in high temperature.