Mutane goma sun kamu da asibiti kuma mutum guda ya mutu bayan cin naman alade
Ranar 22 ga Mayu, 2017, Ma'aikatar Kiwon Lafiya ta California ta bayar da rahoton cewa, mutane 10 sun kamu da mummunan ciwo bayan cin naman alade da aka sayar da wani tashar gas a waje na Sacramento, California. Mutum daya ya mutu.
A watan Afrilu na 2015, mutane 29 suka zama marasa lafiya bayan cin abinci mai dankalin turawa a wani cocin cocin.
Mene ne waɗannan abubuwa biyu suka kasance a kowa? Sun kasance annoba guda biyu na botulism na abinciborne.
Botulism na ci abinci yana haifar da ciwon daji wanda kwayoyin halitta Clostridium botulinum ya samar . Wannan rashin lafiya na yau da kullum zai haifar da mummunar haɗari na numfashi.
Botulism Foodborne Magana
Ta hanyar fasaha, botulism na abinci ba shine kamuwa da cuta ba amma maye gurbi. Rashin ƙaddarar rigakafin da Clostridium botulinum ya haifar yana cikewa a cikin gut kuma yana yaduwa da jini zuwa rassan tsoka-tsoka inda ya daura, saboda haka ya sa inganci.
Sakamakon irin lalacewa da aka haifar da toxin ya dogara ne akan abin da jijiyoyin suke shafa. Alal misali, lokacin da guguwa ta ɗauka ga jijiyoyi a cikin tsarin kulawa na kwakwalwa, ƙwaƙwalwar zuciya da karfin jini na matsalolin jini.
Damage ga cututtuka na jijiyoyin da aka haifar da toshe na botulinum na da dindindin, kuma maida yana buƙatar sauyawa na synapses.
Kafofin da ake amfani da ita na botulism na abinci sun hada da abincin gida wanda ba a kiyaye su da kyau ba, gwangwani, ko fermented. Kyauta mafi yawa, abincin da aka saya a cikin kantin sayar da kayayyaki wanda aka sayar a cikin saitunan kaya zai iya zama tushen botulism, irin su tafarnuwa mai yayyafa a man fetur, barkono barkono, tumatir, gwangwani cakulan nama, ruwan 'ya'yan karamar' ya'yan itace, da kuma dankali da aka danye a cikin takarda.
Kwayoyin cututtuka na Botulism Foodborne
Botulism na abinci yana farawa tsakanin sa'o'i 12 zuwa 36 bayan amfani da abincin da aka gurbata.
Da farko, botulism abinciborne ya haifar da tashin zuciya, bushe bakin kuma, wani lokaci, zawo . Daga baya alamun bayyanar sun hada da daliban da aka ƙaddara, hangen nesa, da kuma nystagmus, ko kuma hanzari da hanzari marasa ido.
Daga ƙarshe, shanyayyen da ke shafi ɓangarorin biyu na jiki yana yada daga ido, laryngeal, da tsokoki na numfashi zuwa gangar jikin da tsauraran matuka.
Cikakken ƙwayar cuta na huhu - haddasa gazawar ganyayyaki - shine abu mafi munin da zai iya faruwa a cikin wadanda ke fama da botulism na abinciborne kuma sakamakon mutuwa cikin kashi 10 zuwa 20 na marasa lafiya.
Abin takaici, babu magani ga botulism. Ana kula da maganin bayyanar cututtuka kuma yana taimakawa. Kashi na injuna (watau na'ura mai motsi a kan ICU) shine mahimmanci don samun nasara, kuma hakan yana rage yawan mutuwar zuwa kasa da kashi 10. Bugu da ƙari a cikin tsofaffi, an yi amfani da babban doki na Clostridium botulinum antitoxin don taimakawa wajen tsayar da tsutsa.
Yin rigakafin Botulism Foodborne
Hanyar mafi kyau wajen sarrafa botulism na abinci shine don kauce wa kamuwa da shi a farkon wuri.
An gano matuka na botulinum na Clostridium a cikin ƙasa a wurare da dama na duniya, ciki har da Amurka. Abincin da aka gurɓata da toxin ba shi da wani canji a dandano, launi, ko wari. Kayan lambu suna da kyau sosai wajen ajiyewa da kuma goyon bayan ci gaban Clostridium botulinum.
Idan za ku iya cin abincinku, yana da mahimmanci ku yi amfani da matsin lamba don abinci mai ƙananan haruffa kuma ku bi duk lokacin sarrafawa da aka tanada don samun gida mai lafiya.
Abincin low-acid ya hada da kayan lambu, 'ya'yan ɓaure, wasu tumatir, nama, kifaye, da kifi. Kada kayi amfani da ruwa mai ruwan zãfi maimakon matsin lamba lokacin da ake yin gida, saboda ruwan daji mai ruwan zãfi ba zai kawar da su ba.
Domin cikakkun umarnin kan gidan gida mai lafiya, duba Farashin Ƙari na USDA zuwa Home Canning.
Lokacin cinye kayan abinci na gida-gida mai sauƙi a cikin acid, ko da yaushe kuna dafa abinci a cikin wani sauƙi na farko-ko da idan ba ku lura da alamun spoilage ba. A saman ƙasa 1000 feet, tafasa don akalla minti 10. Ga kowane ƙarin ƙafa 1000 na tayi, ƙara minti daya na tafasa. Alal misali, a wani tayin mita 3000, tafasa don akalla minti 12.
Koyaushe duba dukkanin abincin gwangwani, ciki har da masu sayarwa, domin alamun alamun. Nan da nan ku watsar da abincin gwangwani da suke cinyewa, kumbura, tadawa, lalacewa, ko fashe. Idan ka bude abinci mai gwangwani da abin da ke ciki na ruwa ko kumfa, sai ka jefa shi. A ƙarshe, jefa fitar da kowane akwati gwangwani wanda abin da ke ciki yana da tsabta, da aka gano, ko kuma shisha. Ba za ku iya kasancewa mai aminci da abinci mai gwangwani ba.
Lokacin da aka watsar da mawuyacin hanyoyin da zai yiwu, saka safofin hannu don kauce wa fararen fata, jaka biyu ko gwangwani, riƙe da jaka da tefuri, guje wa lalacewa, da kuma amfani da biki don tsaftace duk abin da ke faruwa.
Kalma Daga
Kodayake cikewar annobar cututtuka na botulism su ne rare, sun faru. Ku kasance a jira don kayan abinci waɗanda za a iya gurbatawa, musamman abinci mai gwangwani, ko za su kasance gida-gwangwani ko kantin sayarwa. Yi la'akari da kowane abinci mai gwangwani wanda ya gurbata.
> Sources:
> Botulism. Los Angeles Harkokin Kiwon Lafiyar Jama'a. http://publichealth.lacounty.gov.
> Gwajin CDPH ya tabbatar da Botulism An haɗa shi da Nache Cheese Sauce An sayar da shi a tashar Gas Station ta Sacramento. Ma'aikatar Kiwon Lafiyar Jama'a California. https://www.cdph.ca.gov.
> Clostridium, Peptostreptococcus, Bacteroides, da sauran Anaerobes. A: Ryan KJ, Ray C. eds. Sherris Medical Biology, 6th New York, NY: McGraw-Hill; 2014.
> Gida-Gwangwani. Kare kanka Daga Botulism. www.cdc.gov.
> McCarty, CL, et al. Bayanan kula daga filin: Babban fashewa na Botulism da ke hade da Gidauniyar Church Potluck - Ohio, 2015. Rahoton Abkuwar Mutuwa da Mutuwa. 2015; 64 (29); 802-803.