Not arsenic, cyanide, or strychnine, but botulinum. Just 2 kg of this toxin could wipe out humanity.
As of now, botulinum H is considered the most dangerous toxin to humans.
Botulinum is produced by Clostridium botulinum – a bacterium that can produce multiple toxins under anaerobic conditions. It is these toxins that specifically affect the nervous system, not the bacteria itself.
According to IFLScience, spores of Clostridium botulinum are commonly found in soil and seawater or river water, but when these spores encounter low-oxygen environments, they begin to grow and produce toxins.
With an average lethal dose (LD50) for humans of approximately 1.3 to 2.1 nanograms/kg when administered intravenously (or intramuscularly) and 10 to 13 nanograms/kg when inhaled, botulinum H is the most potent of the eight types of botulinum toxins. The other toxins are labeled from A to G.
Botulinum H is considered the most dangerous toxin to humans. (Illustrative image).
The most terrifying toxin to humans, botulinum H, was only discovered by scientists from the California Department of Public Health in 2013.
Upon entering the human body, botulinum H prevents the release of acetylcholine, a chemical secreted by nerves that allows muscles to function.
As a result, nerve impulses are interrupted, causing the body of the affected individual to experience total paralysis.
This neurotoxin will paralyze the entire human body, leading to respiratory failure and death. (Illustrative image).
Minutes after poisoning, the affected individual will experience difficulty speaking, facial muscles becoming completely paralyzed, double vision, and drooping eyelids.
One of the symptoms of botulinum H poisoning is double vision. (Photo: Internet).
Subsequently, the toxin paralyzes the respiratory muscles, causing the victim to struggle for breath and ultimately stop breathing and die if not promptly treated.
Botulinum type A (Botox, Dysport, and Xeomin) and one botulinum type B (Myobloc) are present in various medical and cosmetic products. These types of toxins, if used in excess, can cause the breakdown of blood vessels.
Scientists have not yet found an antidote for Botulinum H. (Photo: Internet).
To date, despite conducting numerous studies to find an antidote for botulinum H, scientists have not been able to “neutralize” this natural toxin.
Characteristics of Clostridium botulinum
The botulinum H neurotoxin is a type of protein produced by the bacterium Clostridium botulinum.
Clostridium botulinum (C. botulinum) is an obligate anaerobic bacterium, capable of movement and forming spores (a special form of bacteria) when faced with unfavorable living conditions, such as heat, dryness, or disinfectants.
Clostridium botulinum bacteria observed under a color microscope. (Photo: Gizmodo).
A terrifying characteristic of these spores is their ability to withstand temperatures of 1,200 degrees Celsius for up to 4 minutes.
First described in 1897, C. botulinum has the potential to produce a variety of toxins, with the neurotoxin being the most dangerous, as just 0.03 mg is enough to kill an adult.
C. botulinum typically resides in soil, sludge, dirt, fish intestines, and livestock intestines. Notably, this bacterium thrives in decaying food, particularly in sealed environments like canned meat and fish that have been stored for extended periods.
Prevention Measures
According to warnings from doctors, to avoid infection from C. botulinum, we must absolutely avoid eating spoiled food, suspected spoiled food, or food stored for too long.
In particular, summer is the perfect time for bacteria to thrive, so homemakers should be very cautious before purchasing and using food products to prevent poisoning.
Read expiration dates carefully and examine the packaging of canned products. To ensure safety, it is advisable to boil or heat canned products thoroughly before consuming them, as this bacterium can be destroyed at temperatures above 85 degrees Celsius in 5 minutes (provided C. botulinum has not yet produced spores).
It is essential to note that honey should not be given to children under one year old. Infants can suffer from poisoning due to ingesting spores of C. botulinum, allowing the bacteria to invade and grow in the small intestine, gradually producing toxins that attack the fragile bodies of infants.
Raw foods such as meat and fish should be thoroughly washed before being stored in the freezer. Do not vacuum-seal foods and store them for extended periods under non-freezing conditions.
For fermented foods, packaged or traditionally sealed (such as pickles, bamboo shoots, salted vegetables…), it is necessary to ensure they are sour and salty; do not consume them once they lose their sourness.
If symptoms of botulinum poisoning appear, seek medical assistance immediately to receive timely diagnosis and treatment.
