Prevention and Control of Clostridium botulinum infections

Prevention and Control

Food-borne botulism is best prevented by high-temperature pressure cooking, which kills spore present in fruits and vegetables. Storing the food in refrigerator at 4°C or in an acidic pH prevents germination of spores, if present, to vegetative bacterial form. Strict compliance of recommended home-canning techniques is essential. Wound botulism is prevented by immediate and a thorough debridement of contaminated wounds. Cessation of drug use by drug addicts prevents wound botulism due to intravenous drug abuse. Infant botulism is prevented by avoiding administration of honey to infants.