botulism

简明释义

英[ˈbɒtʃəlɪzəm]美[ˈbɑːtʃəlɪzəm]

n. [内科][毒物] 肉毒中毒（食物中毒一种）

英英释义

单词用法

同义词

反义词

例句

1.Consumers need to know if cans of a particular brand of soup may cause botulism, or if a new toy on store shelves has a defect that can harm their children.

消费者需要知道是否特定牌子的汤料罐头会造成肉毒中毒，或是否商店里的一种新玩具有暇疵因而会伤害他们的宝宝。

2.Botulism, though rare is a potentially fatal form of food poisoning and can cause general weakness, dizziness, double-vision and trouble with speaking or swallowing.

肉毒中毒是一种罕见的可致死的食物中毒，可引起全身虚脱、头晕、复视、以及说话吞咽困难。

3.In Thailand, delivery of a botulism antitoxin prevented multiple deaths.

在泰国，肉毒抗毒素避免了多起死亡的发生。

4.They're also used to kill bacteria and prevent botulism.

它们亦用于杀菌以及防止肉毒中毒。

5.Infant botulism can attack the intestinal system.

婴儿肉毒中毒后还会有肠道系统受损症状。

6.BPA helps protect food products from spoiling and causing botulism.

双酚a有助于避免食品腐坏，造成肉毒中毒。

7.Infants are particularly vulnerable to botulism (肉毒中毒) from honey.

婴儿特别容易因蜂蜜感染botulism（肉毒中毒）。

8.The consumption of improperly canned foods can lead to serious health issues, including botulism (肉毒中毒).

食用不当罐装食品可能导致严重健康问题，包括botulism（肉毒中毒）。

9.Symptoms of botulism (肉毒中毒) include muscle weakness and difficulty swallowing.

botulism（肉毒中毒）的症状包括肌肉无力和吞咽困难。

10.Food safety regulations are in place to prevent botulism (肉毒中毒) outbreaks.

食品安全法规旨在防止botulism（肉毒中毒）疫情的发生。

11.In rare cases, wounds can become infected and lead to botulism (肉毒中毒).

在少数情况下，伤口可能会感染并导致botulism（肉毒中毒）。

作文

Botulism is a rare but potentially fatal illness caused by a toxin produced by the bacterium Clostridium botulinum. This toxin is one of the most potent poisons known to humans, and it can lead to severe paralysis and even death if not treated promptly. Understanding the nature of botulism (肉毒中毒) is crucial for both prevention and treatment. The symptoms of botulism (肉毒中毒) typically begin with weakness, dizziness, and double vision. As the illness progresses, patients may experience difficulty swallowing and speaking, as well as muscle paralysis that can extend to the respiratory muscles, making it difficult to breathe. The onset of these symptoms usually occurs within 12 to 36 hours after consuming contaminated food. The most common source of botulism (肉毒中毒) is improperly canned or preserved foods, particularly home-canned goods.There are several forms of botulism (肉毒中毒), including foodborne, wound, and infant botulism (肉毒中毒). Foodborne botulism (肉毒中毒) arises from eating foods that contain the pre-formed toxin. Wound botulism (肉毒中毒) occurs when the bacteria enter the body through a wound and produce the toxin internally. Infant botulism (肉毒中毒) is particularly concerning as it affects babies who ingest spores of the bacteria, which then grow in their intestines and produce the toxin.Prevention of botulism (肉毒中毒) primarily involves proper food handling and preservation techniques. Home canners must ensure that they use pressure canning methods for low-acid foods, as boiling water canning does not reach high enough temperatures to kill the spores. Additionally, it is essential to avoid giving honey to infants under one year old, as honey can contain spores of Clostridium botulinum.If someone suspects they have botulism (肉毒中毒), it is critical to seek medical attention immediately. Diagnosis often involves identifying the presence of the toxin in the patient’s blood or stool, or finding the source of the contaminated food. Treatment typically includes the administration of an antitoxin that can neutralize the toxin and prevent further damage. In some cases, patients may require intensive medical care, including mechanical ventilation if respiratory muscles are affected.In conclusion, botulism (肉毒中毒) is a serious illness that can have devastating consequences if not addressed quickly. Awareness of its causes, symptoms, and prevention methods can significantly reduce the risk of this life-threatening condition. Public health education plays a vital role in informing communities about safe food practices and the dangers associated with improper food preservation. By understanding botulism (肉毒中毒), we can better protect ourselves and our loved ones from this dangerous toxin.

肉毒中毒是一种由肉毒梭菌产生的毒素引起的罕见但潜在致命的疾病。这种毒素是已知对人类最强的毒药之一，如果不及时治疗，可能导致严重的瘫痪甚至死亡。理解肉毒中毒（botulism）的性质对于预防和治疗至关重要。肉毒中毒（botulism）的症状通常开始于虚弱、头晕和双视。随着疾病的进展，患者可能会经历吞咽和说话困难，以及可能扩展到呼吸肌的肌肉瘫痪，使呼吸变得困难。这些症状的发作通常发生在食用受污染食物后12到36小时内。肉毒中毒（botulism）的最常见来源是保存不当的罐头食品，特别是家庭罐头食品。肉毒中毒（botulism）有几种形式，包括食源性、创伤性和婴儿肉毒中毒（botulism）。食源性肉毒中毒（botulism）是由于食用含有已形成毒素的食品而引起的。创伤性肉毒中毒（botulism）发生在细菌通过伤口进入体内并在内部产生毒素时。婴儿肉毒中毒（botulism）尤其令人担忧，因为它影响那些摄入细菌孢子的婴儿，这些孢子在他们的肠道中生长并产生毒素。预防肉毒中毒（botulism）主要涉及适当的食品处理和保存技术。家庭罐头工必须确保对低酸食品使用压力罐装方法，因为沸水罐装无法达到足够高的温度以杀死孢子。此外，避免给一岁以下的婴儿喂蜂蜜也至关重要，因为蜂蜜可能含有肉毒梭菌的孢子。如果有人怀疑自己患有肉毒中毒（botulism），立即寻求医疗帮助至关重要。诊断通常涉及识别患者血液或粪便中是否存在毒素，或找到受污染食物的来源。治疗通常包括施用抗毒素，可以中和毒素并防止进一步损害。在某些情况下，患者可能需要重症监护，包括机械通气以应对呼吸肌受影响的情况。总之，肉毒中毒（botulism）是一种严重的疾病，如果不迅速处理，可能会造成毁灭性的后果。了解其原因、症状和预防方法可以显著降低这种危及生命的疾病的风险。公共卫生教育在告知社区安全食品实践和与不当食品保存相关的危险方面发挥着重要作用。通过理解肉毒中毒（botulism），我们可以更好地保护自己和所爱的人免受这种危险毒素的侵害。