Pharmacologist Rogovsky: poorly washed preservation foods can lead to botulism 
acidic environment, but at the same time did not undergo proper cleaning and heat treatment, can lead to disruption of the nervous system and internal organs. Vladimir Rogovsky, a senior researcher at the Department of Molecular Pharmacology and Radiobiology of the Pirogov Russian National Research Medical University, spoke about this and an interview with Prime.
According to him, dangerous microorganisms – anaerobes – develop not only in canned food. They can be found in dishes made from poorly washed mushrooms, smoked and dried products, and even in sausage.
Anaerobes lead to the development of botulism, a dangerous disease in which botulinum toxin blocks the release of acetylcholine from nerve endings and leads to problems with nervous system, disruption of internal organs and muscles.
The main symptoms of botulism are similar to other types of poisoning, however, in addition to the typical symptoms – nausea, vomiting, loose stools – neurological symptoms also appear: impaired vision, swallowing, speech, difficult facial expressions, as well as symptoms associated with dry mucous membranes.
According to Rogovsky, the most dangerous symptom is respiratory failure. “The transmission of impulses to the respiratory muscles stops, and it is respiratory failure that is the main cause of mortality in botulism,” the doctor explained.
Earlier it became known that most canned fish sold in Russia do not meet quality standards. This is the conclusion reached by the specialists of the “Public Consumer Initiative” after studying 96 types of canned fish produced in different regions of the country. Violations were found in saury, sprats, sprat, pink salmon and cod liver.