Most fridges are set to 37 to 40 levels Fahrenheit, a temperature that is low sufficient to kill most germs. The issue is that C. botulinum can type and unfold in oxygen-deprived environments (resembling vacuum luggage), even at low temperatures. Subsequently, thawing vacuum-sealed fish within the fridge or underneath operating water can result in foodborne sicknesses, significantly botulism. The identical can occur when canning meals at house or consuming from dented cans.
The toxins produced by C. botulinum assault the nerves accountable for muscle motion, which can lead to immobility. The primary signs kick in inside 12 to 36 hours after consuming contaminated meals and will embrace nausea, vomiting, shortness of breath, poor muscle management, and general weak spot. Some folks might also expertise diarrhea, slurred speech, problem swallowing, and imaginative and prescient issues. Because the illness progresses, it could trigger paralysis of some or all muscle mass, together with these concerned in respiration.
C. botulinum can survive freezing temperatures, too. This implies you will get sick from consuming vacuum-sealed fish that hasn’t been correctly saved earlier than freezing. There’s additionally a threat of contamination with Listeria monocytogenes, a bacterium that may develop on vacuum-sealed meat and fish merchandise saved at temperatures between 39 and 41 levels Fahrenheit or larger.