Canned Garlic Brine Causes Food Poisoning: Botulism Case Reported

On February 6, a case of botulism was registered in the town of Charentsavan, Kotayk province, involving two victims. The Ministry of Health of Armenia reports that the cause of the poisoning was the home-canned garlic brine, according to epidemiological research findings. Currently, the patients are being treated at the 'Armenia' Medical Center, and their condition is assessed as moderate.

The ministry reminds that food contaminated with botulism may not change its taste, smell, color, or appearance. Symptoms of the disease include general weakness, nausea, vomiting, dizziness, headaches, abdominal pain, shortness of breath, visual disturbances (blurred vision, cloudiness), double vision, changes in voice (hoarseness, tenseness), dry mouth, and swallowing difficulties. Symptoms can appear within 2-3 hours to 10 days after exposure.

To prevent botulism, the Ministry of Health urges once again to avoid the consumption of home-canned foods. Before consuming home-canned products, they should be subjected to thermal processing by boiling the contents for 20-25 minutes. Do not purchase home-canned goods from markets or random individuals, and seek immediate medical attention at the first signs of illness.

Botulism is a severe foodborne poisoning caused by the bacterium Clostridium botulinum. The pathogen is found in the environment as spores in soil, from where it transfers to vegetables and greens. The growth and development of this pathogen require anaerobic conditions, in which it proliferates and produces toxins. Such conditions occur in hermetically sealed canned goods with lids. The destruction of the pathogen only occurs in specialized equipment - autoclaves under high pressure (1.5-2 atmospheres) and at temperatures of 120-130°C, which are only available in canning production facilities, and cannot be replicated in home environments.