Cooking Merit Badge Health & Safety
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[unordered title=”Areas of Study:”] [line]Health and Safety[/line] [line]Nutrition[/line] [line]Cooking Basics[/line] [line]Cooking at Home[/line] [line]Camp Cooking[/line] [line]Trail and Backpacking meals[/line] [line]Food related careers[/line] [/unordered] [/text-box] [div-line] [text-box] The most serious part of our study on Health and Safety is understanding the major forms of food borne illnesses.
Botulism
Botulism is a rare, life-threatening poisoning due to a toxin. The toxin affects the nervous system.
Do not use crushed or damaged cans. Especially those cans with food in it that show signs of swelling, leakage, puncture, holes, or rusting.
Food borne botulism occurs when you eat something contaminated with the toxin. It has been linked to improperly canned foods.
Also known as “Clostridium botulinum” this is plural. This is a bacterium. Symptoms usually appear in 18 to 36 hours, but can appear in as few as 6 hours or as many as 10 days after eating the affected food.
Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth and muscle weakness.
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